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A term that can refer to a food preparation process or a type of food dish, which is similar to a stew.

A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar.

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

A food dish commonly served in Italy that is prepared with ravioli pasta. Made with noodle dough, the ravioli is stuffed with raisins that are mixed with ricotta cheese that has been aged.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

An Italian sparkling wine that provides a delicate but crisp flavor with a light effervescence. Named for the Prosecco variety of grape used to produce this wine, Prosecco is a white wine that is slightly lighter and somewhat fruiter tasting than Champagne, offering a hint of pear, apple and peach overtones as its consumed, rather than a complex mixture of flavors and aromas.

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.

Originating in the U.S., this term describes the combining of two types or styles of food preparation and cooking into one fused result.

A small apple with a green and red colored outer skin covering a white, firm textured, juicy inner flesh that provides a tart to sweet flavor.

A grape varietal used in the production of white and sparkling wine. Where the Beaunois varietal originated has not been verified, but it has definitely earned a reputation and a home in France’s Burgundy region.

Pronounced reeBOWL-lah jah-lah. A grape varietal used in the production of white wine. The grape is thought to have originated in the Friuli-Venezia region of Italy, though questions have arisen speculating that the varietal may have originated in Greece.

Pronounced shah-blee. White wine produced in the Chablis district of the Burgundy region of France. 100% Chardonnay grape varietal based.

A French style fresh, white cream cheese made from whole or skimmed cow's milk and whipped into a smooth texture.

This kitchen utensil, similar to a French whisk, is best used for whipping light food ingredients. It is available in different sizes ranging from 6 inches to 20 inches in length....

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

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.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

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.