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A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

A commercial spray product, which contains very little fat, that is used to give cooking and baking surfaces a nonstick coating.

A group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy.

Essential fatty acids that our bodies are unable to produce without obtaining them from food. Linolenic acid is the primary Omega-3 fatty acid, which can be acquired through many fats, oils, nuts and soybeans.

A fatty substance that moisturizes, emulsifies and preserves food that is generally derived from egg yolks, soybeans and corn.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A Japanese food dish that consists of tofu, a soybean based food, that is deep-fried in oil and served with a dipping sauce that combines soy sauce and mirin.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

A term used to describe a key ingredient processed from soybeans for use in food products and nutrition, often referred to as soyfoods or soy nutrients.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

Any of a variety of prepared pastes or sauces that are made from ground chiles, oil or vinegar and salt.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A process that bathes food with low level gamma rays (x-rays) or an electron beam (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter that may cause illnesses from exposure to harmful pathogens.

A process that bathes food with low level gamma rays (x-rays) or electron beams (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter that may cause illnesses from exposure to harmful pathogens.