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A wine making method of continually and deliberately bringing the juice in contact with the grape skins to extract as many flavor components as possible.

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

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

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

A long shaft or thin rod inserted through pieces of meat and other foods to hold several pieces together while cooking over a grill or roasting over a fire.

A large oval fruit native to India and Malaysia that grows on a tree related to the breadfruit tree....

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

Reddish brown to dark purple in color, sumac berries grow from a wild decorative bush, which is found in Middle Eastern countries and parts of Italy.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.