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A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

Milk that has not been pasteurized. It is thought to be healthier because it has all its natural nutrients but it is at more of a risk of becoming diseased.

A canning method where jars are filled with raw, unheated food. This method is acceptable for low-acid foods, but for acid foods it allows rapid loss of quality.

A partially refined sugar, which is light brown in color, coarse textured, and contains the natural molasses that is present in sugarcane.

An olive that is green in color and ready to be cured.

A descriptor of wine that is too young to consume, may be too acidic and unbalanced.

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 Japanese vegetable with tender asparagus-like stalks that have a flavor mildly resembling fennel. Udo is a member of the ginseng family.

A variety of vegetable that is a cross between broccoli and Chinese kale. It has an appearance similar to asparagus or gai lan, with smaller broccoli buds on top.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

1. Cucumbers that have been preserved in vinegar brine, along with pickling spices, such as fresh dill.

A crinkly leafy vegetable, which is a member of the beet family, that has a bright red stalk with green leaves that have red veins running through them.

A rippled leaf vegetable with a white or red stalk and green leaves that have white veins running throughout the stalk.

A vegetable consisting of green clusters of buds, known as florets, which grow on a thick leafy stalk.

A rippled or smooth-leafed vegetable that has a white, red or yellow stalk with white veins running throughout the stalks.

A fresh bean that grows in the sea in the form of a long, pencil thin, cylindrical green stem that may have spherical-shaped, spike-like buds on the ends.

A fresh bean that grows in the sea in the form of a long, pencil thin, cylindrical green stem that may have spherical-shaped, spike-like buds on the ends.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.