RATATOUILLE (ra-tuh-TOO-ee) - A popular dish from the french region of Provence that combines eggplant, tomatoes, onions, bell peppers, courgette, garlic and herbs - all simmered in olive oil.

RAVIOLI (rav-ee-OH-lee) - An Italian speciality of little square or round pillows of noodle dough, filled with any of various mixtures such as cheese, meat or vegetables. Ravioli are boiled and then baked with a cream, cheese or tomato sauce. Chinese-style ravioli are called Won Tons, Jewish-style are known as Kreplach.

RED SNAPPER () - There are about 250 species of this saltwater fish. Some of the better-known species include the gray snapper, mutton snapper, schoolmaster snapper and yellowtail snapper. By far the best known and most popular, however, is the red snapper, so named because of its reddish-pink skin and red eyes. Its flesh is firm textured and contains very little fat. Red snapper grows to 35 pounds, smaller sizes are often sold whole, while larger snappers can be purchased in steaks and fillets. Snapper is available fresh all year with the peak season in the summer months. It's suitable for virtually any cooking method.

REMOULADE (ray-muh-LAHD) - This classic French sauce is made by combining mayonnaise with mustard, capers and chopped gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish and shellfish.

RISOTTO (ree-zaw-toh) - An Italian rice made by stirring hot stock into a mixture of rice (and often, chopped onions), which has been sauteed in butter. It is a very labour intensive technique which produces rice that is delectably creamy while the grains remain separate and firm.

ROCKET () - Also called Arugula, Roquette, Rugula or Rucola. It is a bitterish, aromatic salad green with a peppery mustard flavour. It has long been extremely popular with Italians, though American palates often find the flavour too assertive.

ROMESCO (roh-MEHS-koh) - A classic sauce from Catalonia, Spain, romesco is a finely ground mixture of tomatoes, red bell peppers, onion, garlic, almonds and olive oil. It's typically served with grilled fish or poultry.

ROSTI (RAW-stee) - In Switzerland, rosti means "crisp and golden", the term refers to foods (usually shredded potato) which are sauteed on both sides until crisp and browned.

ROULADE (roo-LAHD) - The french term for a thin slice of meat rolled around a filling such as mushrooms, breadcrumbs or cheese. A roulade is browned before being baked or braised in wine or stock. Also referred to as "paupiette", "bird" or, in Italy, "braciola". The name also refers to a souffle type mixture spread on a jelly roll pan, baked with a savoury or sweet filling and then rolled up..

RUM ANGLAISE (rum-ahn-glayz) - French for a rich custard sauce flavoured with rum, it can be served hot or cold over cake, fruit or other dessert.