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A bivalve mollusk that has been enjoyed by Europeans for thousands of years but Americans have only recently begun to appreciate them.

A blend of five different spices that are commonly used as a seasoning in Asian food preparation, most specifically Chinese and Vietnamese foods.

A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish.

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.

A sensation experienced as a food item enters the mouth and begins to be encounter by the taste buds and taste cells, which transmit information to the brain.

A type of orange that is more commonly known as the blood orange and features an orange-red skin and deep red flesh.

A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

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 flat-bottomed pan, most often round in shape, with shallow, flared sides that may be slightly curved.

Grown on a juniper evergreen shrub, this berry is used as a seasoning for various food dishes. Juniper berries are bluish-black in color and have a very strong flavor, so a little goes a long way.

A chemical compound, technically referred to as sodium chloride, that can be mined from the ground (mined salt) or harvested from the sea (solar salt).

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.

A dry shelled bean that grows within a large, knobby beige pod with patches of red running throughout the length of the bean pod.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

A type of orange is slightly smaller than a typical orange, with an orange-red skin and a deep red inner flesh.