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A type of dried bean soup that provides an earthy and somewhat savory flavor through the use of cooked lentils.

A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.

A combination of nuts (such as hazelnuts, almonds or chickpeas), seeds (such as sesame seeds, cumin seeds), or ground spices (such as coriander, cumin and pepper), and occasionally other desired ingredients blended together to produce a coarse ground mixture that is served with food or on food.

A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

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

A well known English hard cheese that is produced from sheep's milk in the Berkswell region of England.

A Spanish cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura, which is one of the Canary Islands.

food thickener, thickening agent, liason, beurre manie,

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.