Search

A type of fish related to the salmon that is found in bodies of fresh water in North America. The flesh has a mild flavor, but it has a high fat content.

Any ground or minced mixture of meat, fish, or vegetables that have been shaped into a round, flattened portion of food to be prepared for baking, grilling or frying.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.

A round freshwater fish, which is found worldwide. There are several varieties of trout, including rainbow, brook, and lake.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

Most notably known as "Carignan". A grape varietal, used in the production of red wines, originating in the Cariñena District of Spain.

Most notably known as "Carignan". A grape varietal, used in the production of red wines, originating in the Cariñena District of Spain.

Most notably known as "Carignan". A grape varietal, used in the production of red wines, originating in the Cariñena District of Spain.

A grape varietal, used in the production of red wines, originating in the Cariñena District of Spain.

A grape varietal, used in the production of red wines, originating in the Cariñena District of Spain.

Pronounced Cah-reen-Yawn or Karin-Yan. A grape varietal, used in the production of red wines, originating in the Cariñena District of Spain.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

A food item that has several versions from several different countries. To some, a Rissole consists of small round patties or balls of finely minced meat, fish, shellfish, or potatoes which are often combined or coated with breadcrumbs to be partially cooked prior to being fried in butter so they become golden brown and crisp textured.