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Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb because the stewing process tenderizes the meat.

Aioli,

A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe.

A type of soup made with regional foods representative of Scotland in a manner that would reflect a recipe derived from the heritage of this country.

sate, sateh,

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.

A type of hamburger that is popular in the Dominican Republic and sold from food carts and food stands on city streets in the Carribean.

A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).

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

A hybrid of corn that grows into large kernels for use in making snacks and various corn dishes. Common in Mexican cooking, Giant White Corn is referred to as Maiz Mote Pelado for Spanish foods or Hominy for southern U.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A rich tasting small, stuffed pie that became popular for miners to take into the mines as a convenient and nourishing lunch meal.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

A regional red wine produced in the Burgundy region of France. Traditionally, Red Burgundy is Pinot Noir varietal based.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.