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A variety of salt produced from Atlantic waters off the west coast of South Africa near St. Helena Bay, or in North African waters around Algeria, Morocco, Tunisia, and Egypt.

A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish.

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

A small fern plant which sprouts a shoot at the tip of the plant, referred to as a "frond" or a "crosier," that is harvested to be served as a vegetable.

A thin width, ruffled-leafed green vegetable that is a member of the cabbage family. Deep dark green in color, this variety of kale is considered one of the Italian heirloom varieties, where it is known as Cavolo Nero.

A long narrow chile pepper that is native to China, Japan and also common in regions of Mexico. Translated, the word Japónes means "Japanese" in Spanish to denote an Asian variety of pepper.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

One of the smallest chili peppers but also one of the hottest. The chili is very small and has a rounded shape.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A term commonly used to describe the excess food that is remaining after being prepared for a meal, snack, or a similar food event.

Round bowls of varying sizes that are used for combining food ingredients when preparing recipes. Mixing bowls are made of plastic, ceramic, glass, copper, and stainless steel that range in size from 4 inches in diameter to over 16" in diameter.

A large cooking utensil containing slots or holes enabling moist foods or items to be lifted out of fluids while the excess liquid drains out the slots and holes in the base of the spoon.

A kitchen utensil that is used to whip lighter food ingredients that are being prepared for baking or serving.

A traditional French pudding made with milk, cornstarch, sugar, and vanilla. Almond milk is often used in place of cornstarch to provide a distinctive taste to the pudding.

A dark blackish green, triangular-shaped pepper, 3 to 5 inches long, with a wide top that tapers to a blunt end.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

One of the smallest chile peppers but also one of the hottest. The chile is very small and has an elongated shape.

A small chile pepper that is typically harvested when it is approximately an inch in length and matured from green to red or purple in color.

An oblong-shaped squash that is a variety of the spaghetti squash. It has a tan to yellow thick-skinned outer shell with a tapered oval shape.