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A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

Juice that flows from crushed grapes before the process of pressing. Free-run juice is thought to be of a higher quality than pressed juice as it is lower in tannins.

A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, bouillabaisse, paella, and seafood dishes.

A nonalcoholic beverage made from fruit juice, water and sweetener. Depending on the fruit juice used to make the drink, the name of the drink becomes the same as the fruit juice used for its preparation such as, lemonade or limeade.

A cold, non-alcoholic beverage typically consisting of blended fruit juice, fruit pulp, flavoring such as cinnamon or vanilla, and milk, mixed with yogurt and/or ice cream.

A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.

A kitchen utensil, similar to a sieve, which is used to filter ingredients and separate undesired items such as seeds, skins, or lumpy particles in order to create a very clear liquid.

A marinade used throughout the Caribbean and South America that uses citrus juices as a base. It is commonly applied to chicken, beef, pork or seafood as a tropical flavoring.

The French term meaning "with juice." Au Jus (pronounced oh zhoo') is a term used to describe the serving of meat, most often beef, that has been surrounded by the meat juices or accompanied by a container of the meat juices produced from the drippings that developed while the meat was being cooked.

A beverage produced from pressing the pulp of apples to extract the liquid. Sweet cider is apple juice that has been pasteurized, but has no alcohol content.

A utensil used to remove juices from the meat and carcass of a whole duck after it has been cooked. The juices are used to season the slices when served.

The juice that results from the pressing of grapes (unfermented wine). The juice is used for alcoholic fermentation in the production of wine.

A kitchen utensil that is used to separate the fat from the juices of the meat. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat rises to the top while the thicker layers of the meat juices remain on the bottom.

Fresh tomatoes cooked for several hours and then strained. The strained tomatoes are then cooked longer to reduce them to a thick concentrate.

The undiluted juice from a fruit or the juices from a mixture of fruits. Typical fruits used to produce nectar include apples, apricots, grapefruits, mangos, oranges, peaches, pears, and pineapples.

A very strong, but sweet type of grape vinegar originating in the Modena region of Italy. Produced from the juice of white Trebbiano grapes, Balsamic Vinegar is made from fresh pressed grape juice, referred to as "must" and therefore is not classifed as a wine vinegar.

A cooked grape juice that is produced from the unfermented residue referred to as "must" that is produced from red and white grapes (Salamino, Fortana, Trebbiano Bianco, and Lancellotta)as they are processed into wine.

The juices that ooze out from the flesh of fresh, cured or cooked meat after it is packaged. The juice remains in the package when it is opened.

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).

A tool used to extract the desired amount of juice from citrus fruits. This tool is screwed into the fruit, such as a lemon or lime, and the outer rind is squeezed until the desired amount of juice flows out the spout of the extractor.