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An adverse reaction caused by the inability of the body to digest certain substances in foods. This is different than food allergies, which involve the immune system rather than the digestive system.

A variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A type of milk that is unpasteurized whole milk condensed by evaporating 50 to 60 percent of the water content in the milk.

A medium sized tube pasta similar to rigatoni. It is slightly narrower and the ridges on the surface of elicoidali are slightly curved around the tube, rather than straight as on rigatoni.

A common type of saltwater fish that has flaky white meat and a mild taste. It is one of the most popular types of fish and is used in many processed fish products, such as fish sticks or fish cakes.