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The outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese.

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings.

The candied pad or paddle (leaf) of the prickly pear cactus that is sweetened by packing the pad in a sugar syrup solution.

The edible leaf or paddle of the prickly pear cactus. Nopal is the Mexican word for cactus and the leaf growing on the stem is referred to as Nopales.

An Asian noodle that is wheat-based and sometimes contains eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into brick shapes.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

Common in traditional Asian cooking, this food item consists of soft bun filled with sweet or savory ingredients.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

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