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A peppermint flavoring, used in baked goods and other desserts, which is made from the essential oils of fresh peppermint leaves.

A gelling substance found naturally in vegetables and fruit. Pectin is needed as an ingredient when making jams and jellies to thicken the mixture to make it gel.

A 1" to 1-1/2" wide, small brush made with nylon or sterilized natural bristles. The brush is used to apply glazing to breads, pastries or cookies before or after baking.

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

Similar to free range chickens, this is a turkey that is not confined and is allowed to roam and feed on naturally grown feeds, consuming only a vegetarian diet.

A chocolate powder produced from cocoa beans that have been roasted, husked, and processed to remove the fat, wihch is the cocoa butter contained in the bean.

The nutrient packed layers covering the inner kernel of most grains. Bran is loaded with insoluble fiber, which is important for digestive health, and soluble fiber, which helps to lower the cholesterol level in the blood.

A flavoring typically in liquid form that is made from rum. Although the alcohol content is very small, if a non-alcohol based extract is desired for various tastes or traditions it is available in some food stores.

A variety of caviar produced from the roe (eggs) of the lumpfish species of fish. A fish native to the ocean waters of Iceland, Denmark and Norway, the lumpfish provides a caviar that is naturally pink in color but may be colored black or red to enhance the appearance of the caviar.

Eggs of the salmon species fish. Salmon caviar is a very common form of caviar. Larger in size than other caviar, the salmon eggs are bright red in color and are often used for enhancing the appearance and texture of food dishes as well as making a tasty appetizer.

A variety of the carrot that is distinctive in color and nutritional properties. This carrot has a purple or maroon outer coloring with an orange or orange and maroon colored inner flesh.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A round, square or rectangular type of bakeware that is used to hold pizzas as they bake in an oven....

One of the darkest of the raw dark brown sugars that is produced during the third crystallization of the cane syrup, muscovado sugar has a fine-grained texture with natural molasses to provide a strong flavor and consistency similar to refined brown sugar.

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

A creamery cheese from the Derbyshire region of England that is made from cow's milk. Produced in various sized cylinders with a natural yellow rind, this cheese has a light ivory to yellow color, a hard open texture similar to cheddar, and a mild, buttery flavor.

A type of winter squash that develops an orange outer skin with a golden inner flesh. The sizes of Pumpkins can range from very small to very large weighing close to 1000 lbs when exceptionally large.

A dried variety of a yellow or green pea, which is referred to as a field pea and belongs to the legume family.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.