Category: D

The meticulous act of pouring wine into a glass decanter from its bottle, cautiously leaving behind any sediments, is essential exclusively for premium wines that have undergone prolonged aging within their containers, like aged clarets and ports. Nevertheless, youthful wines can similarly benefit from being aerated before serving. Beyond practical advantages, decanting also holds aesthetic…

Hailing from Denmark, this velvety white cheese is crafted from replete cow’s milk and marbled with blue-tinged fungi. Possessing a piquant and robust taste, this dairy delicacy is none other than Blue Cheese.  

Originating in Eurasia, damsons are a diminutive variant of plums, possessing a dark blue tint and a slightly tapered end. While fully ripe specimens can be consumed raw, they truly excel when employed in baked goods or preserves.  

A beverage concocted with the combination of Cuban rum, fresh lime juice, and sugar shares its namesake with the rum itself – Mojito.  

A diminutive flatfish akin to flounders, possessing a pale tawny hue, adorned with minuscule dusky blotches and a snowy ventral surface enshrouded with closely-packed scales. They typically weigh between 4 and 6 ounces. Dabs are extolled as the most toothsome amongst their flatfish relatives. These scrumptious fish are encountered along the coasts of the North…

To make bread crumbs, place fresh pieces of bread onto a baking sheet and heat them in a 250° oven until they become crisp and acquire a light golden brown color. After allowing them to cool, crush the bread into fine particles with a rolling pin or pass them through a meat grinder. To refine…

This excerpt is referring to a type of culinary embellishment or stuffing that is comprised of chopped onions, mushrooms, and seasonings.  

This passage is discussing a kitchen tool that is typically constructed from cast iron or aluminum, which is known for its weighty and deep design. This tool usually features two short handles situated on opposite sides and is utilized for the gradual cooking of soups, stews, and similar dishes.  

A grade of tea, either black or green, from India, Ceylon, or Java, inferior to the larger-leafed grades such as orange pekoe, pekoe, and souchong. The quality and flavor, however, vary with the kind of tea from which it is made.