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Individual servings that typically consist of finely ground meat, fish, poultry, or vegetables compacted together and formed into a shape for serving.

A type of French fritter that is very light and sweet. The batter is prepared with beaten egg whites and it may be flavored with ground almonds, nutmeg, and other seasonings.

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 Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

An Asian noodle wrapper that is paper thin, used to wrap meat, vegetables and other fillings, which are then deep-fried in the wrapper.

A product that is generally made from fermented and partially cooked soybeans, but is also made from other legumes and grains, such as barley, rice or quinoa.

A food item that has several versions from several different countries. To some, a Rissole consists of small round patties or balls of finely minced meat, fish, shellfish, or potatoes which are often combined or coated with breadcrumbs to be partially cooked prior to being fried in butter so they become golden brown and crisp textured.

An Asian sauce, made from vegetable proteins combined with salt, pepper and various spices, that is used as a food flavoring.

A variety of kitchen utensils made from the wood of coconut shells. The wood is shaped into the form of the utensil required and sanded to a very smooth surface.

A Scandinavian flat bread that is very thin and round. It is made from cooked potatoes, flour, cream, salt, butter and sometimes sugar is added.

A long thin Chinese sausage that is similar to andouille or chorizo sausage, but is not quite as spicy.

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

A long, cylindrical variety of squash, native to Asia, that is generally harvested when it is between 1 to 2 feet in length, but can be grown as long as 8 to 10 feet.

A plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste.

A tiny flat seed that was harvested initially for its nutty flavored oil used in cooking and later for its seed as a seasoning in foods.

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

An ancient herb, once considered to contain magical powers as a remedy for illness and disease. Most often used as a seasoning for wild game, meat and fish, Mugwort is a narrow, leafy plant with pointed leaves that are green on one side and pale white on the other.

A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.