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A spicy sauce that is placed on the ingredients that go into the folded tortilla. Taco sauce is available as either a red or green (verde) sauce.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

A kitchen utensil that is primarily used to remove olives from their liquid, while allowing the liquid to easily drain from the spoon.

A kitchen utensil that can be used to mince or cut foods into smaller bits for seasoning sauces, soups, salads, and other dishes.

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.

Various marinade and a spice mixtures that are made into seasoned pastes to be used as a rub, a marinade or a seasoning for a variety of foods before they are grilled or roasted.

A marinade used throughout the Caribbean and South America that uses citrus juices as a base. It is commonly applied to chicken, beef, pork or seafood as a tropical flavoring.

A potato dish originating from Switzerland that is traditionally made with boiled potatoes that are grated and fried.

Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A traditional salad or condiment made in India that consists of yogurt curds combined with herbs, spices, and fruits or vegetables.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

A Japanese food dish that consists of tofu, a soybean based food, that is deep-fried in oil and served with a dipping sauce that combines soy sauce and mirin.

A traditional meat dish served in South America that consists of beef (flank steak or similar) that has been spread with a mixture of ingredients and rolled into a log shape to be cooked together.

A variety of potato that is more evenly round and a bit smaller than the russet potato. The white round potato a medium level of starch, which is less starch than the russet and a finer texture.

They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.

An oval shaped potato with a thin outer skin that is light tan in color and smooth overall with a few very small eyes.

Yellow potatoes have skins and flesh that ranges from pale yellow to golden yellow. Their flesh has a buttery flavor and they are used for baking, boiling, roasting, and mashing.

A variety of russet potato known as Russet Burbank or Russet Brown, which is referred to as an Idaho potato because they are grown in the state of Idaho.

A name used to refer to different varieties of white potatoes. Potatoes were a major crop in Ireland and were brought to New England by the Irish immigrants in the beginning of the 18th century.