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A white, powdered substance, also referred to as potassium salt, that is the residue (by-product) from the tartaric acid remaining in wine casks after the fermented grapes have been removed.

A type of dumpling-like noodle dish in which the dumplings are filled with various ingredients, such as ground meats or cheese.

An Italian fresh pork sausage that has a creamy, mild flavor. It is usually produced in links under a foot long with a diameter of nearly three inches.

A tuber vegetable, similar to a taro root, that has a white crispy texture. Used much in the same manner as a potato, this vegetable is not eaten raw but instead is fried, boiled and cooked to a tender consistency for use in soups, stews, casseroles, and main dishes.

A type of cookware designed for steaming asparagus. The asparagus steamer consists of a long narrow wire basket, a steaming pot, and a lid.

A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients, such as flour or powdered sugar.

A common and favorite Portuguese food made of codfish, which has been dried and salt cured. The dried salt cod are typically used as an ingredient in many different types of food dishes, such as Bacalhau à gomes de sà, a dish made with cod, potatoes, and onions garnished with slices of black olives and hard boiled eggs.

Often referred to simply as "chaps" this food is a meat speciality, originating in the British city of Bath, that is served as a snack or as an ingredient to be combined with other foods such as potatoes or eggs.

food thickener, thickening agent, liason, beurre manie,

A turnip-like root vegetable that has a flavor similar to strong Celery combined with parsley. Unlike Celery, it must be pealed before it is prepared.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

Aioli,

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

A soft pasta noodle or dumpling made from flour, eggs, salt and water or milk. The dough is made firm enough to roll out and cut into thin pieces or it is made soft enough to force through a sieve with large holes.

Pieces of food, such as apple pieces, that are dipped into batter and deep-fried. Fritters are prepared by first making a batter to which the ingredients are added.

A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

A term from India that may refer to a food dish with rice and vegetables or a ready to eat snack. Nav is the term that denotes nine in India so there will generally be nine kinds of foods combined together.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

A kitchen utensil used to grasp food so it can be moved from one location to another to be flipped, rotated, adjusted, or retrieved from areas that may be hot or simply best handled with a Tong.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.