France, one of the most prestigious corners of the wine world, has guaranteed the quality and authenticity of its wines...
Gastronomic Dictionary
Gastronomic dictionary is a category that contains articles with detailed information about the jargon, terms, and technical words used in the world of gastronomy.
A cocktail is a mixture of one or more alcoholic beverages, often combined with different types of alcoholic drinks, fruit...
A La Carte menu is a term that has transitioned from French cuisine to global menu culture. It refers to...
Anise (Pimpinella anisum) is a plant belonging to the parsley family (Apiaceae) and its fruits are used as a spice....
Originally an Italian tradition, Aperativo emerged from the dining habits of Italians. Italians who have dinner around 9 pm head...
Boğma rakı is a type of rakı made from fruits such as apricots, plums, figs, or quinces, using traditional distillation...
Brasserie is a French-origin word that means a brewery in Turkish. Businesses that are based on beer and meze varieties...
All foods and snacks that can be eaten with one hand and as a single bite are defined as Finger...
Flaxseed is a plant-based food ingredient that is typically found in the outer shell of grain seeds. This shell is...
Hops is a plant, particularly used in the production of beer. It is also known as Humulus lupulus. Hops are...
Maceration in wine is the process of keeping grape must, skins, and seeds together. The purpose of this process is...
Malt whiskey is a type of whiskey that is produced in only one distillery and contains only malted barley. Among...