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A popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

A traditional Swiss term to denote the preparation and serving of foods with Raclette cheese that has been prepared by warming the cheese.

A method of tenderizing meat, which has been floured and seasoned, by pounding it to break up the muscle fibers.

A rippled or smooth-leafed vegetable that has a white, red or yellow stalk with white veins running throughout the stalks.

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce.

A small potato blend made from a mixture of ingredients that are formed into various shapes such as stars, baskets, crowns, roses, leaves, or uniquely shaped patties to be served as a garnish to accompany meats and poultry.

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.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.

A Swiss bread loaf that is an adaptation of German and French white breads. Bangeli bread has a long baguette shape, which often has several horizontal slashes across the top.