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A cut of beef, also known as a Flat Iron roast or shoulder top blade steak, that is taken from the shoulder clod just above the shoulder blade.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups and dishes.

A tender cut of beef taken from the rib primal. It is very tender, flavorful, and expensive. Prime rib is basically another name for a beef rib roast.

A rich extra dark malted beer, low to medium bodied, medium to high bitterness, intense with varying sweetness and dryness.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

Large steaks that are flexible so they can be rolled and tied to be used as an oven roast. Often, a stuffing is placed over the steak before it is rolled to enhance the flavor of both the steak and the stuffing.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

A traditional small Italian sandwich that is pressed and grilled so that the bread has a golden, grilled crust on both sides of the sandwich while the fillings inside are compressed together.

The edible seeds found in a pumpkin, which are available with or without the hulls, in a raw, roasted, and salted form.

A method of placing fat, such as bacon or fatback, around lean meats or fowl that are to be roasted so they will absorb additional moisture and fat to keep them from drying out.

Edible pumpkin seeds that are popular in Mexican cooking. They are available with or without the hulls and raw, roasted and salted.

The process of moistening food being prepared, especially meat, with pan drippings, butter, or sauces, while the food is cooking.

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).

The protective or decorative caps that are placed on the ends of each bone extending out on cuts of meat, such as a crown roast.

A pointed (piquillo means "little beak") pepper grown only in the Navarra region of Northern Spain along the Ebro River.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

baba ghanouj, baba ghanoush, condiments, Middle Eastern foods, eggplant recipes,

A term commonly applied to mixtures that are served over various foods either as it finishes cooking or for use after it is served.

Made from steel that is formed into half-round holders, this type of utensil is designed to roast multiple ears of corn on the cob on grills and open fires.

Created to score and cut the hard shells of chestnuts to release pressure during the roasting of chestnuts.