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1) An Asian condiment that has the same appearance and flavor as tomato ketchup. Made with bananas, water, sugar, vinegar and seasonings such as garlic, onions, salt, and spices, this sauce is produced as an alternative to ketchup for regions that grow significant numbers of bananas.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A veal cutlet, which is pounded and then coated with a mixture of egg and milk. The coated cutlet is then placed in a mixture of breadcrumbs, seasonings, and Parmesan cheese.

A sharp-edged blade with saw-like notches or teeth formed into one side of the blade surface that enable it to slice cleanly through foods without damaging delicate or soft textures, such as bread or pie crusts.

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

A traditional Italian vegetable soup originating from the Tuscan region of Italy. Translated, Acqua Cotta means cooked water.

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.

A spicy, highly seasoned food that may appear similar to a hearty soup at times. Chili is typically made with ground turkey, beef or pork, kidney beans, tomatoes, chiles, and seasonings all cooked in the broth of meat included in the Chili.

Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A small flat, round bladed utensil that is serrated on one side and smooth on the other, appearing somewhat like a round spatula.

A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting.

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

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

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

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.