Search

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

Small black seeds that provide a slightly bitter and somewhat peppery flavor when dried for use in foods.

A variety of tuna that is very important in Japanese cooking. It is rarely eaten fresh and is usually dried into cubes.

A thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

A product common in Asia and very popular in Japan that consists of fresh green soybeans picked while they are still young.

An Italian bacon that is made with the meat from the belly of a pig. Herbs, spices, and peppercorns are added for extra flavor before it is cured, air-dried, and lightly smoked.

An Asian noodle that is wheat-based and sometimes contains eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into brick shapes.

Circles of pasta that are folded in half to form a half circle after the filling is added and then twisted to form the shape of a little hat.

A chemical compound, technically referred to as sodium chloride, that can be mined from the ground (mined salt) or harvested from the sea (solar salt).

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

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

An herb which belongs to the parsley family of plant, that develops fine feathery leaves from a single stalk.