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A Spanish cheese made from cow's milk that originated on the island of Minorca off the northeast coast of Spain.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

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.

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.

A special variety of dried corn that contains a high moisture content. About 14% of the composition of the kernel is water, which creates steam when the kernel is heated.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

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 edible dry fruit or seed covered with a hard shell that protects the kernel or meat inside. Generally, the shell is removed and discarded and only the kernel, known as the nut, inside is the item to be eaten.

Sweet corn that is prepared and eaten with the kernels remaining on the cob. Corn-on-the-cob is most often cooked using the boiling method in a large pot of water.

1. Cheese Curd - A small solid that is formed during the first stage of cheesemaking when milk is coagulated, separating it into solids of protein and liquid.

(Scientific Name: Marasmius oreades) Named for the manner in which it grows in open fields and meadows, this variety of mushroom emerges in clusters that form the shape of an irregular circle or "ring" that may be 8 to 15 feet in diameter.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.