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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.

The edible seeds found in a pumpkin, which are available with or without the hulls, in a raw, roasted, and salted form.

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.

Edible pumpkin seeds that are popular in Mexican cooking. They are available with or without the hulls and raw, roasted and salted.

A pumpkin-like squash that is large and round, easily growing to a size of 15 to 25 pounds at maturity.

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

A variety of Asian squash that is popular in China and Japan, as well as many other countries. It is typically a larger variety squash that has a waxy dark green speckled skin that contains tiny prickly hairs.