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The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

A traditional Japanese knife used for preparing a variety of foods quickly and with ease. Exceptionally sharp-edged, the Sashimi Knife typically has a hollow-ground blade that is 16 to 18 inches in length.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

A kitchen utensil used to make a hot or cold mousse. It is a circular shaped stainless steel or aluminum ring that is used to hold the rich, whipped ingredients that provide an airy texture to the dish being prepared.

A chemical compound, known as an ester, that is created as an alcohol and an acid compound react together, forming a triglyceride.

A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine.

A controlled method used for preserving foods with a pressure canner, also referred to as a pressure cooker, that is used for the heating and cooking process.

A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

A variety of lime that is small, round and pointed at the end with a gnarled outer skin that emits a sharp lemon-like aroma.

Also known as a Matfer mold, this utensil is used for making a traditional Polish cake known as a Baba Cake.

Made for grilling small pieces of food, a Kabob Basket keeps the food contained and offers an alternative to a barbecue or meat skewer.

A type of cookware made of bamboo that consists of individual cooking trays or layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.

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.

Most notably known as "Verdicchio". A grape varietal, used in the production white wine, originating in the Marches region of Italy.

Most notably known as "Verdicchio". A grape varietal, used in the production white wine, originating in the Marches region of Italy.

Pronounced vehr-deek-yo. A grape varietal, used in the production white wine, originating in the Marches region of Italy.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A regional red wine produced in the Burgundy region of France. Traditionally, Red Burgundy is Pinot Noir varietal based.

A liquid juice produced from fresh pressing a subtropical plant that is grown for its knobby root. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.