Search

A spice made from the ajowan seed, a plant that has an appearance similar to wild parsley. Native to Middle Eastern countries such as Afghanistan, Egypt, India, Iran and Pakistan, ajowan seeds are similar to celery seeds in appearance and provide a distinctive flavor that is very close to the taste of thyme.

A French onion tart that is similar to a pizza or a savory pie. It is often served as a main dish or an hors d'oeuvre in Nice, France where it originated.

A cheese produced in the Severn Valley region of the United Kingdom that is made from unpasteurized sheep's milk.

A delicate herb with velvety soft leaves that are dark green on top and somewhat irredescent on the underside.

A British term for the English sausage that became popular during World War II during a time when it was made with pork meat.

An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

Pronounced kawr-byayr. A wine producing district in the Languedoc-Roussillon region of France. A majority of wines produced in Corbières AC is red (94%), rosé (4%) and white (2%) are produced in small quantities.

A seasoning that contains no sodium or small amounts of sodium and replaces regular salt for anyone with health concerns when flavoring foods.

A large oval shaped olive grown in Spain and other countries such as the U.S., that is green in color with a rougher and meatier texture.

The generic name given to any of the numerous varieties of plants that have fragrant leaves and stems used to season foods.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.

A beverage that is traditionally considered to be a drink served in regions with warm climates. It is typically made by mixing proportions of lime juice, tequila, and orange flavored liqueur, such as Triple Sec, Cointreau, or Grand Marnier.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

A very sweet, thick fluid produced by honeybees from flower nectar. It is a natural sweetener that is used in many food dishes to increase the intensity of the flavor desired for the food.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.