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A kitchen utensil that is made for ease of cutting the meat of the fruit away from the grapefruit skin when preparing a half grapefruit for serving.

The mock tender is often sold as a roast and is a cone shaped cut next to the top blade in the chuck primal.

The mock tender is often sold as a roast and is a cone shaped muscle next to the top blade in the beef chuck primal.

A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

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

The thick outer skin or covering that found on fruits, vegetables, meat, cheese, and other types of food.

A small stocky game bird, similar to a quail or grouse that originated from the pheasant family. The meat is more moist than that of a grouse, but similar in appearance.

A meat product made from ground turkey, which is flavored with various seasonings, formed into a patty, cooked, and most often served on a bun in the same manner as a hamburger.

A flavorful, fresh or smoked traditional German sausage, which is made of pork or a combination of pork and beef.

A spicy Creole dish made with rice, ham, tomatoes, onions, peppers, and seasonings, and occasionally other meats or shellfish.

Serrano is a Spanish word meaning "mountain", which is the area that provides the ideal processing conditions for the Serrano ham.

To make shallow cuts in the surface of meat, fish, bread or cakes. The scoring has several purposes, such as decorating the food, tenderizing, to aid in the absorption of flavor when marinating, and to allow fat to drain from meat while cooking.

The technique that uses a low heat to melt fat away from any connective tissues. The connective tissues (meat) that are separated from the fat turn brown and crispy to become what is known as lardons.

Pork ribs that come from the blade and center section of the pork loin. The meat between each rib is very lean and referred to as finger meat.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

Made as a water-based soup, this soup combines meat and pasta in a soothing chicken broth. Chicken Wonton Soup, or Chicken Won Ton as it may also be referred, is a soup that contains cooked chicken meat, thick dumpling-like pasta, celery, spinach or herbs, and flavorings that are added to a chicken stock.

Also commonly known as pulled beef, this method of preparation typically involves longer cooking of beef cuts to create individual strands of tender meat for various food dishes.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A Mexican term that applies to a food derived from the southwestern U.S. Translated it means chili with meat and is a traditional Texas meal of chili with meat only and no beans.