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A type of soup that has historical roots from the east coast of the U.S. to Jamacia. The recipes for Pepper Pot Soup vary from region to region, but a few of the common ingredients any of which may be added to make the soup include: beef stock, honeycomb tripe or corned beef, callaloo, kale, onions, okra, chile peppers, potatoes, pasta, and spices.

A thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth.

Particles of salt that have been infused with chile flavorings to be used as a food seasoning. Chile Salt is often added to Hispanic and Southwestern U.S.

A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise.

A snack food made from ingredients that include vegetables (such as tomatoes and spinach), seed oils, grain starches, and flours made from vegetables and grains.

A meat dish, originating in Europe, that uses meatballs combined with a sauce that is served as a main dish.

A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).

A French term for "baker" that was traditionally used to denote food dishes baked by a "local" baker when French homes did not have access to ovens inside the home.

A meat dish that traditionally consists of veal, which has been larded, braised, and glazed using the juices of the veal.

A rich tasting small, stuffed pie that became popular for miners to take into the mines as a convenient and nourishing lunch meal.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A traditional round clay pot from Spain that is used to cook or bake a variety of Spanish foods. The pots vary in size from 4 inches up to 20 inches in diameter.

food thickener, thickening agent, liason, beurre manie,

A variety of parsley, also known as Italian parsley that has dark green flat leaves and a somewhat strong peppery flavor.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

A device used for draining liquid from food. It consists of a bowl constructed of metal or plastic that is covered with a series of holes through which the liquid can drain.

Native to the Pacific regions, it is a round tropical fruit with a thick green, mottled skin that grows from 1 to 7 pounds in weight.

A food product used to provide a thicker texture to a liquid or food dish. Some thickeners are used for medical purposes to enable the swallowing of food to occur more easily, without choking.

White pepper is produced from peppercorns that have been allowed to fully ripen, skinned, and then dried to produce small tannish colored peppercorns that are used as a spice.

A soft pasta noodle or dumpling made from flour, eggs, salt and water or milk. The dough is made firm enough to roll out and cut into thin pieces or it is made soft enough to force through a sieve with large holes.