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Bacon that has been cured with smoldering, aromatic wood. The smoke from the burning wood gives the bacon a distinctive smoky flavor and scent.

A German cold made from thinly sliced smoked beef.

Raised in the cold waters of northern oceans, this species of fish is a member of the Salmonidae family, which salmon and trout are also.

A type of saltwater fish found in the colder waters of the North Atlantic. There are many varieties of herring and most of them grow to no more than a foot in length.

Oils for cooking are used to fry and sauté foods, for making salad dressings, and for use in baking....

A type of oil obtained from the nut of the macadamia tree. The tree is native to Australia, which leads the world in production of the nut and the oil.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

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 type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.

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.

A turkey product made from skinless thigh and drumstick meat, which is ground and seasoned. Like other types of pastrami, turkey pastrami is flavored with peppercorns and other seasonings and then cured and smoked.

A meat product made from the thigh meat of a turkey. It is cured and smoked, which allows it to be eaten right from the package if desired.

An edible animal organ that is most often removed from the mouth of beef, veal, lamb, and pork for use in making various meat dishes.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

An anadromous fish, which means that this species of fish was born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn.

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.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.

Translated as ''before the meal'' in Italian, this term refers to an appetizer course served prior to an Italian meal.