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Free-range is the name given to eggs produced by hens that have been raised outdoors, however, because of climate, most hens are not raised entirely in the open.

A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

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.

1. A cooking device consisting of a metal grate or rack placed above hot coals heated by gas or charcoal briquettes.

Similar to free range chickens, this is a turkey that is not confined and is allowed to roam and feed on naturally grown feeds, consuming only a vegetarian diet.

A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods. The Salamander is often used to provide the nicely browned crust to a crème brûlée, an au gratin dish or toasted bread.

A chicken that is allowed to roam without being confined and feeds on naturally grown crops, consuming only a vegetarian diet.

A Norwegian term used to describe a traditional thin cookie originating in Norway that is baked as a large round flat cake and formed into a cone shape.

A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

A tabletop electrical cooking device that roasts food by distributing heat throughout the roasting chamber rather than heating with the use of gas or exposed coils similar to a conventional oven.

A food substance that is produced by cooking sugar until it melts and darkens into a nutty brown colored mixture that ranges in consistency from liquid to hard-surfaced.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

sauce pan,

A small electrical oven that uses microwaves to produce heat in food. Foods cook in less time than a conventional oven so traditional recipes must have cooking times adjusted.

A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors.

A slightly sweet, tender vegetable covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, or white, depending on the variety.

A cooking utensil that is traditionally a cast iron, short walled pan that is used to prepare searing hot ingredients such as meat, seafood, fish, and vegetables for making fajitas or quesadillas.