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A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.

Characteristics of wine that are immediately obvious.

A type of bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.

The grate is the part of the grill that the food is placed on. It is the only part of the grill that comes in direct contact with the food.

Primary aromas appear in young wines and are often directly related to the grape varietal. The aromas are often fruit related and may simply be described as "fruity".

A group of invertebrate marine animals that are characterized by muscular tentacles attached directly to their head.

Descriptor of a pleasant wine that simply tastes good. A synonym for “direct” or “simple”.

A method of cooking in which food is placed on a grill directly over a fuel source such as charcoal or wood so that the surface burns or chars slightly.

To brown a slice of bread or another food product by exposing it to direct heat or by baking the slices.

A device used to remove the scales of a fish by scraping in the opposite direction of which the scales lie.

A method of canning where the food is heat processed directly in a covered kettle and then, while hot, poured into sterile jars and sealed.

Descriptor of a wine that possesses a rich aroma and/or flavor that is a direct result of the wine resting on the lees.

Many different types of food items are placed into this category that may be provided by being taken directly from a growing plant or may be a processed as a food item specifically for the purpose of being wrapped around food.

A description given to equipment that is capable of withstanding oven heat but does not necessarily mean that it is safe to use with direct heat, such as that of a burner on the stove.

A fish with delicious, mildly flavored meat that is native to Europe. The excellent flavor and texture of the John Dory are in direct opposition to its appearance.

A type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues.

Meat from the lower blade portion of the chuck primal cut of beef. The underblade is located directly under the shoulder blade and is commonly sold as underblade roasts or steaks.

A food flavoring extracted from oils within sugar maple trees that is processed into a combination of maple flavoring with an alcohol base.

A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill.