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A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

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 meat specialty consisting of cooked beef and pork that has been pressed into a loaf and generously seasoned with chopped red and green peppers.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).

Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients.

A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines.

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

The Barbera varietal is used as a blending agent to produce Barbera d'Asti. The Barbera varietal is used in the production red wine, originating in the Piedmont Region of Italy.

An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

Pronounced bore-DOUGH. A regional red wine produced in the Bordeaux region of France. Bordeaux is also a major city in France.

Pronounced bar-BEHR-uh. A grape varietal, used in the production red wine, originating in the Piedmont Region of Italy.

The process of cutting food in a specific way to assist with the preparation of the item. When vegetables such as beans, peppers or potatoes are cut into long thin strips, the preparation process refers to the vegetables as being "frenched".

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

An herb that originated in the Mediterranean countries but is now widely cultivated throughout the world.

The outer pod or shell covering a seed or fruit. A husk is also called a hull. Some husks, such as those from corn, are used in the preparation of foods for cooking.