Nasturtium: A plant whose yellow/orange flowers can be used as an ingredient or garnish in salads. Navarin: A French lamb or mutton with potatoes and vegetable stew. [...]

Offal: The internal parts of an animal including brain, heart, kidney, liver, tongue and tripe. Olive: The small oval fruit of the olive tree, early olives are [...]

Pancakes: Thin, flat batter cakes made by shallow fried on both sides. Also known as crêpes. Papaya: A fruit with green skin, with an aromatic, orange flesh. [...]

Quenelle: A round or oval dumpling of minced meat or fish usually poached in stock. Quiche: An open tart or flan with a savory filling. Quince: A fruit [...]

Radicchio: A crisp bitter, peppery variety of chicory. Ragout: A stew of meat, poultry or fish. Raised Pie: A pie made with hot water crust pastry. Ramekin: A small [...]

Sabayon: The French word for a velvety Italian custard called zabaglione. See Zabaglione. Sachet d’ Epices – The term means “bag of spices” and consists of [...]

Tabasco Sauce:  A hot, spicy sauce made from vinegar and red chili peppers. Taco: In Spanish means a sandwich made with a tortilla. Like a [...]

Ugli Fruit: A hybrid of grapefruit, orange and tangerine. Umami: Fifth element of taste. Umami is the Japanese word for “delicious” or “savory” but is [...]

Vanilla Pod: The fragrant dried pods of the vanilla orchid, used as a flavoring. Veal Oscar: Classic Swedish dish. Traditional preparation for Veal Oscar has veal [...]

Waldorf Salad: Also called Waldorf Astoria Salad. A classic American fruit salad that usually consists of apples, lemon juice, celery, walnuts, and mayonnaise. Walnut: A rain shaped [...]