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A cheese of Norwegian origin made from a combination of goat and cow's milk or only cow's milk, which is slowly cooked until the sugars in the milk are caramelized.

A mixture made with sugar, water, egg yolks, butter, cream from milk, lemon flavored concentrate, natural lemon flavors, and pectin that is thickened by slowly cooking the ingredients in a double boiler.

A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs.

A mixture of diced, cubed or shredded vegetables that are used as ingredients to flavor soups and sauces.

The process of preparing meat from by cutting the meat into cubes. Typically, a Cubed Steak is used to describe a cut of beef that is usually only suitable for stewing and slow cooking and may require tenderizing before it can be used so it is cut into bit-sized cubes.

A hearty meat stew originating in southern France, that consists of a confit (most often duck, goose, or pork) that is combined with white beans, vegetables, and potatoes, placed in a pot, and slowly cooked to blend all of the flavorful ingredients.

A type of stew originating in Ireland that is made with lamb or mutton, potatoes, onions, and seasonings.

A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm.

A type of onion that is a small red, yellow or white onion, usually measuring about an inch or less in diameter.

Attributed to Italian food chefs, this food item is made as boneless breast of turkey basted with a variety of succulent seasonings and spices.

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

A cut of meat from the lower end of the legs. This is a lean, tough, but very flavorful and economical cut of lamb, which becomes tender and succulent when properly prepared, using moist heat and long, slow cooking.

A pork cut taken from the ankle joint on the leg of a pig, most often the foreleg. Ham Hocks are available fresh, smoked or cured.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

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

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

Also commonly known as pulled beef, this method of preparation typically involves longer cooking of beef cuts to create individual strands of tender meat for various food dishes.

A cooked grape juice that is produced from the unfermented residue referred to as "must" that is produced from red and white grapes (Salamino, Fortana, Trebbiano Bianco, and Lancellotta)as they are processed into wine.

A type of cookware constructed of a soft, heavy metal material known as Cast Iron, which is an excellent material for cooking foods.