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Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

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

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

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

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

A marinade used throughout the Caribbean and South America that uses citrus juices as a base. It is commonly applied to chicken, beef, pork or seafood as a tropical flavoring.

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.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

A name used to refer to different varieties of white potatoes. Potatoes were a major crop in Ireland and were brought to New England by the Irish immigrants in the beginning of the 18th century.

sate, sateh,

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.