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A stew that is German in origin, made with rabbit meat, vegetables, and seasonings.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

A stew made from lamb and vegetables that is cooked slowly so that the meat is tender and to allow the vegetables to be flavored by the herbs and spices.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

The process of cooking food quickly on a high heat setting in order to create a thick, flavorful crust on all of the surfaces of the items being cooked.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

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

An Asian seasoning that consists of a variety of spices mixed together to provide a very hot and spicy flavor as well as a distinctive aroma.

A leaf from the avocado tree that is commonly used as a fresh or dried seasoning in food dishes prepared in Central Mexico.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

The flower, which may also be called banana blossom, grows on the end of the stem holding a cluster of bananas.

The beef heart has a rich flavor and is best prepared by braising or stewing, because of the toughness of the meat.

A wine sauce that is made from Madeira wine as the key ingredient. Although this sauce may consist only of Madeira wine and broth, there are also numerous variations that include other ingredients to enhance the flavors of the foods topped with the sauce.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A round pumpkin-shaped squash that is found in a variety of sizes ranging from a few inches in diameter, similar to a small canteloupe up to two feet.

A small stocky game bird, similar to a quail or grouse that originated from the pheasant family. The meat is more moist than that of a grouse, but similar in appearance.

The feet and ankles of the pig, also called "pigs feet." Because they are made up of mostly tendons and bones, they must be cooked very slowly for a long period of time because the meat is tough and stringy.

One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves).

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as fish, meats, olives, potatoes, stews, soups, and sauces.