Want to know every top chef's secret ingredient? The right food terms! We called Chef Eve Felder, associate dean of the Culinary Institute of America, to ask her about words to cook by:

Bind. "When you bring two disparate ingredients together. You might bind through the emulsification of fat and meat. For example, if I were making sausage, I may add an egg as an additional binding agent to hold the ground meat together."

Devil. "It means adding spicy ingredients to food, from the French word for devil, diable. In America, we think of deviled eggs and deviled ham. It may have a spice component but we've mostly gotten away from that."

Grease. "A verb, as in to grease a pan. You would use paper towel or a gloved hand to grease a sheet tray or a cake pan with butter or oil."

The Visual Thesaurus is a proud sponsor of public radio's A Way with Words, a "freewheeling joy ride through the English language," that airs every weekend in San Diego, the Midwest and around the world via podcasts. When the ninth season of the show kicks off this Saturday, host Martha Barnette will be joined by a new partner, lexicographer Grant Barrett (read our interview with Grant here). We caught up with Martha to talk about her show, her work and her latest book, the delightful Ladyfingers and Nun's Tummies.

Visual Thesaurus subscriber Antonio P. from Bogota, Colombia, writes: "As a professional English-Spanish translator I'm always fascinated (and frustrated) by the speedy arrival of neologisms into the English language. When I'm translating Internet-speak into Spanish, my "neologism" alarm is working overtime. Check out this link, you'll be amused." Many thanks for your contribution, Antonio!

If you prefer to eat your Day-Glo Jell-O straight out of the Frigidaire in a Styrofoam cup and don't know how else to say it, this month's column is for you.

Are your olfactories overjoyed by oenology? We called wine director Jennifer Malone-Seixas, sommelier at New York's elegant Fleur De Sel restaurant, to ask her about words related to wine:

Legs. "They're a factor in examining a wine, something you discover before you taste it. When you swirl a glass you'll see the drips of wine sheeting off the sides -- those are the legs."

Weight. "When I'm talking about a full bodied wine or a wine moving in that direction I'll say it has a lot of weight to it. It's a palette-related comment."

Texture. "When we say a wine is surprisingly smooth or surprisingly velvety we're referring to its texture."