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A hybrid of corn that grows into large kernels for use in making snacks and various corn dishes. Common in Mexican cooking, Giant White Corn is referred to as Maiz Mote Pelado for Spanish foods or Hominy for southern U.

A French term used to describe the browning of a food ingredient in the fat content contained within the ingredient prior to adding any other items, such as liquids.

The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often described as chuck roasts, pot roasts and short ribs.

Similar to sweet potato chips, the Beet Chip is made from beets as a snack product similar to traditional potato chips.

1) In reference to poultry, the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists from the knee joint down to almost the foot.

A syrup, made from the seeds of a tart variety of pomegranate that is commonly used as a flavoring in Middle Eastern cooking.

A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

A kitchen utensil used to cook, sterilize, and preserve low acid foods that are to be canned for future use.

A thin width, ruffled-leafed green vegetable that is a member of the cabbage family. Deep dark green in color, this variety of kale is considered one of the Italian heirloom varieties, where it is known as Cavolo Nero.

A long narrow chile pepper that is native to China, Japan and also common in regions of Mexico. Translated, the word Japónes means "Japanese" in Spanish to denote an Asian variety of pepper.

A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder.

Several varieties of peppercorn berries picked at different times, dried by using different drying processes resulting in distinctively different flavors, and mixed together to create a blend of three or four peppercorns.

One of the most common chile peppers in Peru, this chile is considered to be one of the larger types of chilies grown.

A thick string used for tying and trussing meat. It is also used to tie other foods. It is used on roasts, medallions, and tenderloins to help hold their shape and provide for more even cooking.

A thin chile pepper that is often used as a flavoring in Indian foods. Flat in shape, this pepper ranges in size from 3 to 5 inches long.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

The flower, which may also be called banana blossom, grows on the end of the stem holding a cluster of bananas.

A kitchen tool that is used to remove food ingredients, excess fluid, particles, fat, and other items from the surface of foods being prepared.

A traditional Spanish tomato sauce that is often made with annatto seeds sautéed in pork fat or olive oil before being added to other ingredients.

A food made popular in the southern U.S. that is made from the small intestines of hogs. The intestines are slow cooked over several hours in an attempt to tenderize the meat and reduce the chewy texture of this organ.