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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 French term used to describe the browning of a food ingredient in the fat content contained within the ingredient prior to adding any other items, such as liquids.

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

carmel, carmal, caremel, caramal,

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe.

A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

1. Descriptor of a fresh, brisk, young wine, pleasingly balanced with refreshing acidity. 2. The process of adding crispness to vegetables, crackers or breads.

A Scandinavian flat bread that is very thin and round. It is made from cooked potatoes, flour, cream, salt, butter and sometimes sugar is added.

A brown skinned, oblong potato with a white interior, which is one of the most popular potatoes. It has a rough skin with numerous eyes and can grow quite large.

A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

sate, sateh,

1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron.

A winter squash with a thick bumpy skin that may range in color from grayish-blue (Baby-blue and blue hubbard) to green (Green hubbard) to bright orange (Golden hubbard).

A confection made with sugar or honey, along with roasted nuts, such as almonds, hazelnuts, pistachios or walnuts, and sometimes pieces of candied fruit are added.

A sauce that is typically smooth yet fluid-textured, made of tomatoes and flavored with sugar, vinegar, onions, garlic, and spices.

Sweetened dough that is formed into a ring or ball and then deep-fried. The deep-frying process produces a browned surface covering a moist cake.

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.

Grown in the Himalayan mountain region, the Monukka Raisins have a sligthtly larger size than the traditional dark raisin made from dried green grapes.