Brasserie is a French-origin word that means a brewery in Turkish. Businesses that are based on beer and meze varieties...
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.
Boğma rakı is a type of rakı made from fruits such as apricots, plums, figs, or quinces, using traditional distillation...
All foods and snacks that can be eaten with one hand and as a single bite are defined as Finger...
Originally an Italian tradition, Aperativo emerged from the dining habits of Italians. Italians who have dinner around 9 pm head...
A La Carte menu is a term that has transitioned from French cuisine to global menu culture. It refers to...
Malt whiskey is a type of whiskey that is produced in only one distillery and contains only malted barley. Among...
Pintxos are snacks commonly consumed in Spain, particularly in the Catalan and Basque regions, where they are also known as...
Maceration in wine is the process of keeping grape must, skins, and seeds together. The purpose of this process is...
WSET stands for Wine & Spirit Education Trust, which is an educational institution founded in the UK in 1969 that...
Hops is a plant, particularly used in the production of beer. It is also known as Humulus lupulus. Hops are...
Mashing is the process in beer making where malt is mixed with water to make it available for fermentation by...
Sourdough is a naturally occurring type of yeast that is used to leaven dough. Sourdough is a natural mixture of...