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A leafy, green herb that is a member of the mint family of plants. Providing an intense but sweet and subtle flavor, Basil is a very common ingredient used in Mediterranean cooking.

A type of basil that has two varieties, red and green. The green variety has reddish-purple stems and reddish-purple veins running through its green leaves.

A cow's milk cheese from Germany that has a firm texture and a dark brownish colored natural rind. The pale yellow cheese is covered with small random holes and the flavor is rich with a slight smokiness.

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese.

Common in the Amazon region, this plant is a herb that is considered to be similar to or the same as the common herb known as basil.

An Italian pizza that historically could only be made in a wood burning oven using flatbread with only three ingredients; buffalo mozzarella cheese, red tomatoes, and green basil.

A sweet and spicy Italian sausage made from fresh pork and seasoned with basil, fennel, garlic, and white wine.

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as olives, meats, stews, and sauces.

An aromatic herb with square stems that can grow to be six feet tall and bear large, curved leaves with spiked edges surrounding small pink and white colored flowers.

A cool refreshing herb, available in many varieties, that is used to flavor desserts, teas and meat dishes, especially lamb.

An olive that has the flesh split open either manually or by a machine with thin, sharp blades in order to allow a marinade of oils (such as olive oil) vinegars, herbs (such as herbes de Provence), and spices (basil, garlic, fennel, lemon, onion, or others), to penetrate the meat faster.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as fish, meats, olives, potatoes, stews, soups, and sauces.

A type of vinegar that has been produced by soaking herbs in the solution in order to absorb the flavor of the selected herbs.

Common in Italian cooking, this food item consists of sweet peppers sauteed in olive oil. The Italian Sweet Pepper is a common pepper to use for making this food dish, but any variety of sweet pepper can be served.

A traditional small Italian sandwich that is pressed and grilled so that the bread has a golden, grilled crust on both sides of the sandwich while the fillings inside are compressed together.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

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

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