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A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

A piece of cookware that can be used in the kitchen, placed on the top of the stove or in the oven to smoke meats.

A delicate herb with velvety soft leaves that are dark green on top and somewhat irredescent on the underside.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

A variety of lime that is small, round and pointed at the end with a gnarled outer skin that emits a sharp lemon-like aroma.

A favorite herb that grows as the green leaves of the coriander plant that resemble a parsley-like green plant.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

The floral bud of a spiny shrub, native to Mediterranean regions, which is harvested as an unopened bud in various sizes as it grows on the bush.

A spice that is derived berries grown on pepper plants, such as the Piper nigrum, Piper longum or the Piper retrofractum plants.

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....

A very strong, but sweet type of grape vinegar originating in the Modena region of Italy. Produced from the juice of white Trebbiano grapes, Balsamic Vinegar is made from fresh pressed grape juice, referred to as "must" and therefore is not classifed as a wine vinegar.