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A rich tasting tea with a slight flavor of almonds and a bronze color. It isn't as strong as black tea, but is slightly more flavorful than green tea varieties.

An Greek food dish traditionally made with a head of garlic, olive oil, lemon juice, vinegar, chopped almonds, and pureed or mashed potatoes.

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 elliptical-shaped, small blackish-brown olive that is native to Italy. It is brine-cured and provides a somewhat salty flavor with a nutty almond aftertaste.

An herb that resembles cilantro in its use but not in appearance. The cilantro leaves are delicately feathered where the quillquina leaves are solid and almond shaped.

These small tart-like tins are used to make a traditional Norwegian cookie. The tins are available in several different shapes.

Originating in Austria, it is a sweet dessert baked into a 10 to 12 inch diameter tart. A Linzertorte consists of a pastry crust typically made with flour, butter, hazelnuts, almonds, lemon zest, and a variety of seasonings.

A type of cherry that has been colored red or green and is soaked in flavored sugar syrup. Maraschino cherries are available as either a bright red cherry that has an almond flavor or a bright green cherry with mint flavoring.

A chocolate made in Oaxaca, Mexico which is made from Cacao beans from the chocolate trees. The Cacao bean is ground and mixed with cinnamon, sugar and almonds and then pressed into tablets or bars.

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.

A term used to refer to either a chocolate beverage, similar to cocoa or a semi-soft cinnamon-scented chocolate.

A group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy.

A type of festive Easter bread that originated in Bologna, Italy. The unbleached white flour (wheat) dough is enriched with butter, eggs, and milk, sweetened with sugar, and flavored with lemon zest.

Also known as "soup nuts" this food item is considered to be a cracker or cracker bread that is commonly made in Jewish kitchens to accompany soup or it may be served as a garnish for other foods.

A minor grape varietal grown exclusively in the Veneto region of Italy. Rondinella is blended with Corvina (the principal grape) and Molinara grape varietals.

A sweet, crumbly topping used on breads, cakes, muffins, sweetbreads, coffeecakes, and some pastry items.

A small to medium size olive, produced in Spain and California, that is greenish brown in color and oval shaped.

Oils for cooking are used to fry and sauté foods, for making salad dressings, and for use in baking....

A nut butter, made from the nuts grown on argan trees which are native to southwestern Morocco. Uncommon in other areas of the world, argan trees are twisted and gnarled in appearance with thorny branches.

An edible dry fruit or seed covered with a hard shell that protects the kernel or meat inside. Generally, the shell is removed and discarded and only the kernel, known as the nut, inside is the item to be eaten.