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A finely ground and puréed mixture of shellfish and butter that is served as an appetizer or as a spread for toast or bread.

Typically, this meat is a combination of beef and chicken parts that have been puréed into a spreadable mixture for serving as an appetizer with crackers or as a sandwich spread.

A classic Italian sauce that is made with tuna and anchovies that are puréed with egg yolks, lemon juice, olive and tuna oil, and seasonings.

A Japanese term used to describe foods that are mixed with a traditional puréed tofu dressing that complements the ingredients.

The temperature at which pure water freezes. Impurities and minerals in water (such as salt) change the temperature at which water freezes.

The temperature at which pure water boils. Impurities and minerals in water (such as salt) change the temperature at which water boils.

A scale for measuring temperature. On the centigrade scale, pure water freezes at 0° and boils at 100°.

The temperature at which pure water boils. Impurities and minerals in water (such as salt) change the temperature at which water boils.

The temperature at which pure water freezes. Impurities and minerals in water (such as salt) change the temperature at which water freezes.

A dessert dish prepared with pureed fruit combined with whipped cream or yogurt. Another version of ambrosia is made with sliced fruit combined with coconut.

A liquid flavoring derived from a vanilla bean grown in the pod of a plant that is a member of the orchid family.

A pure, unsweetened cocoa liquor, which contains 50 percent cocoa butter and 50 percent chocolate solids.

Pure, unsweetened cocoa liquor, which contains 50 percent cocoa butter and 50 percent chocolate solids.

An olive paste or puree that is made from blending anchovies, capers, garlic, and olives. Either green or black olives can be used to make the Tapenade, which may also include other ingredients such as tuna, almonds, and selected spices.

A traditional Indian combination of spices, that may include cumin, cinnamon, clove, coriander, ginger, paprika, turmeric, garlic, bay leaves, celery, cayenne, and black pepper, which are used on foods such as chicken and fish to give it a reddish-orange color common in tandoor cooking.

A type of dry onion that has a pure white skin and a sweet, mild flesh that is also white in color. This onion is widely used in Mexican foods, complementing the flavors of other ingredients.

A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are combined with garlic, breadcrumbs, olive oil, vinegar, and lemon juice.

A fine-grained salt that is very pure, which is produced without any additives such as iodine or anti-caking chemicals.

A peppermint flavoring, used in baked goods and other desserts, which is made from the essential oils of fresh peppermint leaves.

A pure white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S.