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Refers to a German cheese torte in which fillings such as nuts, herbs, and salmon are alternated with layers of cheese.

An American cheese produced from cow's milk that may be skimmed or whole. It has smooth texture and a very mild flavor.

A large dark purple or black Greek olive that contains soft textured meat. It is brine-cured and has a slightly sweet or fruity flavor.

A term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy.

A name given to several Japanese dishes in which pieces of meat are marinated, skewered, and grilled.

A Japanese dish that consists of pieces of chicken breast that are marinated, skewered, and grilled....

A very small light greenish-brown colored olive native to Spain that contains a soft-textured delicately flavored meat.

A large oval shaped Italian olive that is dark violet in color. It is brine-cured and has a firm textured meat providing a soft delicate flavor.

A large Greek olive with light green coloring that contains soft-textured, delicately flavored meat....

A medium size Greek olive that is round and brownish purple in color. It is a brine-cured olive containing soft, almost mushy meat with a slightly salty flavor.

A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream.

Pronounced bar-BEHR-uh. A grape varietal, used in the production red wine, originating in the Piedmont Region of Italy.

A medium size olive from Spain that is oval in shape and is brownish-black in color. It is brine-cured and has a soft flesh.

A very small Greek olive that has a brownish-green or purplish-black color. The olive is brine-cured and contains firm meat that has a delicately sweet nutty flavor.

A large pale green colored olive from Spain that is round in shape. It is brine-cured with a firm-textured meat that has a soft fruity or sweet flavor.

A medium size, almond shaped Greek olive that is blackish-purple in color. It is a brine-cured stone cracked olive that is slit, and packed in vinegar.

A medium-large pale greenish-gray Greek olive that turns purple as it ripens and contains soft fleshy textured meat.

A large light green olive native to Italy, but also produced in California, that contains a soft-textured delicately flavored meat.

An immature ear of corn, less than 3 inches in length, that is harvested after 40 to 45 days of growth.

An Italian abbreviation, which stands for "Indicazione Geografica Tipica" or "Typical Geographical Indication." This designation is a certification that an Italian wine has been produced within a broad designated geographical region using a specific grape varietal consistent with the requirements of the Italian rating system governed by I.