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A French term that refers to a bite-sized portion or simply translated as mouthful of food. The Bouchée may be served in a small oval-shaped pastry shell such as a choux pastry or as an individual serving of food presented in a small dish, bowl or plate.

A cut of beef obtained from various portions of the cow, but especially from the loin. Examples of beefsteaks are sirloin, T-bone, club, and porterhouse.

A type of flour produced from the endosperm portion of the wheat kernel. It is high in starch and has a low protein content, which means that it contains very little gluten, making it suitable for cake recipes.

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 very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

An Italian fresh mozzarella cheese that is formed into small dome-shaped portions and packed in water or brine.

Any type of food that has been processed to remove a portion of the liquids contained within the food item, providing a thicker consistency to the Condensed Food.

DOCG area that is located in the southeastern portion of the piedmont region near the town of Asti. The Moscato d’Asti DOCG is shared with Asti Spumante DOCG.

DOCG area that is located in the southeastern portion of the piedmont region near the town of Asti. Asti Spumante is Italy’s most famous sparkling wine.

A kitchen utensil, also known as a meatballer, that forms small portions of seasoned ground meat into round balls.

A cow's milk cheese originating from the Trappist monks who emigrated from Brittany and settled in Oka, as small village near Montreal, Canada.

An Italian fresh mozzarella cheese that is formed into small cherry tomato shaped portions and packed in water or brine.

A term referring to a small, flat, round or oval shaped portion of meat, generally a tender piece, or other food that is small and round.

Meat from the lower blade portion of the chuck primal cut of beef. The underblade is located directly under the shoulder blade and is commonly sold as underblade roasts or steaks.

A French word for a type of bread starter. The mixture consists of a portion of yeast, which is allowed to activate in warm water for several minutes.

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 bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

A type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues.

A crosscut beef roast from the shoulder blade portion of the chuck primal. It gets its name from the crosscut of bone within the roast that is shaped like a "7".

Any ground or minced mixture of meat, fish, or vegetables that have been shaped into a round, flattened portion of food to be prepared for baking, grilling or frying.