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A seasoning that contains no sodium or small amounts of sodium and replaces regular salt for anyone with health concerns when flavoring foods.

A salt substance derived from acidic citrus fruits, such as lemon and limes, that is dried and formed into a powder or crystal.

A salt substance derived from acidic citrus fruits, such as lemon and limes, that is dried and formed into a powder or crystal.

A variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A type of processed cheese that are manufactured to offer a longer shelf life for consumers and retailers.

An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

A popular seasoning made from dried garlic flakes that have been ground into a powder. Garlic powder is concentrated, so a little goes a long way.

The seed from a wild form of celery, which is used as a spice. It has a strong celery flavor, so a little goes a long way.

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An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing.

A type of wheat flour in which the leavening agent has already been added. The leavening agent is generally in the form of baking powder.

A distinctively green, full-flavored nut containing crunchy meat that has a mildly sweet flavor. They are available salted or unsalted, and shelled or unshelled.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

Originating in Portugal, this variety of cheese is made from unpasteurized sheep's milk and is sold after it ages for at least 2 months.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, bouillabaisse, paella, and seafood dishes.

A French cheese that for years was a farmhouse cheese made in the Jura mountains, but now is made in local cheese factories.

A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.