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A type of alcohol found in alcoholic drinks. Refer to "Ethyl Acetate".

A wine label term indicating a wine is made from 100% from grapes grown in one particular winery or in vineyards one particular winery leases long term.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A kitchen tool that enables eggs to be easily cooked when poaching is desired. There are a variety of different utensils for this purpose, such as individual metal cups, groups of connected cups, poaching spoons, microwavable poaching cups, poaching pans with poaching cups, and electric egg poachers.

A kitchen utensil that is used to cut hardboiled eggs into uniform round slices. This kitchen utensil is typically made of aluminum or stainless steel with wire blades that slice through the egg as it rests in an oval pocket.

A hand tool that is used to manually mix and beat eggs or other similar ingredients, such as sauces, batter, egg whites, and dressings.

The French term used in reference to any type of food that is partially cooked, encased in a pastry shell and then baked before serving.

Extra lean is a designation given to meat products that have a fat content of no more than 5%.

A utensil to separate the egg white from the egg yolk. There are a variety of devices that are made for this purpose ranging from cups with holes for pouring out the egg white to strainer-like utensils that most often mount on the edge of a measuring cup or bowl.

A meat product that has received injections of solutions such as water, salt and sodium phosphate to season the meat and to keep it from drying out.

The Italian word for garlic (aglio) and oil (olio).

White rice that has been coated with nutrients, such as iron, niacin, thiamin, and folic acid, which were lost when the rice was initially processed.

A cross between a Delicious and a McIntosh apple, it is a medium sized apple and has a deep red coloring.

A medium to large sized apple that is bright red and yellow in color. It has a firm cream-colored flesh that is sweet but tart flavor.

A cow's milk cheese, Danish in origin that is made from partially skimmed milk. Light yellow in color Esrom or Danish Port-Salut as it is also known, has a mild, sweet flavor and a large aroma.

A hard sheep's milk cheese that originated in the Aquitaine region of France. The cheese is light yellow with a thin, orange rind.

A medium sized tube pasta similar to rigatoni. It is slightly narrower and the ridges on the surface of elicoidali are slightly curved around the tube, rather than straight as on rigatoni.

The most common tube pasta shape. It is a narrow tube with a semicircular curved shape. There are several sizes available for use in a variety of dishes including soups, salads, and casseroles.

A type of flat pasta that differs from regular flour and water pasta in that eggs are added to enrich the dough.

A variety of mustard prepared from a combination of ground white and brown mustard seeds. The brown mustard seeds give English mustard a much hotter flavor than American style prepared mustards, which use the milder white seeds.