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They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.

A term originally used to describe a dish from the southern U.S. with an assortment of cooked vegetables consisting primarily of corn kernels, beans (most often lima beans) and red or green peppers.

Refers to the excess meat scraps that have been cut from larger pieces of meat and are too small to be sold individually.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A French term meaning "four spices", which refers to a finely ground mixture which consists of several spices.

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 long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A small plant of the parsley family from which seeds are harvested for use as a spice. The seeds can be used whole or they can be ground into a powder.

Refers to soft wheat that has been parboiled, dried, and cracked. When bulgur is cooked, it has chewy texture and a delicious nutty flavor.

Also known as the shank, it is a cut of beef taken from the front lower leg of a steer. Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderize the meat.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture.

Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry.

Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal.

Made in the Roncal valley of Spain, adjacent to the Pyrenees mountains, this cheese is a popular and well known cheese commonly made as an artesan variety.

Mild in flavor, the Calypso bean is a dried heirloom bean that is a member of the kidney bean family of legumes.

Although it is not yellow in color, this bean does have a multi-colored look, displaying reddish brown and black hues over a white background.

A type of crispy, cracker-like flat bread prepared with spelt flour that is German in origin. Some recipes are made with additional whole-grain spelt, which gives the flat bread an interesting texture and nutty flavor.

A spice that is made from seeds of the black cumin plant. A member of the parsley family of plants, black cumin is native to parts of Asia, India and Pakistan where the seeds are harvested.