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A traditional Italian breadstick that is made from dough that is elastic in texture allowing for the shaping of a long and very thin stick.

Grapeseed oil is a byproduct of the winemaking industry. The majority of oil extracted from grape seeds is produced in France, Switzerland, and Italy, but there are also a few producers in the United States.

A small bird in the wild such as a guinea hen, Cornish game hen, pigeon, and quail that are hunted and usually prepared as a single serving.

As a food term, this refers to any wild animal that is hunted and is suitable for human consumption....

Originating in Switzerland, this cheese is traditionally made from unpasteurized cow's milk that is heat-treated.

A milk product that is provided from the mammary glands of goats. Goat milk is popular in some parts of the world and believed to be more easily digested than other forms of milk from cows.

A tomato that is picked before it matures into a pink or red colored vegetable. The larger varieties are generally picked when the skin displays only a slight amount of pinkish tint, which is considered to be a mature stage for this tomato.

A variety of tomato that is small and round and most often used whole in salads or as a snack food and appetizer.

Traditionally, this tomato is the most uniform in size and rounded shape of all the tomato varieties.

A moderately new melon, sometimes considered as being a honeydew melon, that is a cross between a cantaloupe and a honeydew.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A small, round, black or brownish-black toned olive that is produced in Portugal. It has a somewhat pointed shape and distinctively flavored meat.

A dried form of garlic that has been ground into granules rather than powder. Granulated garlic can be used much the same as garlic powder, but has about half the flavoring power as the same measure of garlic powder and like powder, the granules lack in providing the garlic texture of a fresh garlic.

An Australian goat's milk cheese that develops a sharp, tangy flavor as it ages. The texture also becomes very hard and almost flaky with age.

A Norwegian goat's milk cheese that has a very strong flavor and a texture that ranges from soft to very hard depending on its age.

Used as a spice, a green peppercorn is an under ripe peppercorn berry which is available whole or preserved in a brine and packed in jars.

A small, disk-shaped legume that has a firm texture and a nutty taste. Dried green lentils do not require presoaking like many dried beans and they tend to cook faster.

A raisin that is treated with sulphur dioxide, which prevents the raisin from darkening. Golden raisins are dried with artificial heat, which results in a moister, plumper product....

A farmhouse cheese of Spain that is made from unpasteurized goat's milk. Covered with a thick, natural grey rind, the cheese is pale white in color, firm to semi-hard and smooth in texture.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.