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The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A cooking device that is built to hold food items, such as meat, poultry and vegetables securely while being slowly rotated, continuously over hot coals or heated burners.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

A commercial cooking spray that dispenses a very fine mist of vegetable oil and lecithin to coat unheated pans when preparing them for grilling, sautéing, broiling, roasting or baking.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A wide flat ribbon pasta that is approximately 5/8 to 1 inch in width. It is available with straight edges or rippled edges.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

A food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it.

Lamb or pork ribs (the end of the loin) that are shaped into a circle and secured with string so that the exposed rib bones are positioned upward.

An organ from pigs that is prepared and cooked for various food dishes. In years past, the stomach was a common food wrap used to enclose ingredients, such as meat, sausage, vegetables, and seasonings, that were roasted and served as a main dish.

A term applied to food ingredients that are finely chopped for preparation to be served. It also refers to food such as corned beef hash or roast beef hash, which contains chopped meat, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.

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

1) In reference to poultry, the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists from the knee joint down to almost the foot.

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 combination of nuts (such as hazelnuts, almonds or chickpeas), seeds (such as sesame seeds, cumin seeds), or ground spices (such as coriander, cumin and pepper), and occasionally other desired ingredients blended together to produce a coarse ground mixture that is served with food or on food.

A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.

A traditional Italian onion with a flat oval shape that ranges in size from 1 to 3 inches in diameter.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.