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Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

An acidic substance used as food additives that act as control agents to alter food ph levels in beverages and sweets or to serve as levening agents for breads.

Similar in appearance to an enlarged oyster cracker, this type of cracker is served after tasting different varieties of wine.

A name given to an early era dessert made by those who came to America during the 1600's. There are now numerous variations of this dessert using any type of fruit, but the most well known is Apple Brown Betty or simply Brown Betty.

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

A beverage originating in Mexico that is made from vegetable juice, citrus juices and spicy seasonings.

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

A mid-sized to large citrus fruit that is grown in several different variations, all similar in taste and aroma.

Pronounced gahr-gah-neh-gah. A grape varietal used in the production of white wine. The primary varietal used in the Soave wines of Italy, it is also used in wines from the D.O.C....

Pronounced mahr-sahn. A grape varietal, used in the production of white wine, originating in the Rhône region of France.

Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.

A soft spreadable nut butter made from the slightly sweet, round nut grown on shrubs and trees in North America, Europe, and Asia.

A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods.

A very small amount of a soft food item that can be formed into a small round shape as a serving. Foods such as whipped cream, mashed potatoes, sauces, jams, sherbets, and other similar products are often placed on a plate or on food as a topping and referred to as a dollop of the item.

A traditional Italian dessert that may also be referred to as a sorbet but is coarser and more granular in texture.

1) Derived from various Asian terms meaning "tea", Chai is the name applied to a popular hot beverage served throughout many parts of the world, but particulary Asia.

A fleshy white root vegetable harvested from a plant that is a member of the mustard family. It is the pungent oil contained in the root that gives horseradish its spicy, hot flavor.

A type of broth that is often used as a braising or poaching liquid, such as for poaching fish. It is prepared with various vegetables including onions, carrots, and celery and a bauquet garni (herbs bundled together) such as parsley, bay leaves, and thyme.

An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs.