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Made from unpasteurized cow's milk, this cheese is native to France where it is traditionally produced as an artisan farmhouse cheese and often referred to as Le Fougerus or Le Fougéru.

A small potato blend made from a mixture of ingredients that are formed into various shapes such as stars, baskets, crowns, roses, leaves, or uniquely shaped patties to be served as a garnish to accompany meats and poultry.

A powder that is used for producing meringue, the topping used for pies and various other desserts. Made from dried (dehydrated) egg whites blended with sugar, gum, corn starch, and flavorings, Meringue Powder is typically combined with water and then whipped to produce a meringue topping.

A French cheese that for years was a farmhouse cheese made in the Jura mountains, but now is made in local cheese factories.

A heavy-walled baking pan formed with a decorative indented curvature and a hollow tube in the center.

The Italian word for red chile peppers, this is an ingredient often added to many Italian dishes for a spicy flavor.

A vanilla flavored powder that is made by grinding dried vanilla beans into a fine textured powder. When heat is applied to the ingredients, Vanilla Powder holds its flavor better than a vanilla extract, making it best suited for flavorings used for foods that are heated in some manner, such as baked goods or tea and coffee.

Vanilla is a flavoring that comes from vanilla beans, which are the fruit of an orchid plant. Vanilla has a sweet, aromatic flavor and is available in the form of vanilla beans, vanilla powder or vanilla extract.

A special kitchen tool that is used to shave bits or strands from the outer most layer of covering on citrus fruits such as lemons, limes or oranges.

A sweetener that is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetner or as a baking ingredient.

An aromatic herb with square stems that can grow to be six feet tall and bear large, curved leaves with spiked edges surrounding small pink and white colored flowers.

A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm.

A ruffled-leafed green vegetable that is a member of the cabbage family. With leaves that range in color from dark green to purple, kale is commonly used as a garnish for food presentation or as a cooked vegetable.

A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.

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

A tall cereal plant (growing to a height of up to 10 feet) that is immediately recognizable because of its long, drooping leaves extending from an inner stalk and strong jointed stems supporting large ears ranging in length from a half foot to one foot, which contain the corn kernels.