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A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

weiner, weiners,

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.

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.

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.

Similar to a turducken, this food is a combination of four meats, ostrich, turkey duck, and chicken that are layered together and rolled into a poultry roast.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

The Italian word for "hunter" that refers to the manner of food preparation and the ingredients typically used for game dishes.

A kitchen utensil designed to create meat patties that are consistent in shape, size and weight. A typical burger press is made from plastic or stainless steel and consists of a round container with a circular cover or "press" that can be forced downward against the ground meat to form it into a patty shape.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.