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A kitchen utensil used to puree, mash or coarsely grind various foods. Consisting of a round metal container with a curved blade at the bottom and a hand crank above to turn the blade, food is cut into small pieces and forced through holes in a disk that is positioned just below the blade at the bottom of the mill.

The practice of purposely adding sulfur dioxide at any point in the winemaking process is called sulfiting.

A fish found in the Atlantic and Pacific oceans, having a large round profile with raw flesh that is multi-colored.

A fish found in the Atlantic and Pacific oceans, having a large round profile with raw flesh that is multi-colored.

Made from a hard nylon plastic, this type of utensil is designed to be used for cutting fresh vegetables such as salad greens.

A little known white grape varietal. Picardin is one of thirteen grape varietals allowed in Châteauneuf-du-Pape wines.

A kitchen utensil that is made to cut a pineapple into spiral slices while also cutting out the core.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A naturally occurring fruit sugar, also referred to as "levulose," which is present in fruits, honey and a variety of plants.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

A chile pepper that is often available as a green or red fresh pepper and also commonly purchased as a ground pepper to be used as a spice for seasoning.

Made for use on a grill, this utensil is designed to cook hot dogs or sausages evenly, without grill marks or overly cooking the meat on one or more sides.

A variety of apple that has pale green outer skin and a cream colored crisp textured flesh. It has a slightly tart flavor that is excellent for baking, cooking or for eating as a snack.

The yellow liquid of an egg making up about 40 percent of the liquid weight of the egg. Egg yolks are an excellent source of protein and iron, but are high in cholesterol.

A mild, sweet flavored, large pepper, which is one of the most common varieties of peppers grown. Distinguished from spicy types of peppers with its sweet taste, the bell pepper is green when it begins to grow and then, depending on variety, turns red, yellow, orange, purple, white, or brown as it ripens and matures.

A round melon that has a netted outside skin, similar to a cantaloupe, and a pale orange to cream colored flesh inside that provides a flavor similar to a combination of a honeydew and a cantaloupe.

Hulled grains of buckwheat, which have been oven-toasted. For cooking they can be used whole or they can be coarse, medium or finely ground.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

Nonadjustable V-racks are made of v-shaped pieces of metal that are attached to a frame that has handles on it.