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A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain....

Most notably known as "Tempranillo". A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

Most notably known as "Syrah". A grape varietal, used in the production of red wine, originating in the Rhône region of France.

Pronounced temprah-neel-yoh. A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

Pronounced see-rah. A grape varietal, used in the production of red wine, originating in the Rhône region of France.

A regional wine produced in the Rhône region of France. Côte-Rôtie and Hermitage are well known northern appelations of the Rhône that produce red wines.

A regional red wine produced in the Burgundy region of France. Traditionally, Red Burgundy is Pinot Noir varietal based.

Pronounced Broo-NELL-oh. A grape varietal, used in the production of powerful red wine, produced in the Tuscany region of Italy.

Pronounced Bah-ROH-lo. A regional red wine from the town of Barolo, in the Piedmont region of Italy....

An herb jelly made from the stems and leaves of the mint plant. This jelly which is bright green in color, has a pleasant aroma and mint taste.

A traditional grilled sandwich that consists of ground meat made into a patty, cooked, topped with a slice of cheese, and placed between two halves of a bun to create this favorite international food.

A traditional salad or condiment made in India that consists of yogurt curds combined with herbs, spices, and fruits or vegetables.

A term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy.

Meat that is from pork ribs, which are a long cut of meat taken from the side or belly primal cut of the hog, which includes the lower breastbone.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

A long shaft or thin rod inserted through pieces of meat and other foods to hold several pieces together while cooking over a grill or roasting over a fire.

An herb that originated in the Mediterranean countries but is now widely cultivated throughout the world.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

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.