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The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A solid carbohydrate that is granular in form and naturally present in many plants such as grains (wheat or rice), pulses (corn), tubers (potatoes), and numerous other plant species.

food thickener, thickening agent, liason, beurre manie,

A variety of organic substances that is necessary in our daily diet to create a normal metabolism. They are found naturally in foods or can be created synthetically.

The name given to version of a rich dark chocolate cake that was originally developed as a red colored, mild flavored, chocolate cake.

Built to cut through hard to semi-hard substances, this utensil is manufactured for specialty tasks....

A type of flour milled from teff grain. Teff flour is high in calcium, iron, magnesium, zinc, and thiamin and it is a good source of fiber.

Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent.

Narrow, flat noodles that resemble a traditional pasta in many respects. Made from compressed Tofu, Tofu Noodles contain a significant amount of protein and nutrients.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

A food flavoring extracted from oils within sugar maple trees that is processed into a combination of maple flavoring with an alcohol base.

A form of wheat in which whole-wheat berries have been crushed or “cracked” into smaller pieces. Cracked wheat is used as an ingredient in cracked grain and multi-grain breads, pilafs, stuffings, and breakfast cereals, providing a crunchy texture with a nutty flavor.

Particles of salt that have been infused with chile flavorings to be used as a food seasoning. Chile Salt is often added to Hispanic and Southwestern U.S.

An acidic substance used as food additives that act as control agents to alter food ph levels in beverages and sweets or to serve as levening agents for breads.

A sensation experienced as a food item enters the mouth and begins to be encounter by the taste buds and taste cells, which transmit information to the brain.

A variety of related plants bearing small seeds used as a food source. The plants may grow to a height of up to six feet and feature large seed heads, which bear many tiny seeds ranging in color from bright yellow to rust, depending on the variety.

A long shaft or thin rod inserted through pieces of meat and other foods to hold several pieces together while cooking over a grill or roasting over a fire.

A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.

A very sweet, thick fluid produced by honeybees from flower nectar. It is a natural sweetener that is used in many food dishes to increase the intensity of the flavor desired for the food.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as fish, meats, olives, potatoes, stews, soups, and sauces.