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A spicy hot sauce seasoned with cayenne peppers, chile peppers or peppercorns. It is used as a condiment to many foods, such as meats, chicken and fish, or it can be added to other foods where a spicy flavor is desired, such as marinades, beverages, dips, chili, casseroles or other sauces.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).

A compound butter that is made by adding lemon and parsley to soft creamed butter. It is good served with fish and grilled meats.

An herb that has a lemony aroma and flavor, used to flavor tea and desserts and can also be used to season meat and fish dishes.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.

A French term used to refer to a condensed mixture that contains an intense flavor, derived from cooking stock that has been reduced in order to make it more concentrated.

A French term used to describe groups of vegetables that are typically placed on a platter and arranged around the item being served as the main dish, such as meat, poultry or fish.

Wine vinegar blended with raspberry juice for a flavor that has the sweetness of berries, yet is mildly acidic.

A regional white wine produced in the Burgundy region of France. True White Burgundy is Chardonnay varietal based and have no connection to cheap jug wines that have adopted the name for their labels.

Onions that remain in the ground and are not harvested until they have matured into a larger round onion with dried leaves.

The oil obtained from pressing hazelnuts. The brown colored oil has a slightly sweet, nutty taste and is generally used as a flavoring for baked goods and for some sauces.

bread crumbs, breadcrumbs,

A liquid or sauce made with ingredients, such as fruits or vegetables, that have typically been puréed and strained to create a thick sauce-like consistency.

Refers to the process of breaking off small pieces from foods to check for doneness or to completely flake apart the food so that it can be combined with other ingredients.

A light puff pastry shell that resembles a bowl with a lid. The shell is generally filled with a creamy sauce (most often a velouté sauce) containing vegetables, chicken, meat or fish.

A traditional Indian combination of spices, that may include cumin, cinnamon, clove, coriander, ginger, paprika, turmeric, garlic, bay leaves, celery, cayenne, and black pepper, which are used on foods such as chicken and fish to give it a reddish-orange color common in tandoor cooking.

A Japanese dish based on sushi meshi, which is boiled or steamed short-grain rice flavored with sweetened rice vinegar or other seasonings.

Reddish brown to dark purple in color, sumac berries grow from a wild decorative bush, which is found in Middle Eastern countries and parts of Italy.

A salad herb that is a small, low growing, leafy green plant. It has an acidic, lemony and somewhat sour flavor which mixes well with other salad greens.