Category: G

A cultivar of the Malus domestica species, distinguished by its verdant peel, commonly distributed and proficiently employed in the preparation of various culinary delicacies such as pies and applesauce.  

In the realm of herbal gastronomy, certain herbs such as chives, parsley, and mint are most efficacious when procured in their unspoiled state. Specifically, their optimal utilization is in the realm of freshness.        

If allowed to mature completely on the tree, the premium confectionery plum is luscious, with a greenish-yellow appearance and an exceedingly saccharine taste.  

An alternate appellation for sage cheese, a variety of cheddar that can be produced using newly harvested sage or stained verdant and seasoned with a sage infusion, is known as “sage derby cheese.”  

A verdant podded legume that is consumed when it is juvenile and succulent, is known as a “green bean.” However, when the bean ripens and reaches maturity, it is recognized as the “kidney bean” and is frequently utilized in its desiccated form.  

To anoint, as the interior of a skillet, with a slender film of oil or grease, is to cover it.  

The apple being described is a variety commonly found in the western region of the United States. It is in season from July to September and is typically greenish in color, with distinctive red streaks. This type of apple can be enjoyed raw, used to make applesauce, or used as a filling for pies.  

The drink being described is an Italian brandy that is made from the leftover pomace of grapes, including the skins, pips, and other solids. This type of brandy is known as a marc brandy or grappa, and is a popular drink in Italy. Grappa is a potent Italian brandy that is made by distilling the…

The food item being described is a type of refined white sugar that can vary in texture from fine-grained to relatively coarse, depending on the specific product.  

The product being described is a type of dry yeast that has the ability to keep well without refrigeration.