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A type of cooking oil that is produced from the rice bran when it is removed as a by-product from the grain of rice as it is processed.

A kitchen utensil used to cook, sterilize, and preserve low acid foods that are to be canned for future use.

Descriptor of wine that has excess acid components. Also can be described as being acidic, crisp, sharp, or vinegary.

Descriptor of wine with little or no acid and/tannin content, and high alcohol and body character. Wine is less balanced than a wine that is described as hearty or sturdy.

In reference to wine, a measure of the intensity of acid in grape juice.

Descriptor of wine that is aggressive on the palate with acid or tannic astringency. A positive comment, more often than not, it is a characteristic that is desired when consuming highly flavored foods and suggests that wine is young but has the ability to age.

Descriptive term for wine sharp in acid and tannin components.

One of the three categories of fatty acids that also includes saturated fats and polyunsaturated fats.

A type of fatty acid that is in a liquid form at room temperature and is primarily taken from plants.

One of the three categories of fatty acids that also includes monounsaturated fats and polyunsaturated fats.

Canola is the marketing name for oil that is obtained from rapeseeds. It is also known as LEAR oil, or "Low Erucic Acid Rapeseed" oil.

A chemical compound, known as an ester, that is created as an alcohol and an acid compound react together, forming a triglyceride.

Descriptor of wine that is firm in structure with a tendency to be high in acid.

Descriptor of wine that has had balance disturbed by the overwhelming presence of acid or tannin. Can also be described has having a crisp or hard quality.

Describes a vague slippery sensation of wine on the palate, caused by high glycerin and low acid content.

A term used to describe wines that are not dominated by any one characteristic. i.e.: acid balances sweet.

The oil derived from a process of chemically changing liquid oil from a saturated fat into a stiffer and more stable form, such as occurs by changing a vegetable oil into a stick of margarine.

White rice that has been coated with nutrients, such as iron, niacin, thiamin, and folic acid, which were lost when the rice was initially processed.

A wild plant that should be used in small quantities due to its high content of oxalic acid. The leaves add an acidic flavor to sauces and soups.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.