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The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

Any combination of savory ingredients that are chopped or diced into small pieces for use as a flavoring to be added to Bruschetta.

Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and eggs....

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.

1. A very small, round tender piece of meat that is generally an inch or so in diameter. This term is most often used in reference to lamb meat and may also be called a medallion of lamb or a noisette.

A marinade used throughout the Caribbean and South America that uses citrus juices as a base. It is commonly applied to chicken, beef, pork or seafood as a tropical flavoring.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

An alcoholic beverage made from the fermented juice of fruits and vegetables. Grapes account for the largest segment of wine making.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.