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Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

With an appearance that is very similar to a traditional Mexican Chili, this variety of soup is typically not as thick as a Chili.

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

Made from the juices of roasted meats, this is an ingredient that is often added to foods in order to deepen the flavor of the foods being prepared.

A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking other foods.

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 kitchen utensil designed to create meat patties that are consistent in shape, size and weight. A typical burger press is made from plastic or stainless steel and consists of a round container with a circular cover or "press" that can be forced downward against the ground meat to form it into a patty shape.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

A method used to identify a variety of information regarding the contents of a package, bottle, carton, container or bag of food, such as ingredients, weight or nutritional information.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

A Mexican sandwich, which became popular after WWII. The Torta sandwich most often contains meat garnished with mashed avocado, a sandwich spread made of black beans or refried beans, pickled jalapenos, lettuce, tomato, and an onion.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

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 knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.