Search

A cold sauce used as a condiment most often with fish but also on other foods such as vegetables. It is made with a mayonnaise base combined with ingredients such as chopped pickles, chopped onions, capers, olives, lemon juice or vinegar, and at times is lightly flavored with mustard.

A cheesecloth bag with a closeable opening or a piece of cheesecloth tied with a string to close, which is filled with spices.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A variety of apple that is very firm with sweet and slightly tart flavor. It may range in color from greenish-gold to red and is popular as a snack or served in salads and desserts.

A hearty Italian seafood stew that is generally created from the bits of fish remaining after the daily catches are sent to market.

A canned ham consists of pieces of ham that have been brine cured, pressed or molded, vacuum-sealed in a can, and then fully cooked.

A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are combined with garlic, breadcrumbs, olive oil, vinegar, and lemon juice.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

The soaking of a fruit in a flavored liquid so that the liquid penetrates into the fruit, enabling the food to take on the flavor of the liquid.

A small round fruit, containing a single stone or pit, that is grown as one of three types: Sweet, sour or wild cherries.

Refers to meat that has been rubbed with herbs and spices and then cooked quickly over high heat so that the surface of the meat chars.

Any combination of savory ingredients that are chopped or diced into small pieces for use as a flavoring to be added to Bruschetta.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

A type of orange that does not have the sweet taste of many other oranges but instead provides a bitter flavor due to the higher acidic content.

Confused at times with another Moroccan sauce known as Charmoula, the North African sauce referred to as Chermoula is typically prepared as a marinade for use on fish or shellfish, but it can also be used on grilled vegetables.

A classic Italian salad made with dry or stale bread that has been moistened, as a key ingredient of this salad.

A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder.

A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

The practice of purposely adding sulfur dioxide at any point in the winemaking process is called sulfiting.