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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.

A type of hamburger that is common in the southern U.S. and the Domican Republic. Referred to as a Chimichurri Burger in the carribean, the U.S.

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 sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched" between two slices of bread.

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.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

Serving utensils that are typically joined together to form a left and right gripping mechanism to allow salad greens to be easily grasped, removed from a salad bowl and placed on a plate.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A utensil that has a handle and a blade that may or may not be sharp-edged. Available in a wide variety of different types and sizes, a knife is used for cutting, chopping, dicing, slicing, mincing, peeling, separating, and other kitchen tasks where the thin metal shaft of a blade is of value for food preparation.

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.

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

A type of sandwich that is traditionally made with pizza dough, thin sliced meats such as pepperoni, genoa salami and capocollo, combined with cheeses such as mozzarella and provolone.

Pronounced bar doe lee no. Regional red wine from from the Bardolino village along Lake Garda in the Veneto region of Northeast Italy.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A lightweight clear material produced in very thin thicknesses that can be used for covering foods being stored or prepared.

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

The liquid that is removed from sauerkraut and processed into a juice form. Kraut juice is used to season various food dishes or used as an ingredient to make a kraut beverage.