Search

Originating in the U.S., this term describes the combining of two types or styles of food preparation and cooking into one fused result.

Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

A variety of soup with two common ingredients that go well together to create a popular soup for all ages.

Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.

Also referred to as center cut ham steak, this cut is approximately ½ to 1 inch thick and is sliced from the center of the leg primal cut.

Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

A pork cut taken from the ankle joint on the leg of a pig, most often the foreleg. Ham Hocks are available fresh, smoked or cured.

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

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.

A spicy Creole dish made with rice, ham, tomatoes, onions, peppers, and seasonings, and occasionally other meats or shellfish.

A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

Often referred to simply as "chaps" this food is a meat speciality, originating in the British city of Bath, that is served as a snack or as an ingredient to be combined with other foods such as potatoes or eggs.

A food made popular in the southern U.S. that is made from the small intestines of hogs. The intestines are slow cooked over several hours in an attempt to tenderize the meat and reduce the chewy texture of this organ.

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

A delicately flavored dry cured ham, originating in Italy and made from the meat on the hindquarters of hogs.

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.