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An olive that is processed by repeated rinsing and soakings in water during a period of time that may be 6 to 12 months in length, and then placed into a salt brine.

An orange flavored extract most commonly used in Middle Eastern cooking that is starting to be used more in Western cooking.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

A large pot with a lid and a special rack used for holding jars. The pot is filled with water and heated in order to heat-treat pints and quarts of food for home canning.

A type of barbecue cooker that uses indirect heat and smoke from wood chips that combines with the steam from a liquid to cook and flavor various types of meat.

A very small amount of a soft food item that can be formed into a small round shape as a serving. Foods such as whipped cream, mashed potatoes, sauces, jams, sherbets, and other similar products are often placed on a plate or on food as a topping and referred to as a dollop of the item.

A popular baked white cracker that is crispy, rough textured, and most often square in shape. It has a very mild to bland taste and is often served as a cracker to accompany soups, stew or chili.

A mixture usually consisting of flour mixed with liquid ingredients and other dry ingredients, which vary depending on the recipe.

A powdered compound used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and a starch, such as cornstarch.

A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

A kitchen utensil that is used as a tool when eating snails in the shell. This utensil is made of stainless steel and has two connected handles with a set of curved clamps or tool heads with openings.

A univalve mollusk with a spiral shell. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating but it grows slowly and is difficult to raise.

A set of terms that for for some countries, such as the U.S. and Australia, the meaning refers to the a frozen dessert.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.