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A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A process to reduce the toughness of meat fibers in a cut of meat. Tenderizing breaks down the meat fibers and softens the meat, making it easier to chew and more palatable.

A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.

A mixture derived from blanched almonds that are ground, blended with sugar and glycerin, and cooked together to form a stiffened paste.

A variety of apple that has pale green outer skin and a cream colored crisp textured flesh. It has a slightly tart flavor that is excellent for baking, cooking or for eating as a snack.

Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass....

A round flat cake, which is well known as a breakfast food, but is also enjoyed by many for lunch and supper.

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.

Also known as hand-pulled or simply pulled pork, this type of meat is typically made with the Boston butt, which is a cut of meat taken from the pork shoulder.

A grain-like plant that is not actually a type of rice, but an aquatic grass bearing edible seeds that grows in wild marshy areas of fresh water lakes and rivers.

A refined, fine-grained salt containing additives, which make it flow freely. It does not stick to food very well and when added to solutions it is slow at dissolving.

A univalve mollusk with a spiral shell. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating but it grows slowly and is difficult to raise.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

A specialty ham known as a "country ham" with origins in Smithfield, Virginia. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits.

A popular dessert made with cream, sugar, and various flavorings that are blended together, infused with air, and frozen.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A special variety of dried corn that contains a high moisture content. About 14% of the composition of the kernel is water, which creates steam when the kernel is heated.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.