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A derivative of the Italian word for hunter (cacciatora) that refers to the preparation procedure as well as the ingredients typically used for several different types of game dishes.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

A French term used to describe the browning of a food ingredient in the fat content contained within the ingredient prior to adding any other items, such as liquids.

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

A type of spatula that is built to blend, fold, combine, and scrap food ingredients as they are being prepared.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A sensation experienced as a food item enters the mouth and begins to be encounter by the taste buds and taste cells, which transmit information to the brain.

The fruit that grows from either wild or domestic rose bushes. Rosehips are typically harvested at the end of a growing season when the bright to dark red fruits are fully matured and well formed.

A beverage originating in Mexico that is made from vegetable juice, citrus juices and spicy seasonings.

Pronounced Lam-Broos-Koh. A grape varietal used in the production of red wine, originating in the Emilia-Romagna region of Italy.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

An egg shaped fruit that has a smooth thin skin that varies in color, including red, gold and amber....

A popular Russian food dish that is typically made from thinly sliced beef taken from a tender cut of meat, which is quickly sautéed in butter with sliced mushrooms and onions.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A Middle Eastern dish consisting of crushed chickpeas (also known as garbanzo beans) and spicy seasonings, such as cumin, coriander, cayenne, garlic and onion, that are blended together, rolled into walnut-sized balls or made into patties, and deep-fried or pan fried in shapes ranging from small 1 inch sized balls to circular patties.

A thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.