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A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

A term first used by Asians attempting to identify flavors that are earthy, meaty, robust, pungent, or savory.

An English blue cheese, which is made from the whole milk of cows and aged from several months to five months and longer.

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.

A variety of cheese made from cow's milk that ranges in flavor from mild to sharp depending upon the age of the cheese.

A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.

A type of berry that grows in bunches on vines. There are hundreds of varieties grown in many parts of the world.

A chemical reaction that is the result of a substance being expose to oxygen. When the oxygen is exposed to certain elements it causes a change to occur, such as when some foods like apples and bananas have their peels removed and are exposed to oxygen, they turn brown.

Mustard is available in several different forms, all originating from the mustard plant. Mustard is first harvested as whole mustard seeds, which can then be ground into powdered or dry mustard.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A berry, much like a small grape, native to France and northern Europe that is related to the green gooseberry.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

The floral bud of a spiny shrub, native to Mediterranean regions, which is harvested as an unopened bud in various sizes as it grows on the bush.

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

A small, round, black berry with a sweet, juicy flavor, which is grown mainly in France and northern Europe.

A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel.

The process of allowing air to be combined into ingredients to make them lighter and/or create more volume, which may also be referred to as aeration.