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A guide showing the recommended daily food allowance, represented in a graphical manner using a pyramid shape.

General practices and procedures that are necessary when handling, storing, or preparing food, to ensure that all types of food being served for consumption are protected from microorganisms that cause pathogens (agents that cause disease) to develop.

A kitchen utensil used to puree, mash or coarsely grind various foods. Consisting of a round metal container with a curved blade at the bottom and a hand crank above to turn the blade, food is cut into small pieces and forced through holes in a disk that is positioned just below the blade at the bottom of the mill.

A type of Food Wrap that is made from flour milled from teff grain, a common grain found mainly in Ethiopia.

Originating in the U.S., this term describes the combining of two types or styles of food preparation and cooking into one fused result.

A group of products that are enriched with ingredients offering healthy alternatives for people seeking foods that may improve or act as a defense for various aliments and illnesses.

Built to cut through hard to semi-hard substances, this utensil is manufactured for specialty tasks....

The name given to version of a rich dark chocolate cake that was originally developed as a red colored, mild flavored, chocolate cake.

A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.

A type of milk that is unpasteurized whole milk condensed by evaporating 50 to 60 percent of the water content in the milk.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

A white liquid secreted by the mammary glands of animals, such as cows, sheep and goats. Fresh milk is consumed for nourishment, providing valuable nutrients such as calcium, protein, potassium, magnesium, and riboflavin.

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

With an appearance that is very similar to a traditional Mexican Chili, this variety of soup is typically not as thick as a Chili.

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.