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A boneless beefsteak cut from the top loin muscle from the short loin, which is the most tender portion of the beef.

A chemical substance, also referred to as potassium nitrate, that is used in the kitchen to preserve meat.

The main ingredient in a meal consisting of pre-cooked rice that is refrigerated overnight and is then mixed with vegetables, and bits of beef, eggs, shrimp, chicken, or other similar ingredients to create an Asian specialty.

Any ground or minced mixture of meat, fish, or vegetables that have been shaped into a round, flattened portion of food to be prepared for baking, grilling or frying.

1. A French word meaning hazelnut. 2. A small, round, tender cut of meat taken from the rib or loin section, generally from veal, beef or lamb.

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

A vegetable having a short stem surrounded by large wrinkled leaves that are packed together in a round broad head.

A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form.

A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.

A British term for the English sausage that became popular during World War II during a time when it was made with pork meat.