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A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

Most notably known as "Pinot Blanc". A grape varietal, used in the production of white wine, originating in the Alsace region of France.

Most notably known as "Pinot Blanc". A grape varietal, used in the production of white wine, originating in the Alsace region of France.

A grape varietal most notably known as the Pinot Blanc varietal, used in the production of white wine, originating in the Alsace region of France.

A grape varietal most notably known as the Pinot Blanc varietal, used in the production of white wine, originating in the Alsace region of France.

Most notably known as "Pinot Blanc". A grape varietal, used in the production of white wine, originating in the Alsace region of France.

Pronounced roo-sahn. A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

Pronounced pee-noe-blahn. A grape varietal, used in the production of white wine, originating in the Alsace region of France.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.