CUL 2810: Global A La Carte

Tzatziki

Garlic and cucumber flavored yogurt

Niter Kebbeh

a seasoned, clarified butter used in Ethiopian cuisine

Beans

a seed, or the pod containing seeds, of various climbing plants, eaten as a vegetable

Sumac

a shrub or tree of the genus Rhus (usually limited to the non-poisonous members of the genus)

Couscous

a small, round grain used in North African and Southwest Asian cooking

Avgolemono

a soup or sauce made of chicken stock, egg yolks, and lemon juice.

Mango

a stone fruit,numerous species of tropical trees belonging flowering plant genus Mangifera, cultivated mostly for edible fruit, found in nature as wild mangoes and belongs to the cashew family Anacardiaceae.

Brigade System

a system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related by cooking method, equipment or the types of foods being produced.

Tahini

a thick Middle Eastern paste made from ground sesame seeds

Crumpets

a thick, flat, savory cake with a soft, porous texture, made from a yeast mixture cooked on a griddle and eaten toasted and buttered.

Cassava

a woody shrub native to South America

Aji(chile pepper)

amarillo is a member of capsicum baccatum, one of the five domesticated pepper species, and is grown all over Peru is considered part of the Peruvian "holy trinity" when it comes to their cuisine, along with garlic and red onion

Escoffier

chef considered to be the definitive writer about French cuisine

Chutney

chopped fruits or green tomatoes cooked in vinegar and sugar with ginger and spices

Berrichone

denotes the use of bacon or pork

Cassoulet

dish from the southwest of France made with duck, sausage, pork and white beans

Barbacoa

form of cooking meat that originated in the Arawak speaking people Caribbean from the Taino people where "barbecue" comes from

Anticuchos

" are popular and inexpensive meat dishes that originated in the Andes during the pre-Columbian era, specifically in the Antisuyu region of the Tawantinsuyu. The modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in Peru"

Cachaça

" is a distilled spirit made from fermented sugarcane juice. Also known as pinga, caninha, and other names, it is the most popular spirit among distilled alcoholic beverages in Brazil."

Carnitas

" literally meaning "little meats", is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender."

Katsuobushi

""is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito)

Anna Potatoes

", is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. The recipe calls for firm-fleshed potatoes and butter only. Potatoes are peeled and sliced very thin."

Bulgogi

", literally "fire meat", is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish."

Current Bun

"A currant bun is a European sweet bun that contains currants or raisins. The Chelsea bun is a variant. Neither should be confused with a spiced bun, nor with a similar cake called the tea cake"

Pepitas

"A pumpkin seed, also known in North America as a pepita, is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and asymmetrically oval, have a white outer husk, and are light green in color after the husk is removed"

Stifado

"A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, poultry, sausages, and seafood."

Chicha

"Chicha is a fermented or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer made from a variety of maize landraces has been the most common form of chicha."

Lap Cheong

"Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong"

Cancha

"Corn nuts, also known as toasted corn, quico, or Cracker are a snack food made of roasted or deep-fried corn kernels. In parts of South America, including Peru and Ecuador, it is referred to as cancha in Peru and chulpi in Ecuador"

Black Beans (fermented)

"Douchi, or tochi is a type of fermented and salted black soybean. In English, it is known as fermented black soybeans, Chinese fermented black beans, salted black beans, salty black beans, or just black beans"

Epazote

"Dysphania ambrosioides, formerly Chenopodium ambrosioides, known as wormseed, Jesuit's tea, Mexican-tea, payqu, epazote, mastruz, or herba sanctæ Mariæ, is an annual or short-lived perennial herb native to Central America, South America, and southern Mexico"

Rasam

"It is a spicy-sweet-sour stock traditionally prepared using kokum, tamarind, or dried green mango juice as a base along with jaggery, chili pepper, black pepper, cumin, tomato, and other spices as seasoning"

Gochugaru

"Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color, are medium-sized chili peppers of the species Capsicum annuum. The chili pepper is long, slim and mild. Green chili peppers measure around 1,500 Scoville heat units"

Chinese Cabbage

"Napa or napa cabbage is a type of Chinese cabbage originating near the Beijing region of China and is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia"

Fideos

"Noodles are a type of food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. Noodles can be refrigerated for short-term storage or dried and stored for future use. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added"

Jicama

"Pachyrhizus erosus commonly known as, Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family"

Rice Vinegar

"Rice vinegar is a vinegar made from fermented rice in East Asia, as well as in Vietnam in Southeast Asia. It can be used as a sweetener in some fries, dressings, sushi rice, etc"

Five Spice

"Star Anise. Fennel Seeds. Szechuan Peppercorns ( or regular peppercorns) Whole Cloves. Cinnamon Stick"

Moors

"The Moors were the Muslim inhabitants of the Maghreb, the Iberian Peninsula, Sicily, and Malta during the Middle Ages. The Moors initially were the indigenous Maghrebine Berbers. The name was later also applied to Arabs"

Kari Leaf

"The curry tree is a tropical to sub-tropical tree in the family Rutaceae, and is native to Asia. Its leaves are used in many dishes in the Indian subcontinent."

Kashrut Dietary Laws

"The laws of kashrut, also referred to as the Jewish dietary laws, are the basis for the kosher observance. These rules were set forth in the Torah and elucidated in the Talmud. The Hebrew word "kasher" literally means "fit," and the kosher laws concern themselves with which foods are considered fit to eat.

Ras el Hanout

"The mixture usually consists of over a dozen spices, in different proportions. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric."

Pisco

"The most famous Peruvian national drink, is a cocktail invented by an American in Lima. He was then taken over by the Peruvians and has since been enjoyed throughout the world. consists of a grape brandy, egg white, lime juice and a little sugar."

Poblano Pepper

"The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho. Stuffed fresh and roasted it is popular in chiles rellenos poblanos"

Valencia

"The port city of Valencia lies on Spain's southeastern coast, where the Turia River meets the Mediterranean Sea. It's known for its City of Arts and Sciences, with futuristic structures including a planetarium, an oceanarium and an interactive museum. Valencia also has several beaches, including some within nearby Albufera Park, a wetlands reserve with a lake and walking trails"

Samosa

"a is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region"

Provence Region

"a region in southeastern France bordering Italy and the Mediterranean Sea, is known for its diverse landscapes, from the Southern Alps and Camargue plains to rolling vineyards, olive groves, pine forests and lavender fields. To the south is the Côte d'Azur (or French Riviera), where the elegant city of Nice and glamorous resort towns such as Saint-Tropez and Cannes line the coast."

Kimchi

"a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups."

Gazpacho

"also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula, specifically Andalusia, and spread into the Algarve regions"

A la Bourguignon

"also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon."

Durum Wheat Semolina

"also called pasta wheat or macaroni wheat, is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production"

Klopse

"also known as Soßklopse, are a German specialty of meatballs in a white sauce with capers"

Ajwain

"also known as ajowan caraway, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit of the plant are consumed by humans. The name "bishop's weed" also is a common name for other plants"

Chayote

"also known as mirliton and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. Chayote was one of the several foods introduced to the Old World during the Columbian Exchange"

Bangers and Mash

"also known as sausages and mash, is a traditional dish of Great Britain and Ireland, consisting of sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef"

Tandoori

"also known as tannour is a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central, and Western Asia, as well as in the South Caucasus."

The Columbian Exchange

"also known as the Columbian interchange, named after Christopher Columbus, was the widespread transfer of plants, animals, culture, human populations, technology, diseases, and ideas between the Americas, West Africa, and the Old World in the 15th and 16th centuries."

Tomatillos

"also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era"

Manti

"also manty, mantu or manta, is a type of dumpling popular in most Turkic cuisines, as well as in the cuisines of the South Caucasus, Central Asia, Afghanistan, Balkans, Bukharan Jews and Chinese Muslims"

Serrano Pepper

"is type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. The name of the pepper is a reference to the mountains of these regions".

Wurst

"are a meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. Some sausages include other ingredients for flavour"

Bonito

"are a tribe of medium-sized, ray-finned predatory fish in the family Scombridae - a family it shares with the mackerel, tuna, and Spanish mackerel tribes, and also the butterfly kingfish."

Gnocchi

"are a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including flavourings of herbs, vegetables, cocoa or prunes."

Parppardelle

"are large, very broad, flat pasta noodles, similar to wide fettuccine, originating from the region of Tuscany. The fresh types are two to three centimetres wide and may have fluted edges, while dried egg pappardelle have straight sides"

Kabobs/Kebabs

"are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular around the world."

Wiener Schnitzel

"as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria"

Chifa

"blends Peruvian and Cantonese cuisine, a result of Asian immigrants coming to the country in the 1800s."

Knodel

"boiled dumplings commonly found in Central European and East European cuisine. Central European countries in which their variant of Knödel is popular include Austria, Germany, Hungary, Poland, Serbia, Croatia, Slovenia, Slovakia, and the Czech Republic"

Eastern Orthodox Christian Dietary Laws

"ce of olive oil, meat, fish, milk, and dairy products every Wednesday and Friday throughout the year, additionally includes four principal fasting periods per year when meat as well as dairy products and eggs are forbidden"

Oyster Sauce

"describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark"

Cockle

"edible, marine bivalve mollusc. Although many small edible bivalves are loosely called cockles, true cockles are species in the family Cardiidae. True cockles live in sandy, sheltered beaches throughout the world"

Jardiniere

"from the feminine form of "gardener". In English it means a decorative flower box or "planter", a receptacle or a stand upon which, or into which, plants may be placed, usually indoors. The French themselves mostly refer to tabletop "planter" versions of such receptacles as cachepots"

Amchoor

"has a pleasant sweet-sour aroma of dried fruit, astringent, but also sweet fruity flavour. The spice adds sour taste like tamarind."

Chapati

"i, also known as roti, safati, shabaati, phulka and roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean"

Trifle

"in English cuisine, is a dessert made with fruit, a thin layer of sponge fingers soaked in sherry or another fortified wine, and custard. It can be topped with whipped cream"

Moqueca

"is a Brazilian seafood stew. It is slowly cooked in a terracotta cassole. Moqueca can be made with shrimp or fish as a base with tomatoes, onions, garlic, lime and coriander. The name moqueca comes from the term mu'keka in Kimbundu language"

Charolaise Beef

"is a French breed of taurine beef cattle. It originates in, and is named for, the Charolais area surrounding Charolles, in the département of Saône-et-Loire, in the Bourgogne-Franche-Comté region of eastern France"

Coq au Vin

"is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, coq au Champagne, etc"

Blanquette

"is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette"

Rouladen

"is a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked"

Dobos torta

"is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen owner in Budapest"

Tiradito

"is a Peruvian dish of raw fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce. It reflects the influence of Japanese immigrants on Peruvian cuisine."

Caponata

"is a Sicilian dish consisting of chopped fried eggplant and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. Numerous local variants exist concerning the ingredients, by adding carrots, bell peppers, potatoes, pine nuts, and raisins"

Pisto

"is a Spanish dish originally from the Region of Murcia, Castilla La Mancha and Extremadura. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It resembles ratatouille and is usually served warm as a starter or to accompany another dish"

Paella

"is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain's national dish, but Spaniards"

Feta

"is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture in comparison to other cheeses"

Manchego

"is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets"

Congee

"is a classic Chinese breakfast dish. It is also a staple in many other countries, including Burma, Indonesia, Japan, and even parts of Europe. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency"

Raita

"is a condiment in South Asian cuisine made of dahi together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan. The closest approximation in western cuisine is a side dish or dip, or a cooked salad."

Piri-Piri

"is a cultivar of Capsicum frutescens that was originally produced by Portuguese explorers in Mozambique from the malagueta pepper and then spread to other Portuguese territories."

Jalfrezi

"is a curry dish originating in the Bengal and popular throughout the Indian subcontinent and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers".

Chicharron

"is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton or beef"

Chicharrones

"is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton or beef."

Polenta

"is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled."

Focaccia

"is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread. Focaccia al rosmarino is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack."

Cumin

"is a flowering plant in the family Apiaceae, native to a territory including the Middle East and stretching east to India. Its seeds - each one contained within a fruit, which is dried - are used in the cuisines of many cultures in both whole and ground form."

Hominy

"is a food produced from dried maize kernels that have been treated with an alkali, in a process called nixtamalization. "Lye hominy" is a type of hominy made with lye"

Laver Bread

"is a food product, made from an edible seaweed, consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea, where it is known as slake."

Chupe

"is a generic term used in South America to a variety of stew generally made with chicken, red meat, lamb or beef tripe and other offal, or with fish, shrimp, crayfish or shellfish such as loco, and vegetables, potatoes or yuca."

Gremolata

"is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ossobuco alla milanese. Gremolata is also used as a garnish."

Burgundy Region

"is a historical region in east-central France. It's famous for its Burgundy wines as well as pinot noirs and Chardonnay, Chablis and Beaujolais. The area is crisscrossed by a network of canals and studded with grand châteaux, some now luxury hotels. The capital, Dijon, of mustard fame, is home to the imposing Palace of the Dukes, where the distinguished Musée des Beaux-Arts was established in 1787."

Habanero Pepper

"is a hot variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 2-6 cm long"

Basque

"is a language spoken in the Basque Country, a region that straddles the westernmost Pyrenees in adjacent parts of Northern Spain and Southwestern France. Linguistically, Basque is unrelated to the other languages of Europe and is a language isolate in relation to any other known living language"

Andalucia

"is a large autonomous region of hills, rivers and farmland bordering Spain's southern coast. It was under Moorish rule from the 8th-15th centuries, a legacy that shows in its architecture, including such landmarks as the Alcázar castle in Seville, the capital city, as well as Córdoba's Mezquita Mosque-Cathedral and Granada's Alhambra palace"

Causa

"is a layered potato casserole with many variation"

Naan

"is a leavened, oven-baked flatbread found in the cuisines mainly of Western Asia, South Asia, Indonesia, Myanmar and the Caribbean"

Masa Harina

"is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes. Its dried and powdered form is called masa harina, masa de harina, and sometimes Maseca, the name of one commercial brand"

Ragu

"is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta"

Kasseri

"is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurized sheep milk and at most 20%, goat's milk"

Ancho Pepper(poblano)

"is a mild chili pepper originating in the state of Puebla, Mexico Dried, it is called ancho or chile ancho, from the Spanish word ancho"

Chicken Paprikash

"is a popular dish of Hungarian origin and one of the most famous variations on the paprikas preparations common to Hungarian tables. The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine"

Merguez

"is a red, spicy mutton- or beef-based fresh sausage from Algerian cuisine. It is also popular in the Middle East and Europe, having become particularly popular in France by the closing decades of the twentieth century."

Normandy Region

"is a region of northern France. Its varied coastline includes white-chalk cliffs and WWII beachheads, including Omaha Beach, site of the famous D-Day landing. Just off the coast, the rocky island of Mont-Saint-Michel is topped by a soaring Gothic abbey. The city of Rouen, dominated by Cathédrale Notre-Dame de Rouen, is where military leader and Catholic saint Joan of Arc was executed in 1431"

Wok

"is a round-bottomed cooking pot, originating in China. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as becoming popular in other parts of the world"

Kachumber

"is a salad dish in Indian cuisine consisting of fresh chopped tomatoes, cucumbers, onions, lemon juice, and sometimes, chili peppers. It is similar to many other Mediterranean and Middle Eastern salads consisting of the same ingredients."

Fleur de Sel

"is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. Fleur de sel has been collected since ancient times, although it was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food."

Caldo

"is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces"

Haggis

"is a savoury pudding containing sheep's pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now often in an artificial casing instead."

Insalata caprese

"is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil, occasionally paired with arugula. It is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red."

Chipotle Pepper

"is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern dishes. It comes in different forms, such as chipotles en adobo."

Foie Gras

"is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage. In Spain and other countries, it is occasionally produced using natural feeding"

Osso bucco

"is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation"

Saffron

"is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world's most costly spice by weight"

Szechuan Peppercorns

"is a spice from the Sichuan cuisine of China's southwestern Sichuan Province. It has a unique aroma and flavor that is neither hot like chili peppers nor pungent like black pepper. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth due to hydroxy-α-sanshool"

Baharat

"is a spice mixture or blend used in Middle Eastern, Turkish, and Greek cuisines. Bahārāt is the Arabic word for 'spices'. The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment"

Asafetida Powder

"is a staple of Northern Indian spice in vegetarian cooking. It has a unique smell and flavor unpleasantly strong while raw but mellow and allium-like when sauteed in ghee"

Feijoada

"is a stew of beans with beef and pork. It is commonly prepared in Portugal, Brazil, Angola, Cape Verde, Guinea-Bissau, Mozambique, Timor, Goa, and Macau, where it is also considered a national dish. However, the recipe differs slightly from one country to another."

Daal

"is a term used in the Indian subcontinent for dried, split pulses that do not require pre-soaking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses"

Bubbles and Squeak

"is a traditional British breakfast dish made from potatoes and cabbage. Historic recipes add meat to the bubble and squeak, although nowadays it is more commonly made without meat. The earliest-known recipe was in Mrs Rundell's A New System of Domestic Cookery in 1806."

Sauerbraten

"is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse"

Colcannon

"is a traditional Irish dish of mashed potatoes with kale or cabbage"

Miso

"is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients."

Harirra

"is a traditional Moroccan soup. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year"

Wat

"is a type of Buddhist temple and Hindu temple in Cambodia, Laos, East Shan State, Yunnan and Thailand. The word wat is a thai word that was borrowed from Sanskrit vāṭa, meaning 'enclosure'."

Arepa Flour

"is a type of food made of ground maize dough, originating from the northern region of South America in pre-Columbian times, and is notable in the cuisines of Colombia and Venezuela. "

Balti

"is a type of lamb meat or goat meat curry served in a thin, pressed-steel wok called a "balti bowl". The name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique."

Chorizo

"is a type of pork sausage. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating"

Tortilla

"is a type of soft, thin flatbread made from finely ground wheat flour. It was originally derived from the corn tortilla, a flatbread of maize which predates the arrival of Europeans to the Americas."

Crepes

"is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes and savoury galettes. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes"

Gorgonzola

"is a veined Italian cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining"

Vindaloo

"is an Indian curry dish based on the Portuguese dish carne de vinha d'alhos which is popular in Goa, Vasai, the Konkan, Kerala and other parts of India."

Zabahlione

"is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine. Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air."

Prosciutto

"is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto."

Cacciucco

"is an Italian fish stew native to the western coastal towns of Tuscany and Liguria. It is especially associated with the port city of Livorno in Tuscany and the town of Viareggio to the north"

Rice Wine

"is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and Northeast India. Rice wine is made by the fermentation of rice starch that has been converted to sugars"

Fenugreek

"is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent."

Bruschetta

"is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese"

Tapas

"is an appetizer or snack in Spanish cuisine. Tapas may be cold or hot. In some bars and restaurants in Spain and across the globe, tapas have evolved into a more sophisticated cuisine. Tapas can be combined to make a full meal. In some Central American countries, such snacks are known as bocas"

Sesame Oil

"is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil, it is used as a flavor enhancer in many cuisines, having a distinctive nutty aroma and taste. The oil is one of the earliest-known crop-based oils"

Cataplana

"is an item of cookware used to prepare Portuguese seafood dishes, popular in the country's Algarve region. According to The Oxford Companion to Food, the most famous dish made in a cataplana is amêijoas na cataplana"

Chimichurri Sauce

"is an uncooked sauce used both in cooking and as a table condiment for grilled meat. A specialty of Argentina and Uruguay, the sauce comes in a green and a red version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar."

Lutfisk

"is dried whitefish. It is made from aged stockfish, or dried and salted cod, pickled in lye. It is gelatinous in texture after being rehydrated for days prior to eating. Lutefisk is prepared as a fish dish of several Nordic countries."

Sauerkraut

"is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves"

Kottbullar

"is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices"

Picada

"is one of the characteristic sauces and culinary techniques essential to Spanish cuisine. The technique is typically found in the Spanish region of Catalonia and Valencia and subsequently Catalan cuisine and Valencian cuisine"

Chorba

"is one of various kinds of soup or stew found in national cuisines across the Balkans, North Africa, Central Europe, Eastern Europe, Central Asia, Middle East and the Indian subcontinent."

Churrasco

"is the Portuguese and Spanish name for beef or grilled meat more generally. It is a prominent feature in the cuisine of Brazil, Uruguay and Argentina. The related term churrascaria is mostly understood to be a steakhouse"

Grande Cuisine

"is the cuisine of "high-level" establishments, gourmet restaurants and luxury hotels. Haute cuisine is characterized by the meticulous preparation and careful presentation of food at a high price"

Guajillo Pepper

"is the dried form of mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine after poblanos. The Mexican state of Zacatecas is one of the main producers"

Bourgeois ("borjua") Cuisine

"is the home cooking of affluent city dwellers, as distinguished from elaborate restaurant cooking, haute cuisine, and from the cooking of the regions, the peasantry, and the urban poor"

Catalan/Cataluna

"native to Catalonia of Mediterranean and Pyrenean descent, having its roots in the Pyrenees mountains.[13] The current official category of "Catalans" is that of the citizens of Catalonia, an autonomous community in Spain"

Brittany Region

"northwesternmost region, is a hilly peninsula extending out toward the Atlantic Ocean. Its lengthy, rugged coastline is dotted with beach resorts such as chic Dinard and walled Saint-Malo, built on rock in the English Channel"

Pasty

"pasty is a baked pastry, a traditional variety of which is particularly associated with Cornwall, United Kingdom"

The Silk Road

"primarily refers to the land routes connecting East Asia and Southeast Asia with South Asia, Persia, the Arabian Peninsula, East Africa and Southern Europe. The Silk Road derives its name from the lucrative trade in silk carried out along its length, beginning in the Han dynasty in China"

Buddhist Dietary Laws

"prohibits the eating of any and all meat, because (1) the killing of animals violates the First Moral Precept and (2) meat is considered an intoxicant to the body, which violates the Fifth Moral Precept."

Hindu Dietary Restrictions

"re lacto-vegetarian (avoiding meat and eggs), although some may eat lamb, chicken or fish. Beef is always avoided because the cow is considered a holy animal, but dairy products are eaten. Animal-derived fats such as lard and dripping are not permitted"

Gosht

"refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent. The word stems from the Persian word gosht گوشت, meaning "meat" or "flesh", especially that of goat"

Fricassee

"s a method of cooking meat in which it is cut up and braised, and served with its sauce. Fricassee of chicken is commonly found, both in modern recipes and antique ones, but virtually all kinds of meat, poultry, seafood, and even vegetables alone, can be found in fricassee dishes"

Saganak

"saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese"

Saccarat

"scorched rice crust that forms on the bottom of the pan when cooking paella"

Cellophane Noodles

"sometimes called glass noodles, are a type of transparent noodle made from starch and water. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls"

Halal Dietary Laws

"specifies which foods are halāl and which are harām. This is derived from commandments found in the Quran, the holy book of Islam, as well as the Hadith and Sunnah, libraries cataloging things the prophet Muhammad is reported to have said and done."

Empadinhas

"stuffed pie-shaped pastries"

Mandu

"u are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in Korean Peninsula."

Alsace-Lorraine Region

"was a territory created by the German Empire in 1871, after it annexed most of Alsace and the Moselle department of Lorraine following its victory in the Franco-Prussian War. The Alsatian part lay in the Rhine Valley on the west bank of the Rhine River and east of the Vosges Mountains. The Lorraine section was in the upper Moselle valley to the north of the Vosges."

Daikon

'also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root"

Dashi

'is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. Dashi is also mixed into flour base of some grilled foods like okonomiyaki and takoyaki"

Dukka

'is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre"

Callaloo

-Spicy, thick, green soup containing spinach or other green plus okra, salt pork, coconut, and crabmeat

Careme

1783-1833, "Cook of kings and king of cooks" master of grande cuisine. - elaborate, light, graceful creations.

Moussaka

A Greek casserole of lamb and eggplant, often covered with a layer of bechamel sauce or beaten egg before baking,

Pierogi

A Polish dumpling.

Chermoula

A Tunisian mixture of pureed onion and garlic combined with pungent spices such as chili and saffron is called ________________.

Palm Oil

A West African tropical product often used to make soap; the British encouraged its cultivation as an alternative to the slave trade.

Mediterranean Diet

A dietary pattern associated with cultures bordering the Mediterranean Sea; the pattern emphasizes whole grains, fruits, vegetables, legumes, nuts, seeds, fish, and olive oil and limits meat, saturated fat, and full-fat dairy products.

Bagna Cauda

A dipping sauce made of olive old, anchovy, and garlic, served with raw vegetables

Gochujang

A korean hot pepper condiment."r red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation"

Kombu

A type of seaweed used to make Japanese soup stock.

Lo Mein

Chinese. "Tossed noodles"; noodles cooked in a seasoned brown sauce

Injera

Ethiopian grayish, sponge-like pancake made using tef flour and baked on a griddle on one side only

Maro Polo

Italian voyager and merchant - One of the first Europeans to travel across Asia; made people interested in exploring and trading with Asia ~ led to the Renaissance

Spanakopita

Main dish consisting of many layers of phyllo, spinach, and various other ingredients according to taste

Ottoman Empire

Major Islamic state centered on Anatolia that came to include the Balkans, the Near East, and much of North Africa.

Hummus

Middle Eastern dip made of chick peas

Dende Oil

Palm oil that gives Brazilian dishes a bright yellow-orange color edible vegetable oil derived from the mesocarp of the fruit of the palm oil

Tacu tacu

Peruvian rice and beans

Basmati

Rich flavorful long grain rice used in Indian Cuisine

Mezze

Small portions of traditional dishes served together in very small amounts as an appetizer course or even as a meal in Greece, the Middle East, and North Africa

French Revolution

The revolution that began in 1789, overthrew the absolute monarchy of the Bourbons and the system of aristocratic privileges, and ended with Napoleon's overthrow of the Directory and seizure of power in 1799.

Hoisin

Thick, soy-sauce-based paste seasoned with chiles and garlic; used in Chinese cooking."

Goulash

This stew originated in Hungary and is made from beef, veal, or poultry, seasoned with paprika, and usually served with potatoes or dumplings.

Leche de tigre

Tigers Milk

African Triangular Trade

Triangular trade is a historical term indicating trade among three ports or regions between Europe Africa Americas

Borekas

Turnovers of phyllo dough filled with spinach or potato

Pasta e Fagioli

White and red beans, ground beef, fresh tomatoes and tubetti pasta in a savory broth.

Falafel

a Middle Eastern dish of spiced mashed chickpeas or other pulses formed into balls or fritters and deep-fried, usually eaten with or in pita bread.

Za'atar

a Middle Eastern spice blend made from the dried herbs, dried sumac, as well as other spices; versatile and used in many dishes

Mofongo

a Puerto Rico dish with fried plantains as its main ingredient the plantains are fried pickled green mashed with salt garlic broth and olive oil

Rarebit

a dish consisting of melted cheese and spices served over crackers or toast

Tagine

a glazed earthenware pot with a distinctive lid; also used to describe the food cooked in it

Mandolin

a musical instrument resembling a lute, having paired metal strings plucked with a plectrum. It is played with a characteristic tremolo on long sustained notes.

Ghee

butter that has been heated and has the milky substance poured off

Gurkensalat

german cumcumber salad

Berbere

hot spice mixture used to flavor many foods

Sofrito

is a basic preparation in Latin American, Spanish, Italian and Portuguese cooking. consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil

Calabaza

is a pumpkin(west indian pumpkin) is a winter pumpkin typicallly grown in the west indies Calabaza common name is Curcurbita known in Cuba,Florida, Puerto Rico,and the Philippines

Roti

is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. it is unleavened:most defining characteristic

Boniato

is a sweet potato with dry white flesh and pink to purple skin popular in Carribean cooking

Couscousiere

is a traditional double-chambered food steamer used in Berber to cook couscous. It is typically made of two interlocking pots, made of either the traditional ceramic, or metal. The first, which is the larger one, holds water or soup used to produce steam

Achiote/Annatto

is an orange-red condiment food coloring derived from the seeds: achiote tree, native to tropical regions from Mexico to Brazil. used to impart a yellow or orange color to foods also for its flavor and aroma.

Allspice (Pimenta dioica)

known as the Jamaica Pepper is the dried berry of Pimenta dioica a mid canopy tree native to the Greater Antillies, Southern Mexico, and Central America now seem in many warm parts of the world

Okra

known in many English-speaking countries as ladies' fingers flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin supporters of West African, Ethiopian, and South Asian origins

Tamarind

large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys

Brociole

may refer to several distinct dishes in Italian cuisine

Escabeche

name for a number of dishes in Spanish, Portuguese, and Latin America refer to a dish of fish or meat marinated and cooked in acidic sauce and colored with pimenton as well as often citrics ad other spices

Iberian

of or relating to the Iberian Peninsula or its modern peoples, languages, or cultures and Spain/Portugal

Arroz

rice

Mirin

rice wine with 40-50% sugar

Herbs de Provence

rosemary, fenne, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, bay

Gravlax

salmon that has been cured for one to three days with salt, sugar, and dill

Nori

seaweed

Spatzle

small dumplings of a type made in southern Germany and Alsace, consisting of seasoned dough poached in boiling water.

Labneh

soft cheese made by separating the curd from yogurt.

Jerk

style of food native to Jamaica meat is dry-rubbed or wet marinated with a hot spice called Jamaican jerk spice

Cardamom

the aromatic seeds of a plant of the ginger family, used as a spice and also medicinally

Nouvelle Cuisine

the contemporary form of the continental styles mainly from France, Spain, and Italy

Ramadan

the ninth month of the Muslim year, during which strict fasting is observed from sunrise to sunset.