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A dessert made with water, sugar, and flavorings that are blended together and frozen. The flavorings may include fruit juices, coffee, or various herbs such as mint.

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.

A stew made from lamb and vegetables that is cooked slowly so that the meat is tender and to allow the vegetables to be flavored by the herbs and spices.

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

A variety of tea that is often considered to be a sedative with health attributes in a beverage form.

A soft Lebanese bread prepared with a wheat bread flour dough that is shaped into a flat, 5-inch round with a concave surface.

An hors d'oeuvre made with spreadable cheese that is blended or covered with a variety of other ingredients to enhance the flavor of the cheese.

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.

An Italian olive paste, used as a food spread or sauce, that is made with green olives pureed and mixed with olive oil, anchovies, capers, lemon juice, vinegar, red chiles, garlic and assorted herbs and seasonings.

A boned chicken breast, typically with the wing bone attached and cut off at the second joint, that has been stuffed with a large spoonful of chilled garlic and herb butter, and tied closed for cooking.

A cooking utensil that is shaped like a bowl and is used as a container to hold and manually crush or grind ingredients, by applying pressure with a pestle to smash the substance on the base of the bowl.

An Italian fresh mozzarella cheese that is formed into small dome-shaped portions and packed in water or brine.

A pork salami of Italian origin that is prepared by mixing meat from the legs of pork, the shoulders, or the throat and blending in seasonings such as pepper, galic and herbs.

A plant that grows in many of the temperate regions of the northern hemisphere. The leaves, which are harvested before the plant begins to flower, are used as an herb for cooking or in herbal medicines.

A soup that is Spanish in origin and is much like French bouillabaisse. It is usually prepared with several types of fish and shellfish along with onions, tomatoes, garlic, herbs, spices, wine, and stock.

A fresh Italian link sausage made from ground pork and pork cut into very small pieces that are mixed with fat and then highly seasoned with herbs and spices.

A simple dressing made from a mixture of mayonnaise and ketchup, but can also be made up of a more complex mixture of mayonnaise, chile sauce, pimiento, chives and other various herbs.

Pork and veal meat from the head and shoulders that has been mixed with pork fat, vinegar and bay leaves, boiled, and then pressed into a mold before being chilled.