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A process that involves the soaking or steeping of a substance in hot liquid to extract the flavor of the substance being imersed in the liquid.

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

A flavorful Swedish bread made with rye and wheat flour that is often served on festive occasions. Although the bread contains rye flour, it does not have the heavy rye flavor of other rye breads due to the higher proportion of wheat flour and because of the various flavoring ingredients, which include orange zest, anise, cardamom, cumin, fennel, and molasses.

A sweet topping as well as a cooking and baking ingredient made from chocolate based foods with sweeteners added.

A common flavoring and liqueur produced as either a dark green or a clear colored mixture that provides a cool and refreshing mint flavor for beverages, baked goods and other food dishes.

A non-carbonated beverage flavored by the pulp from mangos. A mango is a tropical fruit that has a flavor which tastes like a blend of pineapple, apricot, and peach.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

Onion flavored and cream-based, this type of soup is most often used to make creamy sauces that are served with cooked meats or the soup is used to flavor casseroles and hotdishes....

A hardwood that comes from a Mesquite tree that is cut into chips and used in smoking processes to add flavor to meats.

Gourmet oil infused with the flavor from white or black truffles (a rare fungus that grows underground) that have been soaked in olive oil.

A utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked flavor.

A fruit, herb or dairy product that is used to alter the flavor of foods to lighten overly sweet flavors or to lighten the intense heat of spicy ingredients.

Typically made with a wider variety of vegetables than traditional Chicken Vegetable Soup, this type of soup has a similar flavor but more vegetable flavored.

A flavoring for use in providing the taste of champagne to various recipes. Typically, this extract is very concentrated, providing a very intense flavor so it is best to make sure the amount being added is not too excessive for the recipe.

A type of basic bread that is flavored with chopped tomatoes. American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste.

A type of quick bread, leavened with baking powder and baking soda, used as a tea bread or dessert bread.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine.

An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.