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A cheese produced in the Severn Valley region of the United Kingdom that is made from unpasteurized sheep's milk.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

A cheese made with pasteurized cow's milk from the Catalan Pyrenees mountain region of northern Spain.

A farmhouse or homemade cheese from India that is made with cow's milk. White in color and soft in texture, this cheese is similar to a dry version of Ricotta cheese without salt, providing a mild and mellow flavor.

A species of fish living in slow flowing rivers, lakes and ponds, which is sought as both a sport and food fish.

A Middle Eastern seasoning that is made from the gummy sap released from the stalks of the giant fennel plant.

An Italian word used to describe "small bundles" of food stuffed into a rolled food wrap. Foods such as veal, dry sausage, fruits, vegetables, and fish are all foods that can be thinly sliced to serve as a wrap that is placed around stuffings of various ingredients and referred to as involtini, such as veal involtini or eggplant involtini.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.

Traditional Italian bread that is formed into an oval or rounded rectangular shape loaf. Baked with a hard crust, Ciabatta bread contains a soft-textured, open to dense crumb.

A cow's milk cheese produced in the Loire Valley of France that is often made with a cheese mold providing a distinctive wheat ear pattern on the rind.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

A variety of fish that is common to the Pacific Ocean, most notably the Hawaiian Islands. Opakapaka, also referred to as opaka-paka, pink snapper or crimson snapper, is a fish with a light brown outer skin and a light pink colored flesh that is firm in texture.

A small cake that is flat on top with a round outside edge, which is made from crab meat and other ingredients.

A soft cheese made from cow's milk that is produced in the Flanders region of Belgium. This cheese is typically formed into a shape similar to a round bread loaf with an outer rough rind that is covered with a dusting of fine white mold.

The Hanger Steak or Hanging Tenderloin as it is also known, is the thick strip of meat that is located on the underside of the carcass and hangs between the last rib and the loin.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

A small freshwater fish that is similar to a brown trout. It has an excellent flavor, but they are hard to find in most food stores and fish markets.

Most notably known as "Pinot Noir". A grape varietal used in the production of red and sparkling wines, originating in the Burgundy region of France.

Most notably known as "Pinot Noir". A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.