Nutella is a brand of brown, sweetened hazelnut cocoa spread. Nutella is manufactured by the Italian company Ferrero and was introduced in 1964, although its first iteration dates to 1963.

A roasted peanut is a peanut that has been cooked with dry heat, either in an oven, using hot air, or in a pan, which intensifies its flavor and creates a crunchy texture. The roasting process can happen with or without the shell and is often done without oil or water. Roasting extends the shelf life of peanuts and is a popular method for preparing them as a snack, sometimes with added salt or seasonings.

Chinese sesame sauce, or zhima jiang (芝麻酱), is a rich, nutty, savory paste made from toasted sesame seeds, distinct from lighter Middle Eastern tahini by its deeper flavor from roasting and often coarser texture, used as a base for dips, dressings (like for Dan Dan noodles or cold vegetables), marinades, and hot pot sauces, blending savory soy sauce with vinegar, garlic, and sugar. Key characteristics: Ingredients: Primarily toasted sesame seeds (white or black), but store-bought versions often add soy sauce, vinegar, sugar, water, and oils. Flavor: Deeply nutty, savory, earthy, and slightly bitter, with varying sweetness depending on additions. Texture: Thick and creamy, but often looser than pure tahini, designed to coat food well. Variations: White sesame paste is common for savory dishes, while black sesame paste is often sweeter and used in desserts. Common uses: Noodles: Drizzled over cold noodles (liangmian) or as the base for Dan Dan noodles. Dips: For hot pot, dumplings, or steamed vegetables like eggplant. Dressings: For salads, especially spinach (goma-ae) or cabbage. Marinades: Mixed with soy sauce, garlic, and wine for grilled meats or chicken. How it differs from Tahini: Toasting: Chinese sesame paste uses heavily toasted seeds for a more intense, aromatic flavor, while tahini uses untoasted or lightly toasted seeds. Flavor Profile: Sesame paste is more assertive and nutty; tahini can be slightly more bitter and is the base for hummus.

Groundnut oil is a vegetable oil made from pressing peanuts, also known as peanut oil or arachis oil. It is a popular cooking oil, particularly for frying, due to its high smoke point and ability to withstand high temperatures. The flavor can range from mild and neutral to a stronger nutty taste depending on whether the peanuts were roasted

A chicken drumstick is the lower part of a chicken's leg, from the knee joint to the "foot" (also called the calf). It is a dark meat cut, prized for its rich flavor and juiciness, and is a versatile and affordable option for various cooking methods like grilling, baking, or frying. Key characteristics Location: The drumstick is the lower leg portion of the chicken, below the knee joint.Meat type: It is a dark meat, which gives it a richer flavor and higher fat content compared to white meat like chicken breast.Bone: The drumstick contains a single, large bone running through its length.Nutritional value: Chicken drumsticks are a good source of protein, as well as vitamins and minerals like niacin, vitamin B6, phosphorus, and selenium. Culinary uses Versatility: Drumsticks can be cooked in many ways, including baking, grilling, frying, and air frying.Flavor: The dark meat and higher fat content make them a flavorful cut, especially when cooked with the skin on.Cooking tip: To ensure they are safe to eat, cook drumsticks to an internal temperature of (165^{circ }F) ((74^{circ }C)). Important distinction The term "drumstick" specifically refers to the lower leg. It should not be confused with a "drumette," which is the smaller, meatier portion of the wing. 

Kabanos sausages are red due to the pork and spices used, combined with a smoking and drying process that gives them a dark red color and a smoky flavor. They are a type of long, thin, dry sausage originating from Poland, typically made of pork, and are often eaten as a snack. Ingredients and process: Kabanos is made from pork that is spiced with pepper, nutmeg, sugar, and caraway. After being stuffed into sheep casings, the sausages are smoked and hung to dry. This process concentrates the flavor and results in the sausage's characteristic dark red color. Flavor: The "redness" is not from artificial coloring but from the natural reaction of the meat and spices during the smoking and drying process. The final product has an intense, smoky, and savory flavor with notes of pepper and caraway. Variations: Some versions may have a "chilli" flavor, but this is specifically added and is different from the traditional color of the sausage. There are also other variations, such as those made with chicken or other ingredients.

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.

Instant yeast, also known as rapid-rise or quick-rise yeast, is a fast-acting leavening agent with finer granules that can be mixed directly into dry ingredients without needing to be proofed first. It is a concentrated, dry form of yeast that is ideal for quick-rising doughs, as it activates very quickly and can shorten baking time. Key characteristics and uses Appearance: It has smaller, superfine granules compared to active dry yeast. Activation: It can be added directly to dry ingredients and does not need to be dissolved in water first. Speed: It works faster than active dry yeast, making it suitable for recipes that require a single, quick rise. Convenience: It is convenient for use in recipes like bread, cakes, and pizza dough because it is ready to use straight from the package. Synonyms: Other names for instant yeast include "quick rise," "fast-acting," and "bread machine" yeast. Additives: Some instant yeasts are produced with additives like ascorbic acid to act as a dough conditioner, further speeding up the rise.