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A version of Balsamic vinegar that is made with white wine vinegar and grape must (fresh pressed juice with seeds and skins).

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

Mustard paste is a condiment prepared by mixing ground mustard seeds with vinegar, chilies and salt....

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

A group of related carbohydrates produced naturally by boiling red seaweed. Three types of carrageenan are extracted from seaweed, which are Kappa, Iota and Lambda, each with distinct properties to assist with the processing and development of food products.

A type of oil derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat contained in the chile.

The oil obtained from pressing hazelnuts. The brown colored oil has a slightly sweet, nutty taste and is generally used as a flavoring for baked goods and for some sauces.

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.

A liquid cooking oil that is extracted from the fruit, seeds, or nuts of a vegetable plant, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rapeseeds (used for canola oil).

A light flavored vinegar made from rice wine which has been created by adding a bacteria culture to the wine, thus beginning a fermentation process that produces the vinegar.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

White vinegar flavored with tarragon. A sprig of tarragon is placed in a glass bottle and then white vinegar is added (a recipe may call for other flavorings to be added along with the tarragon).

Apricot kernel oil is obtained from the dried kernels of the apricot tree. The oil is obtained by removing the pit from the apricot and cracking the shell of the pit in order to access the kernel covered by the shell.

Also known as sunflower seed oil, this golden colored oil is derived from the seeds of the sunflower plant.

A variety of blue cheese that comes from the state of Iowa in the U.S. It is a traditional farmhouse cheese made from unpasteurized cow's milk.

A fruit that is a cross between a melon and a cucumber. It is native to southern Africa and grown in the United States, Portugal and New Zealand.

A fruit that is a cross between a melon and a cucumber. It is native to southern Africa and grown in the United States, Portugal and New Zealand.

A type of orange that is more commonly known as the blood orange and features an orange-red skin and deep red flesh.