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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.

A combination of the traditional Tomato Soup with an array of garden vegetables that offers a strong tomato and vegetable soup-like flavor.

Made in a manner of soups from Mexico, Chicken Tortilla Soup is filled with many ethnic ingredients to create a filling and savory side dish or a soup that could be served as the main meal.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

Berries grown from bushes of prickly ash. Unlike the black, white, or green peppercorns, this fruit is produced from shrubs that are not a part of the Piper species of peppercorn plants.

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.

Pronounced cab-air-Nay So-veen-yawn. A grape varietal, used in the production of robust red wines and white wines with blush hues, originating in the Bordeaux region of France.

A traditional Italian food dish made with veal shanks dredged in flour, chopped vegetables such as onions, celery, tomatoes, and carrots, that cook together in a chicken or beef stock with seasonings such as olive oil, garlic, marjoram, pepper, thyme, and white wine.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

Refers to a dish made of a béchamel sauce (a basic French white sauce) combined with mushrooms, pimentos, and green and red peppers.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

Harvested from the waters around the Mediterranean, this species of fish has a shiny silver skin that is consistent in color throughout its body.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

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.

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

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.