Category: A

Crafted from the lacteal secretion of ovine mammals, a plump, circular cheese materializes, coagulated with the blossoms of an autochthonous prickly plant.  

A crimson-colored table wine concocted from the black Tuscan grape of identical nomenclature.  

The nomenclature ascribed to a luscious amalgamation of butter infused with the pungent flavor of horseradish.  

The piscine creature known as tuna, or any of its several cognate brethren of diminutive proportions. The piscine creature in question is a vast oceanic fish that belongs to the tuna kin. Its warm-water dwelling and the fervor with which it is sought after by both recreational and commercial fishermen are notable. Its weight rarely…

An alternate name for the king crab, which see.  

A fruit resembling that of a raspberry, which occasionally grows up to two inches in diameter, transitioning in color from shades of purple to orange, exhibiting a flavor profile quite reminiscent of sweetness, and possessing a significant amount of juiciness.  

Monosodium glutamate, a bland and colorless powder that amplifies the taste of dishes it is added to. Its initial usage traces back to the Orient.  

A minuscule and delicate portion, specifically carved from the pectoral muscle of either a chicken or a turkey.  

A libation akin to brandy, yet deemed lesser in quality, produced by the process of distillation from either molasses or wine in the regions of Spain and South America.  

The paramour of Charles VII, from whom numerous culinary preparations have been christened, among them a luscious veloute consisting of fowl and fungi.