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An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.

An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

A semi-hard to hard well-known Italian cheese made from partially skimmed cow's milk processed during the spring, summer or fall.

A metal container used to hold live coals. A grill or grate is placed on top of the container so that food may be cooked on it.

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

A butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or an array of spices.

The aged version of the Greek cheese, Myzithra. It has a strong flavor and a firm texture, which makes it a good grating cheese.

A device for cutting the pasta dough into pieces when making spaetzle. It is a flat, rectangle shaped device, resembling a hand grater that contains large holes and a square hopper with rounded corners on top.

As a cooking term, it refers to the square charred marks that are branded on to food that is cooked on the hot grate of a grill.

A common Ethiopian sauce that is hot and spicy tasting. Made with the seeds of cumin, cardamom, coriander, and fenugreek that are combined with garlic, ground cloves, turmeric, grated gingerroot, black pepper, salt, paprika, cinnamon, and dried red chiles, this sauce provides a distinctive tangy flavor for ethnic foods.

A firm-textured white cheese traditionally found in Caribbean or Mexican countries. This cheese has a strong flavor and somewhat mildly smoked taste.

A fleshy white root vegetable harvested from a plant that is a member of the mustard family. It is the pungent oil contained in the root that gives horseradish its spicy, hot flavor.

A French sheep's milk cheese produced in various sized wheels. It has a firm, hard texture that is perfect for grating and a slightly sweet, nutty flavor.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

A small charcoal grilling stove that consists of a cast-iron container that may be round, oblong, square, or rectangular in shape.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

A potato dish that is prepared by dicing or mashing potatoes, mixing the potatoes with seasonings, and in some instances, adding cream or milk.

A crispy crust that is traditionally served as a snack or sandwich food in Italy. It is made from Farinata, which is similar to a pancake that is broken into pieces and combined with onions, mushrooms, grated cheese, and olive oil to form an enjoyable snack or as a filling for sandwiches.

An Italian sauce that is usually combined with fettuccine noodles and is referred to as fettuccine Alfredo.

A Greek cheese that is pale yellow in color and has irregular holes. It is a hard cheese made from sheep and goat's milk.