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A popular wine originating from the Portuguese Island of Madeira that is well known and served as an apéritif.

A wine sauce that is made from Madeira wine as the key ingredient. Although this sauce may consist only of Madeira wine and broth, there are also numerous variations that include other ingredients to enhance the flavors of the foods topped with the sauce.

A sauce that is dark brown in color and is flavored with truffles, and Madeira, which is a sweet wine.

Malmsey is the term used for the Malvasia grape varietal on the island of Madeira, Portugal. A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

A wine that has been blended with brandy or other spirits. Fortified wines contain 15% to 24% alcohol when compared to most other wines containing up to 15% alcohol.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Any variety of wine with an alcohol content that ranges between 14% and 24%, or that has a high-alcohol content that occurs naturally.

Most notably known as "Malvasia". A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

Most notably known as "Malvasia". A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

A 2000 year old grape varietal, most notably known as Malvasia, believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

Pronounced Mahl-va-seeah. A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

Food that has been enhanced with nutrients in order to improve the food for a specific purpose. Nutrients, such as calcium, fiber, soy protein, and herbs to name a few, are added to food to improve the nutritional value of the product.

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A French term historically used to describe a traditional brown sauce such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture.

Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.

A traditional French delicacy (translated it means "fat or fatty liver") that consists of a fattened goose or duck liver that is marinated several times before being served either baked or baked and chilled.

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.