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Escherichia coli, or E. coli which is a shorter version of the name, refers to an illness from foodborne pathogens that may be transmitted from: 1) Person to person if hands, utensils and counters were not washed thoroughly; 2) Ingesting contaminated liquid substances such as may occur by swimming in contaminated water, drinking raw milk or unpasteurized ciders and juices; 3) Eating food that is undercooked such as raw ground meat (hamburger or sausage)as well as meat infected during processing that is not cooked sufficiently to kill the bacteria; or: 4) Eating produce that is contaminated with bacteria, such as occurs with plants coming in contact with feces or sewage from contaminated water.

Long flat egg noodles that have been deep-fried in a flattened nest shape and then dried. The fried noodle cakes are fragile so they need to be handled with care.

A type of French bread that designates a shape more than a particular type of bread. Épi resembles an ear of wheat and is often made with French baguette dough or may be adapted from white bread recipes.

The largest portion of a grain kernel containing most of the protein and carbohydrates, but only small quantities of vitamins and minerals.

A type of coffee that is produced with a selected bean, roasted until dark but not burned and brewed with special processes to create a beverage, which is significantly stronger than a traditional coffee.

A French term, which translated, means "between the ribs." Entrecôte describes a beef rib-eye (boneless) or rib steak (includes the bone) cut from the ninth to the eleventh ribs of the beef carcass.

A Cajun dish made as a stew containing vegetables and a single type of seafood served over a bed of rice.

A sugar alcohol naturally present in foods such as fruits and fermented foods. As part of a group of sugar alcohols that include fructose, glucose and sucrose, erythritol is a sweetener that is produced from glucose through a natural fermentation process.

A food dish that is native to Spain. It consists of fish marinated in a tangy sauce of olive oil, vinegar, herbs, and spices.

A common tool used to determine alcohol content by volume by measuring differences in boiling points between water and alcohol.

The extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine.

A grape varietal most notably known as Marsanne, used in the production of white wine, originating in the Rhône region of France.

A grape varietal most notably known as Mourvedre, used in the production of red wine, originating in the Catalonia region of Spain.

A grape varietal most notably known as Cinsault, used in the production of light red wines, originating in the Rhône region of France.

German term for Icewine. White wine produced from grapes that are kept on the vine until the first deep frost.

Refers to the extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine.

Descriptor of wine with minute intensity and persistence on the nose and/or palate.

Descriptor of wine with extremely unpleasant strong aroma of paint solvents.

1) Odor kits that contain vials of representative flavor essence of wine. Or (2) A term used, at times, by wineries to describe a late harvest, sweet, red wine.

A process of adding sugar to the must (unfermented wine), resulting in a wine with high alcohol content.