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Native to Australia, this fruit grows on bushes maturing from a pale green into a small yellow colored berry.

A well-known pepper native to Brazil, which is at times confused with the Melegueta chile from West Africa.

A method used to enhance the flavor of food by using smoldering wood at high temperatures during the curing process.

A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A regional white wine produced in the Burgundy region of France. True White Burgundy is Chardonnay varietal based and have no connection to cheap jug wines that have adopted the name for their labels.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

A traditional Greek soup or sauce. Most often, when it is made as a soup, bits of chicken are added to make it similar to a cream of chicken base.

A controlled method used for preserving foods with a pressure canner, also referred to as a pressure cooker, that is used for the heating and cooking process.

A seasoning harvested from evaporated water that is collected on inland salt basins along the Australian coast.

A method used to enhance the flavor of food by using smoldering wood during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

A silicon-based paper, commonly referred to as silicon paper, that is used as a lining between metal surfaces and prepared foods so that the foods do not stick to baking sheets, pie tins, muffin tins, baking dishes, and other surfaces after baking.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

An herb characterized by its long green shoots that are used as a seasoning in food dishes to provide a flavor very similar to a very mild onion.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A French term most often used in reference to a square or rectangular-shaped serving of food. The term "pavé" translates into a word that means "cobblestone" or a similar square and rectangular-shaped item.