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A type of cooking oil that is produced from the rice bran when it is removed as a by-product from the grain of rice as it is processed.

A wine produced from the fermentation of rice that is soaked in water. It is available in Asian markets, but a medium-dry sherry can be substituted if rice wine is not readily available.

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

The main ingredient in a meal consisting of pre-cooked rice that is refrigerated overnight and is then mixed with vegetables, and bits of beef, eggs, shrimp, chicken, or other similar ingredients to create an Asian specialty.

A popular short-grain rice from Spain that is often used for Spanish paella recipes. It is most often available in specialty shops and through mail order suppliers.

A Chinese noodle, made from rice flour and water that have a mild subtle flavor and a chewy texture....

A long-grain variety of aromatic rice developed in the U.S. that is considered to be similar to Basmati in taste and texture.

Very long, thin, strands of noodles made from rice flour and water. They are generally sold in a bundle and are used in soups, spring rolls, cold salads, stir-fries or are deep-fat fried until crispy and then crumbled over Chinese chicken salad.

A very thin edible paper made from rice flour and water, which are semi-transparent and very brittle.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

Bread made up of multiple grains, generally six to nine different grains are used, such as oats, rice, corn, triticale, rye, wheat, barley, buckwheat, millet, soy, and flax.

A complex blend of spices that is used in the preparation of North African food dishes. Commonly used in Moroccan and Tunisian foods, this blend may contain over 75 different spices.

A Chinese term used to refer to various small bite-sized foods served in small quantities (3 to 4) to be eaten as appetizers or snacks.

A chemical compound, known as an ester, that is created as an alcohol and an acid compound react together, forming a triglyceride.

(Scientific Name: Marasmius oreades) Named for the manner in which it grows in open fields and meadows, this variety of mushroom emerges in clusters that form the shape of an irregular circle or "ring" that may be 8 to 15 feet in diameter.

As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

Basically the same type of tool used to grind coffee beans can be used as a tool to grind dried spices but it is strongly suggested to not use it for both.