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A black colored seaweed native to Japan and Atlantic waters growing in small clumps of fronds that are coarse and stringy in appearance.

A stuffed pasta made by placing filling on a 2 inch square of pasta and then folding the square of pasta in half from one corner to the opposite corner, forming a triangle shape.

A product taken from the breast muscle of the turkey and processed in various ways for professional and consumer use.

(Scientific Name: Auricularia polytricha) A type of mushroom that resembles a large ear when it is fresh and grows as large as half a foot.

A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily feed two people).

A small pea with a circular shape and a very mild flavor. They are usually dried and then split in half before they are sold.

(Scientific Name: Auricularia polytricha) A type of mushroom that resembles a large ear when it is fresh and grows as large as half a foot.

(Scientific Name: Auricularia polytricha) A type of mushroom that resembles a large ear when it is fresh and grows as large as half a foot.

The smallest variety of the hard-shell clams, measuring less than 2 inches. Littlenecks are small and tender, generally served raw on the half shell.

A device used to extract the juices form citrus fruit, such as lemons and oranges. The fruit is cut in half and the reamer is pressed into the fruit and twisted back and forth.

A hard-boiled egg in which the yolk is removed and blended with other ingredients such as mayonnaise, mustard, and seasonings.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

A bladed speciality knife for removing the cores and seeds of eggplant, melons, potatoes, or zucchini.

Named and formed into a shape similar to a bumblebee, this pasta is made for holding sauces. With two winged extensions coming out from each side a long round body that is cut in half, Bumbola Pasta is produced so the open body or oval of the pasta can be used to "catch" and retain sauces spread over the pasta.

Similar in appearance to a pumpkin, this variety of squash is a Kabocha winter squash that has a bright reddish-orange skin.

A kitchen tool that extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.

A French term that is used to describe vegetables that have been cut into thin slices with shapes that correspond best to the shape of the vegetable.

A finishing tool that is used sharpen (hone) the steel blades of knives and cutting utensils such as scissors or garden utensils.