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A bread, made by a skilled baker, that is considered to be handcrafted in each step of the process from kneading the ingredients to the baking of the bread.

A long oblong-shaped squash with a cream colored, green striped thick outer skin and a golden fine-textured inner flesh.

A long oblong-shaped squash with a tan or cream-colored thick outer skin and a golden fine textured inner flesh.

A cooking green that is a celtuce variety of garden lettuce grown for its thick edible stem instead of the leaf, which is thin and bitter tasting.

A Pot or Pan used for cooking that contains a basket for holding foods to be blanched. The foods are placed in the basket which is then lowered into the pot filled with water that will be heated for the blanching, boiling, or steaming process.

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The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash.

Sometimes referred to as cooking en papillote, a French term meaning in paper, this technique involves the placing of food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents.

A multi-layered pastry, which is made by combining thin layers of pastry dough with a very thin layers of butter (or other solid fat) between each layer of dough.

A soft, round, pure white feathery mushroom with caps that average 5 to 8 inches in diameter but can grow to 12 inches.

Rice with a length that is four to five times its width. The rice is fluffy and dry when cooked and because of its low starch content, the rice separates easily without excessive stickiness.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock.

A root vegetable that is grown commercially to be processed into sugar and sugar products. The Sugar Beet was developed from the Sea Beet and is a member of the beetroot and chard family of root vegetables.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

Common in Australian tropical waters, this species of fish is a member of the perch family. Aclaimed as both a sport fish and an enjoyable tasting food, the Barramundi is most often found living in the streams and rivers around Australia but is also in ocean waters from the Persian Gulf to Asia.

Also referred to as a milk frother this hand-held device is used to aggitate liquids into an airy mixture of bubbles and foam.

The dough covering that encloses the ingredients used to make a small Asian dumpling known as a Pot Sticker or a Wonton.