adobo sauce
A spicy red sauce made from chilies, herbs and vinegar that is common to Mexican cooking.amuse-bouche
French, a bite-sized dish served at restaurants before the meal, usually free.Beaujolais
A fruity wine from France. Beaujolais Nouveau is a young version.beef Wellington
A fillet of beef wrapped and roasted in pastry.blind bake
To bake the crust of a pie before filling it.Calvados
A French brandy made from apple cider.couscous
A North African dish made from crushed semolina.dulce de leche
A caramel-like blend of cooked milk and sugar.farmstead
Generally used to describe a cheese produced solely from the milk of one farm.ghee
A clarified butter used in Indian cooking.huitlacoche
Also called corn smut. A fungus that grows on corn. Considered a delicacy of Mexican cuisine, it has a smoky-sweet flavor.kielbasa
A smoked Polish sausage.locavore
The preferred term for a person who strives to eat locally produced foods.Marshmallow Fluff
A trademark. Use marshmallow spread unless specifically referring to the Marshmallow Fluff brand.meringue
A dessert made from egg whites and sugar beaten until stiff, then usually baked.orecchiette
A small, disk-like pasta.pears
In general, capitalize most varieties, including Anjou, Asian (also called apple pear), Bosc and Bartlett.Peppadew
A brand name for jarred red pepper from South Africa.sashimi
A Japanese dish of thinly sliced raw seafood.sous vide
A method of cooking in which food is vacuum sealed in plastic bags, then slowly cooked at low temperatures.tzatziki
A Greek yogurt sauce