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An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

A type of game bird, common in cooler climates, that is similar in size to a small duck or pheasant....

A traditional grilled sandwich that consists of ground meat made into a patty, cooked, topped with a slice of cheese, and placed between two halves of a bun to create this favorite international food.

A French term that means skewer. This term is used to describe foods that will be placed on a skewer and grilled, which is customary when a menu or recipe states "en brochette" or for the dish referred to as chicken brochette.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

A name given to several Japanese dishes in which pieces of meat are marinated, skewered, and grilled.

sate, sateh,

Made primarily from a base of sweet corn and seasonings, this condiment is a common addition to many grilled foods.

1) In reference to poultry, the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists from the knee joint down to almost the foot.

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 name that refers to birds raised domestically for the purpose of human consumption, such as chicken, turkey, duck, goose, Rock Cornish hen, and pheasant.

A Mexican dish consisting of thin strips of cooked meat, typically beef or chicken, that are placed into a tortilla with other ingredients and rolled up to be eaten out of hand or on a plate.

A strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster or chicken.

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.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

A regional wine produced in the Rhône region of France. Côte-Rôtie and Hermitage are well known northern appelations of the Rhône that produce red wines.

A fresh Mexican cheese, made from cow, sheep or goat's milk, that has a soft, crumbly texture. White in color, this cheese has a slightly salty, yet mild smooth flavor with a somewhat acidic aftertaste.

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

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.

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