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A traditional Irish dish, the Boxty is made from a combination of cooked and raw grated potatoes that can be made into a cake, pancake or dumpling.

The hard, thin layer of white fat surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding.

Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie.

A Chinese term used to refer to various small bite-sized foods served in small quantities (3 to 4) to be eaten as appetizers or snacks.

Made as a water-based soup, this soup combines meat and pasta in a soothing chicken broth. Chicken Wonton Soup, or Chicken Won Ton as it may also be referred, is a soup that contains cooked chicken meat, thick dumpling-like pasta, celery, spinach or herbs, and flavorings that are added to a chicken stock.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

A tan colored, rough skinned yam that has a white flesh that is sticky and becomes gooey when grated or julienne.

A short, flat wooden utensil that was most often used in kitchens when making and processing butter or commonly used during pasta making.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

An ancient herb, once considered to contain magical powers as a remedy for illness and disease. Most often used as a seasoning for wild game, meat and fish, Mugwort is a narrow, leafy plant with pointed leaves that are green on one side and pale white on the other.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A type of bean grown in India that is very similar to the mung bean and is a common ingredient for Indian cooking.

A type of flour milled from mochi rice, which is a short-grained, glutinous rice common in Asia. It is often used to thicken sauces and food mixes, providing a strong bonding that can withstand refrigerator and freezer temperatures without separating.

A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting in bread that is dense and more bread-like.

A type of food wrap made from various ingredients that are mixed together to become a fresh dough used to make the skins.

A granular flour with a light yellow color. Semolina is produced from durum wheat, which is used almost exclusively for making pasta.

Unleavened cracker bread or flat bread that is baked into thin sheets to be easily broken apart for serving individual pieces.

A type of cookware made of bamboo that consists of individual cooking trays or layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.