Search

A variety of lean sausage made from turkey meat and a mixture of fat, salt, and seasonings. A variety of sizes are available ranging from small link size portions to rings of sausage measuring approximately 12 inches in length.

bulgar,

A bean removed from the soybean pod, which has been soaked in a water-based solution, dry roasted, and salted or seasoned.

An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing.

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.

An Italian term applied to any foods, typically meat products (most often pork), that have been cured with salt and air dried.

The temperature at which pure water freezes. Impurities and minerals in water (such as salt) change the temperature at which water freezes.

The temperature at which pure water boils. Impurities and minerals in water (such as salt) change the temperature at which water boils.

Generally a green olive that has been soaked in lye, then rinsed in water, and placed in a salt brine to process the olive.

An olive that has been soaked in a brine typically consisting of water, salt, vinegar, and other ingredients that provide a moist shiny flesh to the product.

The temperature at which pure water boils. Impurities and minerals in water (such as salt) change the temperature at which water boils.

The temperature at which pure water freezes. Impurities and minerals in water (such as salt) change the temperature at which water freezes.

Adding a very small amount of an ingredient to a mixture, such as a "dash" of pepper, a "sprinkle" of salt, or a "few drops" of a liquid.

A type of wheat flour in which the leavening agent has already been added. The leavening agent is generally in the form of baking powder.

A distinctively green, full-flavored nut containing crunchy meat that has a mildly sweet flavor. They are available salted or unsalted, and shelled or unshelled.

1. To add flavoring to a food to enhance its taste. Some types of flavorings that are used are salt, pepper, herbs, spices, lemon juice, vinegar and condiments.

A spicy sauce used as a condiment or for flavoring various recipes. It is usually made with chiles, vinegar, and salt.

A type of Japanese pickle (tsukemono) made from thin strips of ginger. The ginger strips are pickled in salt water and are colored red with the addition of akajiso, which is the red or purple version of a plant related to mint known as shiso.

A type of Japanese pickle (tsukemono) made from thinly sliced ginger. The ginger strips are pickled in salt and are then pickled again in sweet vinegar.

A Scandanavian food dish consisting of raw salmon that has been cured in a mixture of salt, sugar, and dill.