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A round club-like utensil, similar to a pestle, that easily crushes fruit, seasonings and herbs in the bottom of a glass when making beverages requiring the juice or flavor of a fresh herb or fruit to enhance the taste of the drink.

Wine vinegar blended with raspberry juice for a flavor that has the sweetness of berries, yet is mildly acidic.

A quick bread made from mashed bananas mixed with eggs, flour, sugar, lemon juice, shortening, and baking powder.

A derivative of sulfur, it is a compound that forms naturally during the same fermentation process that turns grape juice into alcohol.

A wine making method of continually and deliberately bringing the juice in contact with the grape skins to extract as many flavor components as possible.

In reference to wine making, "raking" refers to the process that occurs before fermentation whereby grape juice is separated from solid components.

A winemaking term that describes the process of circulating the fermenting juice of red wine from the bottom of the tank over the skin cap that has formed at the top of the tank.

In reference to wine, a measure of the intensity of acid in grape juice.

A gas that does not have a reaction when coming in contact with juice or wine (i.e. Carbon Dioxide or Nitrogen).

An Greek food dish traditionally made with a head of garlic, olive oil, lemon juice, vinegar, chopped almonds, and pureed or mashed potatoes.

A sweet food spread made from carrots that are ground, chopped, or shredded to be combined with sugar, lemon juice, cinnamon, and cloves.

A classic Italian sauce that is made with tuna and anchovies that are puréed with egg yolks, lemon juice, olive and tuna oil, and seasonings.

A chilled cocktail served in warm climates that combines 2 tablespoons of sugar, 2 or 3 sprigs of fresh mint, 1 to 2 ounces of white (light) rum, 3 tablespoons of fresh lime juice, and top of the glass with a small amount (or to taste) of chilled club soda.

bulgar,

A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic.

A version of Balsamic vinegar that is made with white wine vinegar and grape must (fresh pressed juice with seeds and skins).

A dessert made with water, sugar, and flavorings that are blended together and frozen. The flavorings may include fruit juices, coffee, or various herbs such as mint.

A popular Middle Eastern dish consisting of chickpeas that have been mashed, olive oil, garlic, and lemon juice.

Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil.

A tool used for pressing garlic cloves through small holes to extract the pulp, oils, and juice from the garlic.