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A method used to enhance the flavor of food by using smoldering wood during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food.

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

(Scientific Name: Craterellus cornucopioides) A tender and somewhat fragile mushroom that has the appearance of a funnel or horn-shaped fungus.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

A porous but hard material that is approximately 90% carbon content. Charcoal is produced using an oxygen-free process that heats natural wood in order to remove the air and water and to create a carbon product that will burn significantly longer than wood.

A beverage utensil that is used to hold fruit cubes, onions, cherries, or any item that can be pierced and placed in a drink.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.

food thickener, thickening agent, liason, beurre manie,

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

A round pumpkin-shaped squash that is found in a variety of sizes ranging from a few inches in diameter, similar to a small canteloupe up to two feet.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

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.

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.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.

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

An adverse reaction in the human body caused by substances in certain foods. Specifically, a food allergy is caused by a response of the immune system to certain food proteins.