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A type of fish with a flavor that is much like that of albacore tuna except that it is slightly sweeter.

In the United States, this term is used in reference to large shrimp that have been split and brushed with butter, garlic and lemon.

A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

A lean, round saltwater fish with flaky white flesh which has a firm, moist texture and a mild, sweet flavor.

Small chunks of meat or fish that have been seasoned and/or marinated, put on a skewer or into a grilling basket and then grilled or broiled.

The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked.

A Japanese sauce that is made from a combination of soy sauce, sake, sugar, ginger and seasonings. The sauce is generally used as a marinade for meats that are then grilled, broiled or fried.

A steak patty made of ground beef, which is combined with minced onions and a mixture of seasonings....

A chilled dessert custard that is rich in flavor and creamy in texture. The dessert is removed from the refrigerator and topped with sugar that is then heated under a broiler or with a small flame cooking torch to affect only the surface.

A young codfish, which is a round saltwater fish. Its meat has a tender, flaky texture with a mild flavor.

Domestic poultry that is allowed to reach an age and weight that allows it to be oven or grill roasted, resulting in tender, juicy meat.

A low-fat saltwater fish from New Zealand and Australia that has a white flesh with a firm, moist texture and a mild sweet taste.

A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

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 warm water fish that has a medium textured, dark flesh that turns brown when cooked. It has a good flavored flesh, which has a high fat content.

A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful.

A type of food consisting of small chunks of meat, poultry, or fish combined with vegetables which are placed onto skewers or grilling baskets and then grilled or broiled.

Refers to a food that is prepared so that when it is cooked it has a brown, crusty surface. The term also refers to the cooking process used to achieve this effect.

A food, commonly served in Hispanic kitchens that is similar to a burrito. A corn tortilla is used as a food wrap to hold contents such as shredded beef, poultry, pork, fish, vegetables, or other ingredients seasoned with spices, and then baked, broiled, or deep fried into a crispy texture.