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A creamy Italian rice dish made with starchy, short-grained Italian rice varieties. A basic recipe for risotto includes onions that are lightly sautéed in butter into which rice is added and cooked briefly.

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A term that can refer to a food preparation process or a type of food dish, which is similar to a stew.

A commercial cooking spray that dispenses a very fine mist of vegetable oil and lecithin to coat unheated pans when preparing them for grilling, sautéing, broiling, roasting or baking.

A type of fish with a flavor that is much like that of albacore tuna except that it is slightly sweeter.

A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.

A French term for a cut of meat or fish that has a flattened shape or is very thinly sliced. An escalope is usually very tender and requires only a few seconds of sautéing on both sides.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.

A traditional Jewish breakfast or brunch food that is made by moistening broken pieces of matzo with hot water and then drying the Matzo before dipping it in egg batter.

The leafy part of the turnip root that is served as a vegetable green. The greens are harvested when the turnip is young and tender, resulting in a tender, succulent green.

A fatty substance that moisturizes, emulsifies and preserves food that is generally derived from egg yolks, soybeans and corn.

A veal cutlet, which is pounded and then coated with a mixture of egg and milk. The coated cutlet is then placed in a mixture of breadcrumbs, seasonings, and Parmesan cheese.

The French word for snail. There are several varieties of snails that are available, which all have a rich tasting and firm textured meat.

The term used to describe animal testicles, which are commonly processed and saved to be used as a food item.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A type of dry onion that has a pure white skin and a sweet, mild flesh that is also white in color. This onion is widely used in Mexican foods, complementing the flavors of other ingredients.

A variety of sea vegetables, which are consumed in a number of different ways. They can be used as seasonings, vegetables, ingredients in soups and salads, in making tea, as thickeners, and as food stabilizers.

A raw or cooked food prepared by peeling, seeding and coarsely chopping, dicing or grinding the item making it ready to be served or combined with other ingredients.

The Italian word for "hunter" that refers to the manner of food preparation and the ingredients typically used for game dishes.