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Eggs cooked by frying them in a pan. Butter or cooking fat is heated in the bottom of the pan. Whole eggs are cracked and opened over the pan.

An oil, made from the seeds of safflowers, which is clear and mostly flavorless. It is high in polyunsaturated fats and is a popular oil to use in salad dressings, because it does not solidify when chilled.

A low-fat fish that is a member of the drum family, found along the southeastern coast of the United States and in the Gulf of Mexico.

Pork fat that has been rendered. It has a firm texture and can be used for piecrusts and for frying food.

The juices and fat remaining in a pan after meat has been cooked. The drippings are often used as a base for sauce or gravy.

Grana Padano is an Italian semi-fat, hard cheese with a finely grained texture. It is pale yellow in color and has a delicate flavor.

A cooking tool or utensil that is shaped like a short fat baseball bat that is used to grind ingredients such as herbs, grains, or nuts in a bowl known as a mortar.

An Italian dry salami made from finely ground pork and fat that has been seasoned with fennel, white pepper, possibly curry, and aged for long periods of time.

Refers to the process of pouring off the excess liquid or fat from food such as draining the water from boiled pasta or potatoes.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

Cream that is suitable for whipping has a milk fat content of at least 36 percent. When it is whipped by hand or with an electric mixer, it should double in volume to create a light frothy topping for a variety of desserts.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture.

A low-fat fish that is a member of the drum family, found along the southeastern coast of the United States and in the Gulf of Mexico.

To clean a cooking surface by polishing it with salt and fat or oil.

A fairly small fish, averaging about 2 pounds, with a high fat content. It is found in the Atlantic off North Carolina to Florida and the Gulf coast to Texas.

A syrupy liquid, which is colorless and odorless, produced from fats and oils. It is often used in preparing candy to help prevent sugar crystallization.

A device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts.

A low-fat saltwater fish from New Zealand and Australia that has a white flesh with a firm, moist texture and a mild sweet taste.

Pork that contains 25% fewer calories and 33% less fat than the pork that is described in the USDA handbook, Composition of Foods, 8-10.