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Pronounced K'yahn-tee. A regional red wine produced in the appelation of Chianti in the Tuscany region of Italy.

Chickens labeled "organic" must be certified by a certification entity. To be certified the chickens must be fed organic feed that is made up of grains and soybeans that have been grown in soil that has not been exposed to chemical fertilizers, pesticides, or other harmful chemicals.

Free-range is the name given to eggs produced by hens that have been raised outdoors, however, because of climate, most hens are not raised entirely in the open.

Organic eggs are produced from hens that have been given feed in which all of the ingredients were grown without the aid of commercial fertilizers, pesticides, or herbicides.

A cooking appliance that is used to slowly cook meats, poultry and firm textured seafood, such as shrimp, as it rotates continuously over a heat source.

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.

A small plump game bird, weighing 1 to 2 pounds that originated from the pheasant family and is often sought for its delicately flavored white (U.S.) or dark (Europe) meat.

A young pigeon approximately four weeks old, having dark, tender meat and weighing no more than one pound.

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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.

Powdered whole eggs are another alternative to fresh eggs and are convenient to use and store. They can be used for most types of egg dishes or recipes requiring eggs.

A white to cream colored egg with brown speckles that is laid by a hen turkey. Similar to chicken eggs, except larger, turkey eggs weigh approximately 80 to 90 grams (one and a half times more than a large chicken egg) and are slightly larger than a jumbo chicken egg.

A variety of egg that comes from a duck, which is typically raised for its meat and feathers. A duck egg is similar to a chicken egg with a few differences.

A variety of egg that comes from the large bird known as the ostrich. An ostrich ranges in weight from 250 to 400 pounds at maturity and is generally raised to produce meat, feathers, and skin for specialty items and markets throughout the world.

A method used to identify a variety of information regarding the contents of a package, bottle, carton, container or bag of food, such as ingredients, weight or nutritional information.

An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

A variety of lean sausage made from turkey meat and a mixture of fat, salt, and seasonings. A variety of sizes are available ranging from small link size portions to rings of sausage measuring approximately 12 inches in length.

A sausage made with ground turkey and a combination of several spices, such as caraway, nutmeg, and ginger.

A turkey product made from finely ground light and dark turkey meat that is mechanically deboned from the bird.