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A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

Vegetables that have an edible root as an extension of the vegetable which grows underground. Highly nutritious, low in calories and containing little or no fat, many Root Vegetables are commonly eaten raw or prepared by cooking.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

Also known as a Grilling Grid or a Vegetable Grill Grid, this utensil is used to hold an array of small foods that may fall through the standard grill plates or racks when foods are being grilled.

A kitchen utensil used to grasp food so it can be moved from one location to another to be flipped, rotated, adjusted, or retrieved from areas that may be hot or simply best handled with a Tong.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

Any vegetable that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

Vegetables with large, edible, bulb-like roots that are high in nutrients but low in calories, and most do not contain fat.

A type of food consisting of small chunks of meat, poultry, or fish combined with vegetables which are placed onto skewers or grilling baskets and then grilled or broiled.

A flat pan with a long handle constructed of materials that conduct heat well, such as cast iron or aluminum, many of which have a non-stick surface and exterior for ease of cleanup.

(Scientific Name: Tricholoma magnivelare) A wild mushroom often found in the pine forests of California and the Pacific Northwest.

(Scientific Name: Tricholoma matsutake) A wild mushroom found in the pine forests of Japan growing with a broad stem and an umbrella cap that may grow to a size of 10 to 14 inches in diameter, but is more commonly harvested when it is 3 to 8 inches in width.

Made for grilling small pieces of food, a Kabob Basket keeps the food contained and offers an alternative to a barbecue or meat skewer.

A Spanish cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura, which is one of the Canary Islands.

A grill basket is used when grilling delicate foods, such as fish and small pieces of meat, fruit and vegetables that cannot be skewered.

A piece of cookware, often referred to as a riffle pan, that is used to grill foods in the kitchen using stovetop burners.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A long shaft or thin rod inserted through pieces of meat and other foods to hold several pieces together while cooking over a grill or roasting over a fire.

Any sauce intended to season meats and vegetables to be grill cooked. Barbecue, teriyaki, mushroom, and garlic sauces are all examples of sauces used for grilling foods.