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A hand-held kitchen utensil that serves to blend, whip, whisk, chop, or slice small food items. The Immersion Blender, also known as a Hand Blender, is a good option for small tasks that do not require the heavy-duty aspects of a food processor.

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

The blended vinification of various grape varietals for the purpose of creating a single wine. Also indicates a wine produced by the process of “assemblage”.

An electric kitchen appliance that is used basically to emulsify, liquify or puree. Although it can be used to chop or slice ingredients, a Blender does not provide consistent results as well as a food processor can for those types of tasks.

Several varieties of peppercorn berries picked at different times, dried by using different drying processes resulting in distinctively different flavors, and mixed together to create a blend of three or four peppercorns.

A device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts.

The process of combining two or more ingredients together so that they lose their individual characteristics and become smooth and uniform.

A hand utensil that is used to combine ingredients that are being mixed for when preparing various foods with dough.

Term used to describe the process of blending two or more wine varieties, wine types, wine lots, or wine vintages with the goal of creating one balanced and complex wine.

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

Pronounced so-tairn or soh-tehrn. An appellation that produces outstanding sweet wines that have become famous throughout the world.

A term that refers to large quantities of olive oil shipped to bottlers from various regions of a country or from several different countries.

A complex blend of spices that is used in the preparation of North African food dishes. Commonly used in Moroccan and Tunisian foods, this blend may contain over 75 different spices.

puree, pureed,

A traditional blend of seeds used to season foods for east Indian cooking. Panchpuran, which is also referred to as panch puran or panchphoran, is a blend of mustard seeds, cumin seeds (jeera), nigella seeds (kalonji or kalwqanji), fennel seeds, and fenugreek seeds.

A blend of herbs and spices that are used as a seasoning in the water in which the shellfish are boiled.

The blending of two or more food ingredients to create a mixture. This can be accomplished by mixing the ingredients manually or through the use of an electric blender or food processor.

A tea-like beverage made by the infusion of herbs and spices by steeping them in boiling water. It is often called "herb tea." Chamomile, mint, balm, cinnamon, aniseed, cloves and hyssop are just a few of the herbs and spices used in these blends.

A blend of spices that is a common seasoning in India. There are many variations, but some of the spices included in the blend are cinnamon, cloves, cumin, curry powder, ginger, nutmeg, pepper, and turmeric.

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.