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A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A type of appetizer that consists of melted cheese often combined with other ingredients and served with crackers, potato chips, corn chips, pretzels, fruit, vegetables or other similar foods that are dipped into the cheese.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

A fresh cheese, popular in Spain and Mexico that is white in color and grainy in texture. As a soft, spreadable cheese, it provides a mildly sweet flavor similar to fresh milk.

An Italian term for a thick sauce or appetizer dip typically to be used for fondue-like dipping. A fonduta will most often be made with melted cheese (Fontina or Camembert) combined with other ingredients, such as milk or cream, eggs, possibly wine, herbs, and seasonings.

A Spanish word meaning "cheese". In the United States, the word is commonly being used as a name for a Mexican cheese dip as well as varieties of Mexican cheese.

A mixture of ingredients that complements other foods such as raw vegetables, chips, or toast, which are dipped into it.

A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.

Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.