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A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A common Ethiopian sauce that is hot and spicy tasting. Made with the seeds of cumin, cardamom, coriander, and fenugreek that are combined with garlic, ground cloves, turmeric, grated gingerroot, black pepper, salt, paprika, cinnamon, and dried red chiles, this sauce provides a distinctive tangy flavor for ethnic foods.

A type of oil derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat contained in the chile.

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A hot and slightly sweet flavored chile that has a long tapered shape and an orange-red color. The skins are very tough, so dried guajillos must be soaked a bit longer than many other types of chiles.

A very hot, intense red chile about 2 to 3 inches in length, which is often used in a ground form as a spice.

A type of oven that uses convection currents to cook food. Fans are used to distribute hot air around the oven, which helps to cook the food more evenly and quickly than in a conventional oven that most often contains two heating elements, one at the bottom that bakes foods and one at the top that broils.

Chopped red hot chile peppers (usually Cayenne) that are dehydrated to form flakes. They are used to add hotness to food, commonly found at pizzerias as a condiment to sprinkle on pizza.

Chopped red-hot chile peppers that are dehydrated to form flakes. They are used to add a hotter, spicier flavor to foods and are commonly found at pizzerias as a condiment for pizzas.

1. A cooking device consisting of a metal grate or rack placed above hot coals heated by gas or charcoal briquettes.

The process of cooking food in hot fat or oil in an open, shallow pan in order to brown the outside of the food and cook the inside to the desired level of doneness.

A sweet spice which is slightly hot and is derived from the inner bark of an East Indian evergreen tree of the laurel family.

When working with hot chile peppers use caution not to place hands or fingers around the eyes, mouth or other areas of the body that may be painfully affected by the capsaicin substance contained within the chiles that easily rubs off onto the hands.

A popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

A Chinese pepper grown for its spicy hot flavor. This chile is generally 1 to 2 inches in length and red in color.

A descriptor of wine that possesses the aroma of hot tar. A positive wine tasting term, this characteristic is sometimes found in zinfandels and cabernet.

A descriptor of wine that possesses the aroma of hot tar. A positive wine tasting term, this characteristic is sometimes found in zinfandels and cabernet.

A common beverage native to Mexican regions that is served hot or at room temperature. It is made with corn starch or corn dough (masa de maiz), mixed with water and/or milk and sweetened with honey or sugar.

A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting in bread that is dense and more bread-like.