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A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

One of the smallest chili peppers but also one of the hottest. The chili is very small and has a rounded shape.

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 term commonly used to describe the excess food that is remaining after being prepared for a meal, snack, or a similar food event.

Round bowls of varying sizes that are used for combining food ingredients when preparing recipes. Mixing bowls are made of plastic, ceramic, glass, copper, and stainless steel that range in size from 4 inches in diameter to over 16" in diameter.

A large cooking utensil containing slots or holes enabling moist foods or items to be lifted out of fluids while the excess liquid drains out the slots and holes in the base of the spoon.

A kitchen utensil that is used to whip lighter food ingredients that are being prepared for baking or serving.

A traditional French pudding made with milk, cornstarch, sugar, and vanilla. Almond milk is often used in place of cornstarch to provide a distinctive taste to the pudding.

A dark blackish green, triangular-shaped pepper, 3 to 5 inches long, with a wide top that tapers to a blunt end.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

One of the smallest chile peppers but also one of the hottest. The chile is very small and has an elongated shape.

A small chile pepper that is typically harvested when it is approximately an inch in length and matured from green to red or purple in color.

An oblong-shaped squash that is a variety of the spaghetti squash. It has a tan to yellow thick-skinned outer shell with a tapered oval shape.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as olives, meats, stews, and sauces.

A small round or flat shaped brush made with nylon, silicone or sterilized natural bristles. This type of brush is used to apply glazes to breads, pastries, cookies, meats, and poultry before or after baking.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

Also known as hand-pulled or simply pulled pork, this type of meat is typically made with the Boston butt, which is a cut of meat taken from the pork shoulder.

An edible animal organ that is most often removed from the mouth of beef, veal, lamb, and pork for use in making various meat dishes.