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Descriptive term for wine sharp in acid and tannin components.

Small, bite-size, fancy iced cakes, generally made with white or chocolate flavored cake but any flavor can be used.

A French term that refers to a bite-sized portion or simply translated as mouthful of food. The Bouchée may be served in a small oval-shaped pastry shell such as a choux pastry or as an individual serving of food presented in a small dish, bowl or plate.

A Chinese term used to refer to various small bite-sized foods served in small quantities (3 to 4) to be eaten as appetizers or snacks.

Refers to a variety of dishes that are usually bite-sized foods served before a main meal and are often served with cocktails.

A French term commonly used by fine restaurants or fine diners in France to describe little bites or very small servings of food that complement a main dish.

Popular in Japan, a communal one-pot meal where the ingredients have been prepared in advance in small bite size pieces and are then cooked in broth or oil at the table.

Also known as mezedes (the plural form of meze), it is a Greek name for a variety of small bite size appetizer snacks and sauces made from the traditional ingredients of the region.

A serving utensil that generally consists of two or three round or square plates that are vertically positioned an equal distance apart to provide multiple layers for presenting and holding small, bite-sized portions of food.

Other than being a smaller version of a Tart pastry, this food item is basically the same as a Tart or Tarte in appearance.

A Greek dish that may be referred to as a spinach pie, which is very similar to a quiche however, with more spinach and fewer eggs.

Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb because the stewing process tenderizes the meat.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

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1. A small, baked pastry that is round in shape with a shallow wall around the entire base. Typically a Tart is made with a pastry dough that is light and flaky or a shortcrust that is dense and crumbly.

A Chinese food consisting of small dumplings filled with various ingredients that may include meats, seafood, vegetables, cheeses, and seasonings.

In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be.

The French term for "tart", this food item is a common pastry that can contain sweet or savory ingredients.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.