• Linzer Torte - A spicy rich chocolate-nut pastry filled with jam or preserves with a lattice top. German.
• Lox (locks) - Smoked salmon.
• Lyonnaise (lie' ah naze) - A dish, usually potatoes, cooked with onions. French.
• Maitre d'hotel Butter (may trah doe tell') - A sauce of butter, lemon juice, parsley, seasonings. French.
• Maraschino Cherries (mare ah skee' no) - Cherries, bleached and cooked in syrup with bright color and maraschino flavor added.
• Marmalades - Soft jellies containing small pieces of fruits and/or vegetables and peel, evenly suspended in a transparent jelly. Marmalades are similar in structure to jams.
• Marron (maa rone') - A large sweet chestnut. French.
• Marzipan (mahr' sa pahn) or marchpane (mahrch' payn) - A confection of almond paste and sugar shaped into tiny fruits and vegetables and colored. German.
• Minestrone (min uh stroh' nee) - A thick vegetable soup. Italian.
• Mocha (moh' kah) - Chocolate-coffee flavor.
• Monosodium Glutamate - A powder with little or no flavor of its own used to enhance other food flavors. Suggested by many not to be used due to health risk.
• Mornay (more nay) - A cheese-flavored white sauce.
• Mousse (moose) - Sweetened, flavored whipped cream, sometimes with gelatin, frozen without stirring and served as a dessert. French.
• Mutton - Meat from sheep more than one year old.
• Paella (pah el' ah) - Classic saffron rice dish made with chicken, seafood, and vegetables. Spanish.
• Parfait (pahr fay') - A flavored custard made with whipped cream and syrup frozen without stirring. Also, ice cream layered with syrup, whipped cream, fruit, etc., in a parfait glass (a tall narrow glass with a short stem). French.
• Pasta (pahs' tah) - All macaroni products (all forms of macaroni, spaghetti, noodles). Also, dough, such as ravioli. Italian.
• Pasteurize - To preserve food by heating sufficiently to destroy undesirable microorganisms but not enough to greatly change chemical composition. Generally applied to milk and fruit juices.
• Pate (pah tay') - A small pie with meat, fish, or poultry. Also, meat spread. French.
• Pate de foie gras (pah tay def wah grah') - A paste or spread made with fat goose livers. Or goose liver pastry. French.
• Penuche (pah noo' chee) - A candy (fudge) made of brown sugar, milk, butter, and nuts. May be called panocha (pay no' chah). Mexican.
• Petit Four (pe tee four) - A small tea cake, usually frosted and decorated with small frosting flowers. French.
• Pickles - Generally though of as cucumber products preserved in a vinegar-based pickling solution, but may be made from a variety of fruits and vegetables. Dill, garlic and other spices are often included in the pickling solution for flavoring.
• Pilaf (pih loff') - Also pilaff, pilau, pilav, pilaw. A rice dish with meat or poultry and vegetables, or raisins and spices. Fried in oil then steamed and seasoned. Turkish and Oriental.
• Poisson (pwoi sohn) - Fish. French.
• Polenta (poh len' tah) - A thick cornmeal mush, often served with sauce, gravy, or stew. May be cooked firm, then sliced or cut in wedges; or cooked just until consistency of mashed potatoes. Italian.
• Pots de creme (po duh krem) - Delicate chilled dessert pudding, often chocolate, served in little cups. French.
• Poulet (poo lay) - Chicken. French.
• Praline (prah' leen or pray' leen) - A flat sugar candy with nuts. French.
• Prosciutto (pro shoo' doh) - Highly flavored, peppery ham. Usually sliced very thin. Italian.
• Puree (pew ray') - A paste or thick liquid suspension of food. Usually produced by rubbing cooked food through a sieve. French.
• Quahog (Kwah' hawg) - A round, thick-shelled clam from the Atlantic coast.
• Quiche Lorraine (keesh) - Savory hot custard tart containing bacon, onions, and cheese. French.
• Ragout (rah goo') - A highly seasoned stew of meat and vegetables. French.
• Ratatouille (rah tah two ee) - A stew of eggplant, green pepper, tomatoes, and squash, seasoned with garlic and other condiments. Sometimes meat is added. Served hot or cold. French.
• Ravioli (rah vee oh' lee) - Miniature pillow of noodle dough, stuffed with mixtures of chopped meat, cheese, or other foods (often spinach), then boiled. Served with seasoned sauce. Italian.
• Relishes - Prepared using chopped fruits and/or vegetables and cooked in a spicy vinegar solution. Sometimes sugar is added if a sweet relish is desired. Often hot peppers and other spices are added to produce hot or spicy relishes.
• Roulade (roo lahd') - A thin slice of meat rolled up with or without a stuffing, then cooked. French.
• Roux (rue) - A mixture of flour and fat that is cooked, sometimes until the flour browns, and is used to thicken soups and sauces. French.
• Sacher Torte (sock er) - Spiced chocolate cake layered with apricot jam and frosted with chocolate. Austrian.
• Sake (sock' ee) - Rice wine usually served hot in tiny cups. Japanese.
• Sashimi (sah' shah mee) - Thin slices of raw fish served with soy sauce and grated wasabi, a kind of horseradish. Japanese.
• Sauces and Salsas - Prepared from a combination of vegetables and/or fruits, spices and vinegar and cooked for long periods of time to develop flavor and texture. Salsas are generally highly spiced, and sauces, which are of a smoother consistency, may range in flavor from sweet to mild to hot.
• Sauerbraten (sour' brah ten) - Pot roast of beef marinated in vinegar-spice mixture, then braised. German.
• Scallopini (scahl ah pee' nee) - Thin slices of meat, usually veal, cooked in a small amount of fat till tender or coated with flour and fried. Italian.
• Scampi - Shrimp. Italian.
• Smorgasbord (smor' guhs bord) - A luncheon or diner buffet offering a number of different foods. Swedish.
• Souffle (sue flay) - A puffy egg dish with a white sauce base having seasonings and added ingredients, such as cheese, tuna, or chocolate. French.
• Spaetzle or Spatzle (shpets' lah) - A type of noodle made from batter pressed through a colander and cooked in boiling water. German.
• Spirited Specialties - Include specialty recipes consisting of brandied fruits, jams, jellies, and marmalades containing liqueurs, wines or brandies. All products, when correctly prepared and properly aged, provide remarkable taste and make excellent gifts.
• Sterilize - To destroy microorganisms by boiling, dry heat, or steam.
• Stroganoff (straw' guh nawf) - Usually beef sliced thin and cooked with sauce or broth, sour cream, and seasonings. Russian.
• Strudel (stoo' dle) - Very thin, flaky pastry spread with filling, usually fruit, rolled, and baked. German.
• Subgum - With mixed vegetables. Chinese.
• Sukiyaki (su ki ya' ki) - Meat and vegetables cooked in soy sauce, served from the pan. Japanese.
• Table d'hote (tah bl doht') - A term used on menus to indicate that a meal is ordered from a list of prearranged menus. French.
• Tempura (tem pah rah') - Batter-coated shrimp, fish, and vegetables, fried in deep fat, and served with diluted soy sauce and grated radish. Japanese.
• Teriyaki (tare ree ah' kee) - Thinly sliced fish or meat marinated in soy sauce mixture, then broiled. Japanese and Polynesian.
• Thyme (time) - A pungent, aromatic herb.
• Torte - Cake or pastry layered with filling and frosted. May indicate many layers. German.
• Tortilla (tore tee' yah) - A thin unleavened cake, prepared from coarse cornmeal and baked on a hot sheet of iron or slab of stone. Usually eaten hot topped or filled with ground meat, cheese, and various sauces. Mexican.
• Truffle (trah' fahl) - A European fungus that grows underground. Used as a seasoning or garnish. Also a rich chocolate candy.
• Truss - To bind wings and legs of poultry to body. Or to lace body cavities of poultry to hold in stuffing.
• Veal - Meat from young beef usually less than three months old.
• Welsh rabbit - Melted cheese, usually mixed with milk, ale, or beer, and served over toast or crackers. (Sometimes called "Welsh rarebit.")
• Wiener Schnitzle (vee' nah shnit sel) - A thin breaded veal cutlet. German.
• Worcestershire (wuh' stuh shur) - A meat sauce and seasoning, consisting of soy, vinegar, etc., originally made in England.
• Wurst (wahrst) - Sausage. German.
• Zabaglione (zah bahl yoh' nee) - Foamy egg dessert, wine-flavored and served hot or cold. Italian.

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