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A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

Similar to a traditional Potato Soup flavored with cheese and bacon, this soup provides a tasty alternative for a milk or water-based soup with only potatoes.

A name given to an Italian soup that is often served for holidays or events, but is not actually a soup served specifically for weddings.

Aioli,

A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form.

A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings.

Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking other foods.

The Italian word for "soup". Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country.

A strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster or chicken.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A term that can refer to a food preparation process or a type of food dish, which is similar to a stew.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.