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A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

A small potato dough dumpling that is Italian in origin. Cooked in boiling water and served with butter and Parmesan cheese or a variety of sauces, gnocchi can also be chilled, sliced, and then fried or baked.

A small seed harvested from the several varieties of palm trees, such as the Chilean Wine palm or the Quito palm.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A fresh cheese, popular in Spain and Mexico that is white in color and grainy in texture. As a soft, spreadable cheese, it provides a mildly sweet flavor similar to fresh milk.

A type of flour milled from seeds obtained from the amaranth plant. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked foods.

A kitchen utensil used for cutting pastry dough as it is being formed and prepared for baking. This tool can consist of a single wheel or two small wheels that are wooden or metal (stainless steel or zinc alloy), attached to a handle.

An oblong-shaped squash that is a variety of the spaghetti squash. It has a tan to yellow thick-skinned outer shell with a tapered oval shape.

A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients, such as flour or powdered sugar.

A fresh Italian link sausage made from ground pork and pork cut into very small pieces that are mixed with fat and then highly seasoned with herbs and spices.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.

A mild, sweet flavored, large pepper, which is one of the most common varieties of peppers grown. Distinguished from spicy types of peppers with its sweet taste, the bell pepper is green when it begins to grow and then, depending on variety, turns red, yellow, orange, purple, white, or brown as it ripens and matures.

A ready to eat, hard, dry sausage made from beef and pork that is typically well seasoned with black and red pepper and then air dried.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

Native to Europe, this old world variety of cheese comes from the Piedmont region of northern Italy and is not often found in stores.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A cow's milk cheese that is made in the Piave River valley region of Belluno, Italy that is very similar to Montasio cheese.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.

(Scientific Name: Morchella esculenta) A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented outer skin.