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An Italian, Spanish and Latin American term that most often describes the color of a food ingredient.

A grape varietal, used in the production of red wine, originating in the Loire Region of France. Also grown in Australia, Canada, Chile, New Zealand, South Africa, the United States, and Argentina.

A grape varietal, used in the production of red wine, originating in the Loire Region of France. Also grown in Australia, Canada, Chile, New Zealand, South Africa, the United States, and Argentina.

A grape varietal, used in the production of red wine, originating in the Loire Region of France. Also grown in Australia, Canada, Chile, New Zealand, South Africa, the United States, and Argentina.

A grape varietal, used in the production of red wine, originating in the Loire Region of France. Also grown in Australia, Canada, Chile, New Zealand, South Africa, the United States, and Argentina.

A grape varietal, used in the production of red wine, originating in the Loire Region of France. Also grown in Australia, Canada, Chile, New Zealand, South Africa, the United States, and Argentina.

A traditional Mexican sauce or marinade of Mayan origin, that is made by grinding annato seeds with spices, chiles, and added to other ingredients such as fruit to create a mild red paste used to flavor foods.

A spicy, rich Mexican Mole sauce, also known as red Mole, which is a mixture of onion, garlic, chile peppers (commonly pasilla and ancho), ground nuts or sesame seeds, toasted bread, spices, sunflower or soybean oils, sugar, and occasionally a small amount of sweet chocolate.

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings.

A foodborne illness that is received from improperly prepared or undercooked seafood, most notably raw oysters.

A semi-soft white melting cheese that is made from whole, skim, or partially skim milk and contains bits of chile peppers.

A popular sauce in Southeast Asia which is made from peanut oil, peanut butter or ground peanuts, garlic, onions, chiles, and soy sauce.

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

A boned chicken breast, typically with the wing bone attached and cut off at the second joint, that has been stuffed with a large spoonful of chilled garlic and herb butter, and tied closed for cooking.

A popular thick sauce used for Asian foods, both as an ingredient in cooking and also as a condiment.

A simple dressing made from a mixture of mayonnaise and ketchup, but can also be made up of a more complex mixture of mayonnaise, chile sauce, pimiento, chives and other various herbs.

The Indonesian name for fried rice. Various ingredients are added to the rice, such as shrimp or other types of shellfish, chicken, meat, eggs, chiles, onions, garlic, peanuts and a number of seasonings.

A spicy, highly seasoned food that may appear similar to a hearty soup at times. Chili is typically made with ground turkey, beef or pork, kidney beans, tomatoes, chiles, and seasonings all cooked in the broth of meat included in the Chili.

A rich dessert made from combining gelatin with an egg custard and then blending it with whipped cream.

Made in a manner of soups from Mexico, Chicken Tortilla Soup is filled with many ethnic ingredients to create a filling and savory side dish or a soup that could be served as the main meal.