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A food dish made with potatoes that are precooked, cubed and then fried in butter or oil and seasoned with a variety of ingredients such as salt, pepper, onions, and bits of green herbs.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.

(Scientific Name: Morchella esculenta) A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented outer skin.

A hard surfaced kitchen tool that is generally made of wood, wood laminate, composites, or plastic materials and is used as a surface for cutting, slicing, chopping, or mincing food products.

A popular game bird in North America, Asia and Europe that is prized for its flavorful white meat. The male, called a cock, has brilliantly colored plumage and generally weighs in a range of 3 to 4 pounds when ready to prepare.

A device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts.

A white liquid secreted by the mammary glands of animals, such as cows, sheep and goats. Fresh milk is consumed for nourishment, providing valuable nutrients such as calcium, protein, potassium, magnesium, and riboflavin.

An Armenian flat bread or cracker bread that is traditionally made from a dough that is formed into a circle from 6 inches to 14 inches in diameter and baked.

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.

Also referred to as city hams, brine-cured hams are cuts from the hind leg of a hog. The hams are cured by soaking or injecting the meat with a brining solution.