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The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.

Soy beans that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

A relative of the artichoke, this vegetable is grown for its edible stalks, much like celery. The head and large leaves are removed before the stalks are shipped to food markets.

Broccoli seeds that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

A very young and small acorn shaped, summer squash that develops a smooth outer skin accented with a scalloped edging around the middle outside of the squash as it matures.

An edible tuber originating from Asia and introduced into Europe in the late 1800's. This vegetable has a swirled bulb-like shape that is approximately 3 inches in length and 1/2 to an inch in diameter.

A thin pancake, similar to a crepe, that is made to become a food wrap that is filled with savory foods or sweet ingredients.

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

Pronounced vee-ohn-yay. Grape varietal used in the production of white wine. Originating in the Rhône region of France, small but increasing amounts are grown in the United States (primarily California), Australia, and Brazil.

Most notably known as "Viognier". Grape varietal used in the production of white wine. Originating in the Rhône region of France, small but increasing amounts are grown in the United States (primarily California), Australia, and Brazil.

A liquid or sauce made with ingredients, such as fruits or vegetables, that have typically been puréed and strained to create a thick sauce-like consistency.

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

Alfalfa seeds that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

A derivative of the Italian word for hunter (cacciatora) that refers to the preparation procedure as well as the ingredients typically used for several different types of game dishes.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

A French term, which translated, means "between the ribs." Entrecôte describes a beef rib-eye (boneless) or rib steak (includes the bone) cut from the ninth to the eleventh ribs of the beef carcass.

A steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef.

An Asian summer squash that has a long tapered shape with a light green outer skin covering a white to cream colored speckled flesh.

A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.