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A variety of fish that is common to the Pacific Ocean, most notably the Hawaiian Islands. Opakapaka, also referred to as opaka-paka, pink snapper or crimson snapper, is a fish with a light brown outer skin and a light pink colored flesh that is firm in texture.

A small cake that is flat on top with a round outside edge, which is made from crab meat and other ingredients.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

Apricot kernel oil is obtained from the dried kernels of the apricot tree. The oil is obtained by removing the pit from the apricot and cracking the shell of the pit in order to access the kernel covered by the shell.

A cooking utensil that is traditionally a cast iron, short walled pan that is used to prepare searing hot ingredients such as meat, seafood, fish, and vegetables for making fajitas or quesadillas.

A black colored seaweed native to Japan that grows in small clumps of fronds with the appearance of tiny tree branches.

A variety of seaweed native to Japan that grows in large thick leaves, which are processed into very narrow grass-like strands, very similar in appearance to Hijiki seaweed.

A Greek dish that may be referred to as a spinach pie, which is very similar to a quiche however, with more spinach and fewer eggs.

A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.

A potato dish originating from Switzerland that is traditionally made with boiled potatoes that are grated and fried.

A turnip-like root vegetable that has a flavor similar to strong Celery combined with parsley. Unlike Celery, it must be pealed before it is prepared.

Radish seeds that have germinated, requiring only water and a cool place to grow, before being harvested as a food.

A variety of summer squash with a dark green skin covering an off-white flesh. It is much like a cucumber in size and shape.

Often referred to as a "country" lettuce, this salad green grows with long thin stems that sprout ragged or serrated green leaves, similar to dandelion greens.

A French term that means "made of rags", which is similar to the appearance of the food derived from this term.

A variety of vegetable that is a cross between broccoli and Chinese kale. It has an appearance similar to asparagus or gai lan, with smaller broccoli buds on top.

A fresh bean that grows in the sea in the form of a long, pencil thin, cylindrical green stem that may have spherical-shaped, spike-like buds on the ends.

A family of small oblong squash that may have a green or yellow skin and contain a firm inner flesh that provides a delicately mild flavor when served raw or cooked.

A silvery, green colored vegetable that looks like flat celery stalks with a flavor resembling an artichoke, salsify and celery, only slightly more bitter.

A strangely shaped fruit from a vegetable plant that is used as a vegetable in Asian cooking. This melon has a shape that is similar to a cucumber with ribbed and bumpy skin.