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The blade of a knife that decreases in size from the handle to the tip and from the top or spine of the knife to the bottom or cutting edge of the blade.

A popular name for ground beef and also a name for a traditional sandwich that consists of ground beef (or other ground meats) formed into a patty, cooked, and placed between two halves of a bun.

A spice that is derived berries grown on pepper plants, such as the Piper nigrum, Piper longum or the Piper retrofractum plants.

A type of flour or meal made from almost any type of grain, nut, or starchy root, but is most often made from wheat.

A traditional grilled sandwich that consists of ground meat made into a patty, cooked, topped with a slice of cheese, and placed between two halves of a bun to create this favorite international food.

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.

A kitchen tool designed to remove cleanly file or hone the cutting edges on the steel blades of knives and other utensils with cutting edges.

An appliance or piece of kitchenware that typically accomplishes the task of brewing the popular drink produced from ground cocoa beans.

A term used to describe a knife blade which most often contains evenly spaced vertical indentations or "hollows" that have been ground out of the thickness of the steel blade.

Dry corn dough used to make corn tortillas. In Spanish, masa means ''dough'', which in Mexico can be translated to mean ''corn dough'', an essential ingredient in Mexican cooking.

A utensil made to roast or toast various spices in order to enhance the flavors contained in the spice.

A type of rye bread of Polish origin that can be prepared with a number of different recipes. Lighter versions of Polish rye are similar in color, flavor, and texture to New York rye bread due to a generous portion of wheat flour added to the dough.

The type of blade with a straight "V" cut ground into the steel edge. Varying in depth, the Flat Ground Blade can be made with only as very slight "V" cut or a longer cut that tapers slightly from higher up on the blade and extends downward toward the cutting edge.

A type of corn that is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to be an easier process.

A corn product made from hominy that has been coarsely cracked. (Hominy is also coarsely ground. There are medium and finely ground versions, too.) Traditionally, the word samp, from the Algonquin, nasàump, referred simply to “hominy” and was not a name given to a specific type of hominy or as a reference to the size of the pieces after cracking or grinding, and so, over the years, the word samp, became a term that was interchangeable with the term hominy.

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 term that is used to refer to a group of spices used for seasonings or a group of vegetables that may be sweet, bland or spicy.

A kitchen utensil used for mixing ingredients or beating foods. The types of electrical mixers vary in size and features beginning with hand-held models and moving up to heavy-duty models mounted on stands.

A term that is used to describe the process of pressing fruit, seeds, and nuts to obtain oil without the use of additional heat to extract the oil.