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A cut of meat from the lower end of the legs. This is a lean, tough, but very flavorful and economical cut of lamb, which becomes tender and succulent when properly prepared, using moist heat and long, slow cooking.

The Italian word for "hunter" that refers to the manner of food preparation and the ingredients typically used for game dishes.

Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal.

A kitchen utensil made to measure temperatures within an item being cooked while a separate receiver can travel away from the cooking area but still display temperatures as they increase.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

Also known as boiled ham, the meat is cured, shaped, and cooked in steam or water. It is then packaged whole or sliced and sold as luncheon meat.

Attributed to Italian food chefs, this food item is made as boneless breast of turkey basted with a variety of succulent seasonings and spices.

A blend of pork and beef that is formed into a fine textured loaf. Whole pimento stuffed olives are added to the blend of pork and beef for added flavor.

A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking.

As a food term, this refers to any wild animal that is hunted and is suitable for human consumption....

A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

The feet and ankles of the pig, also called "pigs feet." Because they are made up of mostly tendons and bones, they must be cooked very slowly for a long period of time because the meat is tough and stringy.

Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections.

A pork cut taken from the ankle joint on the leg of a pig, most often the foreleg. Ham Hocks are available fresh, smoked or cured.

A cooking device that is built to hold food items, such as meat, poultry and vegetables securely while being slowly rotated, continuously over hot coals or heated burners.

A piece of cookware, often referred to as a riffle pan, that is used to grill foods in the kitchen using stovetop burners.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

A type of pan that is made specifically for braising foods. Available in several different sizes, this pan is round, contains a lid, and has two small round handles opposite each other.

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.

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.