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A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.

A utensil used to remove juices from the meat and carcass of a whole duck after it has been cooked. The juices are used to season the slices when served.

A French term for wine that contains 5 percent or less sugar, making it a semi-dry wine. A wine may be classified as demi-sec, which means "half dry" in French or sec, which means "dry".

An unprocessed sugar made from dehydrated dates that are ground into small bits to be used as a sweetener.

A rich extra dark malted beer, low to medium bodied, medium to high bitterness, intense with varying sweetness and dryness.

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

Any variety of wine with an alcohol content that ranges between 14% and 24%, or that has a high-alcohol content that occurs naturally.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough.

Cherries that have been pitted and had 75 to 85 percent of the moisture removed through some type of drying process.

A type of open-faced egg sandwich created in the Western U.S. It consists of a mixture of green peppers, onions and ham combined with scrambled eggs served on fresh or toasted bread.

A grape varietal most notably known as Dolcetto, used in the production of red wine, originating in the Piedmont region of Italy.

In reference to wine, "downy mildew" is a fungal disease that has the ability to cause severe damage to the vine.

Solid substance present in wine that can be recovered after the evaporation of water and alcohol. The higher quantity of these solid substances results in wine higher in body.

A variety of egg that comes from a duck, which is typically raised for its meat and feathers. A duck egg is similar to a chicken egg with a few differences.

A kitchen utensil that is used to mix and thoroughly combine the ingredients required for making dough.

A potato dish that is prepared by dicing or mashing potatoes, mixing the potatoes with seasonings, and in some instances, adding cream or milk.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

Onions that remain in the ground and are not harvested until they have matured into a larger round onion with dried leaves.

A kitchen utensil that is used to remove the large vein that runs down the length of a shrimp. A fork can be inserted in the back of the shrimp to pull out the vein or a deveining knife can be used to cut a slit down the length of the shrimp.