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Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate.

Refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs of the ribcage.

Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them almost round).

1. A cereal grass that yields grain harvested as an important food crop. Rice is so important that half of the people in the world depend upon it for nearly 50% of their daily intake of calories.

Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.

A variety of rice that was produced from cross breeding an Italian rice known as Rb rice, with long grain rice from the U.S.

Constructed of a heavy cast iron or a coated aluminum surface, this type of pan is made for baking shortbread cookies.

A traditional Asian cooking vessel shaped like a large deep bowl with a long and short handle or two short handles on opposite sides.

A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily feed two people).

A rich, buttery flavored dough that is baked into a tender but crumbly texture for cookies and dessert crusts.

A popular Chinese cabbage that is used for braising and stuffing. The cabbage is barrel shaped with crisp white stalks and crinkled leaves, which are pale green or yellow in color.

A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

A short, slightly curved tube pasta that is approximately 5/8 inch in length with a diameter of 1/2 inch.

pate,

A short-grain rice variety that is one of the best for the production of sake, which is a popular Japanese rice wine.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

Descriptor of wine that does not linger on the palate after consuming.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.