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Somewhat similar to a light seafood bisque, this type of soup is creamy and shrimp flavored. Made with cream or milk, water, cooked shrimp, sauterne wine, spices, and flavoring, Cream of Shrimp Soup provides a food item that can be served for lunch as a side dish to accompany sandwiches.

Most often, Tomato Soup is a very smooth and thin to mildly thick-textured soup. It can be made thicker with the addition of milk which is quite common.

Popular with many consumers who enjoy fried foods, this appetizer is a common menu item in the U.S. as well as regions throughout the world.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

The small roe (eggs) harvested from flying fish. Orange in color which is the natural color of this caviar, Tobiko is slightly sweet in flavor with a mild salty overtone.

Designed to assist with ingredients requiring controlled temperatures, this kitchen utensil is built with a temperature sensor on one end and the standard whisk on the other.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters developing a trumpet-like shape and appearance as a wild or cultivated mushroom.

(Scientific Name: Lyophyllum shimeji) Small in size, this type of Asian mushroom is one of the numerous Shimeji varieties common to Japan.

A type of spatula that is built to blend, fold, combine, and scrap food ingredients as they are being prepared.

A kitchen utensil that is used as a "pot" for baking garlic bulbs. Although there are garlic pots that are made specifically to store garlic, some garlic bakers are used as storage devices if constructed of a material such as terracotta that absorbs moisture and if the device has a way to circulate air so mold does not begin to grow on the garlic.

A chemical or natural additive that is used to enhance or alter the color of a food being processed or prepared.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

A term that can refer to a food preparation process or a type of food dish, which is similar to a stew.

Pronounced bo-jo-lay. A regional wine from the town of Beaujolais in the Burgundy region of France. Beaujolais Nouveau (noovo) is a style of Beaujolais released annually on the 3rd Thursday of November.

Pronounced bo-jo-lay. A regional wine from the town of Beaujolais in the Burgundy region of France. Beaujolais Nouveau (noovo) is a style of Beaujolais released annually on the 3rd Thursday of November.

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.

An Italian sparkling wine that provides a delicate but crisp flavor with a light effervescence. Named for the Prosecco variety of grape used to produce this wine, Prosecco is a white wine that is slightly lighter and somewhat fruiter tasting than Champagne, offering a hint of pear, apple and peach overtones as its consumed, rather than a complex mixture of flavors and aromas.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

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.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.