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

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

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

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.

Considered to be a "small game" animal, Rabbit and Hare have been hunted and raised for consumption since ancient times throughout the world.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

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.

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.

Pronounced so-veen-yawn blahngk. 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.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

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.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.