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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.

A date used to indicate how long a food item can remain on a shelf before it is no longer considered fresh or of a quality level sufficient to be sold to consumers.

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.

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

Often referred to as "grey" in France, this berry is very similar to the traditional black peppercorn or "poivre noir" that is common throughout the world.

Asian in origin, this herb is a member of the snap-dragon family of plants and is an aquatic plant grown in the flooded rice fields of Asia.

Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy.

A creamy Greek garlic sauce often served as a topping, a condiment, or a food dip that is commonly prepared with numerous Mediterranean foods.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

The browned, crusty layer of rice that forms on the bottom of the common Italian or Spanish dish known as paella.

A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enameled metal, or brushed aluminum.

A food seasoning that is mainly a mixture of garlic and black pepper with other seasonings such as onion, sweet peppers, and salt added, depending on the provider.

Several varieties of peppercorn berries picked at different times, dried by using different drying processes resulting in distinctively different flavors, and mixed together to create a blend of three or four peppercorns.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

A hot sauce made with red hot peppers, vinegar, salt, and special spices. Many of the Louisiana hot sauces are made with cayenne peppers, which provide for a mild hot sauce.

Pronounced bar doe lee no. Regional red wine from from the Bardolino village along Lake Garda in the Veneto region of Northeast Italy.

Pronounced foo-mae-blahngk. The term used in the United States when referring to the Savignon Blanc grape varietal.

A date used to indicate how long a food item can remain on a shelf before it is no longer considered to be fresh and of a quality that can be sold to consumers.

A small puff pastry, commonly served as an appetizer or dessert, that is sliced in half to hold various fillings that could be sweet or meat or cheese-based.