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Oils for cooking are used to fry and sauté foods, for making salad dressings, and for use in baking....

A tiny French olive with color that ranges from purple-brown to brown black and a soft meat that provides a somewhat tart to nutty flavor.

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.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

A small, ruby colored Swedish berry that grows on a creeping evergreen plant that is common in woodland forests.

A food sweetener processed from cornstarch. Corn syrup is very sweet and the consistency is thick and sticky.

An herb characterized by its long green shoots that are used as a seasoning in food dishes to provide a flavor very similar to a very mild onion.

A plant from the ginger family that is grown in tropical regions. As the plant grows a pod or shell containing a strand of 15 to 20 tiny seeds begins to develop as it buds out.

A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.

An oval, tan-colored nut harvested from a tree that is related to the rose family. Almonds are available as either a bitter or as a sweet flavored type of nut.