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Pronounced Neh-bee-oh-low. A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

Pronounced bore-DOUGH. A regional white wine produced in the Bordeaux region of France. The Bordeaux is also a major city in France.

An aged Italian cheese made from sheep's milk that has a hard yellow to dark brown rind and a yellowish white interior.

A mixing utensil that is best used to whipping eggs, blending sauces, and smoothing gravies. The head of this whisk has a set of wires that are coiled in a circular, spring-like pattern that allows the head to move up and down while ingredients are stirred or blended.

A type of mixing utensil that is best used to blend light sauces and ingredients. The head of this whisk has a broader more round shape than a French whisk, and commonly ranges in size from 8 to 14 inches in length.

A kitchen utensil that is best used to blend sauces, whip eggs and stir batters. Each of the wires on the head of this whisk contains weighted balls that can effectively stir ingredients, conforming to the shape of the container in which the ingredients are mixed.

A common kitchen utensil that is best used to blend sauces, puddings, custards, or whip stiffer ingredients, such as beating eggs, making gravies, stirring stiff batters, mashing foods, and mixing dry ingredients.

A combination of colby and jack cheese that have been blended together to form a marbled, golden and cream-colored cheese.

A food substance that is produced by cooking sugar until it melts and darkens into a nutty brown colored mixture that ranges in consistency from liquid to hard-surfaced.

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.

The Barbera varietal is used as a blending agent to produce Barbera d'Asti. The Barbera varietal is used in the production red wine, originating in the Piedmont Region of Italy.

Pronounced san-jaw-vay-zeh. A grape varietal, used in the production of red wines, originating in the Tuscany region of Italy.

An oblong-shaped squash that is a variety of the spaghetti squash. It has a tan to yellow thick-skinned outer shell with a tapered oval shape.

A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.

A gray or dark brown sea vegetable, commonly referred to as kelp (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A gray or dark brown sea vegetable, commonly referred to as kombu (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A traditional American dish made in a similar manner as a cold salad that is served as a main entree.

Pronounced Broo-NELL-oh. A grape varietal, used in the production of powerful red wine, produced in the Tuscany region of Italy.

Pronounced bar-BEHR-uh. A grape varietal, used in the production red wine, originating in the Piedmont Region of Italy.