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The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

In pork, the cut of meat that is a ham roast.

A cooking container that is made of natural clay in a variety of sizes to evenly and slowly cook foods such as meats, poultry, seafoods, and vegetables.

A food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it.

A traditional Asian cooking vessel shaped like a large low bowl with two handles. Modern woks are usually made from steel or aluminum.

Meat from the lower blade portion of the chuck primal cut of beef. The underblade is located directly under the shoulder blade and is commonly sold as underblade roasts or steaks.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

A type of domestic fowl raised for its flesh, eggs, and feathers. Chickens are slaughtered at different ages to be processed for different purposes and classified according to their use such as broilers, fryers, roasters, and stewers.

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

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

A product taken from the breast muscle of the turkey and processed in various ways for professional and consumer use.

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 confection made with sugar or honey, along with roasted nuts, such as almonds, hazelnuts, pistachios or walnuts, and sometimes pieces of candied fruit are added.

A water-based soup made with egg noodles, vegetables such as celery and carrots, small bits of chicken, chicken stock, and seasonings.

A fluffy, soft candied food that is made from egg whites, gelatin, and corn syrup. Available in a variety of shapes, sizes and textures, the traditional marshmallow has a spongy texture that provides a sweet flavor for snacks, baked goods and sweet desserts.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

A term applied to food ingredients that are finely chopped for preparation to be served. It also refers to food such as corned beef hash or roast beef hash, which contains chopped meat, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.

A hot or cold sandwich that consists of only one slice of bread topped with one or more ingredients, such as meat, fish, eggs, cheese, vegetables, olives, pickles, and/or a sauce.