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A method used to identify a variety of information regarding the contents of a package, bottle, carton, container or bag of food, such as ingredients, weight or nutritional information.

A kitchen utensil used to puree, mash or coarsely grind various foods. Consisting of a round metal container with a curved blade at the bottom and a hand crank above to turn the blade, food is cut into small pieces and forced through holes in a disk that is positioned just below the blade at the bottom of the mill.

General practices and procedures that are necessary when handling, storing, or preparing food, to ensure that all types of food being served for consumption are protected from microorganisms that cause pathogens (agents that cause disease) to develop.

Originating in the U.S., this term describes the combining of two types or styles of food preparation and cooking into one fused result.

A group of products that are enriched with ingredients offering healthy alternatives for people seeking foods that may improve or act as a defense for various aliments and illnesses.

A type of Food Wrap that is made from flour milled from teff grain, a common grain found mainly in Ethiopia.

The name given to version of a rich dark chocolate cake that was originally developed as a red colored, mild flavored, chocolate cake.

Built to cut through hard to semi-hard substances, this utensil is manufactured for specialty tasks....

A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.

Made to resemble an enlarged kernel of corn, this sweet confection was first created during the 1800's and continues to be a popular treat today.