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A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

An olive that has the flesh split open either manually or by a machine with thin, sharp blades in order to allow a marinade of oils (such as olive oil) vinegars, herbs (such as herbes de Provence), and spices (basil, garlic, fennel, lemon, onion, or others), to penetrate the meat faster.

A German artisan-style sausage that is available as a short plump light colored sausage or a longer, half round darker colored version.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

An expensive dry-cured Italian ham that is often referred to as a center-cut ham. Made from the butt end, high up on the hind leg, this ham is cured with salt, pepper, garlic, and dry wine.

A type of sausage that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage).

A 1" to 1-1/2" wide, small brush made with nylon or sterilized natural bristles. The brush is used to apply glazing to breads, pastries or cookies before or after baking.

The French word for snail. There are several varieties of snails that are available, which all have a rich tasting and firm textured meat.

Common in Italian cooking, this food item consists of sweet peppers sauteed in olive oil. The Italian Sweet Pepper is a common pepper to use for making this food dish, but any variety of sweet pepper can be served.

A combination of ingredients that go together well make this type of soup similar but a more savory version of a traditional potato soup.

Similar to a traditional Potato Soup flavored with cheese and bacon, this soup provides a tasty alternative for a milk or water-based soup with only potatoes.

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.

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

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.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

A Mexican meat dish that is made with pork and sausage, slowly cooked in a spicy chile sauce and then served in a traditional food wrap such as a tostada, a tortilla or a taco shell.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

A hard cracker made from bread dough that is formed into a long circular stick shape. The dough, typically made with wheat flour, is baked throughout so the inside and outside are very crispy.

A French onion tart that is similar to a pizza or a savory pie. It is often served as a main dish or an hors d'oeuvre in Nice, France where it originated.