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The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ingested, such as bloating, cramps, and diarrhea.

Hardened boiled sugar that forms fine strands for decorating desserts. It is made by slowly boiling sugar, water and cream of tarter to a hard-crack stage.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

A very fine variety of brandy named for the Cognac region in western France where it was first produced.

A method of cooking an egg in which the egg is cooked more slowly than a boiled egg, but basically yields the same results, except that the egg is more tender.

A type of berry that grows in bunches on vines. There are hundreds of varieties grown in many parts of the world.

A term used to refer to various types of baking utensils, such as baking sheets, baking pans and baking dishes.

A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.

A traditional Asian cooking vessel shaped like a large deep bowl with a long and short handle or two short handles on opposite sides.

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

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A variety of hams that are considered to be part of a family of "specialty hams". Hams such as Kentucky, Smithfield, or Virginia are country hams that are dry cured, salted heavily,and then generally aged for 6 months to a year.

A very thin flat cake, similar to a pancake, that is served as a base for a variety of sweet toppings or as a food wrap to be filled with rich and savory ingredients rolled inside the crêpe.

A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.

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