Ingredientes

Question 2

What are clams? (klamz) Shellfish with a sweet

Answer 2

briny flavor often used in chowders or steamed dishes

Question 3

What are mussels? (MUH-suhlz) Small black-shelled mollusks often steamed in broth or wine

Question 4

What is squid (calamari)? (KAL-uh-MAHR-ee) Cephalopod seafood used grilled

Answer 4

fried

Question 5

What is octopus? (AHK-tuh-puhs) Chewy but tender seafood popular in Mediterranean and Asian cuisine

Question 6

What are anchovies? (AN-choh-veez) Tiny

Answer 6

salty fish often used in sauces

Question 7

What is uni? (OO-nee) Sea urchin roe with a creamy texture and briny ocean flavor

Question 8

What is foie gras? (FWAH grah) Fattened duck or goose liver with a rich

Answer 8

buttery taste

Question 9

What is truffle? (TRUH-ful) A rare

Answer 9

aromatic fungus used to add deep

Question 10

What is truffle oil? (TRUH-ful oyl) Oil infused with truffle aroma

Answer 10

used sparingly for finishing

Question 11

What is duck confit? (kohn-FEE) Duck leg slow-cooked in its own fat

Answer 11

then crisped

Question 12

What is guanciale? (gwan-CHAH-lay) Italian cured pork cheek used in carbonara and amatriciana

Question 13

What is lardo? (LAR-doh) Cured fatback often served thinly sliced

Question 14

What is kimchi? (KIM-chee) Spicy

Answer 14

fermented Korean cabbage dish rich in umami

Question 15

What is gochujang? (GOH-choo-jahng) Spicy-sweet fermented Korean chili paste

Question 16

What is harissa? (huh-REE-suh) A North African chili paste made with peppers

Answer 16

garlic

Question 17

What is tamarind? (TAM-uh-rind) A tangy fruit pulp used in Southeast Asian and Indian cooking

Question 18

What is kaffir lime leaf? (KAH-fur) Fragrant citrus leaf used in Thai soups and curries

Question 19

What is lemongrass? (LEM-un-grass) A citrusy stalk herb used in Southeast Asian dishes

Question 20

What is galangal? (GAH-luhn-gahl) A root similar to ginger with a peppery flavor

Question 21

What is fenugreek? (FEN-yoo-greek) Spice with maple-like aroma

Answer 21

used in Indian cuisine

Question 22

What is sumac? (SOO-mak) A tangy

Answer 22

deep red spice often used in Middle Eastern cooking

Question 23

What is za’atar? (ZAH-tar) Middle Eastern spice mix with thyme

Answer 23

sesame

Question 24

What is nigella seed? (nih-JELL-uh) Small black seed with a slightly bitter

Answer 24

onion-like flavor

Question 25

What is black garlic? (blak GAR-lik) Fermented garlic with a sweet

Answer 25

molasses-like flavor

Question 26

What is yuzu? (YOO-zoo) A Japanese citrus fruit with tart

Answer 26

floral juice

Question 27

What is bonito flakes? (boh-NEE-toh) Dried

Answer 27

smoked fish shavings used in Japanese dashi broth

Question 28

What is kombu? (KOM-boo) Edible kelp used to make Japanese soup stock

Question 29

What is wakame? (WAH-kah-may) Edible seaweed used in miso soup and salads

Question 30

What is nori? (NOR-ee) Seaweed sheets used in sushi

Question 31

What is hijiki? (hee-JEE-kee) Dark

Answer 31

wiry seaweed used in Japanese side dishes

Question 32

What is lotus root? (LOH-tus root) Crunchy

Answer 32

mild root vegetable often sliced and stir-fried

Question 33

What is taro? (TAR-oh) Starchy root used in desserts and savory dishes across Asia

Question 34

What is yucca (cassava)? (YOO-kuh or kuh-SAH-vuh) Starchy root used in Latin American and African cuisine

Question 35

What is chayote? (chy-OH-tay) Mild

Answer 35

pear-shaped vegetable used in Latin American dishes

Question 36

What is fiddlehead fern? (FID-uhl-hed furn) Tightly coiled green fern shoots with a grassy flavor

Question 37

What is Romanesco? (roh-mah-NESS-koh) A chartreuse vegetable similar to cauliflower with fractal shapes

Question 38

What is kohlrabi? (kohl-RAH-bee) A crunchy vegetable that tastes like a cross between cabbage and apple

Question 39

What is jicama? (HEE-kuh-muh) A crisp

Answer 39

sweet root eaten raw in salads or snacks

Question 40

What is durian? (DOO-ree-uhn) A tropical fruit with a strong odor and creamy

Answer 40

custard-like flesh

Question 41

What is rambutan? (RAM-boo-tan) A hairy tropical fruit with sweet

Answer 41

juicy flesh

Question 42

What is dragon fruit? (DRAG-uhn froot) A vibrant cactus fruit with mildly sweet flavor and speckled flesh

Question 43

What is persimmon? (per-SIM-uhn) A sweet orange fruit that can be eaten raw or dried

Question 44

What is sunchoke? (SUN-chohk) A nutty-flavored tuber also called Jerusalem artichoke

Question 45

What is tamari? (tuh-MAR-ee) A Japanese soy sauce alternative

Answer 45

gluten-free and richer in flavor

Question 46

What is mirin? (MEER-in) A sweet Japanese rice wine used in sauces and glazes

Question 47

What is shiso leaf? (SHEE-soh) A Japanese herb with a spicy

Answer 47

minty

Question 48

What is pandan? (PAN-dahn) A fragrant tropical leaf used in Southeast Asian desserts

Question 49

What is labneh? (LAB-nay) Thick strained yogurt used as a creamy spread or dip

Question 50

What is halloumi? (hah-LOO-mee) A salty cheese from Cyprus that can be grilled or fried without melting