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A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

A plant native to Mexico, growing low to the ground and bearing small tomatoes encased in papery husks that range in size from 1 to 2 inches in diameter.

Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency.

A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting.

A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

A type of pasta that is made with whole-wheat flour instead of the commonly used semolina, which is hard-wheat flour.

The Italian word for "soup". Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

sate, sateh,

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.

A large oval shaped olive grown in Spain and other countries such as the U.S., that is green in color with a rougher and meatier texture.

A term used in the U.S. to describe a medium size olive that is native to Spain but grown in California.

A small to medium size olive, produced in Spain and California, that is greenish brown in color and oval shaped.

A highly spiced, spreadable meat paste traditionally made of pork, goose or duck, but also fish and rabbit.

The generic name given to any of the numerous varieties of plants that have fragrant leaves and stems used to season foods.

1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron.

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.

The delicate spiraling vines (shoots) and uppermost leaves of a young pea plant. Tender in texture, the shoots provide a sweet flavor that is a cross between the taste of peas and spinach with a hint of watercress.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.