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A popular Middle Eastern dish consisting of chickpeas that have been mashed, olive oil, garlic, and lemon juice.

A hot or cold sandwich that consists of only one slice of bread topped with one or more ingredients, such as meat, fish, eggs, cheese, vegetables, olives, pickles, and/or a sauce.

A pump sprayer that can be filled with various types of cooking oils, such as olive or vegetable oil, to be sprayed onto foods (salads, breads, vegetables, etc.) or onto cooking tools (pans or utensils) to either add flavor to the food or to create non-stick surfaces for baking, cooking or grilling.

A type of Italian vegetable spread that is usually prepared with eggplant, tomato, onion, olive oil, and capers.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

A combination of nuts (such as hazelnuts, almonds or chickpeas), seeds (such as sesame seeds, cumin seeds), or ground spices (such as coriander, cumin and pepper), and occasionally other desired ingredients blended together to produce a coarse ground mixture that is served with food or on food.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

A 1" to 1-1/2" wide, small brush made with nylon or sterilized natural bristles. The brush is used to apply glazing to breads, pastries or cookies before or after baking.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

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.

Native to Italy, this variety of cheese is very similar to an Italian stracchino cheese. Made from whole cow's milk, Crescenza is a fresh cheese that matures for only 2 to 5 days before being sold.

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.

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.

A blend of seasonings that is very popular in Middle Eastern cuisine. It consists of thyme, sumac, and sesame seeds and is used to flavor various types of food including meats, meatballs, vegetables, or mixed with olive oil to be brushed on loaves of bread prior to baking.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

Also known as mezedes (the plural form of meze), it is a Greek name for a variety of small bite size appetizer snacks and sauces made from the traditional ingredients of the region.

Made in the Roncal valley of Spain, adjacent to the Pyrenees mountains, this cheese is a popular and well known cheese commonly made as an artesan variety.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

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

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.