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A grape varietal most notably known as Gamay, used in the production of red wine, originating in the Beaujolais region of France.

Pronounced gra-nahsh or graynahsh. A grape varietal used in the production of white, red, and rosé wine.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A small dry white, oval-shaped French bean that is most often used to make baked bean dishes. This bean is also referred to as the Boston bean, Boston navy bean, navy bean, fagiloi, haricot blanc (white), or the pearl haricot bean.

A spicy Creole dish made with rice, ham, tomatoes, onions, peppers, and seasonings, and occasionally other meats or shellfish.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

The outer pod or shell covering a seed or fruit. A husk is also called a hull. Some husks, such as those from corn, are used in the preparation of foods for cooking.

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

The process of pulling foods through dry ingredients to coat them before cooking. Flour is the most common dredge used, but other ingredients can be used as well.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.