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A highly spiced, spreadable meat paste traditionally made of pork, goose or duck, but also fish and rabbit.

An hors d'oeuvre or appetizer that resembles a small open face sandwich. Typically made with a base of bread, toast, crackers or pastry topped with almost any type of savory item and a garnish, the Canapé is made to be served either hot or cold.

A small free standing fireplace that may also be used as an oven for baking foods. Originating in South America, this wood burning device was initially developed to provide heat and a means to cook food within homes; however, it is also commonly used outdoors in gardens and other areas to provide an outdoor fireplace as well as a cooking oven.

A Mexican herb that resembles rosemary. It is used as a seasoning and has a strong flavor that goes well with fish, chicken and beef.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

1. A type of design or pattern that can be produced on many different types of foods. Scallop cuts can be created with knives, manually by hand or with the use of scallop cutters that make the cut by stamping out the scallop formed in the cutter.

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.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

A Mexican sandwich, which became popular after WWII. The Torta sandwich most often contains meat garnished with mashed avocado, a sandwich spread made of black beans or refried beans, pickled jalapenos, lettuce, tomato, and an onion.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

A food spread that is made from roasted sweet peppers, which can use any variety of sweet pepper as the base for the spread.

A small, bright green crescent-shaped fruit obtained from the flower of the bulbless variety of the fennel plant.

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

A chemical compound, known as an ester, that is created as an alcohol and an acid compound react together, forming a triglyceride.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

Butter that is blended with chopped, crushed, or minced garlic or garlic powder. The garlic flavor can be made as strong as desired depending on the amount of garlic used.

Many different types of food items are placed into this category that may be provided by being taken directly from a growing plant or may be a processed as a food item specifically for the purpose of being wrapped around food.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A small seed similar in appearance to caraway seeds that is used as a spice in Indian and Middle Eastern cooking.