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Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums.

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

A small pastry native to Czechoslovakia and Poland made with bread dough and sweet or savory fillings.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.

French in origin, this variety of cheese is made from either pasteurized or unpasteurized cow's milk from Salers cattle that graze in the Auvergne region of central France.

A Middle Eastern seasoning that is made from the gummy sap released from the stalks of the giant fennel plant.

A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough.

A kitchen utensil used to grasp food so it can be moved from one location to another to be flipped, rotated, adjusted, or retrieved from areas that may be hot or simply best handled with a Tong.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A small puff pastry, commonly served as an appetizer or dessert, that is sliced in half to hold various fillings that could be sweet or meat or cheese-based.

A variety of blue cheese that comes from the state of Iowa in the U.S. It is a traditional farmhouse cheese made from unpasteurized cow's milk.

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.

A butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or an array of spices.

A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.