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A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

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

Pronounced pee-noe-nwahr. A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

Pronounced cab-air-Nay So-veen-yawn. A grape varietal, used in the production of robust red wines and white wines with blush hues, originating in the Bordeaux region of France.

A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....

A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form.

Most notably known as "Pinot Noir". Pronounced pee-noe-nwahr. A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

The fatty tissue found in the cavities of animal bones, which is considered in Europe to be a delicacy.

A hybrid of corn that grows into large kernels for use in making snacks and various corn dishes. Common in Mexican cooking, Giant White Corn is referred to as Maiz Mote Pelado for Spanish foods or Hominy for southern U.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

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

A wine sauce that is made from Madeira wine as the key ingredient. Although this sauce may consist only of Madeira wine and broth, there are also numerous variations that include other ingredients to enhance the flavors of the foods topped with the sauce.

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.

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.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A large link sausage that is typically made of pork, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients may be added.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.