Search

A term that is used to refer to a group of spices used for seasonings or a group of vegetables that may be sweet, bland or spicy.

A term that refers to the rendered fat of chickens that is strained and used in a variety of Jewish dishes in much the same way that butter is used.

Common in Italian cooking, this food item consists of sweet peppers sauteed in olive oil. The Italian Sweet Pepper is a common pepper to use for making this food dish, but any variety of sweet pepper can be served.

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.

Small in size and round in shape, this variety of pepper has the appearance of a large cherry or a small cherry tomato.

Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums.

A variation of the traditional hot dog that is served with a topping of beef or turkey chili added as a sauce to enhance the flavor of the hot dog.

Unlike the term implies, this food is not referring to a duck but instead a dried fish. Bombay Duck is a salted and dried lizard fish (Harpondon nehereus), native to the Indian Ocean, that is translucent in appearance and a common food in India.

A powdered spice made from the root vegetable known as the horseradish root that is a member of the mustard family.

A popular Japanese chile that is used in a variety of food dishes. Growing 2 to 4 inches in length, the shishito chile matures from a lime green to a dark red colored exterior that is wrinkled and narrow in shape.

A kitchen utensil that is primarily used to remove olives from their liquid, while allowing the liquid to easily drain from the spoon.

An Italian olive paste, used as a food spread or sauce, that is made with green olives pureed and mixed with olive oil, anchovies, capers, lemon juice, vinegar, red chiles, garlic and assorted herbs and seasonings.

A redish-purple sea vegetable native to the North Atlantic, Northwest Pacific and Eastern European oceans that grows in small thick clumps of fronds ranging in length from 1 inch to 6 inches.

A food spread typically made with Italian black olives that are pureed and mixed with olive oil and black pepper.

A fleshy white root vegetable harvested from a plant that is a member of the mustard family. It is the pungent oil contained in the root that gives horseradish its spicy, hot flavor.

A butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or an array of spices.

A product that is made from powdered or coarsely ground mustard that is combined with other ingredients, such as vinegar, turmeric, white wine, and sugar.

An Italian term for a food spread, typically made with Italian black olives that are pureed and mixed with olive oil and black pepper.

A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.