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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.

Flexible and paper-like with a stiff consistency, this cooking tool is used to flavor foods that are being grilled.

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.

A grilling utensil that is made to hold a canned beverage (beer, juice, or carbonated drinks) so that it is stable as the can rests inside the cavity of a whole bird while it is grilling for vertical roasting.

Made from steel that is formed into half-round holders, this type of utensil is designed to roast multiple ears of corn on the cob on grills and open fires.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.

A name that refers to birds raised domestically for the purpose of human consumption, such as chicken, turkey, duck, goose, Rock Cornish hen, and pheasant.

A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters and develops a trumpet-like shape.

A French term, which translated, means "between the ribs." Entrecôte describes a beef rib-eye (boneless) or rib steak (includes the bone) cut from the ninth to the eleventh ribs of the beef carcass.

A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat.

Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.

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 steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef.

A method of cooking in which food is placed on a grill directly over a fuel source such as charcoal or wood so that the surface burns or chars slightly.

A type of freshwater fish that is not a pike at all, but is a member of the perch family. Walleye Pike has firm, flaky flesh that is very mild in flavor and is suitable for many cooking methods including baking, frying, broiling, grilling, and poaching.

A saltwater flatfish, found in European waters, which has a firm, white flesh that is lean and delicately flavored.

A saltwater fish found in tropical or moderately temperate waters throughout the world. They feed on mollusks, crab, shrimp, and squid and can be as small as 2 pounds and as large as 50 pounds.