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A sharp-edged blade with saw-like notches or teeth formed into one side of the blade surface that enable it to slice cleanly through foods without damaging delicate or soft textures, such as bread or pie crusts.

A process that bathes food with low level gamma rays (x-rays) or electron beams (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter that may cause illnesses from exposure to harmful pathogens.

An herb that originated in the Mediterranean countries but is now widely cultivated throughout the world.

A large, pale green colored Greek olive that is oval in shape and usually harvested when it is young.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A favorite herb that grows as the green leaves of the coriander plant that resemble a parsley-like green plant.

A thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.

A food base that consists of gelatin, the jelly-like substance contained in beef, veal, chicken, or fish stock.