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Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.

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

A type of spatula that is built to blend, fold, combine, and scrap food ingredients as they are being prepared.

A small bean, very common in India that provides a good source of protein when cooked as a food dish.

A variety of caviar produced from the roe (eggs) of the lumpfish species of fish. A fish native to the ocean waters of Iceland, Denmark and Norway, the lumpfish provides a caviar that is naturally pink in color but may be colored black or red to enhance the appearance of the caviar.

Purple broccoli is very similar to regular broccoli except its florets have a purplish color to them and the heads of purple broccoli are typically smaller.

Often referred to simply as "chaps" this food is a meat speciality, originating in the British city of Bath, that is served as a snack or as an ingredient to be combined with other foods such as potatoes or eggs.

A small to large oblong leaf, pale green to dark green in color (larger leaves are darker green), that are grown on fruit trees producing limes.

A golden colored oil with a citrus aroma that is produced from the skin of the lemon. As edible oil, it is commonly used as a dressing for salad oils or as a food ingredient.

Long Philippine wheat noodles, which are very fine and delicate. They are slightly off-white in color.

Korean noodles made from buckwheat flour and potato starch. They are brownish in color with a translucent appearance.

A thin, pale colored Korean noodle made with wheat flour. They are available as flat narrow rods or thin round rods.

Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

Pronounced "wheat-lah-KOH-chay" it is a fungus (mushroom) that grows on sweet corn and is considered to be a delicacy in Mexican food dishes, some referring to it as a Mexican truffle.

A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

A dried bean considered to have originated in New Mexico as a traditional Native American food for over a thousand years.

1. A soft, creamy mixture of ingredients that may include eggs, sugar, fruit, flour, and other foods, which are combined and steamed to create a traditional dessert pudding.

A small, heart-shaped, sweet chile pepper, which may be mild or spicy hot in flavor and somewhat bitter tasting.

Salt used in curing and preserving food, consisting of a mixture of approximately 94 percent salt and approximately 6 percent sodium nitrite.