Cabbage - The word cabbage is a derivation of the French word caboche, a colloquial term for "head." The cabbage family-of which Brussels sprouts, broccoli, cauliflower and kale are all members-is wide and varied. Cabbage itself comes in many forms-the shapes can be flat, conical or round, the heads compact or loose, and the leaves curly or plain. In the United States, the most widely used cabbage comes in compact heads of waxy, tightly wrapped leaves that range in color from almost white to green to red. Choose a cabbage with fresh, crisp-looking leaves that are firmly packed; the head should be heavy for its size. Cabbage may be refrigerated, tightly wrapped, for about a week. It can be cooked in a variety of ways or eaten raw, as in slaw. Cabbage contains a good amount of vitamin C and some Vitamin A.

Leaf that is free of debris, odd-sized particles, excess dust, and so on.

The crumpled appearance of well-made, large, broken-leaf tea.

Dab - Any of several varieties of Flounder, the dab is a small flatfish with a sweet, lean, firm flesh. It can be prepared in any manner suitable for flounder.

Earl Grey Tea - This popular black tea was named for Charles Grey, the second earl in his line, who was also prime minister to King William IV in the early 19th century. An amalgamation of Indian and Sri Lankan teas, Earl Grey gets its elusive flavor from oil of Bergamot. The Earl is said to have been given the recipe by a Chinese mandarin with whom he was friends.

Used interchangeably, these terms refer to tea that is consistent in size and correct to grade; indicates a well-made tea.

Fagioli - [fah-ZHOH-lee] Italian for "Beans," typically referring to white Kidney Beans.

Gado Gado - [GAH-doh Gah-doh] This Indonesian favorite consists of a mixture of raw and slightly cooked vegetables served with a spicy peanut sauce made with hot chilies and coconut milk. Sometimes the term "gado gado" refers only to the spicy sauce, which is used as a condiment with rice and various vegetable dishes.

Habanero Chile - [ah-bah-NYEH-roh] This distinctively flavored, extremely hot chile is small and lantern-shaped. It's native to the Caribbean, the Yucatan and the north coast of South America. The habanero ranges from light green to bright orange when ripe. It's generally used for sauces in both its fresh and dried form.

Iberico Ham - [ee-BHAY-ree-koh] The highest quality dry-cured ham produced in Spain, where it's known as Jamon Iberico. It's taken from the hind leg of Spanish Iberico pigs. These pigs, which are raised solely in the southwest of the Iberian Peninsula, are considered to be of higher quality than the white pigs used to produce Spain's Serrano Ham.