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A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.

A traditional Spanish tomato sauce that is often made with annatto seeds sautéed in pork fat or olive oil before being added to other ingredients.

Sometimes referred to as Nevadillo Blanco, but is not actually the same genetically. It is a medium sized olive from Spain that has an elongated pointed shape and has a shiny black flesh when fully ripe.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

A food flavoring extracted from oils within sugar maple trees that is processed into a combination of maple flavoring with an alcohol base.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A cake similar to a coffee cake in that it has a moist cake bottom and a streusel topping. The main difference between the two is that the majority of the crumb cake is the crumb topping, whereas the coffee cake is more cake with a much smaller amount of topping.

A quick bread type cake that is topped with a streusel topping, glazed frosting, or a melted sugar topping.

A snack food made from carrots as a key ingredient that is manufactured into the shape of a small chip or cracker-like product.

A medium to large sized Mediterranean olive common in Italy. Mildly fruity and only slightly bitter in taste, this olive is meaty and provides a good amount of oil when used in the production of olive oil.

A substance produced from various hard fats that are derived from the process of rendering animal carcasses such as beef, pork, and mutton.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

The hard, thin layer of white fat surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding.

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 very fine-grained salt that sticks better to popcorn and other foods such as French fries. If the surface of the popcorn has some oil present, the salt will remain on the outer skin of the corn.

A fatty substance that moisturizes, emulsifies and preserves food that is generally derived from egg yolks, soybeans and corn.

A tiny flat seed that was harvested initially for its nutty flavored oil used in cooking and later for its seed as a seasoning in foods.