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An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

(Scientific Name: Morchella esculenta) A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented outer skin.

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

A bivalve mollusk that has been enjoyed by Europeans for thousands of years but Americans have only recently begun to appreciate them.

A tiny, round dried bean (about 1/8 inch in diameter) with a thick outer skin that may be green, brown or black in color.

A gray or dark brown sea vegetable, commonly referred to as kelp (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A gray or dark brown sea vegetable, commonly referred to as kombu (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

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 process of cooking pie crusts and pastry shells before adding the fillings, sometimes referred to as "baking empty" or "cooking empty." Some pie fillings, quiche ingredients, or other similar added foods may not take as much time to cook as the crust or as the pie or a tart, so the crust is baked before the filling is added to give the crust an even consistency and a golden brown appearance.

A tuber which is common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 50 pounds.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A small fern plant which sprouts a shoot at the tip of the plant, referred to as a "frond" or a "crosier," that is harvested to be served as a vegetable.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

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

A kitchen utensil with an open-celled texture that is semi-hard when dry or soft and porous when wet.

A round, square or rectangular type of bakeware that is used to hold pizzas as they bake in an oven....

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.