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Clay red to purple in color, this variety of olive is a common and popular food item in Australia. Oval in shape and similar to a Chilean Alfonso or Alphonso olive, the Australian Blood Olive has a meaty texture that provides a somewhat fruity flavor.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

A snack food made from carrots as a key ingredient that is manufactured into the shape of a small chip or cracker-like product.

Originating in Austria, it is a sweet dessert baked into a 10 to 12 inch diameter tart. A Linzertorte consists of a pastry crust typically made with flour, butter, hazelnuts, almonds, lemon zest, and a variety of seasonings.

Ceramic vents formed in the shape of different types of birds that are used to assist with pie baking.

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

A beverage common in India that is made from yogurt and served plain or flavored. This drink is often served as a coolant which becomes a means to soften the hot and spicy aftertaste of many curry dishes served in Indian regions.

A flavoring or infusing process that is used to alter and enhance the natural flavor of a beverage. It begins by heating a beverage and then adding a spice or various mulling spices, which includes herbs, to the warm drink.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine.

Escherichia coli, or E. coli which is a shorter version of the name, refers to an illness from foodborne pathogens that may be transmitted from: 1) Person to person if hands, utensils and counters were not washed thoroughly; 2) Ingesting contaminated liquid substances such as may occur by swimming in contaminated water, drinking raw milk or unpasteurized ciders and juices; 3) Eating food that is undercooked such as raw ground meat (hamburger or sausage)as well as meat infected during processing that is not cooked sufficiently to kill the bacteria; or: 4) Eating produce that is contaminated with bacteria, such as occurs with plants coming in contact with feces or sewage from contaminated water.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

A set of terms that for for some countries, such as the U.S. and Australia, the meaning refers to the a frozen dessert.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

The soft, juicy, edible flesh that is contained within the outer skin or peel that covers a fruit or vegetable.

A spreadable processed cheese that is produced in France. Similar to other processed cheeses made by combining natural cheese with emulsifiers, stabilizers and vegetable-based gums, Gourmandise Cheese is a smooth and creamy cheese that may be seasoned with flavorings and/or nuts such as Kirsch liqueur, cherry juice or bits of walnuts.

The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

A Mexican dish consisting of thin strips of cooked meat, typically beef or chicken, that are placed into a tortilla with other ingredients and rolled up to be eaten out of hand or on a plate.