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An Italian term for a thick sauce or appetizer dip typically to be used for fondue-like dipping. A fonduta will most often be made with melted cheese (Fontina or Camembert) combined with other ingredients, such as milk or cream, eggs, possibly wine, herbs, and seasonings.

A common appetizer in the Philippines that consists of a food wrap (Lumpia wrapper) covering a variety of savory ingredients.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.

Several varieties of peppercorn berries picked at different times, dried by using different drying processes resulting in distinctively different flavors, and mixed together to create a blend of three or four peppercorns.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A variety of kitchen utensils made from the wood of coconut shells. The wood is shaped into the form of the utensil required and sanded to a very smooth surface.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

The flower, which may also be called banana blossom, grows on the end of the stem holding a cluster of bananas.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A description that is commonly used to refer to any type of sausage covered with a bread or pastry dough wrap.

A traditional Spanish tomato sauce that is often made with annatto seeds sautéed in pork fat or olive oil before being added to other ingredients.

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 Chinese term used to refer to various small bite-sized foods served in small quantities (3 to 4) to be eaten as appetizers or snacks.

A type of French fritter that is very light and sweet. The batter is prepared with beaten egg whites and it may be flavored with ground almonds, nutmeg, and other seasonings.

An Asian noodle wrapper that is paper thin, used to wrap meat, vegetables and other fillings, which are then deep-fried in the wrapper.

A thin, round, white noodle made from wheat flour. It is similar to vermicelli. Strands of somen are generally found dried and often packaged in band tied bundles.

1. A small shaped mold, that may have short or high sides which taper slightly toward the bottom. The Timbale Mold may be round or oval and is often referred to as a tart or tartlett mold.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.