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A cut of meat taken from the shoulder primal cut of pork, beef, lamb, or veal. The beef shoulder primal is often referred to the chuck primal cut.

A formed metal rack that is placed in the bottom of a roasting pan in order to keep foods raised above the bottom of the pan.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

A simple rack that lays flat in the bottom of the roasting pan. It is available in a rectangular or oval shape and is made of thin wires running parallel to each other the length of the rack.

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.

Lamb or pork ribs (the end of the loin) that are shaped into a circle and secured with string so that the exposed rib bones are positioned upward.

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

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

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 wide flat ribbon pasta that is approximately 5/8 to 1 inch in width. It is available with straight edges or rippled edges.

A kitchen utensil that is used as a "pot" for baking garlic bulbs. Although there are garlic pots that are made specifically to store garlic, some garlic bakers are used as storage devices if constructed of a material such as terracotta that absorbs moisture and if the device has a way to circulate air so mold does not begin to grow on the garlic.

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 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).

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

Cookware consists of different types of pots and pans that are used for specific purposes. Some of the pieces of cookware can be substituted for a type you may not have and still accomplish the type of cooking you need to perform.

A traditional Italian onion with a flat oval shape that ranges in size from 1 to 3 inches in diameter.

Pots and pans made of materials, such as cast iron or aluminum that have had porcelain enamel applied as a coating.

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.

A small electric appliance that slowly cooks food with a low, moist heat. This piece of cookware allows food to be prepared at a consistent low temperature and is designed to cook for a period of six to twelve hours.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.