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A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

A nut harvested from trees that are grown in many of the temperate regions of the world. The nuts are oval in shape and the hard shell looks like a pair of domes that have been fused together along a ridged seam.

An ingredient added to various food products, such as ice cream, snack bars, sour cream, yogurt, or salad dressing as a thickening, stabilizing and emulsifying agent.

Trout fillets or whole fish that is cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the trout a sweet, mild flavor and a tender, moist texture.

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.

One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves).

A winter squash with a thick bumpy skin that may range in color from grayish-blue (Baby-blue and blue hubbard) to green (Green hubbard) to bright orange (Golden hubbard).

A beverage containing alcohol, which is produced from fermented grape juice. Red wine is a nonsparkling wine that may vary in color intensity and can be dry, which is nonsweet, semisweet or sweet.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

Considered to be a "small game" animal, Rabbit and Hare have been hunted and raised for consumption since ancient times throughout the world.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

A sugar, also referred to as "dextrose." that is found naturally in grains, fruits and vegetables such as corn, grapes, sugar beets, sugar cane, and honey.

(Scientific Name: Boletus edulis) A rich meaty flavored mushroom that has a large, round cap, pale yellowish brown to dark reddish brown in color, that grows 2 to 12 inches in width and may reach several pounds in weight.

(Scientific Name: Morchella esculenta) A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented outer skin.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A popular and common food made from a paste-type dough consisting of durum wheat flour, salt, and a liquid that may be in the form of water, milk or eggs.

An edible dry fruit or seed covered with a hard shell that protects the kernel or meat inside. Generally, the shell is removed and discarded and only the kernel, known as the nut, inside is the item to be eaten.

A thin whispy salad green, related to Chinese cabbage, with a mild mustard flavor. Native to Japan, this vegetable averages 14" to 16" in height with leaves that are green and yellow, smooth in texture and somewhat feathery in shape.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

A fruit, native to East India and Asia, which has a dark red rind and a delicious milky juice. Inside, this fruit typically has 4 to 8 sections containing meat that can be easily scooped out with a spoon to be eaten while the seeds are discarded.