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A food flavoring extracted from oils within sugar maple trees that is processed into a combination of maple flavoring with an alcohol base.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

The finest Muscat white grape variety produced in Italy. Moscato varietal that are produced in other parts of the world tend to be low in alcohol and lightly sweet.

An ester byproduct of wine fermentation and/or the aging of wine. Esters’ are compounds that are produced when acid and alcohol are combined.

A crystalline, water-soluble sugar that is formed from germinated barley as it ferments during the brewing and distilling process, prior to being made into alcohol.

Italian espresso that is modified by adding grappa, an Italian liqueur or brandy. This results in a coffee beverage that provides a distinctive flavor sweetened by the addition of the alcohol.

A sweet alcoholic drink that has been flavored with fruits, spices, herbs and nuts. It is often served as an after dinner drink but some flavors are also used as flavoring in desserts.

A peppermint flavoring, used in baked goods and other desserts, which is made from the essential oils of fresh peppermint leaves.

Refers to food items that are flamed with wine or liqueur. This technique is basically for presentation purposes and to slightly warm the dish, but the liquor also adds flavor as the alcohol is burned off.

An alcoholic beverage made from distilled spirits that have been flavored with extracts from herbs, spices, roots, botanicals, or substances such as citrus peel that is used to make orange bitters.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

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

A type of carbonated beverage that is produced using a beer base made from barley and other cereal grains that has been flavored with the juice of ginger.

A term that describes the sensation that remains on the palate after the tasting of a wine. This sensation may be determined by the wine's texture and finish.

A flavoring for use in providing the taste of champagne to various recipes. Typically, this extract is very concentrated, providing a very intense flavor so it is best to make sure the amount being added is not too excessive for the recipe.

Pronounced Coon-wahz. A grape varietal that plays a small, although key role in the production of Châteauneuf-du-Pape wines in the Rhône region of France.

A mixture of finely crushed ice and other ingredients that are used to create a thick, cold and refreshing beverage.

The process of lowering the temperature of a liquid or solid to its freezing point. At this point the item becomes solid.

Food that has been enhanced with nutrients in order to improve the food for a specific purpose. Nutrients, such as calcium, fiber, soy protein, and herbs to name a few, are added to food to improve the nutritional value of the product.

An alcoholic beverage distilled from wine or fermented fruit juices. The highest quality brandies are referred to as either Cognac or Armagnac, both named for the regions in France where they were first produced.