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Similar to other kosher foods, making a wine kosher involves processes and procedures that follow specific guidelines and laws established by the Jewish community.

Known by its historical significance as a food preservative during earlier times, this variety of natural salt comes from the evaporation ponds surrounding the Portuguese ocean waters.

Native to South America, this herb grows into a shrub, producing a natural sweetener obtained from the leaves.

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.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

A cooking container that is made of natural clay in a variety of sizes to evenly and slowly cook foods such as meats, poultry, seafoods, and vegetables.

A method of cooking in which food is placed on a grill directly over a fuel source such as charcoal or wood so that the surface burns or chars slightly.

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.

A product that is generally made from fermented and partially cooked soybeans, but is also made from other legumes and grains, such as barley, rice or quinoa.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

A food base that consists of gelatin, the jelly-like substance contained in beef, veal, chicken, or fish stock.

A long-grain variety of rice with red bran that is cultivated in India and has not been milled. Indian red rice has a nutty flavor and is reddish-tan in color.

A snack food created with rice products in order to produce a chip that provides an alternative flavor and option to other varieties of chips.

A type of flour ground from water chestnuts, which are the edible tubers of an aquatic plant that grows along the muddy edges of lakes, ponds, rivers, and streams or is cultivated commercially in flooded fields.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

A long-grain variety of rice with red bran that is cultivated in Nepal. Himalayan red rice has a rich, nutty flavor and a deep red color when cooked.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

Brushes made for multiple kitchen tasks. They can be used for sanitary cleaning or they can be used to clean food, such as vegetables, fruit, mushrooms, or shellfish.

A non-carbonated beverage flavored by the pulp from the tropical fruit guava. This thirst-quenching beverage has a tangy flavor that has a naturally rich sweetness.

A naturally occurring, tart tasting compound formed in many fruits, such as gooseberries, lemons, limes, and pineapples.