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A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

To mix the ingredients of a food dish, such as salads and pasta, by using a light lift and drop method.

A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind. The pale green variety turns white in color if allowed to mature longer.

The process of cooking animal fat over low heat, which causes connective tissues to separate from the fat.

A variety of pasta that is shaped like a very narrow twisted and rolled tube. If it is turned on end it looks like an "S" and is typically made into lengths of 5 cm.

The technique that uses a low heat to melt fat away from any connective tissues. The connective tissues (meat) that are separated from the fat turn brown and crispy to become what is known as lardons.

A potent Greek anisette flavored liqueur made from wine grape residuals and other fruits such as dates and figs.

A device that is used to grind whole coffee beans into a suitable size for brewing. Manually operated coffee grinders require that a hand crank be turned in order to move blades that grind the coffee beans.

For olives that are to be served as table olives, generally the olive is chartreuse colored when it is ripe and harvested.

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

A pumpkin-like squash that is large and round, easily growing to a size of 15 to 25 pounds at maturity.

A dark blackish green, triangular-shaped pepper, 3 to 5 inches long, with a wide top that tapers to a blunt end.

Made from stainless steel in the shape of a stretched circular coil or corkscrew, this utensil is designed to hold the turkey cavity closed as it bakes.

A variety of seaweed native to Japan that grows in large thick leaves, which are processed into very narrow grass-like strands, very similar in appearance to Hijiki seaweed.

Pronounced "wheat-lah-KOH-chay" it is a fungus (mushroom) that grows on sweet corn and is considered to be a delicacy in Mexican food dishes, some referring to it as a Mexican truffle.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

A vegetable from the chicory family, which has a tight head of dark scarlet leaves with creamy colored ribs.

Generally considered to be a flavoring or condiment that is used for enhancing the taste of other foods.

A kitchen utensil for use in removing or tightening glass jar lids. Some Jar Openers are designed as cushioned tongs that are curved to fit evenly around each side of a jar opening.

A type of flatbread or pancake that is a traditional food from India. Dosas are made from a batter of rice and other ingredients that are mixed together and then poured onto a griddle for baking until they turn a crispy light brown in color.