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French term for “racking”. Racking refers to the transfer of wine from one container to another. This transfer leaves behind lees and helps to avoid reduction with the exposure to oxygen.

Nonadjustable V-racks are made of v-shaped pieces of metal that are attached to a frame that has handles on it.

A formed metal rack that is placed in the bottom of a roasting pan in order to keep foods raised above the bottom of the pan.

A simple rack that lays flat in the bottom of the roasting pan. It is available in a rectangular or oval shape and is made of thin wires running parallel to each other the length of the rack.

A stainless steel rack that is built to hold asparagus so it can be steamed vertically with the stems standing in several inches of water when cooking.

A kitchen utensil that is used for placing cooked foods onto a surface that will enable the food to be cooled on all sides after being baked, either food still in a hot pan or food removed from a baking sheet or pan and placed directly onto the rack.

A storage device used to evenly hold bottles of wine in a manner that protects the contents of the bottle.

A kitchen utensil made with perforated metal formed in the shape of a half circle or a "U" with handles on each end for ease of lifting and moving.

In reference to wine making, "rack and return" is the technique of gently extracting color and structure from the fruit rather than the customary pump over method.

A grilling utensil that is made to hold a canned beverage (beer, juice, or carbonated drinks) so that it is stable as the can rests inside the cavity of a whole bird while it is grilling for vertical roasting.

A wooden or stainless steel set of removable or rotating rods laying horizontally, evenly spaced and parallel to each other that are connected to a stand which keeps the rods a foot or more above the base of the rack stand.

The transferring of wine from one container to another. This transfer leaves behind lees and helps to avoid reduction with the exposure to oxygen.

A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.

1. A cooking device consisting of a metal grate or rack placed above hot coals heated by gas or charcoal briquettes.

The bone ends of two racks of lamb can be interlaced and then tied to form a special preparation known as a Guard of Honor.

The process of injecting carbon dioxide into wine to convert sugar into alcohol, an inferior process when compared to secondary fermentation in the production of sparkling wines.

A canner used to cook, sterilize and preserve high acid foods that are to be canned for future use. The steam canner consists of a water pan, a jar rack and a dome steam cover.

A large pot with a lid and a special rack used for holding jars. The pot is filled with water and heated in order to heat-treat pints and quarts of food for home canning.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

In reference to wine making, "secondary fermentation" is a fermentation process occurring after primary fermentation.