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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.

1. A soft, creamy mixture of ingredients that may include eggs, black molasses, brown sugar, citron, sour cream, raisins, apples, figs, suet, flour, and other ingredients that are combined and steamed to create a pudding served traditionally in the southern United States.

A type of soup made with regional foods representative of Scotland in a manner that would reflect a recipe derived from the heritage of this country.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

Meat from an animal that is not cut from a standard muscle, but is obtained from organs. Variety meat includes muscular organs such as heart, tripe (stomach lining), and tongue and other organ meat such as brains, liver, kidneys, and sweetbreads (thymus glands of veal and lamb).

A food common to Greek kitchens that is similar to a vegetable wrap or pocket sandwich. The Manitaropita consists of filo dough formed into a triangular shape that is filled with mushrooms and cheese, which is traditionally a kefalograviera cheese.

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 condiment made from the Chinese Leek Flower, a long thin and very narrow stem that grows a tiny flowering bulb at the top of the stem.

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.

Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy.

A creamy Greek garlic sauce often served as a topping, a condiment, or a food dip that is commonly prepared with numerous Mediterranean foods.

A traditional Middle Eastern ingredient made from the sugar in the juice extracted from fresh pomegranates.

A combination of nuts (such as hazelnuts, almonds or chickpeas), seeds (such as sesame seeds, cumin seeds), or ground spices (such as coriander, cumin and pepper), and occasionally other desired ingredients blended together to produce a coarse ground mixture that is served with food or on food.

A popular spice, used like black pepper to season foods in countries such as India, Africa, Morocco, and regions of Asia.

A complex blend of spices that is used in the preparation of North African food dishes. Commonly used in Moroccan and Tunisian foods, this blend may contain over 75 different spices.

A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain....

Most notably known as "Tempranillo". A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

Most notably known as "Tempranillo". A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

Most notably known as "Tempranillo". A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.