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A beverage containing alcohol, which is produced from fermented grape juice. Red wine is a nonsparkling wine that may vary in color intensity and can be dry, which is nonsweet, semisweet or sweet.

A Scandanavian food dish consisting of raw salmon that has been cured in a mixture of salt, sugar, and dill.

The units that are used to indicate length, area, volume, mass, and temperature. Different measuring systems are used in various parts of the world however, three most common systems are United States units of measure, British or Imperial units of measure, and the Metric System, which is used by the majority of the world.

A wine produced from the fermentation of rice that is soaked in water. It is available in Asian markets, but a medium-dry sherry can be substituted if rice wine is not readily available.

A farmhouse or homemade cheese from India that is made with cow's milk. White in color and soft in texture, this cheese is similar to a dry version of Ricotta cheese without salt, providing a mild and mellow flavor.

A long thin Chinese sausage that is similar to andouille or chorizo sausage, but is not quite as spicy.

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

Pronounced bah-nyuhls. An exceptional French red dessert wine produced in the appellation of Banyuls in the Pyrenees region of Southwestern France.

Pronounced bore-DOUGH. A regional white wine produced in the Bordeaux region of France. The Bordeaux is also a major city in France.

Pronounced voo-vray. A regional white wine from the Vouvray section of the Loire Valley in France. Vouvray wine is produced with the Chenin Blanc grape varietal, the only varietal surrounding the area of Vouvray.

A spoon-shaped kitchen utensil, varying in size from a dash to 1 tablespoon or 15 milliliter measures that are used to hold specific amounts of both dry and liquid ingredients.

A common kitchen utensil that is best used to blend sauces, puddings, custards, or whip stiffer ingredients, such as beating eggs, making gravies, stirring stiff batters, mashing foods, and mixing dry ingredients.

A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.

Types of food that have been dried to remove most of their natural moisture in order to preserve the food, thus reducing the potential problems which can occur as fresh foods mold or become fermented.

Vegetables with large, edible, bulb-like roots that are high in nutrients but low in calories, and most do not contain fat.

A German ham that is made from hogs, which are fed acorns and raised in the Westphalia forest in Germany.

A dried variety of a yellow or green pea, which is referred to as a field pea and belongs to the legume family.

A variety of olive produced in the Middle East, most notably in Syria, that is available in both a black and green variety.

A tool used for pressing garlic cloves through small holes to extract the pulp, oils, and juice from the garlic.

A type of cereal or breakfast food that is produced from combining various ingredients such as oats, nuts, and dried fruits.