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A European term referring to thin strips of cured pork that are most often considered bacon in the United States.

Italian pasta dishes that are served with a sauce (Carbonara sauce) made with cream, eggs, Parmesan cheese, small pieces of bacon and vegetables, such as peas.

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A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

A method of preparing meat, which has been cut into very thin slices, by frying it at high temperatures so that it becomes crispy-textured and somewhat curved in shape.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.

A plump looking dried bean, common in Italian cooking, that is white in color and round in shape. When cooked, this bean has a creamy, meaty texture that provides a flavor that is somewhat similar to smoked bacon.

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

A cut of pork taken from the fresh pork side of the flank area. This cut can be sliced and sold fresh, but is more commonly smoked, cured, sliced and then sold as bacon.

Any of the ingredients added over the pizza and the pizza crust. Often, a tomato sauce is spread over the crust and then one or several ingredients, such as cubed meats, ground meats, pepperoni sausage slices, Canadian bacon, Italian sausage, seafood such as anchovies or shrimp, vegetables such as peppers, or fruit such as pineapple, may be added as a topping.

Originating in Germany, this meat product is made from a lean cut of pork that is processed into a small slab of ham.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents.

A type of appetizer that consists of melted cheese often combined with other ingredients and served with crackers, potato chips, corn chips, pretzels, fruit, vegetables or other similar foods that are dipped into the cheese.

A cooked sausage that consists of finely ground pork and liver combined with onions and seasoning, which is formed into a round soft-textured sausage.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.

A variety of Clam Chowder that is made from a water and milk-based stock. Similar to other Chowders, this type of Clam Chowder is always made with tomatoes.

A milk and/or broth-based soup made from the flesh of orange Sweet Potatoes. Typically, this soup contains bits of onion and garlic cooked in a chicken broth that is mixed with milk, yogurt or half-and-half as a base.

With a base that is made of milk or cream, this soup is a hearty and mildly flavorful type of soup. Unless Cream of Potato is seasoned with a greater variety of ingredients than just potatoes, it may be slightly bland for some appetites.