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Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

Often referred to as "summer sausage" or "blockwurst", Cervelat is a mildly seasoned sausage made from chopped pork or from a combination of chopped pork and beef.

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

A lighter textured and more fluid soup that is used as a flavoring for food dishes or as an ingredient in a variety of different soup-based recipes, such as French Onion Soup.

Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

An Italian dry salami that is very similar to domestic salami except for the size of this dry sausage.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

A moist German ham that is air-dried, salt cured, and smoked over pine and/or fir to give it an intense flavor.

A food topping that is made from pork meat and produced as small chips, pieces, or granular bits of bacon.

A ready to eat, hard, dry sausage made from beef and pork that is typically well seasoned with black and red pepper and then air dried.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

Pronounced pah-teet-see-rah. A California grape varietal used in the production of robust red wines....

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.

Types of food that have been dried to remove most of their natural moisture in order to preserve the food, thus reducing the potential problems which can occur as fresh foods mold or become fermented.