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The process of warming food that has been frozen so that the food can be eaten or prepared to be served.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

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 method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

A soft, sweet, thin-fleshed food item with many small, edible seeds. Although the Fig is most often considered to be a fruit, it is actually a flower that is picked for eating.

A round to pear-shaped fruit with a dark green skin harvested from trees that are grown in semi-tropical regions, such as Africa, Austrailia, Carribbean, Indonesia, Israel, Peru, Spain, South America, and the U.