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Dark mahogany red cherries that provides juice for use in making brandies and liqueurs. Morello cherries, which are very sour tasting, are commonly used to produce preserves, canned cherries, cherries in syrup, or dried cherries.

Refers to a type of seal that is impervious to air. Some foods may be packaged in containers that are hermetically sealed in order to preserve freshness.

The fruit from a mulberry shrub or tree. The fruit is very sweet but does not keep well so they are used mostly to make jellies and preserves.

A large, flat type of roll prepared with a rich, flaky pastry of sweet, yeast-leavened dough. The roll is often filled with fruit, preserves, nuts, or cheese and is a popular breakfast item.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A traditional French puff pastry which is made in layers of crisp baked pasty separated by cream fillings.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

Refers to a special paper that is coated with a thin film of wax on both sides of the paper. It is used to wrap foods to preserve freshness and as a liner for various baking dishes.

A natural form of cane sugar. The juices are extracted from the sugar cane and only the water is evaporated by using a special process.

A dish usually served for breakfast in which bread is dipped into eggs and seasonings and then fried to a golden brown.

A yellow-orange fruit harvested from small trees native to China, but are grown in many other regions of the world.

A container that is built for the purpose of storing garlic cloves or bulbs. Small and most often round in shape with a loosely fitted top, the garlic pot can be placed in a kitchen area on a counter for ease of access.

The process of rehydrating dried foods by placing the food in water or some other liquid, in order to bring them back to a resemblance of their original size, shape and texture.

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 soft, round, pure white feathery mushroom with caps that average 5 to 8 inches in diameter but can grow to 12 inches.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

A type of German bread that is similar to a coffee cake, but is made with a white flour dough that is more bread-like than cake-like.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.