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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.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

Another name for vitamin C, which is found in citrus fruits, green leafy vegetables, peppers, melons, and berries.

Any of the ingredients added over the pizza and the pizza crust. Often, a tomato sauce is spread over the crust and then one or several ingredients, such as cubed meats, ground meats, pepperoni sausage slices, Canadian bacon, Italian sausage, seafood such as anchovies or shrimp, vegetables such as peppers, or fruit such as pineapple, may be added as a topping.

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

A traditional French pudding made with milk, cornstarch, sugar, and vanilla. Almond milk is often used in place of cornstarch to provide a distinctive taste to the pudding.

A very small amount of a soft food item that can be formed into a small round shape as a serving. Foods such as whipped cream, mashed potatoes, sauces, jams, sherbets, and other similar products are often placed on a plate or on food as a topping and referred to as a dollop of the item.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

A garden herb with smooth, oval to spade shaped leaves that grows on a smooth, fleshy, reddish stem....

A soft, sweet, thin-fleshed food item with many small, edible seeds. Although the Fig is most often considered to be a fruit, it is actually a flower that is picked for eating.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A small apple with a green and red colored outer skin covering a white, firm textured, juicy inner flesh that provides a tart to sweet flavor.

A French style fresh, white cream cheese made from whole or skimmed cow's milk and whipped into a smooth texture.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

An Italian sparkling wine that provides a delicate but crisp flavor with a light effervescence. Named for the Prosecco variety of grape used to produce this wine, Prosecco is a white wine that is slightly lighter and somewhat fruiter tasting than Champagne, offering a hint of pear, apple and peach overtones as its consumed, rather than a complex mixture of flavors and aromas.

Traditionally, this food item referred to fresh or pickled vegetables that were prepared by thinly slicing them into strips and stick shapes to be served as an hors d'oeuvre.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

1. Olives, pickles and pieces, slices or sticks of raw vegetables, such as carrots, celery, broccoli, cauliflower, radishes, cucumbers and peppers, which are served as appetizers.

A cool refreshing herb, available in many varieties, that is used to flavor desserts, teas and meat dishes, especially lamb.