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A variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length. Often mistaken for the banana chile, the Hungarian Wax pepper has a hotter flavor and is larger in size.

A variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length. Often mistaken for the banana chile, the Yellow Wax pepper has a hotter flavor and is larger in size.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

A common sweet or savory pastry that is popular in Bulgaria where it is most often prepared during Christmas.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

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.

A type of pasta that may be made as a large dried tube or as a flat sheet of pasta that will be filled with ingredients and rolled into a tube shape.

A small, heart-shaped, sweet chile pepper, which may be mild or spicy hot in flavor and somewhat bitter tasting.

A French term for a small, young chicken that is only four to six weeks old. It does not have much flesh and is not particularly flavorful, but is a perfect size for a single serving.

A soft, round, pure white feathery mushroom with caps that average 5 to 8 inches in diameter but can grow to 12 inches.

A type of sausage made from a combination of onion, suet, matzo meal, and flour, which is packed into kosher beef intestines and then steam cooked and roasted.

The sperm from the male fish is known as milt or soft roe. Its texture is creamy, not grainy like that of hard roe (eggs of female fish).

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

A kitchen utensil that may have cutting wheels or cutting circles used to cut pasta dough into strips, circles, squares, or other pasta shapes.

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

A soft, fresh Mexican cheese made from sheep's milk, creating a white custard-like texture with a somewhat smoky flavor and a subtle aroma.

A form of barley that has been processed to remove only the outside hull and is also known as hulled barley.

A sausage that is Scottish in origin and made by using a lamb's stomach lining (a sheep's pluck) as the sausage casing and filling it with a mixture of ground lamb organs, minced onion, suet, oatmeal, and various seasonings.

Mixtures of various spices, oils and flavored powders are combined to create an ingredient that can be added to foods to enhance the taste.

With a cream colored background accented in shades of dark burgundy markings, this variety of dried bean is similar in shape to other lima beans but is not related.