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A type of chile pepper that is about a half-foot in length, is green in color, and has a mild to medium-hot flavor.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

The Italian word for "soup". Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country.

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

A hot or cold sandwich that consists of only one slice of bread topped with one or more ingredients, such as meat, fish, eggs, cheese, vegetables, olives, pickles, and/or a sauce.

A substance found in animal fats, meat, and eggs that functions as a membrane constituent in the body and a precursor of steroid hormones.

A Christmas bread that originated in Denmark. The bread is made with white flour, enriched with eggs and butter, and flavored with cardamom, vanilla extract, and lemon zest.

A common kitchen utensil that is best used to blend sauces, puddings, custards, or whip stiffer ingredients, such as beating eggs, making gravies, stirring stiff batters, mashing foods, and mixing dry ingredients.

A traditional hard flatbread from Holland that is toasted, round in shape, flat-surfaced, and crispy.

egg plant, egplant, vegetable, fruit,,

A common and favorite Portuguese food made of codfish, which has been dried and salt cured. The dried salt cod are typically used as an ingredient in many different types of food dishes, such as Bacalhau à gomes de sà, a dish made with cod, potatoes, and onions garnished with slices of black olives and hard boiled eggs.

A kitchen utensil used to grasp food so it can be moved from one location to another to be flipped, rotated, adjusted, or retrieved from areas that may be hot or simply best handled with a Tong.

food thickener, thickening agent, liason, beurre manie,

Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.

A very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.

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

A sugar syrup that is made into a pliable form to be used as a flavored candy or as an icing that is flattened into a sheet form to be laid over a cake.

A kitchen utensil that allows moist foods to be handled while excess liquid easily drains away through the slots or perforations formed in the blade.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.