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A grilled bread appetizer, native to Italy, that is sprinkled or rubbed with olive oil and garlic, and then topped with assorted ingredients.

A thick syrupy sauce created by reducing caramelized sugar and wine or vinegar. A wine vinegar could also be used.

Wine vinegar blended with raspberry juice for a flavor that has the sweetness of berries, yet is mildly acidic.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

A traditional food paste for Biryani recipes that consists of a mixture of spices mixed with canola oil to form an oily paste that is mixed into and used to flavor meat, poultry, seafood, and vegetable dishes often served over a bed of rice.

A small fork used to serve or retrieve condiments from jars, trays or serving bowls. The fork is typically short in length and very slender, allowing it to be used for small items such as pickles, olives, cheeses, or other similar foods.

A soup that is Spanish in origin and is much like French bouillabaisse. It is usually prepared with several types of fish and shellfish along with onions, tomatoes, garlic, herbs, spices, wine, and stock.

Any of the ingredients added over the pizza and the pizza crust. Often, a tomato sauce is spread over the crust and then one or several ingredients, such as cubed meats, ground meats, pepperoni sausage slices, Canadian bacon, Italian sausage, seafood such as anchovies or shrimp, vegetables such as peppers, or fruit such as pineapple, may be added as a topping.

A well-known pepper native to Brazil, which is at times confused with the Melegueta chile from West Africa.

A traditional round clay pot from Spain that is used to cook or bake a variety of Spanish foods. The pots vary in size from 4 inches up to 20 inches in diameter.

A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine.

A type of broth that is often used as a braising or poaching liquid, such as for poaching fish. It is prepared with various vegetables including onions, carrots, and celery and a bauquet garni (herbs bundled together) such as parsley, bay leaves, and thyme.

A garnish, prepared traditionally with chopped parsley, lemon peel (zest), and minced garlic, which is added to many meat, fish and vegetable dishes to provide a fresh, clean flavor.

A savory rice dish in which the rice is browned in oil or butter before it is cooked in liquid. It is cooked in just enough liquid so that all of the liquid is absorbed.

An Italian dish that consists of thinly pounded meat, which has been floured, seasoned and then briefly sautéed.

Known as phyllo, filo or fillo, this product is a type of dough made with water and flour pressed into paper-thin sheets that become light and flaky when baked.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

A date used to indicate how long a food item can remain on a shelf before it is no longer considered fresh or of a quality level sufficient to be sold to consumers.

The undiluted juice from a fruit or the juices from a mixture of fruits. Typical fruits used to produce nectar include apples, apricots, grapefruits, mangos, oranges, peaches, pears, and pineapples.

Also known as mezedes (the plural form of meze), it is a Greek name for a variety of small bite size appetizer snacks and sauces made from the traditional ingredients of the region.