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A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour.

A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods.

A type of grain cultivated in Ethiopia where it is a staple food crop. Teff is difficult to find in great quantities anywhere else in the world.

The most common variety of banana used in baking, fruit salads, fruit compotes, and to complement foods.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as olives, meats, stews, and sauces.

A small round or flat shaped brush made with nylon, silicone or sterilized natural bristles. This type of brush is used to apply glazes to breads, pastries, cookies, meats, and poultry before or after baking.

To cook food, generally vegetables, over a low heat, using a small amount of fat (butter is often used).

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A very thin edible covering, either natural or some form of a synthetic, that is used to enclose ground meat and other ingredients that have been processed into a sausage product.

A gray or dark brown sea vegetable, commonly referred to as kelp (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A gray or dark brown sea vegetable, commonly referred to as kombu (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A term most often applied to the process of melting sugar, either as a basic substance or to melt it when it is contained within a food.

A porous but hard material that is approximately 90% carbon content. Charcoal is produced using an oxygen-free process that heats natural wood in order to remove the air and water and to create a carbon product that will burn significantly longer than wood.

Natural salts gathered from the salt ponds of the Atlantic Ocean surrounding the coast of France. Three of the most common varieties available are known as Fleur de Sel and Sel Gris.

A tall cereal grass cultivated in Asia and Africa, but rarely found in the Western world. The grain is named “Job’s Tears” because its shape is similar to a teardrop.

A type of pan that is made specifically for braising foods. Available in several different sizes, this pan is round, contains a lid, and has two small round handles opposite each other.

A natural French sea salt, translated to mean "gray salt", that comes from the Atlantic waters off the coast of France.

Monosodium glutamate, a powdery substance made from seaweed or soybeans. Although it has no flavor of its own, it is a natural flavor enhancer for other foods.

A chicken that is allowed to roam without being confined and feeds on naturally grown crops, consuming only a vegetarian diet.

A method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered.