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A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A beverage made from wine, fruit juices, soda water, and fruit. In addition, liqueurs and/or brandy may also be added to the mixture.

A sweetened rice wine that is low-alcohol and golden tan in color. This wine is often used in Japanese cooking to sweeten the flavor of many foods, such as dressings, glazes, marinades, and sauces.

Any type of utensil used for removing the cork from wine bottles, also referred to as a "Cork Remover".

Types of vinegar that are produced from fermented ingredients such as grapes or rice. There are many varieties of red and white wine vinegars and the quality and flavor vary widely between brands, depending on the quality of the ingredients and the process for aging.

A utensil used to remove the foil covering from the spout of wine bottles. Often carried in the pockets of restaurant sommeliers, the Foil Cutter helps to ease the removal of the cork, enabling a slit to be cut into the foil as the Cutter is rotated around the bottle spout.

Pronounced reeBOWL-lah jah-lah. A grape varietal used in the production of white wine. The grape is thought to have originated in the Friuli-Venezia region of Italy, though questions have arisen speculating that the varietal may have originated in Greece.

A type of barbecue cooker that uses indirect heat and smoke from wood chips that combines with the steam from a liquid to cook and flavor various types of meat.

A type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues.

A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

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 cooked grape juice that is produced from the unfermented residue referred to as "must" that is produced from red and white grapes (Salamino, Fortana, Trebbiano Bianco, and Lancellotta)as they are processed into wine.

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.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

Somewhat similar to a light seafood bisque, this type of soup is creamy and shrimp flavored. Made with cream or milk, water, cooked shrimp, sauterne wine, spices, and flavoring, Cream of Shrimp Soup provides a food item that can be served for lunch as a side dish to accompany sandwiches.

A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

A mixture containing mushrooms, shallots, wine, and seasonings that are cooked in butter or oil in order to create a paste.