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A type of hamburger that is popular in the Dominican Republic and sold from food carts and food stands on city streets in the Carribean.

A type of freshwater fish that is not a pike at all, but is a member of the perch family. Walleye Pike has firm, flaky flesh that is very mild in flavor and is suitable for many cooking methods including baking, frying, broiling, grilling, and poaching.

A Japanese dish that consists of pieces of chicken breast that are marinated, skewered, and grilled....

jerk sauce, jerk marinade, jerk chicken sauce,

Small in size, this type of heat sensing utensil is used to measure the temperature of individual cuts of meats or smaller cuts that can be checked using smaller sensors.

A type of spatula that is typically used to remove items that are being cooked from pots, pans, skillets, and other bakeware.

A cooking utensil most often used for cooking poultry in an oven or on a grill. Vertical roasting tools are manufactured so the heat can circulate effectively around and through the entire item being cooked, resulting in a more moist or flavorful result.

A pump sprayer that can be filled with various types of cooking oils, such as olive or vegetable oil, to be sprayed onto foods (salads, breads, vegetables, etc.) or onto cooking tools (pans or utensils) to either add flavor to the food or to create non-stick surfaces for baking, cooking or grilling.

A type of freshwater crustacean that looks like a small lobster. Typically, a crayfish will be 3 to 4 inches in length, but at times they may reach sizes as large as 8 inches in length.

A type of domestic fowl raised for its flesh, eggs, and feathers. Chickens are slaughtered at different ages to be processed for different purposes and classified according to their use such as broilers, fryers, roasters, and stewers.

A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.

A type of barbecue sauce that is lighter colored instead of darker varieties such as the red or brown sauces that are more common.

sate, sateh,

Short chunky pieces of pasta with ridges circling the pasta, which form a shape that resembles the grill of a radiator.

A type of sausage that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage).

This substance is used as a combustible fuel to ignite charcoal briquettes that are being prepared for grilling.

Somewhat similar to a light seafood bisque, this type of soup is creamy and shrimp flavored. Made with cream or milk, water, cooked shrimp, sauterne wine, spices, and flavoring, Cream of Shrimp Soup provides a food item that can be served for lunch as a side dish to accompany sandwiches.

A small round or flat shaped brush made with nylon, silicone or sterilized natural bristles. This type of brush is used to apply glazes to breads, pastries, cookies, meats, and poultry before or after baking.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.