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A form of packaged wine that uses a plastic or reinforced paper liner with a spigot to hold the wine within a corregated box instead of glass bottles as containers.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A glass or crystal vessel that wine is poured into for optimal aeration and sediment separation before consuming.

A high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye.

The process of pouring a liquid from one container into another in order to allow the liquid to breathe (aerate), to separate any unwanted deposits (sediment) so that it remains in the original container, and to improve flavors by softening the wine or reducing the wine temperature.

An aquatic plant that grows along the muddy edges of bodies of water such as lakes, ponds, rivers, and streams, that is also grown commercially in fields that have been flooded to produce this plant.

A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

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

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

cream, half and half, milk products,

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.