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The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A variety of endive that is a member of the chicory family of greens. It grows prickly green leaves that provide a slightly bitter taste.

A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

A berry that is grown on trees in tropical areas that is not actually a true peppercorn. The pink peppercorn is a very small berry, similar in appearance to a peppercorn, that has a thin papery texture and a mildly sweet flavor.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A pear-shaped fruit, also known as the cactus pear, that is produced from the tropical cactus plant known as the Prickly Pear cactus.

A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled.

A type of pulse commonly used in foods from India that may be served as sprouts, fresh pods, or as dried beans.

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

A snack food made from carrots as a key ingredient that is manufactured into the shape of a small chip or cracker-like product.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

Dried shavings of fish that are sliced from aged pieces of bonito. A member of the tuna family of fish, bonito is a popular fish in Japan that is typically not consumed as often fresh for a meal as it is in a dried form.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A seedless variety of the Fuyu persimmon that was first grown in Israel and now is being raised throughout the world.

A food base that consists of gelatin, the jelly-like substance contained in beef, veal, chicken, or fish stock.

Most notably known as "Malbec". Pronouced Mahl-beck. A grape varietal, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

Most notably known as "Malbec". A grape varietal, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

A grape varietal most notably known as Malbec, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.