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A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

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

With an appearance that is very similar to a traditional Mexican Chili, this variety of soup is typically not as thick as a Chili.

Native to Australia, this fruit grows on bushes maturing from a pale green into a small yellow colored berry.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

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.

A baked food item consisting of flour or meal as the main ingredient, mixed with liquid ingredients such as milk or water and eggs to form a dough.

A pork sausage common in Czechoslovakia that is made in the manner of traditional meats produced from this country.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

Pronounced she-mee-yohn or say-mee-yohn. A grape varietal used in the production of white wine. Originating in the Bordeaux and Loire regions of France, in modern day it is also grown in Australia, the United States (primarily CA), Argentina, Chile, and South Africa.

Long narrow, green leaves that grow by the sea in Asia and Australia. The rich green leaves that have a sweet floral flavor and are used most frequently in puddings, rice dishes and curries.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

An almond shaped olive that has a medium green smooth appearance, which changes to a reddish-black when it is allowed to ripen.

A type of liquor made from sugarcane that is boiled into a syrup, separated into a hardened sugar and molasses, and then processed using the molasses combined with yeast and water as the base for the ingredients.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

A tomato-based Mexican sauce made up of tomatoes, chile peppers, and onions. It is a sauce that is very similar to salsa, except thinner and smoother in consistency, not as chunky.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.