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A paste mixture used for making molded decorations. Works especially well on flowers and leaves used to decorate wedding cakes.

1. A vegetable-like soup that has been thickened with breadcrumbs. 2. A paste that may be used as an ingredient or a binder which is made by mixing various items such as bread crumbs, cubes of bread, flour, rice, or dry milk powder with water, stock, milk, egg yolk, egg whites, or butter.

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

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

A popular and common food made from a paste-type dough consisting of durum wheat flour, salt, and a liquid that may be in the form of water, milk or eggs.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

A variety of English cheese that was, in years past, traditionally made only with the milk from Gloucester cows, which are now almost extinct.

To squeeze a pastry bag in order to force frosting or other paste-like mixtures through the tip of the bag for the purpose of decorating or creating special shapes.

A small cookie or cake made of egg whites, sugar and ground almond or almond paste. Macaroons are sometimes flavored with ingredients such as chocolate and coconut.

Produced on the Italian island of Sardinia (Sardegna), this cheese is made using a blend of pasteurized cow's and sheep's milk.

An organ from pigs that is prepared and cooked for various food dishes. In years past, the stomach was a common food wrap used to enclose ingredients, such as meat, sausage, vegetables, and seasonings, that were roasted and served as a main dish.

A traditional dish from Cuba consisting of rice, ground beef, olive oil, cloves, onion, raisins, olives, capers, tomato paste, and other seasonings.

A fruit-based confectionery common to Spanish regions that is made from quince fruit, sugar and water that is cooked together until it becomes a thick syrup.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream.

A Norwegian cheese produced from pasteurized cow's milk. This cheese is made with a outer coating of annato, a rust colored paste commonly used to coat foods, providing a distinctive color to the food.

A grain culture used as a catalyst for fermentation. Koji is used in fermenting grain products that become ingredients in various foods, such as miso paste.

Made from cow's milk, this variety of Gouda Cheese is blended with bits of Stinging Nettles to enhance the flavor of the cheese paste.

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.