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A thick syrupy sauce created by reducing caramelized sugar and wine or vinegar. A wine vinegar could also be used.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

Derived from the Italian word meaning nude, this food item is a small dumpling that is common to Florence region of Italy.

An older version of cooked cereal that was always prepared so it had a very thin consistency. Similar to oatmeal, Gruel was made with hulled and cleaned oats (oat groats) that were cooked with water or milk and served hot.

Often considered to be a perennial ornamental for use in gardens, Germander is a herb that is used in the food industry for the production of beverages or a herb considered by some to be helpful with medical problems.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

An herb that grows wild and has been sought for centuries in various regions of the world as a plant species often associated with properties that promote healing or improved physical and mental performance.

A thin strip of fish that has been cut from the fish fillet. Also referred to as a fish finger or baton, the goujonette is cut across the width (not length) of a raw fillet, providing a strip, generally less than 1 inch wide, that is cut from the top to the bottom of the fish fillet.

A French term that refers to the process of browning foods, such as a casserole or various potato and vegetable dishes, under a broiler oven, a hot oven or a cooking torch to produce a brown crust.

A small freshwater fish that is similar to a brown trout. It has an excellent flavor, but they are hard to find in most food stores and fish markets.

Even though gammon comes from the hind leg, it is not considered a true ham because it is cured as part of one side of the pig or the whole pig.

A type of Italian cured pork made from the cheeks and jowls of hogs and commonly considered to be a form of bacon.

Pronounced gahr-gah-neh-gah. A grape varietal used in the production of white wine. The primary varietal used in the Soave wines of Italy, it is also used in wines from the D.O.C....

Pronounced geh-vertz-tra-mihner. A grape varietal used in the production of white wine. It is believed that the Gewürztraminer grape varietal originated in the Alto Adige region of Italy, though it is not widely planted there in modern day.

Pronounced gra-nahsh or graynahsh. A grape varietal used in the production of white, red, and rosé wine.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

Descriptor of wine with firm flavor and structure.

Descriptor of wine processed with unripe grapes. Also a descriptor of a wine that possesses a greenish tint, indicating youth.

A descriptor of wines with undertones of earth and yeast.

A descriptor of wine reminiscent of the aroma and flavor of table grapes. “Grapey” wine tends to be tart and lacks fruit flavor.