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A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

A food illness that develops by eating raw or undercooked pork and wild game products infected with the larva of the Trichinella worm.

A term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking other foods.

A popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

An Italian dry salami that is very similar to domestic salami except for the size of this dry sausage.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

A ready to eat, hard, dry sausage made from beef and pork that is typically well seasoned with black and red pepper and then air dried.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

Onion flavored and cream-based, this type of soup is most often used to make creamy sauces that are served with cooked meats or the soup is used to flavor casseroles and hotdishes....

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

Pronounced pah-teet-see-rah. A California grape varietal used in the production of robust red wines....

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.