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A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe.

A small potato blend made from a mixture of ingredients that are formed into various shapes such as stars, baskets, crowns, roses, leaves, or uniquely shaped patties to be served as a garnish to accompany meats and poultry.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

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A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.

A traditional Asian cake made with a variety of ingredients such as glutinous rice, salt, sugar, and at times, fruits and beans.

Juice extracted from fresh tomatoes by cooking them and then exposing the heated tomatoes to a process that separates the skins and seeds from the juice.

A curry paste made up of a combination of ingredients, which typically include small green chiles, lemongrass, skin of the kaffir lime, shallot, garlic, shrimp paste, salt, galangal, pepper and coriander.

A specialty ham known as a "country ham" with origins in Smithfield, Virginia. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits.

A highly spiced, spreadable meat paste traditionally made of pork, goose or duck, but also fish and rabbit.

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

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.

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

A name given to an Italian soup that is often served for holidays or events, but is not actually a soup served specifically for weddings.

This kitchen appliance or piece of kitchenware may be any utensil that is used to pop kernels of corn on a stovetop, in a microwave or over an open fire.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

A deep black substance extracted from the ink sack of an ocean squid, a sea dweller that is also known as Calamari.

A soup or stew popular in Caribbean countries that is prepared with Callaloo leaves obtained from taro root plants.