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A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A wrinkled shiny skinned fruit, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

A wrinkled shiny skinned fruit that is a dried plum, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

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 spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

1. A cereal grass that yields grain harvested as an important food crop. Rice is so important that half of the people in the world depend upon it for nearly 50% of their daily intake of calories.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.