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

A kitchen tool that extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.

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

A grape varietal, most notably known as Vernaccia, used in the production of white wine. Vernaccia (Pronounced ver-naht-chah) is derived from the word “vernaculum”, the Latin term for indigenous.

A grape varietal, most notably known as Vernaccia, used in the production of white wine. Vernaccia (Pronounced ver-naht-chah) is derived from the word “vernaculum”, the Latin term for indigenous.

Most notably known as Vernaccia. The name is derived from the word “vernaculum”, the Latin term for indigenous.

Pronounced ver-naht-chah, the name is derived from the word “vernaculum”, the Latin term for indigenous.

Pronounced bore-DOUGH. A regional red wine produced in the Bordeaux region of France. Bordeaux is also a major city in France.

Pronounced bar-BEHR-uh. A grape varietal, used in the production red wine, originating in the Piedmont Region of Italy.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

An essential tool for food preparation that slices, grinds, and cuts food into shapes, such as strips or bits, so the ingredient can be evenly dispersed into the food being prepared.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.

A food item that has several versions from several different countries. To some, a Rissole consists of small round patties or balls of finely minced meat, fish, shellfish, or potatoes which are often combined or coated with breadcrumbs to be partially cooked prior to being fried in butter so they become golden brown and crisp textured.

A special variety of dried corn that contains a high moisture content. About 14% of the composition of the kernel is water, which creates steam when the kernel is heated.

A cool refreshing herb, available in many varieties, that is used to flavor desserts, teas and meat dishes, especially lamb.

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.