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A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

Pronounced Lam-Broos-Koh. A grape varietal used in the production of red wine, originating in the Emilia-Romagna region of Italy.

A set of terms that for for some countries, such as the U.S. and Australia, the meaning refers to the a frozen dessert.

A sprout from newly germinated beans harvested for use as a vegetable. The sprouts can be obtained from a variety of beans and seeds with alfalfa, broccoli, and mung bean sprouts among the most commonly sought.

A traditional small block of frozen water that is used to keep beverages and foods cool while they are being stored, prepared, served, and consumed.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A type of domestic fowl raised for its flesh, eggs, and feathers. Chickens are slaughtered at different ages to be processed for different purposes and classified according to their use such as broilers, fryers, roasters, and stewers.