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Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

Originating in Austria, it is a sweet dessert baked into a 10 to 12 inch diameter tart. A Linzertorte consists of a pastry crust typically made with flour, butter, hazelnuts, almonds, lemon zest, and a variety of seasonings.

A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

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

A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, bouillabaisse, paella, and seafood dishes.

A salt substance derived from acidic citrus fruits, such as lemon and limes, that is dried and formed into a powder or crystal.

A salt substance derived from acidic citrus fruits, such as lemon and limes, that is dried and formed into a powder or crystal.

A Mexican dish consisting of mashed avocados and a small amount of lemon or lime juice. It is used as a side dish, dip, or topping.

A bitter orange variety that is small, slightly pear-shaped with a bitter and acidic flesh. The Bergamot contains a high content of juice as well as numerous seeds through the flesh.

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

A hand tool that is typically used to extract juice from citrus fruits, such as oranges or lemons. This kitchen utensil has a fluted cone-shaped reaming end that is twisted into and against the meat of the fruit to release the juice.

A tool used to extract the desired amount of juice from citrus fruits. This tool is screwed into the fruit, such as a lemon or lime, and the outer rind is squeezed until the desired amount of juice flows out the spout of the extractor.

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 very small amount of a soft food item that can be formed into a small round shape as a serving. Foods such as whipped cream, mashed potatoes, sauces, jams, sherbets, and other similar products are often placed on a plate or on food as a topping and referred to as a dollop of the item.

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.

A powder made of sodium bicarbonate that is used as a leavening agent for making a variety of baked goods.

A milk and/or broth-based soup made from the flesh of orange Sweet Potatoes. Typically, this soup contains bits of onion and garlic cooked in a chicken broth that is mixed with milk, yogurt or half-and-half as a base.

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.

A bitter variety of the orange fruit that has a flattened appearance and rough, thick skin. The flesh contains numerous seeds and provides a bitter taste if eaten.

A mid-sized to large citrus fruit that is grown in several different variations, all similar in taste and aroma.