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A dessert made by spreading jam or jelly on a thin layer of sponge cake which is then rolled up into a log shape.

A tuber used as a vegetable with the shape of a large turnip that has a brown skin and white flesh. Many different sizes are harvested with some weighing as much as six pounds.

A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process.

A Scandanavian food dish consisting of raw salmon that has been cured in a mixture of salt, sugar, and dill.

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task.

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

A type of rye bread of Italian origin that is not as heavy as its northern and eastern European counterparts due to the smaller proportion of rye flour used in relation to the wheat flour content.

A thin-skinned citrus fruit that is typically small in size with a flattened oval shape and a bright orange coloring.

A round to pear-shaped fruit with a dark green skin harvested from trees that are grown in semi-tropical regions, such as Africa, Austrailia, Carribbean, Indonesia, Israel, Peru, Spain, South America, and the U.