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Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

A grape varietal, most notably known as Pinot Gris, used in the production of white to slightly pink wine.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

Pronounced roo-sahn. A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

Pronounced pee-noe-gree. A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2.

A French term for a small, young chicken that is only four to six weeks old. It does not have much flesh and is not particularly flavorful, but is a perfect size for a single serving.

A term that refers to the rendered fat of chickens that is strained and used in a variety of Jewish dishes in much the same way that butter is used.

An amino acid naturally existing in foods such as spinach, mushrooms, chicken, turkey, beef, pork, lamb, game, beans, and milk.

Typically, this meat is a combination of beef and chicken parts that have been puréed into a spreadable mixture for serving as an appetizer with crackers or as a sandwich spread.

Aioli,

Skinless breasts of chicken, turkey, or game birds, generally with one wing bone attached. The term also refers to skinless and boneless fish fillets.

A Japanese dish that consists of pieces of chicken breast that are marinated, skewered, and grilled....