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A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

The Italian word for "soup". Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

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.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

Flat, disk shaped dried beans, high in protein, that have a rich, somewhat sweet and peppery flavor when cooked.

A popular name for ground beef and also a name for a traditional sandwich that consists of ground beef (or other ground meats) formed into a patty, cooked, and placed between two halves of a bun.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

A type of soup that contains a variety of ingredients that may include potatoes, other vegetables, milk, cream, meats, and herbs made into a hearty food that is always served hot.

A savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways.