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A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

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 type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.

A kitchen utensil used to cook, sterilize, and preserve low acid foods that are to be canned for future use.

Units used to cook food using a grilling method of cooking. The food is cooked without oils or liquids.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

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.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

Refers to a method of cooking that involves long, slow, indirect cooking with low heat, usually in a pit or special cooking chamber that is allowed to fill with smoke to add flavor to the food.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg.

Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency.

1. A cooking device consisting of a metal grate or rack placed above hot coals heated by gas or charcoal briquettes.

Originating in the U.S., this term describes the combining of two types or styles of food preparation and cooking into one fused result.

A tabletop griddle that uses an electric element as its heat source. They contain a large flat cooking surface and generally have a ridge around the outside edge to catch grease or juices from the food as it cooks.

A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking.

Sherry with added salt. The sherry is undrinkable and is for cooking only.

Eggs cooked by frying them in a pan. Butter or cooking fat is heated in the bottom of the pan. Whole eggs are cracked and opened over the pan.