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In reference to dishes with a flavor that is both sweet and tart. The flavor generally comes from the combination of both sugar and vinegar in making a dressing or sauce that is served with meat, fish or vegetables or a combination of these foods.

A small round fruit, containing a single stone or pit, that is grown as one of three types: Sweet, sour or wild cherries.

Term that denotes the presence of residual sugar and/or glycerin in a wine. Considered one of the four basic tastes perceived by taste buds.

Sweet cream butter, which is simply referred to as "butter", is produced from cream that has been churned until it becomes semisolid.

Descriptor of wine that has excess acid components. Also can be described as being acidic, crisp, sharp, or vinegary.

A cooked specialty meat product that is similar to headcheese. It differs in that it has a sweet-sour flavor, which comes from the addition of vinegar pickling liquid, and sometimes dill pickles, sweet red peppers and bay leaves.

Grains of rye grass that have been ground into fine flour that has a slightly sweet-sour flavor. Low in gluten, it does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently without combining it with wheat flour.

Considered one of the four basic tastes perceived by taste buds. The four basic tastes: sweet, sour, bitter, salty.

Sensation detected by the tongue. There are four basic tastes perceived by taste buds. The four basic tastes: sweet, sour, bitter, salty.

A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor.

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

Term used in reference to wine. Also described as “salty”. Considered one of the four basic tastes perceived by taste buds.

A food spread that is made from roasted sweet peppers, which can use any variety of sweet pepper as the base for the spread.

A fruit, herb or dairy product that is used to alter the flavor of foods to lighten overly sweet flavors or to lighten the intense heat of spicy ingredients.

A dairy product, produced from pasteurized sweet cream, which has a thick creamy texture and a tangy flavor, due to the lactic acid that is added.

A thick, sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods.

A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.

The Italian word for sweet and sour.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

An Asian herb that is a small plant with green leaves and a unique flavor that is mildly sweet, similar to cumin.