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A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

Also known as "soup nuts" this food item is considered to be a cracker or cracker bread that is commonly made in Jewish kitchens to accompany soup or it may be served as a garnish for other foods.

Constructed of aluminum foil, this type of pan is used for a variety of foods and food chores such as pizza baking, bread baking, meat roasting, and numerous other cooking activities.

Dry pieces of breading that have been exposed to air or heat and have become hardened. The term "staling" is often used to describe a process that dries bread for use in a variety of food dishes.

pate,

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 countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A traditional Asian food consisting of cooked rice and one or several other ingredients that are made into small shaped servings to be eaten at home or for meals away from home, such as picnics or lunch box meals.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven. There are many sizes and depths available, but the most common sizes is 9 x 13 x 2 inches.

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

(Scientific Name: Morchella esculenta) A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented outer skin.

A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.

1. Cheese Curd - A small solid that is formed during the first stage of cheesemaking when milk is coagulated, separating it into solids of protein and liquid.

A vegetable, which is a member of the onion family, that has an appearance similar to a scallion. Long and round in shape, the stem of the leek is white at the root end and becomes increasingly darker green toward the top which is surrounded by stiff green or blue-green leaves, depending on the variety.

An English cheese dating back to the 12th century making it one of the oldest English cheeses produced.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.