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Refers to vinegar that is produced from white wine and is a popular ingredient for the preparation of various salad dressings.

A pungent and spicy tasting condiment made from horseradish root that is served as a sauce for meat, a topping for appetizers, or as a dressing for sandwiches providing a distinctively hot flavor.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

A long, boat shaped pasta that is oval shaped with ragged or scalloped edges. Similar to cavatelli pasta, cicatelli is longer in length with a more twisted shape.

A golden colored oil with a citrus aroma that is produced from the skin of the lemon. As edible oil, it is commonly used as a dressing for salad oils or as a food ingredient.

A type of salad prepared with a number of ingredients that are all arranged neatly and symmetrically on the plate instead of being tossed together.

The combining of two liquids that do not typically mix together well, such as oil and water. As an example, when olive oil is mixed with vinegar for a salad dressing, the two ingredients are poured into a jar, covered, and then shaken vigorously.

Oil that is obtained from walnuts that are pressed to extract the natural oil. The richly flavored oil makes it a good choice for use in salad dressings and sauces, but it is more expensive than several other popular oils such as corn oil or canola oil.

In reference to dishes with a flavor that is both sweet and tart. The flavor generally comes from the combination of both sugar and vinegar in making a dressing or sauce that is served with meat, fish or vegetables or a combination of these foods.

An oil, made from the seeds of safflowers, which is clear and mostly flavorless. It is high in polyunsaturated fats and is a popular oil to use in salad dressings, because it does not solidify when chilled.

A small, magenta-colored berry harvested from low growing shrubs that are commonly found in Great Britain and northern Europe.

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.

A sweetened rice wine that is low-alcohol and golden tan in color. This wine is often used in Japanese cooking to sweeten the flavor of many foods, such as dressings, glazes, marinades, and sauces.

The act of combining two or more liquids that do not typically mix together well, such as oil and water.

A type of vinegar that has been produced by soaking herbs in the solution in order to absorb the flavor of the selected herbs.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

A type of hamburger that is popular in the Dominican Republic and sold from food carts and food stands on city streets in the Carribean.

Pine seed oil, which is obtained from pine nuts, is one of the most expensive oils on the market, so its appeal is very limited.

Cottonseed oil is pressed from the seeds of the cotton plant. It is almost always blended with other oils for the creation of various vegetable oils and it is also used in the manufacture of margarine, salad dressings, and commercially prepared fried products.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.