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A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.

A flat cake, similar to a pancake that is a traditional food from Italy. It is made by adding chickpea flour to a bowl of lukewarm water, which is then allowed to stand for several hours.

A form or shape that is, as the name implies, twisted lengths of cheese intertwined to create a thick round braid, similar to a braided rope.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

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.

Fresh tomatoes cooked for several hours and then strained. The strained tomatoes are then cooked longer to reduce them to a thick concentrate.

A univalve mollusk with a spiral shell. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating but it grows slowly and is difficult to raise.

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French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

A tuber, common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 100 pounds.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

The fruit from the olive tree that is small and round with a pit or stone surrounded by the flesh. Olives vary in color from bright green to brownish red and black, depending on maturity and ripeness when the fruit was picked.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

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