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Often referred to as allemande sauce, this sauce is made by combining cream cheese, oil, lemon juice and chervil.

A Mexican dish consisting of mashed avocados and a small amount of lemon or lime juice. It is used as a side dish, dip, or topping.

A fruit, native to East India and Asia, which has a dark red rind and a delicious milky juice. Inside, this fruit typically has 4 to 8 sections containing meat that can be easily scooped out with a spoon to be eaten while the seeds are discarded.

A round, dark red, tart berry that is a close relative to the blueberry. There are several varieties, but the species most used are native to the northern U.S.

baba ghanouj, baba ghanoush, condiments, Middle Eastern foods, eggplant recipes,

A mix of hot spices common in India that are used to flavor a variety of appetizer-like foods, fruit salads, fresh fruit, fruit juices, or vegetable salads.

An appetizer dip or spread that is common for use with Lebanese foods. Made from a mixture of walnuts, red sweet peppers, breadcrumbs, olive oil, and pomegranate juice, this appetizer is often served with flat breads or some crumb breads such as pita bread that is warmed or toasted.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

One of the naturally occurring chemicals that are produced in food as it is cooked or baked. Typically, foods with higher levels of starch, such as potatoes or products made from potatoes, produce Acrylamide when they are fried, due to the temperatures reached during the cooking process.

A bitter variety of the orange fruit that has a flattened appearance and rough, thick skin. The flesh contains numerous seeds and provides a bitter taste if eaten.

A plate or dish that is formed with individual compartments to hold various amounts of food. The sectioned areas keep each food separate from others so that juices or seasonings do not impart flavors that may affect the adjoining foods.

A beverage that is traditionally considered to be a drink served in regions with warm climates. It is typically made by mixing proportions of lime juice, tequila, and orange flavored liqueur, such as Triple Sec, Cointreau, or Grand Marnier.

A mixture of finely crushed ice and other ingredients that are used to create a thick, cold and refreshing beverage.

A type of carbonated beverage that is produced using a beer base made from barley and other cereal grains that has been flavored with the juice of ginger.

Microscopic organisms that manufacture the enzymes that convert sugar to alcohol, a process necessary for the fermentation of grape juice into wine.

A winemaking term that describes the process of breaking up and “punching down” the skin cap into the fermenting juices of red wine.

A naturally occurring, tart tasting compound formed in many fruits, such as gooseberries, lemons, limes, and pineapples.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

An Italian olive paste, used as a food spread or sauce, that is made with green olives pureed and mixed with olive oil, anchovies, capers, lemon juice, vinegar, red chiles, garlic and assorted herbs and seasonings.

A juicy fleshed orange having a thicker skin, which is generally easy to peel, with flesh that is juicy and sweet.