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A descriptor of wine that shows all typical characteristics of its variety and region.

An Italian phrase meaning ''to the tooth,'' which is used to describe the correct degree of doneness for pasta.

An illness caused by eating food contaminated with clostridium botulinum bacteria. The bacteria grows rapidly in foods that are not stored properly.

A rice product marketed as a convenience food in which parboiled rice is sealed in a plastic bag. The home cook simply plunges the bag into a pan of boiling water and it is cooked for the length of time called for on the package instructions.

The stiffening of the muscles in an animal shortly after it has been slaughtered. Complete Rigor Mortis in beef occurs in approximately six to twelve hours while in pork it typically is quicker, from one to six hours.

Small black seeds that provide a slightly bitter and somewhat peppery flavor when dried for use in foods.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A leavening agent for sourdough bread that enables the bread dough to rise. The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....