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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.

A traditional Italian dessert that may also be referred to as a sorbet but is coarser and more granular in texture.

A product taken from the breast muscle of the turkey and processed in various ways for professional and consumer use.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

A plant belonging to the parsley family that is a common vegetable grown primarily for the pale green stalks or Celery ribs as they are also known.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

sate, sateh,

Pronounced lah-GRAYN. A grape varietal, used in the production of red and rosé wines, grown mainly in the valleys of northern Italy in the Trentino-Alto Adige region.

An aquatic plant that grows along the muddy edges of bodies of water such as lakes, ponds, rivers, and streams, that is also grown commercially in fields that have been flooded to produce this plant.

A very fine variety of brandy named for the Cognac region in western France where it was first produced.