Search

Also known as boiled ham, the meat is cured, shaped, and cooked in steam or water. It is then packaged whole or sliced and sold as luncheon meat.

A Greek food consisting of lamb that is cooked and served in a bread wrap, such as pita bread. A leg of lamb is most often cooked to be used as the main ingredient for the Gyro.

A ham that has been heated during some part of the processing to an internal temperature exceeding 137°F but less than 148° F.

A cooked sausage that consists of finely ground pork and liver combined with onions and seasoning, which is formed into a round soft-textured sausage.

A vegetable that is a young onion which has a white base, not developed into a bulb yet, and long, straight, green leaves.

A vegetable often referred to as a wild leek or wild onion that has broad, dark green leaves that can be eaten along with the bulb.

A cooked sausage that consists of finely ground pork and pork liver combined with onions and seasoning, which is formed into a round soft textured sausage.

A milk and/or broth-based soup made from the flesh of orange Sweet Potatoes. Typically, this soup contains bits of onion and garlic cooked in a chicken broth that is mixed with milk, yogurt or half-and-half as a base.

Term used to describe a wine with a heavy, prune flavor or that is overripe.

One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves).

A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.

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

A potato dish originating from Switzerland that is traditionally made with boiled potatoes that are grated and fried.

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

A food dish made with potatoes that are precooked, cubed and then fried in butter or oil and seasoned with a variety of ingredients such as salt, pepper, onions, and bits of green herbs.

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

A traditional Swiss term to denote the preparation and serving of foods with Raclette cheese that has been prepared by warming the cheese.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.