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A variety of lean sausage made from turkey meat and a mixture of fat, salt, and seasonings. A variety of sizes are available ranging from small link size portions to rings of sausage measuring approximately 12 inches in length.

A primal cut of beef, which extends from the neck to the fifth rib and includes the shoulder blade and the upper arm.

A winter squash that has a long, pear-shape covered with a smooth tan skin that surrounds a golden-orange, somewhat fiberous flesh.

A serving utensil that generally consists of two or three round or square plates that are vertically positioned an equal distance apart to provide multiple layers for presenting and holding small, bite-sized portions of food.

A French term commonly used by fine restaurants or fine diners in France to describe little bites or very small servings of food that complement a main dish.

A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of the beef tenderloin.

A variety of highly refined flour with the bran and the germ removed, but without chemical bleaching, thus eliminating the majority of nutrients in the flour.

A metal utensil that is built with a top and bottom plate used to compress or flatten tortilla dough in preparation for baking.

A cut of meat taken from the shoulder primal cut of pork, beef, lamb, or veal. The beef shoulder primal is often referred to the chuck primal cut.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

A Japanese term used to describe thin rolls of sushi. When the sushi is wrapped in nori (toasted seaweed) it is rolled up as a small circular tube-shaped creation that is then sliced into finger-sized rolled portions.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

A type of rye bread of Polish origin that can be prepared with a number of different recipes. Lighter versions of Polish rye are similar in color, flavor, and texture to New York rye bread due to a generous portion of wheat flour added to the dough.

A type of Japanese sushi that is larger in size, both length and thickness, than the traditional sushi known as maki.

A sugar alcohol naturally present in foods such as fruits and fermented foods. As part of a group of sugar alcohols that include fructose, glucose and sucrose, erythritol is a sweetener that is produced from glucose through a natural fermentation process.

The process of cutting food in a specific way to assist with the preparation of the item. When vegetables such as beans, peppers or potatoes are cut into long thin strips, the preparation process refers to the vegetables as being "frenched".

Refers to the outer skin of citrus fruits such as oranges, lemons, and limes. The colored part of the skin contains natural oils that provide aroma and flavor.

A small charcoal grilling stove that consists of a cast-iron container that may be round, oblong, square, or rectangular in shape.

A popular Scandinavian alcoholic beverage, served hot that is made with spiced wine (mulled wine), a variety of spices, and several varieties of alcohol.

Fresh or canned meat that consists of precooked, ready to serve chicken, turkey, beef or pork that can become ingredients in a variety of foods dishes.