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A type of fish with a flavor that is much like that of albacore tuna except that it is slightly sweeter.

To make shallow cuts in the surface of meat, fish, bread or cakes. The scoring has several purposes, such as decorating the food, tenderizing, to aid in the absorption of flavor when marinating, and to allow fat to drain from meat while cooking.

A formed metal rack that is placed in the bottom of a roasting pan in order to keep foods raised above the bottom of the pan.

A fresh water fish that is a member of the pike family of fish. It is the smallest of the pike family, ranging from two to three pounds.

Essential fatty acids that our bodies are unable to produce without obtaining them from food. Linolenic acid is the primary Omega-3 fatty acid, which can be acquired through many fats, oils, nuts and soybeans.

The fatty tissue found in the cavities of animal bones, which is considered in Europe to be a delicacy.

A type of chocolate produced as miniature bits that are used in baked goods that need a piece of chocolate to keep its shape such as for use in cookies.

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

A round to pear-shaped fruit with a dark green skin harvested from trees that are grown in semi-tropical regions, such as Africa, Austrailia, Carribbean, Indonesia, Israel, Peru, Spain, South America, and the U.

A dietary plan in which a pyramid (in the style of the USDA food guide pyramid) is used to illustrate the types of food and quantities of food that should be consumed to maintain a diet based on the healthful traditional diets of the people who lived in Greece, Crete, and southern Italy during the early 1960's.

Shortened in length, the term Burger is used to describe a popular sandwich made from ground meats that are formed into a patty, cooked, and placed between two halves of a bun.

Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry.

Native to Spain, this type meat is a cured hard Sausage that resembles a traditional hard salami. Salchichon Sausage is produced from pork meat that is coarsely ground with some spices added.

Similar in appearance to mayonnaise, this food is a dressing that is common in Europe, particularly regions around Ireland and the United Kingdom.

Produced in France, this cheese is a soft variety that is very similar to a traditional cream cheese.

carmel, carmal, caremel, caramal,

A type of fresh cheese produced in Germany, Holland, United Kingdom, and other countries that is similar to strained yogurt in both flavor and texture.

A short-grain rice variety that is one of the best for the production of sake, which is a popular Japanese rice wine.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.