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A large light purple or purplish-brown olive native to Chile that contains soft, almost mushy meat. It is brine-cured in vinegar and has a rich olive flavor that may be slightly bitter or acidic in taste.

A medium size brownish-black olive grown in Italy that has a long rounded shape and meat with a firm texture.

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.

A type of basic bread that is flavored with chopped tomatoes. American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

A fish soup popular in Mediterranean regions. It is flavored with onions, orange zest, and saffron and is thickened with egg yolks.

A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled.

A medium size, almond shaped Greek olive that is blackish-purple in color. It is a brine-cured stone cracked olive that is slit, and packed in vinegar.

A strong-flavored, highly spiced dish of meat, fish, and/or vegetables made in Eastern Indian kitchens.

In the United States, a biscuit is a type of circular, flaky bread that is made into individual pieces about 3 inches in diameter and 1 to 2 inches thick.

Made with a base of creamery butter, this is a seasoned spread infused with tiny bits of truffles for flavoring.

A French term for wine that contains 5 percent or less sugar, making it a semi-dry wine. A wine may be classified as demi-sec, which means "half dry" in French or sec, which means "dry".

A non-carbonated beverage flavored by the pulp from the tropical fruit guava. This thirst-quenching beverage has a tangy flavor that has a naturally rich sweetness.

A variety of flour that is most often used in East Indian cooking. Garbanzo beans, also known as chickpeas, are processed into a flour that is very similar to millet providing a rich sweet flavor to baked foods.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

A medium sized purple or purplish-black olive grown in southern France that contains firm textured meat.

A medium size, almond shaped Greek olive that ranges from black to purple in color. It is a brine-cured, stone cracked olive that is slit, packed in vinegar, and cured to produce a rich, somewhat sour to fruity flavor.

Constructed of a heavy cast iron or a coated aluminum surface, this type of pan is made for baking shortbread cookies.

Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.

A cow's milk cheese from Germany that has a firm texture and a dark brownish colored natural rind. The pale yellow cheese is covered with small random holes and the flavor is rich with a slight smokiness.