Search

The aged variety of blue cheese made from cow's milk. Native to Italy, Gorgonzola is available as either a milder version known as "dolce" or the naturale version, which is the aged variety of Gorgonzola Blue.

A variety of caviar produced from the roe (eggs) of the lumpfish species of fish. A fish native to the ocean waters of Iceland, Denmark and Norway, the lumpfish provides a caviar that is naturally pink in color but may be colored black or red to enhance the appearance of the caviar.

A cheese common in the Caribbean that is very similar to a Colby cheese. Orange in color, this cheese has a firm, moist texture that provides a smooth tasting mild to tangy flavor for a variety of baked or fresh foods.

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

An Asian snack made by coating dried peas with the sharp, hot flavored condiment known as "wasabi" that is one of the most important seasonings in Japanese cooking.

A farmhouse cheese from the Chirac region in the middle of France where many of the goat cheeses are produced.

A French term that refers to a bite-sized portion or simply translated as mouthful of food. The Bouchée may be served in a small oval-shaped pastry shell such as a choux pastry or as an individual serving of food presented in a small dish, bowl or plate.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

A very small and slender fish found mainly in the ocean waters of the Artic, Iceland, Northwestern U.S., and Scandinavia.

A wine growing region located in the Loire Valley of France that produces light, easy to drink red, white, and rosé wines.

A thin strip of fish that has been cut from the fish fillet. Also referred to as a fish finger or baton, the goujonette is cut across the width (not length) of a raw fillet, providing a strip, generally less than 1 inch wide, that is cut from the top to the bottom of the fish fillet.

Pieces or filets of salmon that are cured in brine and then cold-smoked from several days to almost a month, depending on the flavor and texture desired.

A small, hollow, hard-textured cracker most often served as an accompaniment to chowders, soups and stews.

A common and favorite Portuguese food made of codfish, which has been dried and salt cured. The dried salt cod are typically used as an ingredient in many different types of food dishes, such as Bacalhau à gomes de sà, a dish made with cod, potatoes, and onions garnished with slices of black olives and hard boiled eggs.

A U.S. artisan cheese with a split personality, Mobay contains one layer of goat's milk cheese and one layer of sheep's milk cheese pressed together and separated by a very thin layer of edible ash.

A cow's milk cheese, originating from Sweden, that is made into small wheels 5 to 8 inches in diameter and 3 to 5 inches thick.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

Pronounced foo-mae-blahngk. The term used in the United States when referring to the Savignon Blanc grape varietal.

A variety of the carrot that is distinctive in color and nutritional properties. This carrot has a purple or maroon outer coloring with an orange or orange and maroon colored inner flesh.

A cheese from the Corsica region of France that is made from sheep's milk. This cheese is uncooked and most often covered with herbs, which include rosemary.