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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.

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

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

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 kitchen utensil that is used to score the chestnut prior to roasting. By carving a line, a cross or an "X" into the shell of the unroasted nut, it allows it to breathe during roasting and to resist exploding as the steam builds up.

A popular beverage brewed from ground coffee beans and water. It can be served hot or cold and comes in many flavors, depending on the type of coffee bean, the method of roasting the beans, and the flavorings that may be added.

Made in the shape of a wide-walled pan or a skillet, this roasting utensil is designed specifically for heating the large, brown shell variety of chestnuts over a stove or heat source such as fire, gas or hot coals.

A food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it.

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

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.

Buckwheat kernels that have been hulled. When the groats are roasted, they are known as kasha, which is a staple in Eastern Europe (especially Russia).

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

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often described as chuck roasts, pot roasts and short ribs.

A type of coffee that is produced with a selected bean, roasted until dark but not burned and brewed with special processes to create a beverage, which is significantly stronger than a traditional coffee.

A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak.

A grilling utensil that is made to hold a canned beverage (beer, juice, or carbonated drinks) so that it is stable as the can rests inside the cavity of a whole bird while it is grilling for vertical roasting.

A combination of turkey, duck and chicken meat (thus the name), that are layered together and rolled into a poultry roast.

A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.