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One of the varieties of nuts harvested from the hickory tree that has a hard, thin, tan outer shell containing a beige and brown nut on the inside.

A long-grain aromatic rice that is a hybrid variety of Della rice, which is popular in the southern U.S.

A hybrid to basmati rice, this aromatic rice is grown primarily in the southern United States. It is available in white or brown varieties and when cooked, provides a rich, nutty flavor with a popcorn aroma.

A type of nut that is grown and harvested from a family of trees that include hickories, walnuts and pecans.

A flavored butter, served with fish, which consists of finely chopped or ground nuts mixed with softened butter.

A variety of rice that provides a natural aroma when cooked and a flavor that may taste somewhat like roasted nuts or popcorn.

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 wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A sweet, crumbly topping used on breads, cakes, muffins, sweetbreads, coffeecakes, and some pastry items.

A type of mozzarella cheese that is a dried and heavily smoked cured variety. The unsmoked, smoked lightly version of this mozzarella is known as affumicata.

A Christmas bread that originated in Denmark. The bread is made with white flour, enriched with eggs and butter, and flavored with cardamom, vanilla extract, and lemon zest.

An edible dry fruit or seed covered with a hard shell that protects the kernel or meat inside. Generally, the shell is removed and discarded and only the kernel, known as the nut, inside is the item to be eaten.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.