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A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

Tube pasta that is created by wrapping a strip of pasta dough around a thin stick. Its shape is similar to a cinnamon stick.

A metal utensil that is built with a top and bottom plate used to compress or flatten tortilla dough in preparation for baking.

A long shaft or thin rod inserted through pieces of meat and other foods to hold several pieces together while cooking over a grill or roasting over a fire.

An aromatic herb with square stems that can grow to be six feet tall and bear large, curved leaves with spiked edges surrounding small pink and white colored flowers.

A food, made from wheat gluten, which is rich in protein and is used in many vegetarian dishes. It has a firm, chewy, meat-like texture and a neutral flavor.

A Scandanavian food dish consisting of raw salmon that has been cured in a mixture of salt, sugar, and dill.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

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.

With a baked or fried dough as the outer wrapping that covers ingredients cooked within, this food item is often considered to be a form of a baked sandwich.

A baked food item consisting of flour or meal as the main ingredient, mixed with liquid ingredients such as milk or water and eggs to form a dough.

A soft-ripened cheese produced in Dauphiné; made with thermalized cow's milk. This soft cheese has a slightly stinky aroma.

Made in the manner of an artisan food, Molloni Pasta is produced in southeastern section of Italy in a region known as Apulia or Puglia in Italian.

The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.

A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving.

Long noodles made with wheat flour and eggs. They are available as a round noodle in various thicknesses and can also be fond as a flattened noodle in various widths.

Pieces of pasta that have been rolled on a flat surface until it forms a rounded length of pasta that has tapered ends.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.