Glossary of Cooking Terms

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Gamay". A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Pronounced mur-lo. A grape varietal used in the production of hearty red wine. Originating in the Bordeaux region of France, the grape is also grown in the United States, Chile, Italy, Europe, Australia, Canada, New Zealand, and South Africa.

Pronounced pah-teet-see-rah. A California grape varietal used in the production of robust red wines.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Produced in France, this cheese is a soft variety that is very similar to a traditional cream cheese.

Small, bite-size, fancy iced cakes, generally made with white or chocolate flavored cake but any flavor can be used.

(Scientific Name: Cantharellus cibarius) A funnel shaped mushroom that is tapered at the base.

A popular game bird in North America, Asia and Europe that is prized for its flavorful white meat.

In reference to wine, a group of compounds that are found primarily in the skins and seeds of the grape.

The study of the biological cycle and phases of wine development throughout the year.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

Known as phyllo, filo or fillo, this product is a type of dough made with water and flour pressed into paper-thin sheets that become light and flaky when baked.

A vine disease cause by a pest attacking the roots of the vine.

A type of mixing utensil that is best used to blend light sauces and ingredients.

A cow's milk cheese that is made in the Piave River valley region of Belluno, Italy that is very similar to Montasio cheese.

A traditional dish from Cuba consisting of rice, ground beef, olive oil, cloves, onion, raisins, olives, capers, tomato paste, and other seasonings.

A tomato-based Mexican sauce made up of tomatoes, chile peppers, and onions. It is a sauce that is very similar to salsa, except thinner and smoother in consistency, not as chunky.

Grape varietal native to the Languedoc area of France with a history dating back to the 17th century.

A little known white grape varietal. Picardin is one of thirteen grape varietals allowed in Châteauneuf-du-Pape wines.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

An Italian dish that consists of thinly pounded meat, which has been floured, seasoned and then briefly sautéed.

An almond shaped olive that has a medium green smooth appearance, which changes to a reddish-black when it is allowed to ripen.

A fresh water fish that is a member of the pike family of fish. It is the smallest of the pike family, ranging from two to three pounds.

1. Cucumbers that have been preserved in vinegar brine, along with pickling spices, such as fresh dill.

Sliced and diced pickles that are chopped into small bits, flavored with vinegar, salt, sugar, and spices for a savory-sweet taste, and served as a sauce to complement a food.

A cooked, ready to eat meat that is made from finely chopped pork and beef with chopped pickles and pimientos (or pimentos) added.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

A fine-grained salt that is very pure, which is produced without any additives such as iodine or anti-caking chemicals.

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

Traditionally, this has been the carrier for utensils and food when taking time for lunch, brunch or dinner in an outside or remote setting.

A cut of pork taken from the upper portion of the foreleg extending into and including a portion of the shoulder.

A cut of pork taken from the upper portion of the foreleg, including a portion of the shoulder.

Grape varietal native to the Languedoc area of France with a history dating back to the 17th century.

Grape varietal native to the Languedoc area of France with a history dating back to the 17th century.

Sometimes referred to as Nevadillo Blanco, but is not actually the same genetically.

An almond shaped pointed olive from Spain that is black in color. It is most often brine-cured and has a firm textured meat with a slightly sweet flavor.

Most notably known as "Nebbiolo". A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

A food dish that has a crust as the base, which holds fillings such as fruit, pudding, ice cream, meat, and vegetables.

Ceramic vents formed in the shape of different types of birds that are used to assist with pie baking.

The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.

A cooking utensil that is used to protect the top fluted edge of the pie crust as it is baking.

A round baking dish with shallow slanted sides that are 1 to 1 1/2 inches deep. The pie plate is available in several sizes.

Small in size, this variety of winter squash is grown to make homemade pumpkin pies and a variety of foods containing the flesh of this squash.

Made from steel, plastic or wood, this utensil is designed for use in serving individual pieces of pie, quiche, tart, or any food item that is cut into wedge-shaped slices.

Any of a variety of cooking weights that can be used to keep a pie, tart, or pastry crust from bubbling up, curling and shrinking when blind baking the crust.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

The feet and ankles of the pig, which are referred to as "trotters" in the UK and "crubeens" in Ireland.

A small, round off-white vegetable (legume) grown in a pod similar to a pea or bean.