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An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

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

A tall flowering plant related to the thistle family of plants that is native to Mediterranean regions and now grown in a variety of locations throughout the world.

Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture.

Common in many different recipes, this soup is made with bits of chicken, celery, chicken stock, and seasonings cooked in cream or milk.

A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids.

Made from the leaves of a tea plant grown in Darjeeling, India at the base of the Himalayan mountains.

A critical element for all aspects of food preparation and consumption. Water is an important part of human health as it provides nutrients and oxygen to the body, works to regulate temperatures within the body, helps to hydrate all parts of the body from skin to organs, and is essential in keeping our body in top condition.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

A corm or fleshy bulb that forms at the base of a plant known as the trapa natan, which is grown in streams and bodies of water.

A round or oval-shaped baking dish with a lid that is used to cook a wide variety of ingredients that are made into the food dish often referred to as a casserole.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

Pronounced bahr bah ress koh. A D.O.C.G. regional red wine produced in the Piedmont region of Italy, specifically in the towns Barbaresco, Neive, and Treiso d’Alba.

A regional white wine produced in the Burgundy region of France. True White Burgundy is Chardonnay varietal based and have no connection to cheap jug wines that have adopted the name for their labels.

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

A regional red wine produced in the Burgundy region of France. Traditionally, Red Burgundy is Pinot Noir varietal based.

A small puff pastry, commonly served as an appetizer or dessert, that is sliced in half to hold various fillings that could be sweet or meat or cheese-based.