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A type of French bread that is formed into a flattened shape with elongated holes, which give the bread the appearance of tree limbs.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

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

A raw or cooked food prepared by peeling, seeding and coarsely chopping, dicing or grinding the item making it ready to be served or combined with other ingredients.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

A commercial spray product, which contains very little fat, that is used to give cooking and baking surfaces a nonstick coating.

A traditional Greek cheese made from sheep's milk, but it can also be made from goat or cow's milk. It is white in color, has a sharp, salty taste, and it usually has a crumbly texture.

A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel.

A dietary plan in which a pyramid (in the style of the USDA food guide pyramid) is used to illustrate the types of food and quantities of food that should be consumed to maintain a diet based on the healthful traditional diets of the people who lived in Greece, Crete, and southern Italy during the early 1960's.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.

beta-carotene,

A classic Italian sauce that is made with tuna and anchovies that are puréed with egg yolks, lemon juice, olive and tuna oil, and seasonings.

A tomato that has been sliced or cut in half and then dried in the sun (or in an oven). Drying the tomato gives it an intense, sweet flavor, that may also be somewhat tart, and a very chewy texture if completely dried and not marinated in oil.

A small, young, saltwater fish with soft edible bones, found in the Mediterranean. There are other small, young saltwater fish found that are called sardines but they are not true sardines, such as the Pacific and Atlantic herring, blueback herring and sprat.

A type of artisan country bread made by Italian bread makers that is a popular all-purpose bread in Italy.

When working with hot chile peppers use caution not to place hands or fingers around the eyes, mouth or other areas of the body that may be painfully affected by the capsaicin substance contained within the chiles that easily rubs off onto the hands.

Harvested from the waters around the Mediterranean, this species of fish has a shiny silver skin that is consistent in color throughout its body.