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A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

(Scientific Name: Lyophyllum shimeji) Small in size, this type of Asian mushroom is one of the numerous Shimeji varieties common to Japan.

1) An Asian condiment that has the same appearance and flavor as tomato ketchup. Made with bananas, water, sugar, vinegar and seasonings such as garlic, onions, salt, and spices, this sauce is produced as an alternative to ketchup for regions that grow significant numbers of bananas.

carmel, carmal, caremel, caramal,

A small potato blend made from a mixture of ingredients that are formed into various shapes such as stars, baskets, crowns, roses, leaves, or uniquely shaped patties to be served as a garnish to accompany meats and poultry.

A Cajun dish made as a stew containing vegetables and a single type of seafood served over a bed of rice.

A thin pancake, similar to a crepe, that is made to become a food wrap that is filled with savory foods or sweet ingredients.

A univalve mollusk with a spiral shell. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating but it grows slowly and is difficult to raise.

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

(Scientific Name: Grifola frondosa) Shades of gray-brown, white and tan decorate the layers of wrinkled caps on this delicate Asian mushroom, which grows multiple long stems from the base upwards as it forms a large leafy head.

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

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.

A round, soft yeast bread, much like one half of an English muffin in appearance and taste, that is made from a prepared batter.

A potato and cabbage or kale side dish from Ireland that is typically served during festivals, holidays and various seasonal feasts such as Imbolc, the first day of spring or end of the Celtic year known as Samhain or Hallowe'en.

A type of bread flavored with walnuts that are chopped or ground. There are many variations of walnut bread, which is British in origin.

A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

A type of wheat bread enhanced with the addition of cooked wild rice. The wild rice provides a delicious, nutty flavor and interesting texture to the bread.

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.

(Scientific Name: Laetiporus sulphureus) Not to be confused with Hen of the Woods, this mushroom variety also is leafy in shape like the Hen of the Woods, both of which grow in a semi-circular form around tree trunks or stumps.

A short, stout pumpkin squash that is a true field pumpkin and an heirloom variety of squash native to France.