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The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.

To thicken and intensify the flavor of a liquid by rapidly boiling the contents in an uncovered pan in order to evaporate excess liquid.

A type of vinegar, common in Asian food preparation, which is made from sugarcane that has been crushed, fermented and cooked into a syrup substance before being distilled into vinegar.

A wine vinegar made from grapes grown in the French region of Banyuls-sur-Mer. The varietal mix of this vinegar includes primarily Granache noir, Grenache gris and a minor amount of Carignane grapes.

A kitchen utensil that is best used for beating and mixing ingredients in pans or dishes containing lower sides.

The process of cooking food quickly on a high heat setting in order to create a thick, flavorful crust on all of the surfaces of the items being cooked.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.