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An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

A type of sherbet that is made with a combination of fruit juice and light sugar syrup. Occasionally, a light wine, such as champagne, is substituted for the fruit juice to provide a unique flavor.

A piece of equipment used by grape growers to measure the percentage of sugar in various grape samples being tested.

Made from the juices of roasted meats, this is an ingredient that is often added to foods in order to deepen the flavor of the foods being prepared.

The juice from unripened green grapes that have been processed without allowing it to ferment, so there is no alcohol content.

A hand tool that is typically used to extract juice from citrus fruits, such as oranges or lemons. This kitchen utensil has a fluted cone-shaped reaming end that is twisted into and against the meat of the fruit to release the juice.

A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks.

A bitter orange variety that is small, slightly pear-shaped with a bitter and acidic flesh. The Bergamot contains a high content of juice as well as numerous seeds through the flesh.

A process of adding an acidic solution such as vinegar, wine or lemon juice to foods as they are being prepared in order to tenderize, add flavor, or to create a sour or somewhat acidic flavor.

A utensil to hold and spread liquids or juices over meats and poultry as the foods roast. Bulb Basters provide a method of moistening food, adding flavor and creating a glaze or crisp coating during the cooking process.

A strong, well-known Mexican liquor distilled from the fermented juice of the blue agave plant, a member of the lily family, that is grown in designated regions of Mexico.

A device used to extract the juices form citrus fruit, such as lemons and oranges. The fruit is cut in half and the reamer is pressed into the fruit and twisted back and forth.

A flavorful vinegar made from the cider of fermented apple juice. Apples that are grown during the fall or winter when higher sugar levels are present are the varieties commonly used for Cider Vinegar.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

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.

A traditional Middle Eastern ingredient made from the sugar in the juice extracted from fresh pomegranates.

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

A meat dish that traditionally consists of veal, which has been larded, braised, and glazed using the juices of the veal.

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.

An herb plant from which juice is extracted and used as an ingredient in cough drops and cough syrup and as a flavoring in candies.