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A five-segmented fruit that when slices are cut crosswise they are star shaped. The fruit has a golden yellow skin and a matching color translucent flesh, which is lightly dotted with dark seeds.

The preparation procedure of passing a dry ingredient such as flour or sugar through a mesh bottom sieve.

A flavorful crinkled leaf cabbage, which is one of the best varieties for cooking. Its head consists of loose leaves, which vary in color from dark green to light green containing lacy patterned veins.

A root vegetable that is typically referred to by either of two names, white Salsify or black Salsify.

A Greek olive grown in the Arcadia or Morea region of Greece, along the Peloponnesian peninsula adjacent to the Aegean Sea.

A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process.

A sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays. Translated to mean "big bread," it is a bead that has a light, delicate texture spiced with raisins, candied fruit and nuts.

The fatty tissue found in the cavities of animal bones, which is considered in Europe to be a delicacy.

In cooking, the term refers to the act of mixing or stirring ingredients rapidly until they are blended.

Very similar to a combination of a turnover and a strudel, this food item is a delicious French pastry containing a sweet filling.

A very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.

A non-carbonated beverage flavored by the pulp from peaches. It has a mild peach flavor and aroma. Peach nectar is light yellowish orange in color.

Descriptor of wine that is high in alcohol content and leaves a burning sensation on the palate. It is a characteristic that is accepted in fortified wines, but considered undesirable in light, fruity wine.

Long round or flat noodles made with wheat, water and salt. They are found in various thicknesses and are generally white or light yellow-beige in color.

A traditional kitchen utensil that consists of several circular mixing blades that rotate in unison as the utensil is manually hand cranked to mix or beat a variety of food ingredients.

A sweet cherry, which is one of the Gean varieties, that is grown in cooler climates in the United States.

A variety of banana, with a reddish-purple skin, that is shorter and plumper than the traditional Cavendish banana.

Underground legumes that have a nutlike flavor and are high in valuable proteins. They are sold in many forms, such as shelled and unshelled, whole or halves, salted, lightly salted, or unsalted, and raw or dry roasted.

A five-segmented fruit that when slices are cut crosswise they are star shaped. The fruit has a golden yellow skin and a matching color translucent flesh, which is lightly dotted with dark seeds.

A popular dessert made with cream, sugar, and various flavorings that are blended together, infused with air, and frozen.