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A blend of pork and beef that is formed into a fine textured loaf. Whole pimento stuffed olives are added to the blend of pork and beef for added flavor.

Crushed tomato blends that are used often as ingredients for Italian cooking. Passata is made from straining crushed ripe tomatoes with either a fine or coarse strainer to create a smooth or somewhat chunky blend, depending on the strainer texture.

Pronounced san-jaw-vay-zeh. A grape varietal, used in the production of red wines, originating in the Tuscany region of Italy.

A Tunisian blend of spices consisting of caraway seeds, chiles or chile powder, coriander, and garlic.

A variety of unbleached flour that is typically milled from hard wheat and blended with other ingredients to create flour that rises well.

A minor grape varietal grown exclusively in the Veneto region of Italy. Rondinella is blended with Corvina (the principal grape) and Molinara grape varietals.

Pronounced K'yahn-tee. A regional red wine produced in the appelation of Chianti in the Tuscany region of Italy.

A mixing utensil that is best used to whipping eggs, blending sauces, and smoothing gravies. The head of this whisk has a set of wires that are coiled in a circular, spring-like pattern that allows the head to move up and down while ingredients are stirred or blended.

jerk sauce, jerk marinade, jerk chicken sauce,

A sweet alcoholic beverage, made as a blend of ingredients that have been enfused with the flavor of fruits, spices, herbs, creams, or various types of nuts to create the final result.

The process of blending a light ingredient, such as beaten egg whites, into a heavier ingredient by lifting from underneath with a spatula or spoon In order to fold ingredients properly, the heavier ingredient is placed at the bottom of a bowl and the lighter above.

A kitchen utensil designed like a traditional Balloon Whisk but with more wires so that the tasks of whipping and blending foods is more effectively accomplished.

Pronounced San-so. A grape varietal, used in the production of light red wines, originating in the Rhône region of France.

Pronounced San-so. A grape varietal, used in the production of light red wines, originating in the Rhône region of France.

A hard-boiled egg in which the yolk is removed and blended with other ingredients such as mayonnaise, mustard, and seasonings.

Most notably known as "Cinsault". A grape varietal, used in the production of light red wines, originating in the Rhône region of France.

Most notably known as "Cinsault". A grape varietal, used in the production of light red wines, originating in the Rhône region of France.

A grape varietal most notably known as Cinsault, used in the production of light red wines, originating in the Rhône region of France.

Most notably known as "Cinsault" or "Cinsaut". A grape varietal used in the production of light red wines, originating in the Rhône region of France.

Pronounced she-mee-yohn or say-mee-yohn. A grape varietal used in the production of white wine. Originating in the Bordeaux and Loire regions of France, in modern day it is also grown in Australia, the United States (primarily CA), Argentina, Chile, and South Africa.