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A type of whole milk, most often used as a cooking ingredient, that has been thickened through the elimination of about 60 percent of the water content, producing a concentrated flavor.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

A cooking utensil that creates pressurized steam to cook foods. A traditional pressure cooker consists of a steel pot with an aluminum base, a locking lid containing an airtight seal, and a removable safety valve (on older models) that attaches to the lid or a built-in value with easy to read pressure markings (newer models).