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A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

Native to South America, this herb grows into a shrub, producing a natural sweetener obtained from the leaves.

Small pasta shapes resembling rice or grain, which is used in soups and casseroles and is sometimes substituted for rice.

A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise.

Similar to ginger in appearance and a member of the ginger plant family, this root is used primarily as an Asian or Indian food seasoning.

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.

A flavoring typically in liquid form that is made from rum. Although the alcohol content is very small, if a non-alcohol based extract is desired for various tastes or traditions it is available in some food stores.

A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Pronounced zin-fan-dell. A grape varietal used in the production of red and rosé (referred to as "white zinfandel") wine.

Pronounced Lam-Broos-Koh. A grape varietal used in the production of red wine, originating in the Emilia-Romagna region of Italy.

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

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

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.