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A type of mozzarella cheese that is a dried and heavily smoked cured variety. The unsmoked, smoked lightly version of this mozzarella is known as affumicata.

Descriptor of wine containing small floating particles that can be seen when held against a light, typically occurring in unfiltered wines.

Tiny solid beads of pasta that are generally used in light or broth based soups.

The Hawaiian term used to refer to Yellowfin or Bigeye tuna. Ahi Tuna has a light pink flesh and a flavor that is stronger than most fish..

One of the largest varieties of tuna caught for commercial use. Younger and smaller bluefins have lightly colored and mildly flavored meat, while older, larger specimens have a rich, red meat that is full flavored.

One of the most popular varieties of pears, the Bartlett pear originated in England. The light green skin eventually turns a yellowish color when ripe.

A cow's milk cheese, Danish in origin that is made from partially skimmed milk. Light yellow in color Esrom or Danish Port-Salut as it is also known, has a mild, sweet flavor and a large aroma.

A hard sheep's milk cheese that originated in the Aquitaine region of France. The cheese is light yellow with a thin, orange rind.

A battered, deep-fried food, generally fish and vegetables, which is popular in Japan. The food has a light puffy coating and can be served as an appetizer or entree.

A cow's milk cheese that has a very strong aroma and flavor. The cheese is a light yellow in color with a red or brown skin.

A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked oysters combined with seasonings.

A food decorating powder that provides a metallic or pearl-like reflective quality to cookies and sweets when lightly sprinkled over the surface of the food.

Also known as Bellelay, this variety of cheese is from Switzerland where it is produced from unpasteurized cow's milk.

A variety of a true yam, which is known as “ube” or “ubi” in the Philippines. It has rough textured, dark colored skin and a light purple colored flesh.

A small chile that is 2 inches or less in length with a color that ranges from light green when fresh to bright orange, red, yellow, or brown.

A dry-cured, English ham that is smoked over oak sawdust. Generally it is lightly smoked but it can be found smoked a little more heavily.

The stalks from the sugar cane plant that have been boiled to make them edible. The light brown skin is peeled back to expose the fibrous, white flesh that is chewy, slightly juicy, and sweet tasting.

A popular wine originating from the Portuguese Island of Madeira that is well known and served as an apéritif.

A large, round melon that is a member of the gourd family, with a hard, netting-like textured surface that is light green to ivory in color.

A type of rye bread containing a greater proportion of wheat flour than rye. It has a lightly colored crumb and a chewy, but tasty crust.