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A Chinese food consisting of small dumplings filled with various ingredients that may include meats, seafood, vegetables, cheeses, and seasonings.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A sauce consisting of fish stock, egg yolk, butter and heavy cream, generally served with seafood but is also serve with other foods and the ingredients may vary according to what it is served with or regional preferences.

A common appetizer in the Philippines that consists of a food wrap (Lumpia wrapper) covering a variety of savory ingredients.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

A Chinese soup that is prepared with wontons, which are small dumpling-like morsels filled with various meats, seafood, or vegetables, a clear broth, and several seasonings that may include soy sauce, celery, pepper, and scallions.

A minty green herb with a citrus aroma, which is used to add flavor to tea, vegetables, fruits, custards, seafood, fish, poultry, pasta, and rice.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

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 cooking utensil that is traditionally a cast iron, short walled pan that is used to prepare searing hot ingredients such as meat, seafood, fish, and vegetables for making fajitas or quesadillas.

A cooking container that is made of natural clay in a variety of sizes to evenly and slowly cook foods such as meats, poultry, seafoods, and vegetables.

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 foodborne pathogen or bacteria, referred to as Listeria monocytogene that causes illness from items that have been improperly handled, processed, or cooked, such as meats, poultry, seafood, and produce.

Long thin pasta that is a smaller version of spaghetti. It is a good choice with light seafood sauces.

Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

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A baked dish originating in Italy, which consists of a flat, round, crispy leavened dough covered with a layer of sauce and a layer of one or more toppings, such as meat, seafood, vegetables, and fruit, which is often topped with a layer of cheese.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

A small leafed herb that is very popular in French cooking. It has a strong, somewhat minty flavor and is available in fresh or dried form.