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A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

A food dish that is native to Spain. It consists of fish marinated in a tangy sauce of olive oil, vinegar, herbs, and spices.

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

A mixture of diced, cubed or shredded vegetables that are used as ingredients to flavor soups and sauces.

A Mexican meat dish that is made with pork and sausage, slowly cooked in a spicy chile sauce and then served in a traditional food wrap such as a tostada, a tortilla or a taco shell.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A hand tool that is used to manually mix and beat eggs or other similar ingredients, such as sauces, batter, egg whites, and dressings.

A combination of fresh ginger, pureed and mixed with water to form a paste that is used in making a variety of savory Indian food dishes.

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

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

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

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A Japanese term to describe conger eel that has been broiled and then glazed with a sweet sauce and served as sushi tane.

The French term for combining two flavors that create a sweet and sour taste, such as aigre doux sauce.

A baked dish that consists of a bottom and top pastry crust with pieces of meat or poultry, vegetables, and a creamy sauce contained between the crusts.

A short, curved tublar pasta with a ruffled edge that runs along the length of the outside curve. Suitable for serving with meat sauces and for use in casseroles, Creste Di Gallli is named for the crest on a rooster's head.

A cotton gauze material woven into a fine mesh that is used to strain liquids or sauces, to hold herbs such as bouquet garni, to keep fish contained while poaching, and for draining the liquid from solid and semi-solid ingredients, such as cheese curds and yogurt.

In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be.

An Asian cured pork that has been marinated in a sweet red sauce.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups and dishes.