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An olive paste or puree that is made from blending anchovies, capers, garlic, and olives. Either green or black olives can be used to make the Tapenade, which may also include other ingredients such as tuna, almonds, and selected spices.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

A fruit that is native to the rain forests of India and is usually dried before it is used. It is a light orange color and is similar in size to a dried apricot.

Pork and veal meat from the head and shoulders that has been mixed with pork fat, vinegar and bay leaves, boiled, and then pressed into a mold before being chilled.

Often referred to as "summer sausage" or "blockwurst", Cervelat is a mildly seasoned sausage made from chopped pork or from a combination of chopped pork and beef.

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

A term that refers to the rendered fat of chickens that is strained and used in a variety of Jewish dishes in much the same way that butter is used.

Made primarily from a base of sweet corn and seasonings, this condiment is a common addition to many grilled foods.

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 dry Italian sausage made in the traditional manner for this salami with an oblong and flattened shape.

An olive that has the flesh split open either manually or by a machine with thin, sharp blades in order to allow a marinade of oils (such as olive oil) vinegars, herbs (such as herbes de Provence), and spices (basil, garlic, fennel, lemon, onion, or others), to penetrate the meat faster.

Preserved lemons are used by many chefs today because of their distinct flavor and smooth texture. The lemons are preserved in a mixture of salt and lemon juice for approximately 25 to 30 days.

Reddish brown to dark purple in color, sumac berries grow from a wild decorative bush, which is found in Middle Eastern countries and parts of Italy.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

Originating in Germany, this meat product is made from a lean cut of pork that is processed into a small slab of ham.

A ham from Parma, Italy that is dry-cured, aged for over a year and well known as a high quality distinctively flavored ham.

A delicately flavored dry cured ham, originating in Italy and made from the meat on the hindquarters of hogs.

A traditional French stew prepared with beef that is slowly braised in red wine for several hours in a covered dish used to cook the stew, which is also referred to as a "daube" by the French.

Thick and creamy in texture, Corn Chowder is a hearty and rich soup prepared like many other Chowders except with corn.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.