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(Scientific Name: Agaricus cupreobrunneus) A variety of mushroom that is similar in size and shape to a white button mushroom, but has a brown skin and a creamy tan flesh.

A liquid produced by boiling shredded coconut meat in water and then straining the contents through cheesecloth to extract the liquid from the boiled coconut.

A type of new potato that originated in Denmark. The skin is colorful, ranging from beige to brown with areas of red and the shape is somewhat elongated.

A French blue cheese, made from sheep's milk, which has a distinctively sweet, but tart to salty flavor with a semisoft, crumbly texture.

A domestic farmstead type of cheese made from sheep's milk that is formed into 10 pound wheels of cheese.

A type of dairy product that is produced from whole, low-fat, or nonfat milk that is fermented with bacterial cultures.

A spreadable processed cheese that is produced in France. Similar to other processed cheeses made by combining natural cheese with emulsifiers, stabilizers and vegetable-based gums, Gourmandise Cheese is a smooth and creamy cheese that may be seasoned with flavorings and/or nuts such as Kirsch liqueur, cherry juice or bits of walnuts.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

A traditional farmhouse cheese from the Pyrenees region of France that is made from cow or goat's milk.

A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

A large seed that is the edible fruit harvested from the coconut palm tree grown in tropical regions around the world.

Round in shape, this variety of cheese comes from the Dauphine region of France. It is made from pasteurized cow's milk that is processed into soft curds resulting in a very soft and creamy textured cheese.

A mixture made with sugar, water, egg yolks, butter, cream from milk, lemon flavored concentrate, natural lemon flavors, and pectin that is thickened by slowly cooking the ingredients in a double boiler.

A type of aged cheese that features veins of edible blue and/or green mold throughout the cheese. The molds produce the characteristic sharp and tangy flavor of the cheese that has a texture ranging from creamy to crumbly.

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

A French processed cheese, made from cow's milk that is combined with other ingredients typical of processed cheese such as emulsifiers, stabilizers, and vegetable-based gums.

A semi-soft cheese of Norwegian origin that is made from cow's milk. Often duplicated, it is a cheese that is made commonly in Norway as well as other countries throughout the world.

AA greenish yellow to golden yellow colored large apple, which is a cross between a Golden Delicious and an Indo apple.