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Meat that is from pork ribs, which are a long cut of meat taken from the side or belly primal cut of the hog, which includes the lower breastbone.

A type of rice that has been altered through various processing methods to improve it for cooking and eating.

A product common in Asia and very popular in Japan that consists of fresh green soybeans picked while they are still young.

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 sweet, aromatic fruit that provides a sweet juicy meat beneath a soft outer flesh when fully ripe....

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 type of salt extracted from seawater through the use of a vacuum evaporation process after which it is sun and wind dried and then distilled into an edible, solid form.

A French word used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil.

Small, dark red beans that have a slightly sweet taste. They are available precooked in cans or dried, which require soaking to rehydrate.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

A mealy-textured bean that has a blotchy brown and tan colored skin. The oval shaped bean makes a good refried bean and is used in other dishes, such as beans and rice, chili, soups and stews.

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 coarse grained salt that has been prepared according to Jewish laws and procedures, thus keeping it "kosher." Free of additives combined with the salt particles, the grains have been compressed, creating a flatter, yet coarsed grain with a lighter weight that sticks better to food and dissolves easily.

Native to tropical regions, a banana has a tough outer peel that may be yellow, red, green, or black when ripe.

A traditional Asian ingredient that is the ivory-colored young growth, harvested from a species of edible bamboo plants, which are prepared and served as a vegetable.

A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

A very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.

A utensil that is used to remove the kernels of corn from fresh ears of corn by cutting or zipping the kernels off the cob.

stir-fry pan, stirfry pan,