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The technique that uses a low heat to melt fat away from any connective tissues. The connective tissues (meat) that are separated from the fat turn brown and crispy to become what is known as lardons.

A stewing method used when the natural flavor from all the ingredients is desired rather than the flavor from the browning of the meat.

A variety of apple that has a pale gold and freckled skin, a firm, crisp texture, and a sweet, mellow taste.

An unrefined sugar, which has been molded into a hard cone, used often in Mexican desserts. It is available in colors from beige to brown.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.

A soft, sweet, thin-fleshed food item with many small, edible seeds. Although the Fig is most often considered to be a fruit, it is actually a flower that is picked for eating.

(Scientific Name: Agaricus cupreobrunneus) A variety of mushroom that is similar in size and shape to a white button mushroom, but has a brown skin and a creamy tan flesh.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

A term most often applied to the process of melting sugar, either as a basic substance or to melt it when it is contained within a food.

Grown in the Himalayan mountain region, the Monukka Raisins have a sligthtly larger size than the traditional dark raisin made from dried green grapes.

A variety of mushroom that includes over 100 different species, most edible but also some are poisonous.

A variety of seaweed native to Japan that grows in large thick leaves, which are processed into very narrow grass-like strands, very similar in appearance to Hijiki seaweed.

A small chile that is 2 inches or less in length with a color that ranges from light green when fresh to bright orange, red, yellow, or brown.

A short-grained rice that becomes tender, yet sticky and dense when cooked. The firm consistency is desired for shaping into sushi blocks or for handling when using chopsticks.

A dish prepared with chopped corned beef, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.

A water mixture that has been made acidic by combining lemon juice, lime juice, vinegar, or wine with water.

Refers to the entire wheat kernel, without the hull, which contains the bran, germ, and endosperm. Wheat berry or wheatberry, as it is also known, have a tan to reddish brown color and are available as either a hard or soft processed grain.

A type of yeast bread that is made with ground whole-wheat flour rather than processed white flour. Whole-grain flour produces bread that is brown in color and more flavorful than bread prepared with white flour.

A natural form of cane sugar. The juices are extracted from the sugar cane and only the water is evaporated by using a special process.