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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 Mexican cheese originating in the Oaxaca region of Mexico that is made from cow's milk. It is a good melting cheese that retains its shape becoming soft and stringy when baked, roasted or grilled.

A cheese made from cow's milk that is available as a soft-textured variety consisting of small spreadable curds with a high moisture content or as a semi-dry, firm textured block that has been pressed to remove the moisture and to firm the consistency.

A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream.

Originating in the Normandy region of France, this cheese is a soft unripened cheese, which is very similar to cream cheese in texture, taste and use.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.