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A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

A mixture of ingredients that complements other foods such as raw vegetables, chips, or toast, which are dipped into it.

Term used in reference to wine. Also described as “salty”. Considered one of the four basic tastes perceived by taste buds.

A type of citrus fruit, native to China, that is slightly smaller than an orange, more acidic than a lemon, and is used frequently in Asian cooking.

A medium sized oval berry, dark red in color that grows on small bushy trees in tropical climates. Native to Africa, this berry is similar in shape to an olive and provides a meaty pulp surrounding a small seed.

A process of adding an acidic solution such as vinegar, wine or lemon juice to foods as they are being prepared in order to tenderize, add flavor, or to create a sour or somewhat acidic flavor.

Term that denotes the presence of residual sugar and/or glycerin in a wine. Considered one of the four basic tastes perceived by taste buds.

A Mexican fresh cream dressing produced as a slightly stiff to thick textured cream that is much like Crema Mexicana, but with a tangy flavor.

Also referred to as Sicilian style, this Italian olive is a large green variety that is highly seasoned in a marinade of herbs and has a somewhat salty or sour flavor.

Shredded cabbage that has been mixed with a brine of pickling salt and spices after which it is allowed to ferment for a period of time.

Hulled grains of buckwheat, which have been oven-toasted. For cooking they can be used whole or they can be coarse, medium or finely ground.

A seedless variety of the Fuyu persimmon that was first grown in Israel and now is being raised throughout the world.

Coarse ground Greek pasta made from semolina grain, which is traditionally combined with wheat flour, milk, and eggs to make a side dish similar to soup.

A type of soup, which is native to Russia, in which beets are the main ingredient. It may also contain various vegetables and meats and can be served hot or cold.

A syrup, made from the seeds of a tart variety of pomegranate that is commonly used as a flavoring in Middle Eastern cooking.

A sensation experienced as a food item enters the mouth and begins to be encounter by the taste buds and taste cells, which transmit information to the brain.

cumquat, kumquate, cumquate, cumquawt, kumquawt,

A popular Russian food dish that is typically made from thinly sliced beef taken from a tender cut of meat, which is quickly sautéed in butter with sliced mushrooms and onions.

A five-segmented fruit that when slices are cut crosswise they are star shaped. The fruit has a golden yellow skin and a matching color translucent flesh, which is lightly dotted with dark seeds.

A dish native to Hungary that is prepared with beef or other meats, a variety of vegetables, and flavored with paprika.