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Any combination of savory ingredients that are chopped or diced into small pieces for use as a flavoring to be added to Bruschetta.

Winemakers often supplement wines during winemaking by adding small amounts of sulfur dioxide to protect fruit quality and prevent oxidation, allowing wine to age well.

A derivative of sulfur, it is a compound that forms naturally during the same fermentation process that turns grape juice into alcohol.

A dairy product that may be produced from the milk of a variety of different animals, such as cows, goats, sheep, buffalo, camels, and other animals capable of providing milk.

A round, dark red, tart berry that is a close relative to the blueberry. There are several varieties, but the species most used are native to the northern U.S.

A type of orange that does not have the sweet taste of many other oranges but instead provides a bitter flavor due to the higher acidic content.

The practice of purposely adding sulfur dioxide at any point in the winemaking process is called sulfiting.

A soft, somewhat elastic-textured Mexican cheese made from skimmed cow's milk. It is white in color (Queso Blanco meaning "white cheese") and has a very creamy flavor that may contain a hint of lemon, due to lemon juice being used to coagulate the skim milk and whey when the cheese is made.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

A type of Jewish pastry or cookie that is filled with a wide range fillings (usually sweet), such as apricots, dates, prunes, poppy seeds, or a mixture of poppy seeds and honey.

A common alcoholic beverage in Canada that is made from sweeter varieties of frozen apples, such as McIntosh or Spartan.

A common flavoring and liqueur produced as either a dark green or a clear colored mixture that provides a cool and refreshing mint flavor for beverages, baked goods and other food dishes.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine.

A soft spreadable nut butter made from the slightly sweet, round nut grown on shrubs and trees in North America, Europe, and Asia.

A spreadable processed cheese that is produced in France. Similar to other processed cheeses made by combining natural cheese with emulsifiers, stabilizers and vegetable-based gums, Gourmandise Cheese is a smooth and creamy cheese that may be seasoned with flavorings and/or nuts such as Kirsch liqueur, cherry juice or bits of walnuts.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

Generally considered to be a flavoring or condiment that is used for enhancing the taste of other foods.

A type of muskmelon that has a longer ripening life, allowing it to remain firm and sweeter flavored without becoming soft.