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A tool used to extract the desired amount of juice from citrus fruits. This tool is screwed into the fruit, such as a lemon or lime, and the outer rind is squeezed until the desired amount of juice flows out the spout of the extractor.

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 Greek dessert prepared with phyllo pastry that is filled with a vanilla or orange flavored custard.

A device used to extract the juices form citrus fruit, such as lemons and oranges. The fruit is cut in half and the reamer is pressed into the fruit and twisted back and forth.

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

A beverage made of tomato juice and a variety of vegetables blended together into a drink served for breakfast, snacks or as an ingredient for cocktails.

A chilled drink traditionally served in Brazil that is made from Cachaca, an alcoholic beverage distilled from sugarcane that is similar to rum.

A cold sauce used as a condiment most often with fish but also on other foods such as vegetables. It is made with a mayonnaise base combined with ingredients such as chopped pickles, chopped onions, capers, olives, lemon juice or vinegar, and at times is lightly flavored with mustard.

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

The sweet juice extracted from pineapples, which is used as a beverage or as an ingredient in a recipe.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

A spreadable nut butter used for cooking, baking, as a sauce or a topping for sweets and breads. It is made by roasting almonds and grinding them into a fine texture.

A lemon liqueur traditionally served cold in Italy that combines the juice of ripe lemons with sugar, water, and 100 proof vodka.

The tropical fruit from the Tamarind tree, a species that is native to North Africa and Asia. Resembling a vegetable with its large brown pod containing small seeds and a brown pulp, the tamarind provides a acidic flavor somewhat like lemon juice, that enhances flavors when used as a seasoning for meat, chutney, curry dishes, and pickled fish.

Confused at times with another Moroccan sauce known as Charmoula, the North African sauce referred to as Chermoula is typically prepared as a marinade for use on fish or shellfish, but it can also be used on grilled vegetables.

To make sour or somewhat acidic. Foods are made sour to enhance the flavor or a solution is made acidic to preserve foods.

A traditional Italian food dish made with veal shanks dredged in flour, chopped vegetables such as onions, celery, tomatoes, and carrots, that cook together in a chicken or beef stock with seasonings such as olive oil, garlic, marjoram, pepper, thyme, and white wine.

A sauce made from artichoke hearts that is served over or stuffed into vegetables, added to pasta or rice, or served as a condiment for a variety of foods and appetizers.

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

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.