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Wine term describing a secondary fermentation occurring in the barrel. The result can be a minor fault if the resulting gas remains trapped in the bottle.

A mixture derived from blanched almonds that are ground, blended with sugar and glycerin, and cooked together to form a stiffened paste.

The process of pouring a liquid from one container into another in order to allow the liquid to breathe (aerate), to separate any unwanted deposits (sediment) so that it remains in the original container, and to improve flavors by softening the wine or reducing the wine temperature.

Common in Chinese foods, this is a plant that resembles a fern in appearance but with a very bitter flavor and pungent sulfur-like aroma when freshly picked and eaten.

The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round bone pot roast.

A method for food manufacturers to freeze food items, such as poultry and beef, by exposing a food product to liquid nitrogen for a period of 6 to 10 seconds.

Milk containing at least 3.25 percent milk fat, which is present when it is provided from the cow. None of the milk fat is removed from whole milk and it is not fortified with Vitamin A as are the different varieties of reduced fat milk.

A form of rice in which the rice grains are expanded to a volume that is several times larger than their original size.

poly unsaturated fat, poly-unsaturated fat,

A French word that means "re-wetting". Remouillage is a stock that is made from bones that have already been used once to make a stock.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A small, round, black berry with a sweet, juicy flavor, which is grown mainly in France and northern Europe.

A kitchen appliance designed to keep crackers, cookies, chips, and other crispy foods fresh and crisp.

cheese,

When working with hot chile peppers use caution not to place hands or fingers around the eyes, mouth or other areas of the body that may be painfully affected by the capsaicin substance contained within the chiles that easily rubs off onto the hands.

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

A type of flour ground from water chestnuts, which are the edible tubers of an aquatic plant that grows along the muddy edges of lakes, ponds, rivers, and streams or is cultivated commercially in flooded fields.

The somewhat clear liquid endosperm that is contained within whole, young coconuts. Often promoted as a health beverage, Coconut Water contains no fat and very few calories.

Beef that has been raised almost exclusively on grass rather than grain or commercially produced cattle feed.

An acidic substance used as food additives that act as control agents to alter food ph levels in beverages and sweets or to serve as levening agents for breads.