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

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A rich, Italian wine to which brandy has been added to convert the sugar into a higher alcohol content.

A soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.

A light green or purple bean that is similar to a common green bean except that it is flatter in shape and broader in dimension.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

A sweet-flavored paste or chutney-like sauce that is made with uncooked fruits, nuts and seasonings....

A form of barley that has been processed to remove only the outside hull and is also known as hulled barley.

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

corned beef, corned beef and cabbage, St. Patrick’s Day recipes, beef brisket, cuts of beef, beef pr...

A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.

A beverage produced from pressing the pulp of apples to extract the liquid. Sweet cider is apple juice that has been pasteurized, but has no alcohol content.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

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

A plant native to Mexico, growing low to the ground and bearing small tomatoes encased in papery husks that range in size from 1 to 2 inches in diameter.