Search

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

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

Any combination of savory ingredients that are chopped or diced into small pieces for use as a flavoring to be added to Bruschetta.

Common in Japan, this variety of plum is very popular for it health benefits. The ume plum is a fruit that is harvested when it is green before it ripens to be used as a pickled condiment, which is referred to as umeboshi.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

A saltwater fish found in the Atlantic off the U.S. and European coasts. There are five species found in the Atlantic waters near the U.S., but none are particularly good for eating.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

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

Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.

The juice from unripened green grapes that have been processed without allowing it to ferment, so there is no alcohol content.

1. A very small, round tender piece of meat that is generally an inch or so in diameter. This term is most often used in reference to lamb meat and may also be called a medallion of lamb or a noisette.

food thickener, thickening agent, liason, beurre manie,

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.