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A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

Mixtures of various spices, oils and flavored powders are combined to create an ingredient that can be added to foods to enhance the taste.

The process of pulling foods through dry ingredients to coat them before cooking. Flour is the most common dredge used, but other ingredients can be used as well.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.