A meat product that is sometimes mistakenly referred to as "fat back". This cut of meat comes from the side and the belly of the hog and consists of a layer of fat with some lean meat streaks running through it.
A type of knife commonly used to prepare ingredients for Asian food dishes. This knife, which is also known as an Asian cook's or chef's knife, is very similar to a traditional chef's knife with a wide blade that has a long straight edge curving up slightly at the end.
A type of tree that provides leaves that are used as a seasoning for foods. Sassafras leaves are typically dried and ground into a fine powder to make sassafras tea, file powder and a seasoning for various sauces such as barbecue sauce.
The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.
As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.