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A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

An old-fashioned tan-colored confection made with brown sugar, milk, butter, and vanilla. The ingredients are cooked in a saucepan and are stirred constantly until heated to the soft ball stage.

A type of food introduced by the French population living in Canada that is considered to be a snack or junk food creation.

A species of fish found in fresh water lakes and streams that is most common in Canada and states from the northern U.S.

A fried food that is common in the middle eastern countries such as India. Known as a fritter in the U.S., a Pakora may be formed as a small round patty or simply take the shape of the combined ingredients, becoming irregularly-shaped if small strands of vegetables are added to the contents.

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 type of ravioli pasta that is prepared as a fried pasta instead of the more common boiled pasta. Often referred to as a pouch or pocket type of pasta due to being made larger in size so it can hold additional contents, Panzarotti is typically prepared for use in the Italian Neapolitan dish known as Frienno e Magnanno.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

For many this term refers to a cooked breakfast cereal common in the United Kingdom, Ireland and Scotland that is made from oats.

A term that can be used to refer to a pastry store or cake shop as well as a general term used to describe a cream filled pastry glazed with a topping of jam or a frosting.

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.

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

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

An airy, puffed bread roll similar to a quick bread that is served for breakfast or dinner to accompany other foods prepared for the meal.

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.

pate,

One of two related terms created by food industry technicians and scientists to describe the effect of or to describe foods having non-living microorganisms added to a base substance in order to create and develop a beneficial result for the health of humans.

A food industry term derived by technicians and scientists as a way to describe the effect of adding or a way to describe foods that have added live microorganisms to a base substance in order to create and develop a beneficial result for the health of humans.

Also known as "goose-neck or goose barnacles", pecrebes are a shellfish that have the appearance of a goose with a long neck that extends out from a soft body.

A traditional blend of seeds used to season foods for east Indian cooking. Panchpuran, which is also referred to as panch puran or panchphoran, is a blend of mustard seeds, cumin seeds (jeera), nigella seeds (kalonji or kalwqanji), fennel seeds, and fenugreek seeds.