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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.

A large oval fruit native to India and Malaysia that grows on a tree related to the breadfruit tree....

One of three main categories of basic nutrients (the others are protein and fat) that are used by the body for energy.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

The yellow liquid of an egg making up about 40 percent of the liquid weight of the egg. Egg yolks are an excellent source of protein and iron, but are high in cholesterol.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.