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Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

With a ground edge that looks like the blade of a chisel and thus the origin of its name, this type of blade has a grind that is made on only one side of the blade.

With a swirled appearance when cut into slices, a Potica is a baked pastry that is popular in the country of Slovenia, adjacent to Italy and Austria.

Shaped like an elongated oval, this variety of winter squash is a relative to the Delicata family squash species.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A food additive that is most often used as a thickener or stabilizer. This ingredient is produced from legume plants in arid areas of India, Pakistan and the U.S.

A kitchen utensil used to cook, sterilize, and preserve low acid foods that are to be canned for future use.

A round or oval-shaped baking dish with a lid that is used to cook a wide variety of ingredients that are made into the food dish often referred to as a casserole.

The browned, crusty layer of rice that forms on the bottom of the common Italian or Spanish dish known as paella.

A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enameled metal, or brushed aluminum.

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.

A French term used to describe a small round, molded cheese made from goat's milk. Translated into the word "dung or horse droppings", the term Crottin is used mainly in reference to the shape and finished appearance as small round forms of cheese.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

An older variety of winter squash not commonly found because it is grown from heirloom seeds. Large and pumpkin-like in appearance with a round shape and flat outer ribs, this squash will grow to a weight of 20 to 25 pounds at maturity.

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

A kitchen tool, specifically made for food preparation, that is more versatile than a standard pair of cutting scissors.

A Mexican sandwich sold by street markets and vendors throughout Mexico that is somewhat similar to the American or Italian deli sandwich.

Often referred to simply as "chaps" this food is a meat speciality, originating in the British city of Bath, that is served as a snack or as an ingredient to be combined with other foods such as potatoes or eggs.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.