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An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients.

An Italian dish that consists of thinly pounded meat, which has been floured, seasoned and then briefly sautéed.

Half moon shaped egg pasta that is small in size and stuffed with any of a variety of ingredients. Initially made as a round circle that is folded over and sealed around the edges, Mezzaluna pasta may have fillings such as meat, cheese, fish, herbs, spinach greens, squash, or other similar foods and topped with a cream sauce.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A type of sweet treat, or sweetmeat (a small piece of something sweet), popular among the Jewish populations of Middle Eastern and Balkan countries.

A soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder.

A small chile pepper that is typically harvested when it is approximately an inch in length and matured from green to red or purple in color.

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 type of orange that is more commonly known as the blood orange and features an orange-red skin and deep red flesh.

A round pumpkin-shaped squash that is found in a variety of sizes ranging from a few inches in diameter, similar to a small canteloupe up to two feet.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

A variety of lime that is small, round and pointed at the end with a gnarled outer skin that emits a sharp lemon-like aroma.

A type of orange is slightly smaller than a typical orange, with an orange-red skin and a deep red inner flesh.

A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enameled metal, or brushed aluminum.

A regional red wine produced in the Burgundy region of France. Traditionally, Red Burgundy is Pinot Noir varietal based.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.