Glossary of Ingredients Terms

A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak.

Long thin, ribbon pasta that is generally found ¼ to 3/8 inch in width. It can be made with or without eggs and is available in straight strands or coiled in a nest.

A narrower version of tagliatelle. It is approximately 1/8 inch wide.

There are two types of Tahitian limes, Persian and Bearss, which are very similar to each other.

Very thin, long noodles made in Taiwan. They are generally made with whole-wheat but can be found flavored with yam, green tea, and blue-green algae.

A substance produced from various hard fats that are derived from the process of rendering animal carcasses such as beef, pork, and mutton.

White vinegar flavored with tarragon. A sprig of tarragon is placed in a glass bottle and then white vinegar is added (a recipe may call for other flavorings to be added along with the tarragon).

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine.

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.

A spreadable, smoked German sausage made from finely ground beef and pork taken from mature animals.

Tiny solid beads of pasta that are generally used in light or broth based soups.

A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb.

A steak cut from the beef tenderloin, which is the inside muscle of the short loin.

A variety of sausages that contain chunks of meat suspended within the sausage mixture which, when sliced, forms a mosaic pattern.

A pasta strand very similar to vermicelli. Both thin spaghetti and vermicelli are slightly thinner than spaghettini.

A flavorful, fresh or smoked traditional German sausage, which is made of pork or a combination of pork and beef.

A saltwater fish found in tropical or moderately temperate waters throughout the world.

An Asian cured pork that has been marinated in a sweet red sauce.

Narrow, flat noodles that resemble a traditional pasta in many respects. Made from compressed Tofu, Tofu Noodles contain a significant amount of protein and nutrients.

An edible animal organ that is most often removed from the mouth of beef, veal, lamb, and pork for use in making various meat dishes.

Loaves of beef, veal, lamb, or pork tongue that have been cooked, sliced, pressed, jellied, and smoked.

A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked.

A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal.

A beef roast cut from the top loin muscle, which is the largest muscle of the short loin.

A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

A beef roast cut from the top butt muscle, which is one of two main muscles of the sirloin.

A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.

Pasta that is made into a shape that appears similar to the base of a torch. This shape works well to scoop up and hold heavier chunky sauces.

A stuffed pasta made in several different shapes, which may be square like ravioli, half circle-shaped like anolini, or twisted into a rounded form to appear like the shape of a small hat similar to cappelletti.

Circles of pasta that are folded in half to form a half circle after the filling is added and then twisted to form the shape of a little hat.

A larger version of the stuffed, ring shaped tortellini pasta. If tortelloni is not available agnolotti, cappelletti or ravioli can be substituted.

Tube pasta similar to rigatoni. Tortiglioni is narrower in width than rigatoni and its surface ridges spiral around the tube, rather than run parallel to the length as they do on rigatoni.

A larger, square version of tortellini, which is often filled with cheese.

A small coarse textured sausage, originating in France, made of pork, smoked bacon, wine, garlic, and other seasonings.

A soft, German salami ring made from pork and beef. Touristenwurst is generally sliced and served with crackers or bread.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

A ribbon pasta that is similar to mafalda but thinner in width. It is slightly wider than ¼ inch and has a rippled edge on one side.

Short lengths of triangular shaped pasta that is hollow through the center. Trenne pasta is 2 ¼ to 2 ½ inches in length.

A smaller variety of trenne. It is narrower in width than trenne and only 1 ¾ to 2 inches in length.

Refers to the excess meat scraps that have been cut from larger pieces of meat and are too small to be sold individually.

The edible 8-inch long by 2-inch wide tubing that connects the two stomachs in beef cattle.

The edible lining of the stomach of various farm-raised animals. Tripe from pigs and sheep is marketed, but beef tripe is by far the most popular.

Generally used to describe tiny bow tie shaped pasta, but it is sometimes used to describe a wide strand of pasta that has a wavy edge on one side.

A Ligurian pasta that are small twisted lengths of pasta. It is a smaller variety of trofie.

Pieces of pasta that have been rolled on a flat surface until it forms a rounded length of pasta that has tapered ends.

The feet and ankles of the pig, also called "pigs feet." Because they are made up of mostly tendons and bones, they must be cooked very slowly for a long period of time because the meat is tough and stringy.

A round freshwater fish, which is found worldwide. There are several varieties of trout, including rainbow, brook, and lake.