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A thin width, ruffled-leafed green vegetable that is a member of the cabbage family. Deep dark green in color, this variety of kale is considered one of the Italian heirloom varieties, where it is known as Cavolo Nero.

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

Generally considered to be a flavoring or condiment that is used for enhancing the taste of other foods.

A term commonly used to describe the excess food that is remaining after being prepared for a meal, snack, or a similar food event.