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

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways.

A snack food or a food topping similar to breading that is common in India. Most often Chevdo will consist of prepared bits of rice, beans and nuts however, other recipes for this food may include other ingredients such as corn, crushed ginger or ginger powder, bits of a chile pepper(Jalapeno)or chili powder, Rice Crispies, Cornflakes, mustard seeds, and salt.

A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.

A tiny, round dried bean (about 1/8 inch in diameter) with a thick outer skin that may be green, brown or black in color.

A tuber which is common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 50 pounds.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.

food thickener, thickening agent, liason, beurre manie,

Similar to ginger in appearance and a member of the ginger plant family, this root is used primarily as an Asian or Indian food seasoning.

An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

A tuber, common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 100 pounds.

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.