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A type of cookware made of bamboo that consists of individual cooking trays or layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.

A variety of Asian squash that is popular in China and Japan, as well as many other countries. It is typically a larger variety squash that has a waxy dark green speckled skin that contains tiny prickly hairs.

A method used to identify a variety of information regarding the contents of a package, bottle, carton, container or bag of food, such as ingredients, weight or nutritional information.

A variety of hams that are considered to be part of a family of "specialty hams". Hams such as Kentucky, Smithfield, or Virginia are country hams that are dry cured, salted heavily,and then generally aged for 6 months to a year.

A peach that is large in size that has a dark red colored skin that surrounds a similar reddish-purple juicy flesh, which provides a tart flavor.

A sweet cherry, which is one of the Gean varieties, that is grown in cooler climates in the United States.

A nut that is starchier and less oily than other nuts, allowing it to be cooked in a number of ways, such as roasted, steamed or boiled.

A fruit that is related to the pear and grown in the Mediterranean, the Middle East and the United States.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

1. A hollow or open formed utensil used to give shape to the food substance place into the shaped Mold.

A product that is generally made from fermented and partially cooked soybeans, but is also made from other legumes and grains, such as barley, rice or quinoa.

Most varieties of squash are placed into two categories: summer and winter squash. Winter squash varieties have hard skins and firmer, denser flesh than summer squash varieties.

The tropical fruit from the Tamarind tree, a species that is native to North Africa and Asia. Resembling a vegetable with its large brown pod containing small seeds and a brown pulp, the tamarind provides a acidic flavor somewhat like lemon juice, that enhances flavors when used as a seasoning for meat, chutney, curry dishes, and pickled fish.

A type of cookware consisting of inserts or layers with perforations in the bottom, that are assembled together and used to cook food with the use of steam.

A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

A medium-sized fruit that is a cross between the Golden Delicious and the Lady Williams apple. Its skin has a reddish pink coloring over a greenish yellow background.

Also spelled "pitaya". One variety grown in the American tropics on a climbing cactus is an egg shaped, bright pink or red-skinned fruit, which measures more than 3 inches long.

A tropical fruit that is native to South America but is also grown in the warm areas of the U.S.and other tropical regions.

A coarse sea salt harvested from the Atlantic waters, often near the Maldon region of Essex, England.

A shiny, smooth leaf herb with leaves, stem, roots, and seeds that are all used for flavoring. Native to Iran, Afghanistan and southern Europe, Lovage is now grown in many different countries.