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A grape varietal most notably known as Dolcetto, used in the production of red wine, originating in the Piedmont region of Italy.

A grape varietal most notably known as Dolcetto, used in the production of red wine, originating in the Piedmont region of Italy.

Pronounced pee-noe-gree. A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Pronounced Dohl-chet-toe. A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

food thickener, thickening agent, liason, beurre manie,

A type of rolling pin used for the preparation of dough when making lefse, flat breads, pizza, and other dough-based foods.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

A process that bathes food with low level gamma rays (x-rays) or an electron beam (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter that may cause illnesses from exposure to harmful pathogens.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

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 thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

A process that bathes food with low level gamma rays (x-rays) or electron beams (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter that may cause illnesses from exposure to harmful pathogens.

A naturally occurring fruit sugar, also referred to as "levulose," which is present in fruits, honey and a variety of plants.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

1. Olives, pickles and pieces, slices or sticks of raw vegetables, such as carrots, celery, broccoli, cauliflower, radishes, cucumbers and peppers, which are served as appetizers.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts.