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A traditional small Italian sandwich that is pressed and grilled so that the bread has a golden, grilled crust on both sides of the sandwich while the fillings inside are compressed together.

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.

A traditional Italian breadstick that is made from dough that is elastic in texture allowing for the shaping of a long and very thin stick.

A small chile that is 2 inches or less in length with a color that ranges from light green when fresh to bright orange, red, yellow, or brown.

A fruit, originating in Mexico and Central America, which has several varieties, the white sapote, the black sapote and the mamey sapote.

The Italian word for "soup". Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country.

A popular variety of Greek cheese that is made from sheep or goat's milk. Manouri cheese is available in various shapes and sizes and does not have a rind.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.

A hearty Italian seafood stew that is generally created from the bits of fish remaining after the daily catches are sent to market.

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese.

An egg dish made with two or three beaten eggs that are cooked until they set and then eaten as a flat or folded serving of food.

A pan or bowl made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared.

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.

A Middle Eastern dish consisting of crushed chickpeas (also known as garbanzo beans) and spicy seasonings, such as cumin, coriander, cayenne, garlic and onion, that are blended together, rolled into walnut-sized balls or made into patties, and deep-fried or pan fried in shapes ranging from small 1 inch sized balls to circular patties.

A popular Mexican dish prepared with a soft corn tortilla, used as a food wrap, that is rolled around ingredients such as chicken, beef or pork and topped with cheese and vegetables, which may include lettuce, onions, and sweet peppers.

A preparation generally made with fruit and/or vegetables, vinegar, herbs, and spices that provides a sweet and sour taste with flavors ranging from mild to very hot and spicy.

A common herb that is native to Europe and western Asia, but is also grown in many other parts of the world.

A leafy, green herb that is a member of the mint family of plants. Providing an intense but sweet and subtle flavor, Basil is a very common ingredient used in Mediterranean cooking.

Translated as ''before the meal'' in Italian, this term refers to an appetizer course served prior to an Italian meal.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.