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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 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 small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

The process of cooking food quickly on a high heat setting in order to create a thick, flavorful crust on all of the surfaces of the items being cooked.