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A thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.

A thick string used for tying and trussing meat. It is also used to tie other foods. It is used on roasts, medallions, and tenderloins to help hold their shape and provide for more even cooking.

1. A dessert with a crumb topping made from flour, oats, butter, and brown sugar combined into a mixture that is sprinkled over sliced fruit and baked.

A meat product that is sometimes mistakenly referred to as "fat back". This cut of meat comes from the side and the belly of the hog and consists of a layer of fat with some lean meat streaks running through it.

A popular game bird in North America, Asia and Europe that is prized for its flavorful white meat. The male, called a cock, has brilliantly colored plumage and generally weighs in a range of 3 to 4 pounds when ready to prepare.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

A cooked sausage that consists of finely ground pork and pork liver combined with onions and seasoning, which is formed into a round soft textured sausage.

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer.

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.

Made as a relish item, Watermelon Rind is a common food that is served as a snack, an appetizer, or an item placed on relish trays.

A traditional cheese-based sauce that is most often used as pasta sauce. The classic Formaggi sauce may be referred to as a "Quattro Formaggi" sauce, referring to the four varieties of cheese mixed in with the other ingredients in the sauce.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Most notably known as "Cinsault" or "Cinsaut". A grape varietal used in the production of light red wines, originating in the Rhône region of France.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.