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A term used to describe both a piece of kitchenware referred to as a "mold" and a type of food dish that is made in the mold, which is typically made of earthenware or china.

A small snapping turtle species, which has good flavored meat. It is approximately 7 to 8 inches long and found in fresh waters.

A Japanese sauce that is made from a combination of soy sauce, sake, sugar, ginger and seasonings. The sauce is generally used as a marinade for meats that are then grilled, broiled or fried.

A strong, well-known Mexican liquor distilled from the fermented juice of the blue agave plant, a member of the lily family, that is grown in designated regions of Mexico.

A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. The Tenderloin extends from the rib cage to the pelvis.

1. A process where hot liquid is gradually added to eggs or other foods that needs to be incorporated into a hot sauce or soup without curdling.

A battered, deep-fried food, generally fish and vegetables, which is popular in Japan. The food has a light puffy coating and can be served as an appetizer or entree.

A product that is generally made from fermented and partially cooked soybeans, but is also made from other legumes and grains, such as barley, rice or quinoa.

A spreadable, smoked German sausage made from finely ground beef and pork taken from mature animals....

The word "tea" can be used to reference the beverage served as a drink, the leaves used to make the beverage and the shrub from which the leaves are taken.

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine.

A hollow, round ball containing tiny holes or mesh screening which is used to hold tea leaves, herbs and spices that are used for flavoring liquids.

A well-known French upside-down fruit tart that is traditionally made with apples. It is made by covering the bottom of a baking dish with sugar and butter, and then the apples are added.

A cold sauce used as a condiment most often with fish but also on other foods such as vegetables. It is made with a mayonnaise base combined with ingredients such as chopped pickles, chopped onions, capers, olives, lemon juice or vinegar, and at times is lightly flavored with mustard.

1. A small, baked pastry that is round in shape with a shallow wall around the entire base. Typically a Tart is made with a pastry dough that is light and flaky or a shortcrust that is dense and crumbly.

A perennial aromatic herb that has thin, pointed green leaves that have a distinct licorice-like flavor.

A flavorful, starchy tuber that can range in shape from a small and kidney-shaped variety to a larger barrel shaped root, similar to a sweet potato.

A starchy ingredient, derived from the bitter variety of the cassava tuber, also known as the yuca root.

An olive paste or puree that is made from blending anchovies, capers, garlic, and olives. Either green or black olives can be used to make the Tapenade, which may also include other ingredients such as tuna, almonds, and selected spices.

Appetizers commonly served in the bars and restaurants throughout Spain. They are generally served along with sherry or other cocktails and can be something as simple as diced ham and cheese or olives to more showy selections that are almost an entire meal.