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Butter that has been blended with herbs and other seasonings. It can be used as an ingredient for various dishes such as a stuffed chicken breast in which ingredients including the herb butter are stuffed into a split breast and baked.

A small piece of chicken or fish that is covered in a batter and fried.

Similar to free range chickens, this is a turkey that is not confined and is allowed to roam and feed on naturally grown feeds, consuming only a vegetarian diet.

A generic name given to domestic chicken, duck, or turkey. Poultry is another name used to describe the same group of domestically raised birds used for food.

Refers to a dish made of a béchamel sauce (a basic French white sauce) combined with mushrooms, pimentos, and green and red peppers.

A timing device most often used when cooking poultry such as chicken or turkey. Made from plastic, this type of timer consists of a hollow pointed section or probe containing a heat sensitive mechanism that pops out as the meat reaches the desired cooking temperature.

An Asian delicacy that consists of a whole egg containing a duck or chicken fetus. Unlike a traditional egg that has not been fertilized which contains only the white and a yolk, Balut is an egg that has matured for approximately 17 to 21 days so the embryo of the chick begins to form within the shell.

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

Similar to a turducken, this food is a combination of four meats, ostrich, turkey duck, and chicken that are layered together and rolled into a poultry roast.

A German word meaning "cutlet" that is commonly used to describe a food dish using a veal, pork, chicken, or turkey cutlet as the main ingredient.

A type of game bird, common in cooler climates, that is similar in size to a small duck or pheasant....

A round dumpling that is most often served in a chicken broth soup. The Matzo ball is made by combining Matzo meal (crushed dried flatbread), oil or butter, eggs, and seasonings together, forming the mixture into round balls approximately 1 inch or so in diameter.

A method to prepare fully cooked poultry that has the skin removed so the meat can first be pulled off the bones and then pulled into shreds.

A kitchen utensil that is used to lift large whole birds, such as turkeys, geese, and chickens from a hot roasting pan onto a carving block or serving platter.

A traditional Italian broth soup that combines eggs, semolina flour, grated Parmesan cheese with a beef or chicken stock.

A traditional southern U.S. dish that combines long grain or dirty rice, chicken, and sometimes, wild game with vegetables and seasonings to create a thick savory stew.

A foodborne pathogen that causes illness from meats such as ground beef, roast beef, pork, chicken, and turkey, which has been improperly cooked.

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

A mildly flavored sausage that can be made with pork, veal, or chicken with the addition of rice as a filler, giving the sausage a pale color.

A thick and creamy soup that is served chilled. Typically made from potatoes, leeks, chicken stock, onions, milk, and thickened with a cream base (half and half or heavy cream), Vichyssoise is often considered to be of French origin, which is not totally accurate.