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A multi-layered pastry, which is made by combining thin layers of pastry dough with a very thin layers of butter (or other solid fat) between each layer of dough.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

A soft, sweet, thin-fleshed food item with many small, edible seeds. Although the Fig is most often considered to be a fruit, it is actually a flower that is picked for eating.

Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

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.

The flower, which may also be called banana blossom, grows on the end of the stem holding a cluster of bananas.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs.

A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

A favorite herb that grows as the green leaves of the coriander plant that resemble a parsley-like green plant.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

A Norwegian term used to describe a traditional thin cookie originating in Norway that is baked as a large round flat cake and formed into a cone shape.

A type of pasta made by artisans in southern Italy that have a long heritage of producing unique and high quality pastas.

The outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese.

A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical names of wheat and rye – “triti,” referring to triticum for wheat and “cale”, referring to secale for rye.

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.