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A Greek cheese made from sheep's and goat's milk. It is an unpasteurized whey cheese with a distinctive sweet and sour flavor.

A type of chicory common in Tuscany, Italy where the Cappuccino monks began growing this vegetable green which ultimately became named for their efforts in raising it.

A spice appearing to be a typical Peppercorn that is small in size and dark in color. However, a key difference between the Javanese Comet's Tail and other Peppercorns is the stem that is kept attached to the berry, hence the Comet Tail name.

A type of hamburger that is common in the southern U.S. and the Domican Republic. Referred to as a Chimichurri Burger in the carribean, the U.S.

st., st, saint andre, saint-andre, st andre, st.andre,

A saltwater fish found in the Atlantic off the U.S. and European coasts. There are five species found in the Atlantic waters near the U.S., but none are particularly good for eating.

A traditional farmhouse cheese that comes from the Piedmont area of northern Italy. Often hard to find, Castelmagno is a pressed curd cheese made from pasteurized and unpasteurized, milk of cow's, goats's or sheep that is partially skimmed.

A U.S. artisan cheese with a split personality, Mobay contains one layer of goat's milk cheese and one layer of sheep's milk cheese pressed together and separated by a very thin layer of edible ash.

A small chile pepper that is typically harvested when it is approximately an inch in length and matured from green to red or purple in color.

The feet and ankles of the pig, which are referred to as "trotters" in the UK and "crubeens" in Ireland.

A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

Growing as a beefsteak-shaped tomato with vertical ribs, this variety is a larger heirloom tomato that typically becomes a pound or more in size.

A French cheese made from raw (unpasteurized) sheep's milk, considered pure sheep's milk from Manech or Basco-Béarnaise ewes that are raised along the Pyrénées mountain range in the Basque region of France.

A pure white cheese made entirely from goat's milk and commonly referred to as goat's cheese in the U.S.

A term that is used to describe a papaya in countries outside of the U.S. but a variety of fruit that is not a payaya in the U.S.

A festive American bread that is a traditional part of the carnival season and the notable Mardi Gras celebrations.

A powdery resin that covers quinoa seeds, which must be rinsed off before the seeds can be used. If the seeds are not rinsed properly, the resin will produce a bitter flavor that can be very unpleasant.

Surimi seafood is a product made from Alaska pollock, which has been processed into several different forms and flavored with crab, shrimp, scallops, and lobster.

A term that refers to the rendered fat of chickens that is strained and used in a variety of Jewish dishes in much the same way that butter is used.

A type of soup in which the herb sorrel is the primary flavoring. The soup is a specialty of Jewish cooking and is prepared with water or broth, egg yolks, salt, and sorrel.