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Salmon eggs preserved in salt, which brings out their mild, briny flavor. It is served as the hors d'oeuvre "caviar", or used as a garnish.

A long root or radish, up to a foot in length, that has a mild flavor and can be used as a garnish when sliced, an ingredient for salads, in cooked recipes, and for making pickles....

A traditional American dish made in a similar manner as a cold salad that is served as a main entree.

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 type of soup, which is native to Russia, in which beets are the main ingredient. It may also contain various vegetables and meats and can be served hot or cold.

An herb that comes from the young leaves and berries of a Japanese prickly ash tree named Sansho. The leaves have a refreshing mint-like flavor and are used as a garnish in Japanese cooking while the dried berries are ground into a powdered seasoning known as Sansho powder.

Translated as "spring style" in Italian, pasta primavera, linguini primavera and other similar dishes use seasonal or fresh vegetables in a raw or blanched form as one of the main ingredients to garnish the prepared dish.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

Also known as "soup nuts" this food item is considered to be a cracker or cracker bread that is commonly made in Jewish kitchens to accompany soup or it may be served as a garnish for other foods.

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.

An arrangement of cooked meats placed on a tray to be served as an appetizer. A variety of cold cuts and deli meats are typically arranged with garnishes of vegetables, fruits, cheeses, and greens.

A consommé that contains tomatoes or tomato juice as a flavoring ingredient. When served hot it is in a liquid form.

An hors d'oeuvre or appetizer that resembles a small open face sandwich. Typically made with a base of bread, toast, crackers or pastry topped with almost any type of savory item and a garnish, the Canapé is made to be served either hot or cold.

A small apple with a green and red colored outer skin covering a white, firm textured, juicy inner flesh that provides a tart to sweet flavor.

A traditional French soup that combines fresh peas and water with finely chopped shallots to make a thick creamy soup.

A confection made by mixing nuts with boiling sugar syrup and then dropping the mixture in nugget sized drops onto a butter surface, allowing to cool.

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.

A mid-sized to large citrus fruit that is grown in several different variations, all similar in taste and aroma.

A soft, fresh Mexican cheese made from sheep's milk, creating a white custard-like texture with a somewhat smoky flavor and a subtle aroma.

A long stemmed spearhead-shaped, fleshy green leaf that provides a mild flavor as a salad green. Predominately grown in western North America, this green is also known as Cuban spinach or miner's lettuce and is used as a distinctive garnish for vegetable trays, in salads, an herb or an added complement to main dishes.