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A small variety of melon that has a rich butterscotch-like flavor. Providing a sweet aroma when ripe, this melon has a light green outer skin that covers a green to orange flesh, with the green flesh being the closest to the rind.

This sweet lime has a yellow rind that contains aromatic oil. It has a light yellow flesh, which lacks acidity and contains very few seeds.

A type of flour milled from seeds obtained from the amaranth plant. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked foods.

A sweet creamy dessert, also known as a Tuscan trifle that was originally created in the Tuscan region of Italy.

A term describing a style of cooking where a food is cooked with a small amount of water, butter and sugar, and then sprinkled lightly with minced parsley.

A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting.

A fruit that is native to the rain forests of India and is usually dried before it is used. It is a light orange color and is similar in size to a dried apricot.

A creamy Italian rice dish made with starchy, short-grained Italian rice varieties. A basic recipe for risotto includes onions that are lightly sautéed in butter into which rice is added and cooked briefly.

A food presentation material, semi-firm in texture, that is made of finely ground almonds or almond paste, sugar, and egg whites.

A cold extraction method of obtaining oil from fruits, nuts, and seeds via an expeller process that occurs in an atmosphere with no oxygen or light.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

The finest Muscat white grape variety produced in Italy. Moscato varietal that are produced in other parts of the world tend to be low in alcohol and lightly sweet.

A variety of new potato that has a slightly irregular oval shape and beige-white skin that turns slightly pink when exposed to light.

The term used to describe the foam that forms after a sparkling wine or champagne has been poured out of the bottle.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

Most notably known as "Gamay". A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A grape varietal most notably known as Gamay, used in the production of red wine, originating in the Beaujolais region of France.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A rolled cheese that is similar in appearance to a jelly roll with a layer of herb or other types of seasonings lightly spread over the top of a flat layer of cheese.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.