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Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell.

A type of bread prepared with a dough usually made from white (wheat) bread flour or all-purpose flour and is enriched with milk.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

The ham must contain less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best results.

The eye round is the eye muscle of the bottom round of the beef round primal cut. The eye round roast is boneless and can be a bit tough, so it is best to cook it with a moist heat process such as pot-roasting.

A French term for an alcoholic beverage that is distilled from fermented fruit to produce a clear brandy or liqueur.

A beverage that represents the traditional blend of Ceylon, Kenyan, and Indian teas, which are served for English breakfasts.

A coarse sea salt harvested from the Atlantic waters, often near the Maldon region of Essex, England.

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

Refers to the chemical requirements of the olive oil and not the quality and taste. Olive oil must have an acidity level of 1% or less to be considered extra virgin.

A blend of China black tea and Darjeeling tea producing a rich, smoky flavor. It is one of the most well-known and popular types of tea.

A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs.

A type of olive oil marketed as an extra light version of virgin olive oil. The name can be somewhat deceiving because many consumers believe that this type of olive oil is lower in calories than other types of olive oil, which is not true.

Viticultural techniques (i.e.: vine shaping, sunlight management, disease control, maximizing soil quality) to optimize the quantity and quality of grapes.

"Denominazione di Origine Controllata e Garantita" or "DOCG". Top ranking in the Italian wine ranking system.

Flavor/aroma descriptor of wine that suggests wild “gamey” meats (i.e. venison), a major defect when “gamey” flavor/aroma is over powering.

An abbreviation for Italian wines which refers to "Denominazione di Origine Controllata e Garantita" or "Controlled Denomination of Origin Guaranteed".