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A beverage containing alcohol, which is produced from fermented grape juice. White wine is a nonsparkling wine, which may vary in color intensity and can be dry, which is nonsweet, semisweet, or sweet.

A simple salad dressing prepared with good wine vinegar, oil, salt, pepper, and fresh green herbs, also referred to as a vinaigrette.

Pronounced shar-dunay. A grape varietal used in the production of white and sparkling wine. Where the Chardonnay varietal originated has not been verified, but it has definitely earned a reputation and a home in France’s Burgundy region.

The flavoring or infusing of red or white wine in order to alter and enhance the natural flavor of the beverage.

A beverage made from wine, fruit juices, soda water, and fruit. In addition, liqueurs and/or brandy may also be added to the mixture.

A rich, Italian wine to which brandy has been added to convert the sugar into a higher alcohol content.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.

A saltwater fish found in the Atlantic off the U.S. and European coasts. There are five species found in the Atlantic waters near the U.S., but none are particularly good for eating.

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

food thickener, thickening agent, liason, beurre manie,

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.