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A variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal.

A fluffy, soft candied food that is made from egg whites, gelatin, and corn syrup. Available in a variety of shapes, sizes and textures, the traditional marshmallow has a spongy texture that provides a sweet flavor for snacks, baked goods and sweet desserts.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

A type of rolling pin used for the preparation of dough when making lefse, flat breads, pizza, and other dough-based foods.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A cereal plant that thrives in temperate climates, preferring cool, moist conditions and growing in areas where other important grains, such as wheat and corn, do not grow well.

An uncooked breakfast cereal that contains a variety of whole grains or grain flakes. The cereal is available in a wide range of combinations and mixtures.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.

A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

A amber colored syrup, similar in taste and appearance to honey, that is produced from the extracted sugar cane juice and boiled down to a heavy-fluid texture.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.