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An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

Sometimes referred to as Italian bacon, lardo is basically cured pork fat taken from the back of a pig, seasoned with garlic and herbs, and aged for 4 to 6 months.

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

A variety of different types of hardwood rolling pins that have ribbed grooves manufactured into the rolling pin shaft.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

A French term most often used in reference to a square or rectangular-shaped serving of food. The term "pavé" translates into a word that means "cobblestone" or a similar square and rectangular-shaped item.

A green, curly or flat leafed herb with a clean fresh flavor, which is used as a seasoning in cooking and as a garnish.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

Some blades built to handle hardened objects such as frozen foods are formed with an alternating blade construction containing sets of double-toothed blade extensions separated by curved and serrated blade surfaces.

The process of warming food that has been frozen so that the food can be eaten or prepared to be served.

Often referred to simply as "chaps" this food is a meat speciality, originating in the British city of Bath, that is served as a snack or as an ingredient to be combined with other foods such as potatoes or eggs.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

The process of warming food that has been frozen so that the food can be eaten or prepared to be served.

The most popular tuber vegetable in the world, which is available in hundreds of varieties. Some varieties are better for specific purposes than others, such as red potatoes, which are best for boiling, and russets, which are best for frying and baking.