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The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

Most notably known as "Mourvèdre". A grape varietal, used in the production of red wine, originating in the Catalonia region of Spain.

A grape varietal most notably known as Mourvedre, used in the production of red wine, originating in the Catalonia region of Spain.

A grape varietal, used in the production of red wine, originating in the Catalonia region of Spain. Also grown in the United States and the Languedoc and Rhône regions of France.

Most notably known as "Mourvedre". A grape varietal, used in the production of red wine, originating in the Catalonia region of Spain.

Pronounced Moor-ved-rr. A grape varietal, used in the production of red wine, originating in the Catalonia region of Spain.

Pronounced Ah-lee-on-eekoh. A grape varietal used in the production of powerful red wines. Originating in Southern Italy, it is grown primarily in the Campania and Basilicata regions.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

Thin, long, translucent noodles made from very fine strands of a gelatinous substance called konnyaku, which is taken from the "devil's tongue plant" (Japanese yam).

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

An Italian ham that is prepared by mixing meat from pork necks (capo or head) and shoulders (collo) with seasonings.

Ground nutmeg is available prepackaged, but fresh whole nutmeg, that is grated or ground, provides more flavor than the prepackaged variety.

Escherichia coli, or E. coli which is a shorter version of the name, refers to an illness from foodborne pathogens that may be transmitted from: 1) Person to person if hands, utensils and counters were not washed thoroughly; 2) Ingesting contaminated liquid substances such as may occur by swimming in contaminated water, drinking raw milk or unpasteurized ciders and juices; 3) Eating food that is undercooked such as raw ground meat (hamburger or sausage)as well as meat infected during processing that is not cooked sufficiently to kill the bacteria; or: 4) Eating produce that is contaminated with bacteria, such as occurs with plants coming in contact with feces or sewage from contaminated water.

The Italian word for "hunter" that refers to the manner of food preparation and the ingredients typically used for game dishes.

A term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy.

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

A cheese native to Germany and Austria that is produced as a combination of a Camembert and a Gorgonzola, thus the name, which is also often spelled Cambazola.

A small, bright green crescent-shaped fruit obtained from the flower of the bulbless variety of the fennel plant.