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Derived from the Italian word meaning nude, this food item is a small dumpling that is common to Florence region of Italy.

A Scottish bread that was traditionally an unleavened flat bread made with barley flour or oatmeal combined with wheat flour, but is today considered a quick bread since most bannocks are now leavened with baking powder or baking soda.

A type of baking mold specifically made for baking small diameter breads that will be served as appetizers.

A porous but hard material that is approximately 90% carbon content. Charcoal is produced using an oxygen-free process that heats natural wood in order to remove the air and water and to create a carbon product that will burn significantly longer than wood.

A piece of cooking equipment made large enough to hold a whole turkey in a pot of oil so it can be deep fried.

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enameled metal, or brushed aluminum.

A traditional Middle Eastern ingredient made from the sugar in the juice extracted from fresh pomegranates.

A German word meaning "cutlet" that is commonly used to describe a food dish using a veal, pork, chicken, or turkey cutlet as the main ingredient.

A meat dish that traditionally consists of veal, which has been larded, braised, and glazed using the juices of the veal.

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A type of flour milled from seeds obtained from the amaranth plant. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked foods.

A kitchen utensil that is made to measure units of time for cooking or for the preparation of foods....

A flat, light green to all white in color, this dried bean has a kidney shape and provides a mild flavor with a soft texture.

A kitchen utensil that is used to score the chestnut prior to roasting. By carving a line, a cross or an "X" into the shell of the unroasted nut, it allows it to breathe during roasting and to resist exploding as the steam builds up.

A term meaning "seaweed" in Hawaiian. The common varieties of seaweed in Hawaii include Asanthopora, Anfelthia, Ele'Ele, Hypnea, Kohu, Lipoa, Manauea, Ogo, Sargassum, and Sea Lettuce.

A black colored seaweed native to Japan that grows in small clumps of fronds with the appearance of tiny tree branches.

A redish-purple sea vegetable native to the North Atlantic, Northwest Pacific and Eastern European oceans that grows in small thick clumps of fronds ranging in length from 1 inch to 6 inches.

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.