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Made for grilling small pieces of food, a Kabob Basket keeps the food contained and offers an alternative to a barbecue or meat skewer.

A warm water fish that has a medium textured, dark flesh that turns brown when cooked. It has a good flavored flesh, which has a high fat content.

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.

An Irish farmhouse cheese produced from cow's milk. The rough textured rind on the outside of this cheese covers a smooth and somewhat crumbly inner cheese, pale white in color.

A soft, somewhat elastic-textured Mexican cheese made from skimmed cow's milk. It is white in color (Queso Blanco meaning "white cheese") and has a very creamy flavor that may contain a hint of lemon, due to lemon juice being used to coagulate the skim milk and whey when the cheese is made.

A compound butter that is made by adding lemon and parsley to soft creamed butter. It is good served with fish and grilled meats.

A Mexican cheese originating in the Oaxaca region of Mexico that is made from cow's milk. It is a good melting cheese that retains its shape becoming soft and stringy when baked, roasted or grilled.

A type of corn that is often considered to be a vegetable rather than a grain because it is most often eaten fresh like a vegetable.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

A dry onion that has purplish red skins and white flesh that is tinged with red. They are medium to large in size and have a mild, sweet flavor.

A traditional farmhouse cheese from the Pyrenees region of France that is made from cow or goat's milk.

A protective glove that allows hot utensils or foods to be manually handled near or in ovens and grills.

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

A species of fish living in slow flowing rivers, lakes and ponds, which is sought as both a sport and food fish.

A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.

A cheese produced in the Severn Valley region of the United Kingdom that is made from unpasteurized sheep's milk.

A type of cheese that is used for frying or baking. Popular in Caribbean and South American regions, this type of cheese may be crumbly if fresh or elastic in texture and white or pale yellow in color.

A firm, aged Mexican cheese traditionally made from skimmed goat's milk but most often available made from skimmed cow's milk.

A small, young, saltwater fish with soft edible bones, found in the Mediterranean. There are other small, young saltwater fish found that are called sardines but they are not true sardines, such as the Pacific and Atlantic herring, blueback herring and sprat.

A popular saltwater fish found in warm and tropical waters. The fish's upper jaw resembles a sword and is about a third of its length.