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A fruit, herb or dairy product that is used to alter the flavor of foods to lighten overly sweet flavors or to lighten the intense heat of spicy ingredients.

Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.

Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.

A food product used to provide a thicker texture to a liquid or food dish. Some thickeners are used for medical purposes to enable the swallowing of food to occur more easily, without choking.

A white French bread with a tangy, sour flavor that has been created by using a starter of fermented flour and water, instead of active dry yeast as the leavening agent.

An ingredient added to various food products, such as ice cream, snack bars, sour cream, yogurt, or salad dressing as a thickening, stabilizing and emulsifying agent.

A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.

A leavening agent for sourdough bread that enables the bread dough to rise. The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods.

The Barbera varietal is used as a blending agent to produce Barbera d'Asti. The Barbera varietal is used in the production red wine, originating in the Piedmont Region of Italy.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Pronounced rees-ling or reez-ling. A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Pronounced bar-BEHR-uh. A grape varietal, used in the production red wine, originating in the Piedmont Region of Italy.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.