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A popular condiment that has a savory flavor and is used to season a wide variety of dishes. This thin dark sauce is made with soy sauce, garlic, onion, molasses, vinegar, anchovies, lime, and a variety of other seasonings.

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

A veal cutlet, which is pounded and then coated with a mixture of egg and milk. The coated cutlet is then placed in a mixture of breadcrumbs, seasonings, and Parmesan cheese.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

carmel, carmal, caremel, caramal,

A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar.

A sauce that is typically smooth yet fluid-textured, made of tomatoes and flavored with sugar, vinegar, onions, garlic, and spices.

A thick syrupy sauce created by reducing caramelized sugar and wine or vinegar. A wine vinegar could also be used.

A type of food introduced by the French population living in Canada that is considered to be a snack or junk food creation.

A condiment made from the Chinese Leek Flower, a long thin and very narrow stem that grows a tiny flowering bulb at the top of the stem.

A raw or cooked food prepared by peeling, seeding and coarsely chopping, dicing or grinding the item making it ready to be served or combined with other ingredients.

Crushed tomato blends that are used often as ingredients for Italian cooking. Passata is made from straining crushed ripe tomatoes with either a fine or coarse strainer to create a smooth or somewhat chunky blend, depending on the strainer texture.

An egg shaped fruit that has a smooth thin skin, which varies in color, including red, gold and amber.

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese.

Confused at times with another Moroccan sauce known as Charmoula, the North African sauce referred to as Chermoula is typically prepared as a marinade for use on fish or shellfish, but it can also be used on grilled vegetables.

Pronounced K'yahn-tee. A regional red wine produced in the appelation of Chianti in the Tuscany region of Italy.

A plant native to Mexico, growing low to the ground and bearing small tomatoes encased in papery husks that range in size from 1 to 2 inches in diameter.

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.

The liquid that is removed from sauerkraut and processed into a juice form. Kraut juice is used to season various food dishes or used as an ingredient to make a kraut beverage.