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An unpleasant "nose" that presents itself when a bottle of wine is initially opened. The odor is most often the result of rotten grapes or unclean casks.

An unpleasant "nose" that presents itself when a bottle of wine is initially opened. The offensive odor is an indication that the wine is unfit for consumption.

An unpleasant "nose" that presents itself when a bottle of wine is opened. The odor is caused by metal contamination during the ageing or wine making process.

When applied to wine, it is the practice of giving wine an opportunity to breathe by opening the bottle and pouring the contents into a glass or or a container in order to expose the wine to volumes of air.

A Dutch table cheese, made from cow's milk that is firm but not hard and open-textured with large eyes.

A term used to describe a piece of fish or cut of meat that has been cut open with the sides spread apart resembling butterfly wings, such as butterfly pork chops.

A rotating skewer used for roasting meat or poultry over an open fire or other type of heat source.

A pointed (piquillo means "little beak") pepper grown only in the Navarra region of Northern Spain along the Ebro River.

A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb.

A method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered.

A kitchen tool designed to accurately gauge the amount of uncooked pasta that will be needed for serving from 1 to 4 portions of pasta.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

An unpleasant "nose", similar to the odor of rotten eggs, that presents itself when a bottle of wine is opened.

A kitchen utensil that is used to pour liquids and small-grained ingredients from one source into another.

A kitchen utensil or tool that is used to apply pressure on the hard shells of nuts in order to crack open the shell for removal of the nut meat.

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

Crisscrossed strips of dough placed on top of a pie or a savory dish, as a decorative covering. It has open sections to display the contents of the baked food.

A utensil made to roast or toast various spices in order to enhance the flavors contained in the spice.

The French term for "tart", this food item is a common pastry that can contain sweet or savory ingredients.

Made from stainless steel in the shape of a stretched circular coil or corkscrew, this utensil is designed to hold the turkey cavity closed as it bakes.