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A cheese from the Corsica region of France that is made from sheep's milk. This cheese is uncooked and most often covered with herbs, which include rosemary.

Extremely thin, long strands of pasta, which are available in both strands and nests. Also known as Angel hair.

A designation for European food products that stands for "Denominazione d'Origine Protetta." It is a certification issued and guaranteed by the European Union to identify and guarantee that specific food and agricultural products are authentic or made by skilled artisans engaged in producing the designated items in specific regions.

DOCG area that is located in the southeastern portion of the piedmont region near the town of Asti. Asti Spumante is Italy’s most famous sparkling wine.

A short, stout pumpkin squash that is a true field pumpkin and an heirloom variety of squash native to France.

Any of a variety of cheeses that are made in Denmark using their traditional manner of cheesemaking for blue cheeses that are formulated to be similar to the pasteurized Bleu d'Auvergne and unpasteurized Bleu des Causses varieties of this cheese.

A traditional Greek dish of rolled grape or cabbage leaves that have been stuffed with a variety of ingredients including chopped meat (beef or lamb), rice, pine nuts, onions, and seasonings.

Pronounced Val-po-lee-chella. A renowned regional D.O.C. red wine produced in the western part of the Monti Lessini hillsides north of Verona in Italy’s Veneto region.

Extremely thin, long strands of pasta, which are available in both strands and nests. It is most suitable for use with light sauces.

Pronounced bahr bah ress koh. A D.O.C.G. regional red wine produced in the Piedmont region of Italy, specifically in the towns Barbaresco, Neive, and Treiso d’Alba.

"DOC" or “Controlled Denomination of Origin”. A geographical indication shown on the label of reserved wines that meet the requirements set out by specific production regulations and national and community legislation.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

A semi-hard, unpasteurized goat's milk cheese from France. The cheese is produced in dolphin and brick shapes with a deep red rind.

A cow's milk cheese from Denmark that is light yellow in color with a semi-soft and slightly rubbery texture and a mild flavor.

Pronounced swah-veh. A D.O.C. regional wine from the Veneto area of Italy, around the town of Soave....

A semi-hard cheese made in Switzerland from unpasteurized cow's milk. It is often confused with another cheese for France and Switzerland known as Vacherin Mont d'Or in Switzerland or simply as Mon d'Or or Vacherin Haut-Doubs in France.

A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.

A kitchen utensil designed like a traditional Balloon Whisk but with more wires so that the tasks of whipping and blending foods is more effectively accomplished.

Terms that are used to describe many different types of dried beans, lentils, peas, or pulses. Hindu in origin, the terms typically pertain to split and most often skinned varieties of beans, lentils, peas, and pulses.

A pie made with both a bottom and a top crust. The first crust used for the Double Crust Pie is the bottom crust which is rolled out and placed in the pie plate.