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A type of bread very similar to a French baguette only it is smaller in size. Ficelle is a French term meaning “string” and it is prepared with the same type of dough as a baguette.

Commonly made as a large round and somewhat shallow sided bowl, this piece of kitchenware is designed to hold a sizable volume of salad greens.

A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

A popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

Any type of utensil or piece of equipment that is used to keep wine chilled. Depending on function, wine coolers may be a simple as a table top containers to cool wine as well as hand held totes to carry chilled wine or as elaborate as refrigerated units that hold many bottles of wine that can be maintained at specific temperatures.

A small bean, very common in India that provides a good source of protein when cooked as a food dish.

A small fern plant which sprouts a shoot at the tip of the plant, referred to as a "frond" or a "crosier," that is harvested to be served as a vegetable.

Pronounced pee noh Tahj. A grape varietal, a cross between Pinot Noir and Cinsault, created in South Africa in 1925 by Abraham Perold.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

A small to large oblong leaf, pale green to dark green in color (larger leaves are darker green), that are grown on fruit trees producing limes.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

Stone bakeware is made from stone fired at a very high temperature. The firing of the stone produces a nonporous surface on the bakeware, which does not need glazing.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

Most notably known as "Malbec". Pronouced Mahl-beck. A grape varietal, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

Most notably known as "Malbec". A grape varietal, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

A grape varietal most notably known as Malbec, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

A grape varietal (unrelated to Auxerrois Blanc), used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

Pronounced bore-DOUGH. A regional white wine produced in the Bordeaux region of France. The Bordeaux is also a major city in France.

Pronouced Mahl-beck. A grape varietal, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

A potato dish that is prepared by dicing or mashing potatoes, mixing the potatoes with seasonings, and in some instances, adding cream or milk.