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Meat that has been cooked for a very short period of time, leaving the center cool and red in color....

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

A cereal made of hulled and cleaned oats, called oat groats that are processed to produce different textures, such as coarse, medium and fine.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

A Mexican dish consisting of thin strips of cooked meat, typically beef or chicken, that are placed into a tortilla with other ingredients and rolled up to be eaten out of hand or on a plate.

The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.

A traditional French stew prepared with beef that is slowly braised in red wine for several hours in a covered dish used to cook the stew, which is also referred to as a "daube" by the French.

A cooking utensil used to keep foods warm. The Dish consists of a pan that rests within or on a platform above a small heating device such as a candle or gel stove (also known as spirit stove) that is used to heat the underside of the pan when warming food.

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.