Search

Pronounced bore-DOUGH. A regional red wine produced in the Bordeaux region of France. Bordeaux is also a major city in France.

Pronounced gra-nahsh or graynahsh. A grape varietal used in the production of white, red, and rosé wine.

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

Pronounced San-so. A grape varietal, used in the production of light red wines, originating in the Rhône region of France.

Pronounced Cah-reen-Yawn or Karin-Yan. A grape varietal, used in the production of red wines, originating in the Cariñena District of Spain.

A description that is commonly used to refer to any type of sausage covered with a bread or pastry dough wrap.

A large link sausage that is made of fresh pork, seasoned pork blood, suet, bread crumbs, and oatmeal.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

A small plump game bird, weighing 1 to 2 pounds that originated from the pheasant family and is often sought for its delicately flavored white (U.S.) or dark (Europe) meat.

A small stocky game bird, similar to a quail or grouse that originated from the pheasant family. The meat is more moist than that of a grouse, but similar in appearance.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

Often referred to as "summer sausage" or "blockwurst", Cervelat is a mildly seasoned sausage made from chopped pork or from a combination of chopped pork and beef.

A large link sausage that is typically made of pork, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients may be added.

A flat pan with a long handle constructed of materials that conduct heat well, such as cast iron or aluminum, many of which have a non-stick surface and exterior for ease of cleanup.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

An egg dish made with two or three beaten eggs that are cooked until they set and then eaten as a flat or folded serving of food.