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Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour.

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.

Palm-kernel oil is extracted from the kernel of the palm. It should not be confused with palm oil, which is obtained from the pulp of the fruit of the palm.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

Tarragon is a perennial plant that has narrow leaves, approximately two inches in length, which grow on a woody stem.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

An Italian dessert made with a cream as a key ingredient, hence the translation of the words which mean "cooked cream." Although not all recipes for panna cotta actually require cooked cream, the traditional recipe makes a light, smooth, eggless custard, flavored with caramel, vanilla or cinnamon.

An herb native to Europe and western Asia which also grows in many other countries that is also commonly referred to as Chervil, Cicely and Sweet Cicely.

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.

An herb which is also referred to as Sweet Cicely, Chervil and Myrrh, that is native to western Asia and Europe, but is also grown in many other regions.