Search

Descriptor of wine comprised of a moderate amount of carbon dioxide resulting in a moderate amount of bubbles.

One of the many species of shark, it is found in the moderate and tropical waters of the Atlantic and Pacific oceans and can grow to be 1000 pounds within a period of five to six years.

A moderately new melon, sometimes considered as being a honeydew melon, that is a cross between a cantaloupe and a honeydew.

A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

A saltwater fish found in tropical or moderately temperate waters throughout the world. They feed on mollusks, crab, shrimp, and squid and can be as small as 2 pounds and as large as 50 pounds.

A perennial plant that grows along the beaches and on salt meadows in moderate and cold climates. It grows upright to approximately 2 1/2 ft.

A long slender banana-shaped pepper that is considered to be a sweet pepper, despite having a mild to moderate spicy heat.

A diet based on the consumption of plenty of fruits and vegetables, grains, beans, nuts, olive oil, fish, and poultry.

A method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat The fat which helps to prevent the fried food from sticking to the pan, is heated until it is very hot before food is added to the pan.

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain.

A variety of chile that is usually no more than five inches in length, has a pale yellowish color, and a flavor that ranges from moderate to hot.

A variety of chile that is usually no more than five inches in length, has a pale yellowish color, and a flavor that ranges from moderate to hot.

Pronounced bah-nyuhls. An exceptional French red dessert wine produced in the appellation of Banyuls in the Pyrenees region of Southwestern France.

A type of confection prepared with sugar, corn syrup, peanuts, and butter that has the flavor of buttery, caramelized sugar surrounding a flat layer of peanuts.

A flat-bottomed pan with shallow sides that are slightly curved. They are made of various materials, such as copper, cast-iron and aluminum, and some have a non-stick coating applied, which makes for easy cleanup.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

A type of flour produced by grinding dried yams into a powder. A yam is a hearty tuber that does not have the sweet taste of a sweet potato, but instead may have flavors that range from bland to earthy, slightly smoky in taste, or nutty and only moderately sweet.

A popular saltwater fish found in warm and tropical waters. The fish's upper jaw resembles a sword and is about a third of its length.