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Most varieties of squash are placed into two categories: summer and winter squash. Winter squash varieties have hard skins and firmer, denser flesh than summer squash varieties.

A coarse, unprocessed sugar, which is generally brown in color, sticky textured and crumbly in consistency.

A tall cereal plant (growing to a height of up to 10 feet) that is immediately recognizable because of its long, drooping leaves extending from an inner stalk and strong jointed stems supporting large ears ranging in length from a half foot to one foot, which contain the corn kernels.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A substance that is combined with food in order to improve food for a variety of needs. Food Additives are commonly introduced into the food in order to enhance the appearance or taste, to preserve or retain the freshness, to keep the product safe for consumption, to improve the nutritional value, to improve the appearance, taste or texture, or to assist with the processing and/or preparation.

Similar to other kosher foods, making a wine kosher involves processes and procedures that follow specific guidelines and laws established by the Jewish community.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A form of packaged wine that uses a plastic or reinforced paper liner with a spigot to hold the wine within a corregated box instead of glass bottles as containers.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

Any of the variety of food products grown or containing ingredients that have been produced without the use of antibiotics, chemicals, fertilizers, and pesticides.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.