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Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A common and favorite Portuguese food made of codfish, which has been dried and salt cured. The dried salt cod are typically used as an ingredient in many different types of food dishes, such as Bacalhau à gomes de sà, a dish made with cod, potatoes, and onions garnished with slices of black olives and hard boiled eggs.

A raw or cooked food prepared by peeling, seeding and coarsely chopping, dicing or grinding the item making it ready to be served or combined with other ingredients.

A French onion tart that is similar to a pizza or a savory pie. It is often served as a main dish or an hors d'oeuvre in Nice, France where it originated.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel.

A dietary plan in which a pyramid (in the style of the USDA food guide pyramid) is used to illustrate the types of food and quantities of food that should be consumed to maintain a diet based on the healthful traditional diets of the people who lived in Greece, Crete, and southern Italy during the early 1960's.

A type of artisan country bread made by Italian bread makers that is a popular all-purpose bread in Italy.

Harvested from the waters around the Mediterranean, this species of fish has a shiny silver skin that is consistent in color throughout its body.

A type of Iranian flatbread prepared with wheat bread flour that is made into a variety of shapes and sizes.

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.

A wine vinegar made from grapes grown in the French region of Banyuls-sur-Mer. The varietal mix of this vinegar includes primarily Granache noir, Grenache gris and a minor amount of Carignane grapes.

A combination of nuts (such as hazelnuts, almonds or chickpeas), seeds (such as sesame seeds, cumin seeds), or ground spices (such as coriander, cumin and pepper), and occasionally other desired ingredients blended together to produce a coarse ground mixture that is served with food or on food.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

Traditional Italian bread that is formed into an oval or rounded rectangular shape loaf. Baked with a hard crust, Ciabatta bread contains a soft-textured, open to dense crumb.

A traditional American dish made in a similar manner as a cold salad that is served as a main entree.

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.