The domestic goat or simply goat (Capra aegagrus hircus) is a subspecies of C. aegagrus domesticated from the wild goat of Southwest Asia and Eastern Europe. The goat is a member of the animal family Bovidae and the goat—antelope subfamily Caprinae, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat. Goats are one of the oldest domesticated species of animal, and have been used for milk, meat, fur, and skins across much of the world. Milk from goats is often turned into goat cheese.

Rice vinegar is a vinegar made from fermented rice in China, Japan, Korea, and Vietnam. Chinese rice vinegars are stronger than Japanese ones, and range in colour from clear to various shades of red, brown and black and are therefore known as rice wine vinegar. Chinese and especially Japanese vinegars are less acidic than the distilled Western vinegars which, for that reason, are not appropriate substitutes for rice vinegars. The majority of the Asian rice vinegar types are also more mild and sweet than vinegars typically used in the Western world, with black vinegars as a notable exception. Chinese rice vinegars are made from huangjiu, a type of rice wine.

Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term "shortening" seldom refers to butter, but is more closely related to margarine.

Noodles are a staple food in many cultures. They are made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. The material composition or geocultural origin must be specified when discussing noodles. The word derives from the German word Nudel.[1]

The sweet potato or sweetpotato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens.

Molasses (American English) or black treacle (British English) is a viscous product resulting from refining sugarcane or sugar beets into sugar. Molasses varies by amount of sugar, method of extraction, and age of plant. Sugarcane molasses is primarily used for sweetening and flavoring foods in the United States, Canada, and elsewhere. Molasses is a defining component of fine commercial brown sugar. Sweet sorghum syrup may be colloquially called "sorghum molasses" in the southern United States.[2][3] Similar products include honey, maple syrup, corn syrup, and invert syrup. Most of these alternative syrups have milder flavors.

Casaba is a type of sweet, non-aromatic melon with a wrinkled, yellow rind and pale, whitish flesh. It is a winter melon, known for its hardiness and long shelf life, and is botanically classified as a variety of Cucumis melo. Unlike cantaloupe, its rind is not netted, and unlike honeydew, it has a rough, deeply ridged skin, sometimes with a pointed stem end. Characteristics of a casaba melon Appearance: Wrinkled, golden-yellow skin and an oval or slightly pointed shape. Flesh: Sweet, juicy, and white or pale yellow, with a flavor that is less sugary and can have a slight spiciness compared to other melons. Aroma: It has little to no aroma, even when ripe. Harvesting: Casabas don't "slip" from the vine when ripe like other melons, so they must be harvested manually by cutting the stem once they are mature. Storage: Its thick, tough rind makes it a good choice for winter storage. Culinary uses Casaba melons can be eaten fresh as a dessert or used in both sweet and savory dishes. They are a good source of vitamins C and B6, as well as folate.

Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients. Most beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.