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

The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked.

An hors d'oeuvre made with spreadable cheese that is blended or covered with a variety of other ingredients to enhance the flavor of the cheese.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

Food that has been enhanced with nutrients in order to improve the food for a specific purpose. Nutrients, such as calcium, fiber, soy protein, and herbs to name a few, are added to food to improve the nutritional value of the product.

The Italian word for "hunter" that refers to the manner of food preparation and the ingredients typically used for game dishes.

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

A British term for the English sausage that became popular during World War II during a time when it was made with pork meat.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A method used to enhance the flavor of food by using smoldering wood at high temperatures during the curing process.

A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process.

An green colored herb sauce made from mint leaves, sugar and vinegar. Mint sauce is a common sauce applied as a marinade to poultry, fish or meat, most notably lamb.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

A method used to enhance the flavor of food by using smoldering wood during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food.