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A type of winter squash that develops an orange outer skin with a golden inner flesh. The sizes of Pumpkins can range from very small to very large weighing close to 1000 lbs when exceptionally large.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

(Scientific Name: Auricularia auricula) An ear-shaped fungus that grows on the dead branches of broad-leafed trees.

An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

A variety of lean sausage made from turkey meat and a mixture of fat, salt, and seasonings. A variety of sizes are available ranging from small link size portions to rings of sausage measuring approximately 12 inches in length.

A long oblong-shaped squash with a tan or cream-colored thick outer skin and a golden fine textured inner flesh.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.

A stovetop utensil designed to distribute heat evenly across the bottom of a pan. This type of kitchen tool is particularly useful for preparing sauces or other foods that require a slow simmering on gas or electric burners to cook the ingredients evenly.

A method used to enhance the flavor of food by using smoldering wood at high temperatures during the curing process.

A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process.

A type of knife commonly used to prepare ingredients for Asian food dishes. This knife, which is also known as an Asian cook's or chef's knife, is very similar to a traditional chef's knife with a wide blade that has a long straight edge curving up slightly at the end.

A long oblong-shaped squash with a cream colored, green striped thick outer skin and a golden fine-textured inner flesh.

A variety of winter squash, which is sometimes referred to as an Oriental pumpkin, that has the appearance of a small pumpkin in shape and color.

A type of sausage that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage).

An alcoholic beverage distilled from wine or fermented fruit juices. The highest quality brandies are referred to as either Cognac or Armagnac, both named for the regions in France where they were first produced.

A round, lidded pan with small handles that is often used to sauté or braise a variety of foods. With short to medium height outward sloping sides, a sauteuse pan is a utensil for cooking casseroles, stews, and pasta dishes as well as meat and poultry dishes.

A method used to enhance the flavor of food by using smoldering wood during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food.

A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

A type of chocolate that is sweeter than unsweetened chocolate but not quite as sweet as semi-sweet chocolate.

Designed for a variety of different sized pans and baking sheets, the Silicone Baking Mat is made as a liner to keep baked goods from sticking to the surface of pans, cookie sheets and counters.