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An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

One of the varieties of nuts harvested from the hickory tree that has a hard, thin, tan outer shell containing a beige and brown nut on the inside.

A sweet, aromatic fruit that provides a sweet juicy meat beneath a soft outer flesh when fully ripe....

Underground legumes that have a nutlike flavor and are high in valuable proteins. They are sold in many forms, such as shelled and unshelled, whole or halves, salted, lightly salted, or unsalted, and raw or dry roasted.

A sweet juicy fruit that has skin that ranges from white to rich yellow to reddish brown and flesh that ranges from yellow to deep gold and red.

A round flat cake, which is well known as a breakfast food, but is also enjoyed by many for lunch and supper.

A small stocky game bird, similar to a quail or grouse that originated from the pheasant family. The meat is more moist than that of a grouse, but similar in appearance.

Setting an oven or broiler to the desired cooking temperature in advance of using it so that is has time to reach the desired temperature before putting the food in to be cooked.

A garden herb with smooth, oval to spade shaped leaves that grows on a smooth, fleshy, reddish stem....

The juices that ooze out from the flesh of fresh, cured or cooked meat after it is packaged. The juice remains in the package when it is opened.

A beverage which can consist of a blend of fruit juices, sugar and water, or it can be a highly spiced mixture.

To crush or grind a food into a powder form.

The soft, juicy, edible flesh that is contained within the outer skin or peel that covers a fruit or vegetable.

A soft, creamy textured dessert which is generally made from milk, flour or cornstarch, sugar and flavoring.

One of three main categories of basic nutrients (the others are carbohydrates and fat) that are used by our cells for the building, repair and maintenance of our muscles, organs and glands, enabling our body to defend against infection, disease and loss of daily functions.

1. The swelling and bubbling of yeast when mixed with warm water and set aside in a warm location. This proves that the yeast is active.

Fresh fruits and vegetables as found in the grocery store or open markets.

To clean a cooking surface by polishing it with salt and fat or oil.

Chunks or whole fruit cooked with sugar and pectin that are suspended in a firm jelly base. A preserve is generally used as a spread for bread, toast or rolls.