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A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish.

Often used to refer to foods that when flat, serve as a base to be filled with another ingredient, which are then rolled into a tube-like shape and sliced to display the ingredients swirled into the rolled base of food.

A medium size, almond shaped Greek olive that ranges from black to purple in color. It is a brine-cured, stone cracked olive that is slit, packed in vinegar, and cured to produce a rich, somewhat sour to fruity flavor.

A type of herb that is grown both for its ornamental beauty, its aroma and its flavor when used in foods.

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

An olive paste or puree that is made from blending anchovies, capers, garlic, and olives. Either green or black olives can be used to make the Tapenade, which may also include other ingredients such as tuna, almonds, and selected spices.

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

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

Mustard is available in several different forms, all originating from the mustard plant. Mustard is first harvested as whole mustard seeds, which can then be ground into powdered or dry mustard.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

Named and formed into a shape similar to a bumblebee, this pasta is made for holding sauces. With two winged extensions coming out from each side a long round body that is cut in half, Bumbola Pasta is produced so the open body or oval of the pasta can be used to "catch" and retain sauces spread over the pasta.

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 French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

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 piece of cookware, often referred to as a riffle pan, that is used to grill foods in the kitchen using stovetop burners.

A sweet pepper that has been heated, sautéed in a pan or commercially roasted, for use as an ingredient for a food dish.

sandwich recipes, Reuben sandwich, corned beef recipes, Swiss cheese, sauerkraut, Russian dressing, ...

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.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

A kitchen tool, made from a variety of materials such as metal, plastic, silicone, or wood, that is constructed with a handle attached to a flat blade.