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sate, sateh,

A type of sausage made from a combination of onion, suet, matzo meal, and flour, which is packed into kosher beef intestines and then steam cooked and roasted.

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.

Made from the juices of roasted meats, this is an ingredient that is often added to foods in order to deepen the flavor of the foods being prepared.

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.

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

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.

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.

Pronounced bo-jo-lay. A regional wine from the town of Beaujolais in the Burgundy region of France. Beaujolais Nouveau (noovo) is a style of Beaujolais released annually on the 3rd Thursday of November.

Pronounced vee-ohn-yay. Grape varietal used in the production of white wine. Originating in the Rhône region of France, small but increasing amounts are grown in the United States (primarily California), Australia, and Brazil.

Most notably known as "Viognier". Grape varietal used in the production of white wine. Originating in the Rhône region of France, small but increasing amounts are grown in the United States (primarily California), Australia, and Brazil.

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.

Pronounced bo-jo-lay. A regional wine from the town of Beaujolais in the Burgundy region of France. Beaujolais Nouveau (noovo) is a style of Beaujolais released annually on the 3rd Thursday of November.

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 variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

A variety of Asian squash that is popular in China and Japan, as well as many other countries. It is typically a larger variety squash that has a waxy dark green speckled skin that contains tiny prickly hairs.

Types of seasonings that are popular in Mexico and the Philippines made from a mixture of ground chiles, herbs and vinegar.

Considered to be a "small game" animal, Rabbit and Hare have been hunted and raised for consumption since ancient times throughout the world.