Search

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A controlled method of cooking foods by heating the air within a lidded pot to a very high temperature (above the boiling point), allowing air pressure and steam to build inside and cook foods faster at higher temperatures.

A kitchen utensil made to measure temperatures within an item being cooked while a separate receiver can travel away from the cooking area but still display temperatures as they increase.

A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

Also known as boiled ham, the meat is cured, shaped, and cooked in steam or water. It is then packaged whole or sliced and sold as luncheon meat.

A blend of pork and beef that is formed into a fine textured loaf. Whole pimento stuffed olives are added to the blend of pork and beef for added flavor.

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.

A French food consisting of small to medium sized cubes of high quality pork (typically from a pork belly) that have been slowly cooked in a covered pot to become candied.

A ham that has been heated during some part of the processing to an internal temperature exceeding 137°F but less than 148° F.

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

A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....

A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor.

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 cut of beef that consists of the entire muscle located on the belly or underside of the cow, just below the loin and rib cage.

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

A medium size black olive with a shriveled flesh and soft meat that provides a bitter aftertaste. This olive is most often used as a cooking olive.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.