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A term used to refer to various types of baking utensils, such as baking sheets, baking pans and baking dishes.

A beverage that is traditionally considered to be a drink served in regions with warm climates. It is typically made by mixing proportions of lime juice, tequila, and orange flavored liqueur, such as Triple Sec, Cointreau, or Grand Marnier.

A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder.

A common alcoholic beverage in Canada that is made from sweeter varieties of frozen apples, such as McIntosh or Spartan.

Pronounced bar doe lee no. Regional red wine from from the Bardolino village along Lake Garda in the Veneto region of Northeast Italy.

A thin-skinned citrus fruit that is typically small in size with a flattened oval shape and a bright orange coloring.

Pronounced K'yahn-tee. A regional red wine produced in the appelation of Chianti in the Tuscany region of Italy.

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

A variety of tomato grown from open-pollinated seeds that produce a fruit that is very flavorful and well textured.

Pronounced as "fee-jo" this small egg-size and oval-shaped tropical fruit is native to South America but grown in temperate climates throughout the world.

A pure white cheese made entirely from goat's milk and commonly referred to as goat's cheese in the U.S.

Originating in Switzerland, this cheese is traditionally made from unpasteurized cow's milk that is heat-treated.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

1) A French term used to refer to a bread appetizer that has been buttered and covered with jam, honey, melted cheese, or other similar ingredients.

A sweet juicy fruit that has skin that ranges from white to rich yellow to reddish brown and flesh that ranges from yellow to deep gold and red.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled.

A product, similar to molasses, which is commonly available in European areas such as Great Britian....

A small, magenta-colored berry harvested from low growing shrubs that are commonly found in Great Britain and northern Europe.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.