Search

A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.

Pronounced so-veen-yawn blahngk. A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.

food thickener, thickening agent, liason, beurre manie,

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

The process of quickly browning the surface of food by exposing it to extremely high heat. Food is most often seared in a small quantity of oil and is then cooked to the appropriate doneness using another cooking method such as roasting, grilling, or braising.

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 utensil used to check the temperature of the oven so the reading can be compared to the temperature set on the oven dial.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

A type of flavoring, coating, syrup, candy, dessert, or beverage made from the seeds of the cacao tree.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.