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A term used to describe beef that has not been graded by the USDA. Beef carcasses graded by the USDA have a grading stamp rolled on the exterior fat of the carcass to identify the grade of the meat.

A type of hardwood rolling pin that has evenly spaced raised protrusions extending out from the surface of the pin.

A kitchen utensil that is used to mark out a sheet of pasta dough when making stuffed pasta squares....

A type of rolling pin that has closely spaced grooves running the entire length of the pin as well as around the shaft at right angles to the length of the pin.

A type of rolling pin that consisists of a single shaft of hardwood, such as maple, that is typically a little larger than 1 inch in diameter and approximately 15 to 18 inches in length.

Made for use on a grill, this utensil is designed to cook hot dogs or sausages evenly, without grill marks or overly cooking the meat on one or more sides.

A combination of turkey, duck and chicken meat (thus the name), that are layered together and rolled into a poultry roast.

A kitchen utensil that is used to flatten softened candy into sheets prior to hardening. This pin is typically made of stainless steel, providing a non-stick surface for candy ingredients.

Disease of the vine caused by a virus.

An Asian noodle wrapper that is paper thin, used to wrap meat, vegetables and other fillings, which are then deep-fried in the wrapper.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

Similar to a turducken, this food is a combination of four meats, ostrich, turkey duck, and chicken that are layered together and rolled into a poultry roast.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

The outer pod or shell covering a seed or fruit. A husk is also called a hull. Some husks, such as those from corn, are used in the preparation of foods for cooking.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

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

Most notably known as "Sauvignon Blanc". Pronounced so-veen-yawn blahngk. A grape varietal used in the production of white wine.

Most notably known as "Sauvignon Blanc". A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.