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Also known as a chickpea, a garbanzo bean is a round, tan-colored legume with a slightly nutty flavor.

Flat, disk shaped dried beans, high in protein, that have a rich, somewhat sweet and peppery flavor when cooked.

A type of coffee that is produced with a selected bean, roasted until dark but not burned and brewed with special processes to create a beverage, which is significantly stronger than a traditional coffee.

A variety of flour that is most often used in East Indian cooking. Garbanzo beans, also known as chickpeas, are processed into a flour that is very similar to millet providing a rich sweet flavor to baked foods.

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

A small, round off-white vegetable (legume) grown in a pod similar to a pea or bean. They have a delicious nutty flavor and can be used as an alternative to the lima bean.

A product common in Asia and very popular in Japan that consists of fresh green soybeans picked while they are still young.

A coagulation of the milky liquid that is extracted from soybeans. A soft, cheese-like substance, more popularly known as tofu.

A small pulse (legume) that is most commonly grown as a crop in India. It is used as a food for both human and animal consumption.

A gray or dark brown sea vegetable, commonly referred to as kelp (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A gray or dark brown sea vegetable, commonly referred to as kombu (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.

Common in traditional Asian cooking, this food item consists of soft bun filled with sweet or savory ingredients.

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.

Most notably known as "Pinot Noir". A grape varietal used in the production of red and sparkling wines, originating in the Burgundy region of France.

Most notably known as "Pinot Noir". Pronounced pee-noe-nwahr. A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.