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Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance.

A small to large oblong leaf, pale green to dark green in color (larger leaves are darker green), that are grown on fruit trees producing limes.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.

A variety of Asian squash that is popular in China and Japan, as well as many other countries. It is typically a larger variety squash that has a waxy dark green speckled skin that contains tiny prickly hairs.

Crushed tomato blends that are used often as ingredients for Italian cooking. Passata is made from straining crushed ripe tomatoes with either a fine or coarse strainer to create a smooth or somewhat chunky blend, depending on the strainer texture.

A form of barley that has been processed to remove only the outside hull and is also known as hulled barley.

A kitchen tool that is used to remove food ingredients, excess fluid, particles, fat, and other items from the surface of foods being prepared.

A combination of colby and jack cheese that have been blended together to form a marbled, golden and cream-colored cheese.

A small to medium sized squash with a distinctive crowned top consisting of multiple top knots in white, green and orange colors.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

An Asian noodle that is wheat-based and sometimes contains eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into brick shapes.

A mild flavored Mexican cheese, which is white in color and is very soft and crumbly in texture. When heated, it becomes soft and creamy but retains its shape and will not become runny.

A thin, round, white noodle made from wheat flour. It is similar to vermicelli. Strands of somen are generally found dried and often packaged in band tied bundles.

An Italian pasta that consists of a variety of tiny shapes. Each shape generally has its own name but they can all be used for one another.

A black colored seaweed native to Japan and Atlantic waters growing in small clumps of fronds that are coarse and stringy in appearance.

Generally used to describe tiny bow tie shaped pasta, but it is sometimes used to describe a wide strand of pasta that has a wavy edge on one side.

A type of food wrap made from various ingredients that are mixed together to become a fresh dough used to make the skins.

1. Individual portions of bread that have been baked into various shapes. There are many different types of dough that can be used for rolls and many different shapes, such as round buns, knotted rolls, rolled wedges and folded rounds.

The Italian word for rice, which may include any of the various varieties grown mainly in the Po Valley in Piedmont, Italy.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.