Search

Small, dark red beans that have a slightly sweet taste. They are available precooked in cans or dried, which require soaking to rehydrate.

Legumes include beans, peas and lentils. High protein foods that vary in size, color, shape and flavor.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

A sausage that is Scottish in origin and made by using a lamb's stomach lining (a sheep's pluck) as the sausage casing and filling it with a mixture of ground lamb organs, minced onion, suet, oatmeal, and various seasonings.

A cheese produced in Chimay, Belgium under the historic guidance of the monks who originally produced cheeses within the Trappist monastery and community.

A mealy-textured bean that has a blotchy brown and tan colored skin. The oval shaped bean makes a good refried bean and is used in other dishes, such as beans and rice, chili, soups and stews.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A French food consisting of small to medium sized cubes of high quality pork (typically from a pork belly) that have been slowly cooked in a covered pot to become candied.

A French word that designates an alcoholic drink served before a meal in order to stimulate the appetite.

A sugar syrup that is made into a pliable form to be used as a flavored candy or as an icing that is flattened into a sheet form to be laid over a cake.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

A traditional method of leavening bread using a small piece of dough from the previous batch of bread to create a starter dough for the next batch.

A method used to enhance the flavor of food by using smoldering wood at high temperatures during the curing process.

Beef liver is rich in protein and iron, but like many other organ meats, it is high in cholesterol, so it should not be consumed often.

"Crock-Pot" is actually the brand name for a Rival® slow cooker. The term "crockpot" is often used when referring to a slow cooker, which is a small electric appliance that cooks food slowly with a moist heat that is low in temperature.

A French word for a type of bread starter. The mixture consists of a portion of yeast, which is allowed to activate in warm water for several minutes.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

A type of baking mold specifically made for baking small diameter breads that will be served as appetizers.

Originating in Austria, it is a sweet dessert baked into a 10 to 12 inch diameter tart. A Linzertorte consists of a pastry crust typically made with flour, butter, hazelnuts, almonds, lemon zest, and a variety of seasonings.