Search

A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak.

A variety of legume that is small and oval-shaped, pale pink in color, and grown throughout the world.

Serrano is a Spanish word meaning "mountain" which may signify the origin and growing area of these chiles.

Types of seasonings that are popular in Mexico and the Philippines made from a mixture of ground chiles, herbs and vinegar.

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 mild flavored red, white, or yellow skinned onion that will range in sizes of less than or a little more than 1 inch in diameter.

A perennial plant that grows along the beaches and on salt meadows in moderate and cold climates. It grows upright to approximately 2 1/2 ft.

A large light purple or purplish-brown olive native to Chile that contains soft, almost mushy meat. It is brine-cured in vinegar and has a rich olive flavor that may be slightly bitter or acidic in taste.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

A type of bivalve mollusk found in shallow areas of ocean salt water and in numerous areas of fresh water.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters and develops a trumpet-like shape.

A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed.

(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.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

A common sauce or paste that is used to flavor Asian food dishes. Crab paste is made from the meat of fresh crabs that is salt dried or salted and fermented to provide a soft, paste textured seasoning for foods.

Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

An Italian fresh pork sausage that has a creamy, mild flavor. It is usually produced in links under a foot long with a diameter of nearly three inches.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.