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A common appetizer in the Philippines that consists of a food wrap (Lumpia wrapper) covering a variety of savory ingredients.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A spicy aromatic rice that was developed by the California-based company, Lundberg Family Farms. Black Japonica® is a combination of an Asian black short-grain rice and a medium-grain mahogany rice that were grown together in the same field.

A type of orange that is more commonly known as the blood orange and features an orange-red skin and deep red flesh.

An Italian white rice with short, plump grains, which have a creamy consistency when cooked. They are commonly used in risotto dishes and have a high starch content.

A hollow, round ball containing tiny holes or mesh screening which is used to hold tea leaves, herbs and spices that are used for flavoring liquids.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream.

A muscular pouch found in the lower stomach of fowl that grinds the food the bird has swallowed. Stones are swallowed along with the food to help with the grinding.

To cook a food, such as eggs, fish or meat in a liquid that has been heated to just below the boiling point so the liquid is barely moving while the food is being cooked.

A thick, sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

A bivalve mollusk that has been enjoyed by Europeans for thousands of years but Americans have only recently begun to appreciate them.

A blend of five different spices that are commonly used as a seasoning in Asian food preparation, most specifically Chinese and Vietnamese foods.

A type of orange is slightly smaller than a typical orange, with an orange-red skin and a deep red inner flesh.

A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.

A type of Tuna that may be referred to as Oceanic Tuna or Bonito Tuna that comes from the Atlantic and Pacific oceans.

Made in the form of a Tea Ball with a handle, this utensil is designed to hold bits of ingredients that are used to make beverages and flavorful foods.

Hearty and meaty in substance, this soup combines the traditional flavors of smoked pork with beans and other vegetables.

A type of medium-grain Italian rice that is known for its natural black and rust colored grains and its pleasing aroma.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.