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Descriptor of a pleasant wine that simply tastes good. A synonym for “direct” or “simple”.

A protective glove that allows hot utensils or foods to be manually handled near or in ovens and grills.

A juicy fleshed orange having a thicker skin, which is generally easy to peel, with flesh that is juicy and sweet.

Term used to describe an easy to drink, pleasurable wine.

A wine growing region located in the Loire Valley of France that produces light, easy to drink red, white, and rosé wines.

One of the larger varieties of tangerines, which has a thin rind that is deep orange in color and easy to peel.

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

A tan colored, rough skinned yam that has a white flesh that is sticky and becomes gooey when grated or julienne.

A hybrid citrus fruit of grapefruit, tangerine and orange that grows in tropical regions. As it matures, the outer skin is easy to peel, becoming thick and wrinkled, displaying an orangish-yellow, yellowish-red, or green color, depending on the variety.

A white mushroom with a mild flavor that is very much like a button mushroom only larger. They are grown commercially and are easy to find in supermarkets.

This type of basket is made to hold the fish securely as it cooks on a grill, preventing it from falling apart and making it easy to flip.

A mandarin variety that is light orange in color and has the shape of a flattened orange. It has a slightly rough textured skin that is loose and easy to peel.

Loin chops, which are crosswise slices from the loin roast, are the leanest, tenderest, and most expensive of the various lamb chops.

Traditionally, this utensil is a small knife with a straight, sharp blade that is generally three to five inches long and rounded on the cutting side.

A warm water fish that has a medium textured, dark flesh that turns brown when cooked. It has a good flavored flesh, which has a high fat content.

Somewhat similar to chicken noodle soup, this type of soup offers rice instead of egg noodles combined with chicken.

A large wooden board used to mix and knead various types of dough, such as bread, pasta and pastry. It provides a good work surface that is convenient to use and easy to clean.

A generic name given to a variety of different mushrooms that have a white color such as the button mushroom and the cup mushroom.

An herb that has a lemony aroma and flavor, used to flavor tea and desserts and can also be used to season meat and fish dishes.

The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.