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The process of pulling foods through dry ingredients to coat them before cooking. Flour is the most common dredge used, but other ingredients can be used as well.

An Italian dry salami that is very similar to domestic salami except for the size of this dry sausage.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.

A porous but hard material that is approximately 90% carbon content. Charcoal is produced using an oxygen-free process that heats natural wood in order to remove the air and water and to create a carbon product that will burn significantly longer than wood.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.