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Refers to a type of sausage made from pork and beef, which has not been cooked, but instead cured to make it safe for eating.

A condiment produced by grinding brown mustard seeds with a stone mill to provide a coarse textured food spread.

A sausage produced from ground dark turkey meat, flavored with garlic and other seasonings, and cured to make it safe for eating.

A sauce that is typically smooth yet fluid-textured, made of tomatoes and flavored with sugar, vinegar, onions, garlic, and spices.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines.

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

Thin, long, translucent noodles made from very fine strands of a gelatinous substance called konnyaku, which is taken from the "devil's tongue plant" (Japanese yam).

A food made popular in the southern U.S. that is made from the small intestines of hogs. The intestines are slow cooked over several hours in an attempt to tenderize the meat and reduce the chewy texture of this organ.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A cheese native to Germany and Austria that is produced as a combination of a Camembert and a Gorgonzola, thus the name, which is also often spelled Cambazola.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A milk and/or broth-based soup made from the flesh of orange Sweet Potatoes. Typically, this soup contains bits of onion and garlic cooked in a chicken broth that is mixed with milk, yogurt or half-and-half as a base.

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

A pork salami of Italian origin that is prepared by mixing meat from the legs of pork, the shoulders, or the throat and blending in seasonings such as pepper, galic and herbs.

A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

san simon,

A French cheese made from raw (unpasteurized) sheep's milk, considered pure sheep's milk from Manech or Basco-Béarnaise ewes that are raised along the Pyrénées mountain range in the Basque region of France.