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A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

Several varieties of peppercorn berries picked at different times, dried by using different drying processes resulting in distinctively different flavors, and mixed together to create a blend of three or four peppercorns.

An Italian term used to describe a method of making sweet wines. The term is also used to describe the actual wine that is made using the Passito Method.

Grape varietal native to the Languedoc area of France with a history dating back to the 17th century.

Purple broccoli is very similar to regular broccoli except its florets have a purplish color to them and the heads of purple broccoli are typically smaller.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

Scoops, available in mechanical and non-mechanical types, that are used for measuring, portioning, and forming.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

A baked shell, made from a dough or batter, which is formed into the shape of a short and somewhat wide cup in order to hold prepared foods for serving.

A soft cheese made from cow's milk that is produced in the Flanders region of Belgium. This cheese is typically formed into a shape similar to a round bread loaf with an outer rough rind that is covered with a dusting of fine white mold.