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A dessert made by spreading jam or jelly on a thin layer of sponge cake which is then rolled up into a log shape.

An Asian inspired utensil that is made of thin strips of bamboo tied together with twine to create a flexible mat to be used for forming rolls of sushi evenly.

A term used to describe beef that has not been graded by the USDA. Beef carcasses graded by the USDA have a grading stamp rolled on the exterior fat of the carcass to identify the grade of the meat.

A cut from the top end of the shoulder, known as the shoulder butt, which has been cured in brine. A cottage ham is uncooked.

A type of hardwood rolling pin that has evenly spaced raised protrusions extending out from the surface of the pin.

A kitchen utensil that is used to mark out a sheet of pasta dough when making stuffed pasta squares....

A type of rolling pin that has closely spaced grooves running the entire length of the pin as well as around the shaft at right angles to the length of the pin.

A type of rolling pin that consisists of a single shaft of hardwood, such as maple, that is typically a little larger than 1 inch in diameter and approximately 15 to 18 inches in length.

Made for use on a grill, this utensil is designed to cook hot dogs or sausages evenly, without grill marks or overly cooking the meat on one or more sides.

A kitchen utensil that is used to flatten softened candy into sheets prior to hardening. This pin is typically made of stainless steel, providing a non-stick surface for candy ingredients.

Disease of the vine caused by a virus.

An Asian noodle wrapper that is paper thin, used to wrap meat, vegetables and other fillings, which are then deep-fried in the wrapper.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

With a swirled appearance when cut into slices, a Potica is a baked pastry that is popular in the country of Slovenia, adjacent to Italy and Austria.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.