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

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.

A soft, fresh Mexican cheese made from sheep's milk, creating a white custard-like texture with a somewhat smoky flavor and a subtle aroma.

A flat cake, similar to a pancake that is a traditional food from Italy. It is made by adding chickpea flour to a bowl of lukewarm water, which is then allowed to stand for several hours.

A wine sauce that is made from Madeira wine as the key ingredient. Although this sauce may consist only of Madeira wine and broth, there are also numerous variations that include other ingredients to enhance the flavors of the foods topped with the sauce.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

A cheese that is French in origin, which is also made in other European countries and the United States.

A rich white or dark chocolate candy containing a center of ingredients such as chocolate, cream, sugar, corn syrup, cocoa butter, flavorings, caramel, nuts, and fruit that are mixed together and formed into a ball shape.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

1. A Mexican tortilla is a soft, thin and flat unleavened round bread. They are made from corn or wheat flour and baked on a griddle called a comal.

A small kitchen utensil which looks like a spoon or melon baller with teeth, thus the reason for the shark-related name.

A type of cake, which is prepared much like a jelly roll that is traditionally prepared and served at Christmas.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A type of food consisting of small chunks of meat, poultry, or fish combined with vegetables which are placed onto skewers or grilling baskets and then grilled or broiled.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

An egg dish made with two or three beaten eggs that are cooked until they set and then eaten as a flat or folded serving of food.

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An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

A French term historically used to describe a traditional brown sauce such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture.

The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.