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A deep-fried Chinese pastry of flour and eggs that contains a variety of ingredients, such as minced vegetables, meat, herbs, and spices that are wrapped inside the pastry and served as an appetizer.

Different in color from other more common white or grey sea salts, the Hawaiian Sea Salts are harvested from local minerals or lava deposits.

A pie made with both a bottom and a top crust. The first crust used for the Double Crust Pie is the bottom crust which is rolled out and placed in the pie plate.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

A variety of summer squash with a dark green skin covering an off-white flesh. The cylindrical variety is much like a cucumber in size and shape.

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.

An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.

A saltwater fish found in temperate and tropical waters worldwide that is sleek in appearance and often silver, blue and black in color.

A term used to describe both a piece of kitchenware referred to as a "mold" and a type of food dish that is made in the mold, which is typically made of earthenware or china.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind. The pale green variety turns white in color if allowed to mature longer.

A cereal plant that thrives in temperate climates, preferring cool, moist conditions and growing in areas where other important grains, such as wheat and corn, do not grow well.

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 group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.