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A type of mozzarella cheese that is a dried and heavily smoked cured variety. The unsmoked, smoked lightly version of this mozzarella is known as affumicata.

A cooking device that is built to hold food items, such as meat, poultry and vegetables securely while being slowly rotated, continuously over hot coals or heated burners.

An Italian pizza that historically could only be made in a wood burning oven using flatbread with only three ingredients; buffalo mozzarella cheese, red tomatoes, and green basil.

A thick and creamy soup that is served chilled. Typically made from potatoes, leeks, chicken stock, onions, milk, and thickened with a cream base (half and half or heavy cream), Vichyssoise is often considered to be of French origin, which is not totally accurate.

A tool that is used to continually keep edges of knife blades straight to maintain a sharp edge after each use.

A variety of cookware used for all types of food preparation, such as boiling, frying, sautéing, baking, broiling, and roasting of foods.

1) Any of a variety of different cooking utensils that are built with a flat bottom and raised sides to hold or prepare food ingredients.

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin.

Commonly made as a large round and somewhat shallow sided bowl, this piece of kitchenware is designed to hold a sizable volume of salad greens.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.

A chemical or natural additive that is used to enhance or alter the color of a food being processed or prepared.

A utensil that has a handle and a blade that may or may not be sharp-edged. Available in a wide variety of different types and sizes, a knife is used for cutting, chopping, dicing, slicing, mincing, peeling, separating, and other kitchen tasks where the thin metal shaft of a blade is of value for food preparation.

A wrinkled shiny skinned fruit, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

A wrinkled shiny skinned fruit that is a dried plum, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.

A specialty ham known as a "country ham" with origins in Smithfield, Virginia. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.