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Thin tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. Penne pasta is approximately 1 ¼ to 1 ½ inches in length.

Naturally found in grapes, this essential component contributes to the crispness, sourness, sharpness, and tartness of a wine.

Thin tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. Penne pasta is approximately 1 ¼ to 1 ½ inches in length.

A utensil that is used to pry open the hard shell of an oyster or clam in order to remove the meat. Typically, the knife will have a sharp, beveled blade that can be inserted into the tightly closed shell to pry the shell apart.

1. The portion for the knife blade that is attached within the handle. 2. A strong, sharp distinctive flavor or odor.

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.

The highest grade of green Chinese tea noted for its light color and distinctive, sharp flavor.

Descriptor of wine that has excess acid components. Also can be described as being acidic, crisp, sharp, or vinegary.

A descriptor reserved almost solely for spicy wine. “Peppery” wine has been described as having a sharp peppery/cinnamon/anise character.

A kitchen utensil with a wide rigid blade approximately 6 inches in length, which tapers to a sharp cutting edge.

A soft, off-white cheese from France that has a rich, earthy mushroom taste that becomes sharp and fruity-flavored after it has aged.

An olive that has the flesh split open either manually or by a machine with thin, sharp blades in order to allow a marinade of oils (such as olive oil) vinegars, herbs (such as herbes de Provence), and spices (basil, garlic, fennel, lemon, onion, or others), to penetrate the meat faster.

A hybrid of the raspberry and blackberry which looks like a long dark red raspberry but has a sharper tart flavor.

A spice derived from the root of a tropical plant that is related to ginger. It has a sharp, bitter flavor and a bright yellow-orange color.

An Italian cheese made from cow's milk, with a flavor that varies from slightly sharp to strong or pungent, depending on the age.

A variety of cheese made from cow's milk that ranges in flavor from mild to sharp depending upon the age of the cheese.

A variety of cheeses generally made from cow, goat or sheep's milk that are all classified under the Romano name.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent.

An essential tool for food preparation that slices, grinds, and cuts food into shapes, such as strips or bits, so the ingredient can be evenly dispersed into the food being prepared.