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

A cold extraction method of obtaining oil from fruits, nuts, and seeds via an expeller process that occurs in an atmosphere with no oxygen or light.

A lemon liqueur traditionally served cold in Italy that combines the juice of ripe lemons with sugar, water, and 100 proof vodka.

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.

A fish found in the colder waters of northern oceans that is very similar to a cod, except they have a flattened head.

An appliance used as a cold storage area. It maintains a temperature of 35 to 45 degrees Fahrenheit (1.7 to 4.4 degrees Celsius).

A hot or cold food dish, most often associated with rich, whipped ingredients that provide an airy texture to the dish being prepared.

Raised in the cold waters of northern oceans, this species of fish is a member of the Salmonidae family, which salmon and trout are also.

A type of hamburger that is common in the southern U.S. and the Domican Republic. Referred to as a Chimichurri Burger in the carribean, the U.S.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

A white fish found in the colder waters of northern oceans that is very much like cod, but is smaller.

A type of saltwater fish found in the colder waters of the North Atlantic. There are many varieties of herring and most of them grow to no more than a foot in length.

A German cold made from thinly sliced smoked beef.

A popular beverage brewed from ground coffee beans and water. It can be served hot or cold and comes in many flavors, depending on the type of coffee bean, the method of roasting the beans, and the flavorings that may be added.

A type of low grade olive oil that must be refined before it can be sold for human consumption. The oil is obtained from the residue that remains after the "first cold pressing." Up to 90% of the oil is obtained from the olives during the first cold pressing, but the remaining 10% is contained within the residue.

A kitchen utensil used to make a hot or cold mousse. It is a circular shaped stainless steel or aluminum ring that is used to hold the rich, whipped ingredients that provide an airy texture to the dish being prepared.

Pieces or filets of salmon that are cured in brine and then cold-smoked from several days to almost a month, depending on the flavor and texture desired.

A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm.

A process used to leach excess salt, excess blood or strong flavors from a variety of meats. The process, which may be referred to as parcooking by some, involves placing the food in a large amount of cold water and slowly bringing it to a boil, uncovered, cooking it for a shorter period of time than it typically would be cooked.

A mixture of finely crushed ice and other ingredients that are used to create a thick, cold and refreshing beverage.