za'atar

[ZAH-tahr] 1. A pungent, strongly aromatic herb with soft, dark green leaves. It's native to the Middle East and tastes like an amalgam of marjoram, oregano and thyme. In Arabic, za'atar means "thyme," and, to confuse matters, this herb is also called Syrian marjoram. 2. A popular, pungent Middle Eastern spice blend composed of toasted sesame seeds, dried thyme, dried marjoram and sumac. It's mixed with olive oil and salt and is drizzled over hot bread or used as a dip for bread. Za'atar (also spelled zahtar) is also sprinkled over meats and vegetables as a seasoning. It can be found at most Middle Eastern groceries.

zabaglione; zabaione

[zah-bahl-YOH-nay] One of Italy's great gifts to the rest of the world, zabaglione is an ethereal dessert made by whisking together egg yolks, wine (traditionally marsala) and sugar. This beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. Traditional zabaglione must be made just before serving. (There is also a frozen version.) The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. In France it's called sabayon or sabayon sauce.

zakuska

pl. zakuski; zakouski [zuh-KOOS-kuh; zuh-KOOS-kee] A Russian hors d'oeuvre, which could include any of a variety of foods such as anchovies, blinis, caviar, cheeses, fish, oysters and fish- or meat-filled pastries. A zakuska assortment is generally served with bottles of ice-cold vodka.

zampone

[tsasm-POH-nay] A specialty of Modena, Italy, zampone is a unique sausage created by stuffing a mixture of seasoned ground pork into a boned pig's foot rather than a casing.

Zante grape

[ZAN-tee] In the United States, where California is the major grower, this tiny (1⁄8 to 1⁄4 inch in diameter) purple grape is predominantly used to make the dried currant. The seedless, very sweet Zante grape also still flourishes in Greece, where it originated. Fresh Zantes can sometimes be found from late summer to late fall in specialty produce markets. Trendy restaurants often use tiny clusters of them as a garnish. They're available year-round as dried currants. See also grape; raisin.

zest

The perfumy outermost skin layer of citrus fruit (usually oranges or lemons), which is removed with the aid of a citrus zester, paring knife or vegetable peeler. Only the colored portion of the skin (and not the white pith) is considered the zest. The aromatic oils in citrus zest are what add so much flavor to food. Zest can be used to flavor raw or cooked and sweet or savory dishes.

Zinfandel

[ZIHN-fuhn-dehl] A red wine grape originally thought to be indigenous to California. Recently, however, experts have concluded that the Zinfandel grape was brought to the United States from Italy's Puglia region, and is a descendant of the primitivo grape grown there. Regardless, the Zinfandel grape-with its spicy, raspberry flavors-makes marvelous, fruity red wines ranging from lighter styles to big, rich bottlings that can rival cabernet sauvignon. In the 1980s, white Zinfandel (a blush wine) also gained considerable popularity. Occasionally, late-picked grapes full of concentrated sugar are made into late-harvest Zinfandels and served as dessert wine or in place of port.

zombie

[ZAHM-bee] Extraordinarily potent, this cocktail is made with at least two types each of rum and liqueur plus two or three fruit juices such as pineapple, orange and lime. It's usually served in a large goblet over crushed ice, garnished with slices of pineapple and orange and a maraschino cherry. The origin of the name is unknown, but it's been said that one or two of these drinks can make one feel numb . . . Rather like a zombie.

zùcchero

[zoo-keh-roh] Italian for "sugar".

zucchini

[zoo-KEE-nee] A popular summer squash shaped like a slightly curved cylinder, a bit smaller at the top than the bottom. A zucchini's skin color can vary from dark to light green, sometimes with yellow markings that give it a mottled or striped look. The off-white flesh has a very pale green cast and the flavor is light and delicate. Common market length is 4 to 8 inches long and 2 to 3 inches thick. However, some specimens are as tiny as a finger while others-usually home-grown-can reach a mammoth 2 feet long by 6 inches in diameter (or more). Fresh zucchini is available year-round in most supermarkets, with a peak period during late spring. Select small zucchini, which will be younger and therefore more tender and have thinner skins. The skins should be free of blemishes and have a vibrant color. Zucchini can be cooked by a variety of methods including steaming, grilling, sautéing, deep-frying and baking. See also squash.

zuccotto

[zoo-KOHT-toh] Thought to have been inspired by the cupola of Florence, Italy's, Duomo (the city's main cathedral), this dome-shaped dessert begins with a bowl lined with liqueur-moistened cake (usually pound cake) slices. The bowl is then filled with a mixture of sweetened whipped cream, chopped or grated chocolate and various chopped nuts before being topped with additional cake slices. The zuccotto is refrigerated at least a day so the filling can set. It's inverted onto a plate before being served.

Zucker

[TZOO-ker] German for "sugar".

zungenwurst

[TZOON-ghen-wurst (vurst)] A variety of German blood sausage that contains chunks of pickled tongue. This dried sausage can be eaten raw, but is more commonly sliced and browned in butter or bacon fat.

zuppa

[ZOO-puh] Italian for "soup".

zuppa inglese

[ZOO-puh een-GLAY-zeh] Literally translated as "English soup," this Italian dish is, in fact, a refrigerated dessert similar to the British favorite, trifle. It's made with rum-sprinkled slices of sponge cake layered with a rich custard or whipped cream (or both) and candied fruit or toasted almonds (or both).

zwieback

[ZWI-bak; ZWI-bahk; SWI-bak; SWI-bahk] This German word translates to "twice baked" and refers to bread that is baked, cut into slices and then returned to the oven until very crisp and dry. Zwieback, which has a hint of sweetness to it, is popular for its digestibility and is often served to younger children or to people who have digestive problems. It is commercially available in most stores. See also rusk.