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Fresh spinach leaves should be green in color with no brown spots. Spinach leaves are an incredibly versatile vegetable with many delicious uses. Selecting, preparing, and even growing your own fresh spinach leaves can be a simple task that results in a healthy nutritious addition to any meal.
Cheeses of Mexico and the Caribbean: Braided to Oaxaca
Braided
As the name implies, braided cheese refers to twisted lengths of cheese intertwined to create a thick round braid, similar to a braided rope.
Cheeses of Greece
Brine-cured
Brine cured is a reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.
Cheeses of Norway
Baked Cheese
Baked cheese is a type of specialty cow's milk cheese that is common in Norway and other Scandinavian countries. The cheese is baked during the production process, developing a golden brown surface that has an appearance similar to a baked crepe.
Cheeses of Switzerland
Appenzeller
Appenzeller is a traditional cow's milk cheese produced in Appenzell region of Switzerland. The cheese has a pale yellow-orange color and a firm texture.
Cheeses of Germany and Austria
Allgauer Emmentaler
Allgauer Emmentaler is a German cow's milk cheese that is much like Swiss Emmental. It is characterized by large holes throughout the cheese and a texture that is somewhat hard.
Cheeses of Holland
Boerenkaas
Boerenkaas is a farmhouse-style cheese that originated in Holland. The name comes from the Dutch words boer, which means farmer, and kaas, which means cheese.
Cheeses of the British Isles: Huntsman English to Wensleydale
Huntsman English
Huntsman English cheese is a combination of Double Gloucester cheese and alternating inner layers of Stilton blue cheese.
Cheeses of the British Isles: Berskswell to Gubbeen
Berkswell
Berkswell is a well known English hard cheese produced from sheep's milk in the Berkswell region of England.
Cheeses of France: Ossau-Iraty to Vacherin Mont d'Or
Ossau-Iraty
A French cheese made from raw (unpasteurized) sheep's milk. The sheep's milk used for the cheese is obtained from Manech or Basco-Béarnaise ewes that are raised along the Pyrenees mountain range in the Basque region of France.
Cheeses of France: Gabietou to Neufchatel
Gabietou
Pronounced gah-bee-ay-too, this cheese is a mixture of one-third raw sheep's milk and two-thirds cow's milk. Originating in southwestern France, Gabietou Cheese is formed into wheels that range in weight from 6 to 10 pounds.
Cheeses of France: Abbaye de Bellocq to Butte
Abbaye de Bellocq
A sheep's milk cheese from the Basque region of France. It is made in the Benedictine Monastery, Abbaye de Notre Dame de Bellocq.
England | Spain | Greece | Other Countries and Regions
England
Worcestershire Sauce
A popular condiment that has a savory flavor and is used to season a wide variety of dishes.
Tomato Sauces | Barbecue Sauces | Hot Sauces | Grill Sauces | Seafood Sauces
Tomato Sauces
Tomato Paste
Tomato paste is made from fresh tomatoes that have been cooked for several hours and then strained.
Chinese Sauces | Japanese Sauces | Other Asian Sauces
Chinese Sauces
Plum Sauce
A thick sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods.
Italian Pasta Sauces | Other Types of Italian Sauces
Italian Pasta Sauces
The pasta sauces of Italy are made from any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.
White Sauces | Brown Sauces | Tomato Sauces (or Red Sauces) | Egg Yolk and Butter SaucesEgg Yolk and Oil Sauces | Oil and Vinegar Sauces | Flavored Butter Sauces
White Sauces
In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).
Sauces Defined | Other Common Sauce Terms
Sauces Defined
Sauces are liquids of various thicknesses that are flavored or seasoned to enhance the flavor of food. Sauces can be sweet, sour, spicy, or savory and may be added to the food to become part of a main dish or used as an accompaniment to the food being prepared.
Types of Dips | Common Base Ingredients
Dips are most often prepared with a mixture of ingredients that complement other foods including raw vegetables, chips, crackers, or toast, which are dipped into the mixture; hence the name, dip.
Sweet Potatoes
A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S. It is common for food stores to display and people to refer to the Sweet Potato as a yam, when it is actually a Sweet Potato.