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A flavoring or infusing process that is used to alter and enhance the natural flavor of a beverage. It begins by heating a beverage and then adding a spice or various mulling spices, which includes herbs, to the warm drink.

A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.

Slices of French or Italian bread that are flavored with garlic butter and possibly herbs on both sides of the bread and then oven toasted to a crispy texture.

A metal strainer or polymesh basket, containing tiny holes, used to hold tea leaves, herbs and/or spices.

An Italian yeast bread, considered to be a flat bread that is flavored with various ingredients, which may include herbs, olive oil, tomatoes, eggplant, roasted peppers, olives, and cheese.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

A cooking tool or utensil that is shaped like a short fat baseball bat that is used to grind ingredients such as herbs, grains, or nuts in a bowl known as a mortar.

Types of seasonings that are popular in Mexico and the Philippines made from a mixture of ground chiles, herbs and vinegar.

Sometimes considered a cereal grain because it is processed and prepared in similar ways, buckwheat is actually an herb that is related to rhubarb and sorrel.

An Italian bacon that is made with the meat from the belly of a pig. Herbs, spices, and peppercorns are added for extra flavor before it is cured, air-dried, and lightly smoked.

A butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or an array of spices.

A cotton gauze material woven into a fine mesh that is used to strain liquids or sauces, to hold herbs such as bouquet garni, to keep fish contained while poaching, and for draining the liquid from solid and semi-solid ingredients, such as cheese curds and yogurt.

A wine that is available dry or sweet, which has been fortified and had its flavor enhanced with herbs and spices.

A perennial plant native to southern Europe, northern Africa, and Asia. It is used as an herb, but it is very bitter.

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot.

A liqueur that is German in origin and produced with a unique blend of fruit flavorings, herbs, and spices.

Refers to a German cheese torte in which fillings such as nuts, herbs, and salmon are alternated with layers of cheese.

A leafy green plant that is native to Japan, China, and Korea and is used as an herb. It has a flavor that is similar to a combination of sorrel and celery.

A leafy green plant that is native to Japan, China, and Korea and is used as an herb. It has a flavor that is similar to a combination of sorrel and celery.

1. To add flavoring to a food to enhance its taste. Some types of flavorings that are used are salt, pepper, herbs, spices, lemon juice, vinegar and condiments.