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1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A soft, fresh Mexican cheese made from sheep's milk, creating a white custard-like texture with a somewhat smoky flavor and a subtle aroma.

A kitchen utensil that is primarily used to remove olives from their liquid, while allowing the liquid to easily drain from the spoon.

A rolled cheese that is similar in appearance to a jelly roll with a layer of herb or other types of seasonings lightly spread over the top of a flat layer of cheese.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

A kitchen utensil with a wide rigid blade approximately 6 inches in length, which tapers to a sharp cutting edge.

A traditional food paste for Biryani recipes that consists of a mixture of spices mixed with canola oil to form an oily paste that is mixed into and used to flavor meat, poultry, seafood, and vegetable dishes often served over a bed of rice.

A kitchen utensil that can be used to mince or cut foods into smaller bits for seasoning sauces, soups, salads, and other dishes.

Any of a variety of prepared pastes or sauces that are made from ground chiles, oil or vinegar and salt.

A marinade used throughout the Caribbean and South America that uses citrus juices as a base. It is commonly applied to chicken, beef, pork or seafood as a tropical flavoring.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.

A type of cheese made from the milk of pureed soybeans. Soymilk is made basically from pureed soybeans and water.

Grapeseed oil is a byproduct of the winemaking industry. The majority of oil extracted from grape seeds is produced in France, Switzerland, and Italy, but there are also a few producers in the United States.

A traditional Italian pork sausage made throughout Italy but most notably northern Italy, that is considered to be a mild homemade or country sausage.

An Italian food that consists of seared, rare beef tenderloin thinly sliced and served with a cold olive oil vinaigrette, which may have lemon juice added, and then topped with Parmesan cheese.

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

Also referred to as Sicilian style, this Italian olive is a large green variety that is highly seasoned in a marinade of herbs and has a somewhat salty or sour flavor.