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A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

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.

One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves).

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.

A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe.

A Mexican dish consisting of thin strips of cooked meat, typically beef or chicken, that are placed into a tortilla with other ingredients and rolled up to be eaten out of hand or on a plate.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.

Harvested from the waters around the Mediterranean, this species of fish has a shiny silver skin that is consistent in color throughout its body.

Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry.

Typically made with a wider variety of vegetables than traditional Chicken Vegetable Soup, this type of soup has a similar flavor but more vegetable flavored.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

Mildly seasoned and filled with a variety of beans and vegetables, this type of soup is a combination of many ingredients often found in Mexican or southwestern U.S.

Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes.

A food dish common to South Africa that is basically a stew containing dried corn and beans or peas....

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

Often considered to be a perennial ornamental for use in gardens, Germander is a herb that is used in the food industry for the production of beverages or a herb considered by some to be helpful with medical problems.

Commonly made as a large round and somewhat shallow sided bowl, this piece of kitchenware is designed to hold a sizable volume of salad greens.