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A griddle used for cooking tortillas. If it is used over an open fire, it is generally made of unglazed earthenware, and if electric or gas, they are made of light metal.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A winter squash with a flesh that forms translucent spaghetti-like strands when cooked. Quite mild in flavor if not enhanced with other ingredients, the Spaghetti Squash can be cooked easily by baking, boiling or steaming.

A variety of long-grain rice cultivated in Thailand. It is very fragrant and when cooked it is slightly sticky, but flavorful.

A very popular, small crustacean type shellfish from which includes hundreds of species worldwide. Sold in a variety of sizes, Shrimp are available from miniature to small sizes, as well as medium, large, extra large, jumbo, and colossal sizes.

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 popular thick sauce used for Asian foods, both as an ingredient in cooking and also as a condiment.

A formed metal rack that is placed in the bottom of a roasting pan in order to keep foods raised above the bottom of the pan.

Old fashioned oats that are cut into several pieces and then steamed and rolled into thin flakes. Because the flakes are thin and small, they cook up very quickly, requiring about 5 minutes cooking time compared to the 15 minutes need for regular oats.

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 cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

A large "cooking banana" that is flatter and longer than the common Cavendish banana. With a firm texture and a mild flavor, similar to a squash, the flesh of this banana contains less sugar but more starch than other varieties.

A process used to leach excess salt, excess blood or strong flavors from a variety of meats. The process, which may be referred to as parcooking by some, involves placing the food in a large amount of cold water and slowly bringing it to a boil, uncovered, cooking it for a shorter period of time than it typically would be cooked.

The flavorful juices that are produced when meat and vegetables are cooked in water for long periods of time.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A cooked sausage that consists of finely ground pork and pork liver combined with onions and seasoning, which is formed into a round soft textured sausage.

Meat, generally fatty bacon or pork fat, that is cut into strips 1/4 inch across and 1 to 1 1/2 inches long that is cooked to remove the fat.

Hulled grains of buckwheat, which have been oven-toasted. For cooking they can be used whole or they can be coarse, medium or finely ground.

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

corned beef, corned beef and cabbage, St. Patrick’s Day recipes, beef brisket, cuts of beef, beef pr...