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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.

A variety of Clam Chowder that is made from a water and milk-based stock. Similar to other Chowders, this type of Clam Chowder is always made with tomatoes.

A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois.

A variety of soup with two common ingredients that go well together to create a popular soup for all ages.

A type of basic bread that is flavored with chopped tomatoes. American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste.

Made from the juices of roasted meats, this is an ingredient that is often added to foods in order to deepen the flavor of the foods being prepared.

A food dish commonly served in Italy that is prepared with ravioli pasta. Made with noodle dough, the ravioli is stuffed with raisins that are mixed with ricotta cheese that has been aged.

An Italian term for a thick sauce or appetizer dip typically to be used for fondue-like dipping. A fonduta will most often be made with melted cheese (Fontina or Camembert) combined with other ingredients, such as milk or cream, eggs, possibly wine, herbs, and seasonings.

A hand-held kitchen utensil that serves to blend, whip, whisk, chop, or slice small food items. The Immersion Blender, also known as a Hand Blender, is a good option for small tasks that do not require the heavy-duty aspects of a food processor.

A Mexican sandwich sold by street markets and vendors throughout Mexico that is somewhat similar to the American or Italian deli sandwich.

A variety of parsley, also known as Italian parsley that has dark green flat leaves and a somewhat strong peppery flavor.

A term applied to a traditional French potato dish from the Dauphine in Savoy region, near the Italian border.

A term originally used to describe a dish from the southern U.S. with an assortment of cooked vegetables consisting primarily of corn kernels, beans (most often lima beans) and red or green peppers.

The word "tea" can be used to reference the beverage served as a drink, the leaves used to make the beverage and the shrub from which the leaves are taken.

An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

A French term for a small, young chicken that is only four to six weeks old. It does not have much flesh and is not particularly flavorful, but is a perfect size for a single serving.