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A term commonly used to describe the excess food that is remaining after being prepared for a meal, snack, or a similar food event.

A red wine grape varietal once thought to have been the true Gamay grape of France's Beaujolais region.

Types of food that have been dried to remove most of their natural moisture in order to preserve the food, thus reducing the potential problems which can occur as fresh foods mold or become fermented.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.