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A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A delicate herb with velvety soft leaves that are dark green on top and somewhat irredescent on the underside.

A small free standing fireplace that may also be used as an oven for baking foods. Originating in South America, this wood burning device was initially developed to provide heat and a means to cook food within homes; however, it is also commonly used outdoors in gardens and other areas to provide an outdoor fireplace as well as a cooking oven.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A glass or crystal vessel that wine is poured into for optimal aeration and sediment separation before consuming.

A method of cooking an egg in which the egg is cooked more slowly than a boiled egg, but basically yields the same results, except that the egg is more tender.

The process of pouring a liquid from one container into another in order to allow the liquid to breathe (aerate), to separate any unwanted deposits (sediment) so that it remains in the original container, and to improve flavors by softening the wine or reducing the wine temperature.

A small electric appliance that slowly cooks food with a low, moist heat. This piece of cookware allows food to be prepared at a consistent low temperature and is designed to cook for a period of six to twelve hours.

Basically the same type of tool used to grind coffee beans can be used as a tool to grind dried spices but it is strongly suggested to not use it for both.

The process of lowering the temperature of a food that was just cooked to a temperature 40 degrees F (4.4 degrees C) or less in a short period of time.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream.

An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

A vegetable, which is a member of the onion family, that has an appearance similar to a scallion. Long and round in shape, the stem of the leek is white at the root end and becomes increasingly darker green toward the top which is surrounded by stiff green or blue-green leaves, depending on the variety.

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.