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Pronounced pee-noe-blahn. A grape varietal, used in the production of white wine, originating in the Alsace region of France.

Pronounced mahr-sahn. A grape varietal, used in the production of white wine, originating in the Rhône region of France.

Pronounced Mahl-va-seeah. A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

When applied to wine, it is the practice of giving wine an opportunity to breathe by opening the bottle and pouring the contents into a glass or or a container in order to expose the wine to volumes of air.

A variety of highly refined flour with the bran and the germ removed, but without chemical bleaching, thus eliminating the majority of nutrients in the flour.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

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 kitchen utensil that is made to form ice cream into a slightly rounded or a well-rounded ball shape as the ice cream is taken from the container and placed into a cone, a bowl or onto a dessert.

A kitchen tool that is used to hold specific amounts of cookie dough so that it can be manually or electrically extruded from this tool onto a baking sheet or pan to create a desired cookie shape.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A corn product made from hominy that has been coarsely cracked. (Hominy is also coarsely ground. There are medium and finely ground versions, too.) Traditionally, the word samp, from the Algonquin, nasàump, referred simply to “hominy” and was not a name given to a specific type of hominy or as a reference to the size of the pieces after cracking or grinding, and so, over the years, the word samp, became a term that was interchangeable with the term hominy.

A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting in bread that is dense and more bread-like.

A cooking utensil designed specifically for making the Danish pancake ball known as an aebleskiver, ebleskiver or apple dumpling.

A member of the pumpkin family, this vegetable is a thick-skinned pumpkin-shaped squash that ranges in diameter from 8 to 12 inches with an average weight of 3 to 4 pounds.

An older variety of apple that is able to endure and grow well in colder climates. The wealthy is a medium to large size apple with a greenish-yellow and red outer skin covering a white to cream colored flesh.

A nut, not as common as other types, that is grown mainly in the eastern U.S. The large oval shell of this nut contains an oval shaped nut that is high in oil content, which makes it susceptible to becoming rancid more quickly.

Ground nutmeg is available prepackaged, but fresh whole nutmeg, that is grated or ground, provides more flavor than the prepackaged variety.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A vanilla flavored powder that is made by grinding dried vanilla beans into a fine textured powder. When heat is applied to the ingredients, Vanilla Powder holds its flavor better than a vanilla extract, making it best suited for flavorings used for foods that are heated in some manner, such as baked goods or tea and coffee.

The process of warming food that has been frozen so that the food can be eaten or prepared to be served.