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A type of Jewish pastry, or cookie, in which the dough is cooked by boiling it in a syrup flavored with honey.

A sweet snack food from India that is traditionally made using one or several types of nuts such as Chikki nuts.

A multi-purposed type of kitchen utensil that can be used to clean many different types of vegetables as well as other items such as cookware.

A long-grain rice from Thailand that is actually a form of sticky rice, but because the black bran layers are not removed from the rice during processing, the rice does not stick together when cooked.

A type of pulse commonly used in foods from India that may be served as sprouts, fresh pods, or as dried beans.

Types of seasonings that are popular in Mexico and the Philippines made from a mixture of ground chiles, herbs and vinegar.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.