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The eggs (roe) produced from the trout species of fish. Smaller in size than salmon eggs, this orange colored egg provides a mildly sweet flavor to various food dishes and appetizers.

A variety of grape that is grown in clusters that produce very small diameter grapes. It is a seedless grape that provides a very sweet flavor for salads, appetizers or as a snack with cheese.

A sweet food spread made from carrots that are ground, chopped, or shredded to be combined with sugar, lemon juice, cinnamon, and cloves.

A sauce made from artichoke hearts that is served over or stuffed into vegetables, added to pasta or rice, or served as a condiment for a variety of foods and appetizers.

Triangle shaped Indian pastries that are filled with meat or vegetables, or both. The filled pastries are generally deep-fat fried but can also be baked.

A semi-soft white melting cheese that has a buttery texture and mild flavor. A versatile cheese used in hot dishes, on sandwiches and served as an appetizer.

A flatbread cracker that may range in size from a few inches wide to a cracker the size of a small plate.

A French term commonly used by fine restaurants or fine diners in France to describe little bites or very small servings of food that complement a main dish.

weiner, weiners,

The French word for snail. There are several varieties of snails that are available, which all have a rich tasting and firm textured meat.

A deep-fried Chinese pastry of flour and eggs that contains a variety of ingredients, such as minced vegetables, meat, herbs, and spices that are wrapped inside the pastry and served as an appetizer.

When applied to foods, this term is used to describe a mixture of ingredients that are selected to be in "harmony" with the other ingredients that are combined.

A traditional Japanese pickle or pickled vegetable that is commonly served with rice or rice that has been flavored with other ingredients.

A Japanese term used to describe foods that are mixed with a traditional puréed tofu dressing that complements the ingredients.

A family of small oblong squash that may have a green or yellow skin and contain a firm inner flesh that provides a delicately mild flavor when served raw or cooked.

A name given to several Japanese dishes in which pieces of meat are marinated, skewered, and grilled.

Leaves obtained from grape vines and served as edible leaves to wrap ingredients for cooking. They are commonly used in Greek and Middle Eastern dishes, where they are often referred to as "dolmas.

A traditional Greek dish of rolled grape or cabbage leaves that have been stuffed with a variety of ingredients including chopped meat (beef or lamb), rice, pine nuts, onions, and seasonings.

A type of Italian vegetable spread that is usually prepared with eggplant, tomato, onion, olive oil, and capers.

A small yeast-raised pancake made from a batter that has a combination of wheat and buckwheat flour as the main ingredient.