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A descriptor of wine heavy in texture.

A Descriptor of wine. See “legs”.

Sensation detected by the tongue. There are four basic tastes perceived by taste buds. The four basic tastes: sweet, sour, bitter, salty.

The harmless crystals that form in bottles of red and white wines. The crystals are actually potassium bitartrate created from the tartaric acid produced in grapes as they grow and mature.

Found in a variety of plants, this compound is a distinctive and prevalent acid commonly used in the production of food and industrial products.

A descriptor of wine. See “sharp” and “acidic”.

A descriptor of wine that possesses the aroma of hot tar. A positive wine tasting term, this characteristic is sometimes found in zinfandels and cabernet.

A descriptor of wine that possesses the aroma of hot tar. A positive wine tasting term, this characteristic is sometimes found in zinfandels and cabernet.

A natural astringent, acidic compound that has a drying, puckering effect on the palate. In reference to wine making, tannins are derived from the seed, skins, and stems of grapes....

A descriptor of wine. See “stale”.

In the United States, a term referring to a non-sparkling white or red wine with a minimum of 7 percent alcohol and a maximum of 14 percent alcohol.

talapia, tolapia, tilopia,

A kitchen utensil that is used to measure the doneness of various foods. The prongs of the fork are inserted into the food in order to display a temperature reading.

food thickener, thickening agent, liason, beurre manie,

A white to cream colored egg with brown speckles that is laid by a hen turkey. Similar to chicken eggs, except larger, turkey eggs weigh approximately 80 to 90 grams (one and a half times more than a large chicken egg) and are slightly larger than a jumbo chicken egg.

Narrow, flat noodles that resemble a traditional pasta in many respects. Made from compressed Tofu, Tofu Noodles contain a significant amount of protein and nutrients.

Very thin, long noodles made in Taiwan. They are generally made with whole-wheat but can be found flavored with yam, green tea, and blue-green algae.

Tiny solid beads of pasta that are generally used in light or broth based soups.

Pieces of pasta that have been rolled on a flat surface until it forms a rounded length of pasta that has tapered ends.

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.