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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.

A commercial spray product, which contains very little fat, that is used to give cooking and baking surfaces a nonstick coating.

A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

sate, sateh,

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

A traditional Swiss term to denote the preparation and serving of foods with Raclette cheese that has been prepared by warming the cheese.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

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.

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 variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

A cooked grape juice that is produced from the unfermented residue referred to as "must" that is produced from red and white grapes (Salamino, Fortana, Trebbiano Bianco, and Lancellotta)as they are processed into wine.

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

A common type of cooking pot that may be round, oblong, square, or oval shaped. Red clay pots can be used to roast meat, poultry, fish, or vegetables.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

A type of food consisting of small chunks of meat, poultry, or fish combined with vegetables which are placed onto skewers or grilling baskets and then grilled or broiled.

A term applied to food ingredients that are finely chopped for preparation to be served. It also refers to food such as corned beef hash or roast beef hash, which contains chopped meat, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.