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A traditional American dish served in a decorative crab or scallop shell. The ingredients consist of crab meat mixed with mayonnaise and seasonings placed into the shell, topped with breadcrumbs and Parmesan cheese, and baked before serving.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

Most notably known as "Trebbiano". A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.

Most notably known as "Trebbiano". A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.

A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.

A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.

Most notably known as "Trebbiano". A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.

Pronounced treb-yah-no. A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.

Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent.

food thickener, thickening agent, liason, beurre manie,

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.

Similar to ginger in appearance and a member of the ginger plant family, this root is used primarily as an Asian or Indian food seasoning.

An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

A term applied to a traditional French potato dish from the Dauphine in Savoy region, near the Italian border.

An Italian food that consists of seared, rare beef tenderloin thinly sliced and served with a cold olive oil vinaigrette, which may have lemon juice added, and then topped with Parmesan cheese.

A traditional snack food made with dough that is baked until it has the texture and consistency desired, either soft or hard.

A spice derived from the root of a tropical plant that is related to ginger. It has a sharp, bitter flavor and a bright yellow-orange color.

A cold sauce used as a condiment most often with fish but also on other foods such as vegetables. It is made with a mayonnaise base combined with ingredients such as chopped pickles, chopped onions, capers, olives, lemon juice or vinegar, and at times is lightly flavored with mustard.