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A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

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.

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

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

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 type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A German artisan-style sausage that is available as a short plump light colored sausage or a longer, half round darker colored version.

A plant native to Mexico, growing low to the ground and bearing small tomatoes encased in papery husks that range in size from 1 to 2 inches in diameter.

One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves).

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.