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An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled.

A Japanese food dish, which consists of soba noodles and other ingredients that have been fried on a hot grill.

A cooking appliance that is used to slowly cook meats, poultry and firm textured seafood, such as shrimp, as it rotates continuously over a heat source.

A protective glove that allows hot utensils or foods to be manually handled near or in ovens and grills.

A traditional Middle Eastern food that consists of finely ground beef or lamb that is spiced with seasonings and made into meatballs or patties to be grilled.

A French term that means skewer. This term is used to describe foods that will be placed on a skewer and grilled, which is customary when a menu or recipe states "en brochette" or for the dish referred to as chicken brochette.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

Wine vinegar that has the rich, nutty flavor of a fortified wine. It can be used for several purposes, such as in marinades for grilling and in salads.

A type of fish with a flavor that is much like that of albacore tuna except that it is slightly sweeter.

Wine vinegar that has the rich, nutty flavor of a fortified wine. It can be used for several purposes, such as in marinades for grilling, and in salads.

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

As a cooking term, it refers to the square charred marks that are branded on to food that is cooked on the hot grate of a grill.

Any ground or minced mixture of meat, fish, or vegetables that have been shaped into a round, flattened portion of food to be prepared for baking, grilling or frying.

A white or pale yellow colored, mild tasting Mexican cheese, which is excellent for melting when baking or grilling.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

A device, a chemical substance, or a small block of material that serves to ignite charcoal briquettes or lumps of charcoal so they become hot coals for grilling food.

The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked.