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A flavorful vegetable that is a cross between snow peas and garden peas. The Sugar Snap Peas are eaten in the pods and do not require shelling.

A tuber that is harvested from a tall leafy plant with yellow flowers resembling daisies. The tuber has a flavor much like water chestnuts only it is a bit sweeter.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

A variety of parsley, also known as Flat Leaf Parsley, that has dark green flat leaves and a somewhat strong peppery flavor that is more intense than other varieties of Parsley.

A leafy green vegetable or salad green with a flavor that is slightly bitter tasting, derived from the oxalic acid contained in spinach.

A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor.

Different types of Salami are used for the purpose of coating the outer casing with herbs, which serves to enhance the flavor of the meat both inside and out.

With a base that is made of milk or cream, this soup is a hearty and mildly flavorful type of soup. Unless Cream of Potato is seasoned with a greater variety of ingredients than just potatoes, it may be slightly bland for some appetites.

Made from cornmeal and other ingredients, a Corn Cake can be one of several different food items. It can be made as a small, round-shaped food with a mild corn flavor that is often served like a pancake for breakfast or for lunch.

A type of vinegar that is produced from barley cereal grains that are malted. To manufacture the Malt Vinegar, the grain is soaked in water to soften its texture, allowing the barley to germinate, but not sprout, which results in the release of active enzymes.

An Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chile peppers, capers, and anchovies as key ingredients, this sauce can be mild or well seasoned depending on the type and amount of spices added.

An Asian seasoning that consists of a variety of spices mixed together to provide a very hot and spicy flavor as well as a distinctive aroma.

A thin chile pepper that is often used as a flavoring in Indian foods. Flat in shape, this pepper ranges in size from 3 to 5 inches long.

A variety of pepper grown commonly in the U.S. that is picked when green or red. The immature green colored pepper is mild to medium hot in flavor, unlike the red, which has a deeper fiery flavor that exceeds the Jalapeno in intensity.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

An Italian sparkling wine that provides a delicate but crisp flavor with a light effervescence. Named for the Prosecco variety of grape used to produce this wine, Prosecco is a white wine that is slightly lighter and somewhat fruiter tasting than Champagne, offering a hint of pear, apple and peach overtones as its consumed, rather than a complex mixture of flavors and aromas.

The process of pouring a liquid from one container into another in order to allow the liquid to breathe (aerate), to separate any unwanted deposits (sediment) so that it remains in the original container, and to improve flavors by softening the wine or reducing the wine temperature.

The small, ivory colored seed found inside the pine cone of several varieties of pine trees. There are two main types: 1) the Mediterranean or Italian pine nut, which has a sweet, delicate flavor and; 2) the Chinese pine nut, which has a pungent pine flavor that can become overpowering.

A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic.

A chilled dessert custard that is rich in flavor and creamy in texture. The dessert is removed from the refrigerator and topped with sugar that is then heated under a broiler or with a small flame cooking torch to affect only the surface.