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A sausage made with ground turkey and a combination of several spices, such as caraway, nutmeg, and ginger.

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

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

Pronounced K'yahn-tee. A regional red wine produced in the appelation of Chianti in the Tuscany region of Italy.

A cut of meat consisting of the entire loin from both sides of the backbone. This expensive cut is very tender and makes an impressive presentation for a special occasion.

A derivative of the Italian word for hunter (cacciatora) that refers to the preparation procedure as well as the ingredients typically used for several different types of game dishes.

The process of cutting or pulling apart cust of meat that are joined at a common point or a joint. Poultry is one of the most common foods that are separated at joints prior to and after cooking the meat.

Meat from an animal that is not cut from a standard muscle, but is obtained from organs. Variety meat includes muscular organs such as heart, tripe (stomach lining), and tongue and other organ meat such as brains, liver, kidneys, and sweetbreads (thymus glands of veal and lamb).

1) The thymus glands, from the neck or throat of a young calf or lamb, which are considered a delicacy for their distinct flavor and very tender texture.

A rich, Italian wine to which brandy has been added to convert the sugar into a higher alcohol content.

A name given to an Italian soup that is often served for holidays or events, but is not actually a soup served specifically for weddings.

A term that can refer to a food preparation process or a type of food dish, which is similar to a stew.

A group of meat products that include: sliced beef, jellied beef loaf, jellied corned beef, deviled ham, Geotta sausage, chopped ham loaf, ham and cheese loaf, headcheese, honey loaf, luncheon meat, macaroni and cheese loaf, minced luncheon spread, Mortadella bologna, old fashioned loaf, olive loaf, pepper loaf, pickle and pimento loaf, scrapple, Souse of Sulz, and veal loaf.

An Italian dish that consists of thinly pounded meat, which has been floured, seasoned and then briefly sautéed.

The process of pulling foods through dry ingredients to coat them before cooking. Flour is the most common dredge used, but other ingredients can be used as well.

Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking other foods.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

The aged variety of blue cheese made from cow's milk. Native to Italy, Gorgonzola is available as either a milder version known as "dolce" or the naturale version, which is the aged variety of Gorgonzola Blue.