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A soft, somewhat elastic-textured Mexican cheese made from cow's milk. It is white in color and has a very creamy flavor.

A commercial cooking spray that dispenses a very fine mist of vegetable oil and lecithin to coat unheated pans when preparing them for grilling, sautéing, broiling, roasting or baking.

A cow's milk cheese from Switzerland that has a hard texture, a dry natural rind, and a slightly spicy, savory flavor.

A sweet and spicy Italian sausage made from fresh pork and seasoned with basil, fennel, garlic, and white wine.

A Japanese sauce that is made from a combination of soy sauce, sake, sugar, ginger and seasonings. The sauce is generally used as a marinade for meats that are then grilled, broiled or fried.

A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar.

A young pigeon approximately four weeks old, having dark, tender meat and weighing no more than one pound.

The process of quickly browning the surface of food by exposing it to extremely high heat. Food is most often seared in a small quantity of oil and is then cooked to the appropriate doneness using another cooking method such as roasting, grilling, or braising.

A lean saltwater fish with flesh that is tender, white and mildly sweet flavored. It is a versatile fish that can be used for many purposes but when grilling, it is best to place the fish in a fish basket because rockfish does not hold together well.

A flat pan with a long handle constructed of materials that conduct heat well, such as cast iron or aluminum, many of which have a non-stick surface and exterior for ease of cleanup.

A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.

A compound butter that is made by adding lemon and parsley to soft creamed butter. It is good served with fish and grilled meats.

The smallest variety of the hard-shell clams, measuring less than 2 inches. Littlenecks are small and tender, generally served raw on the half shell.

Confused at times with another Moroccan sauce known as Charmoula, the North African sauce referred to as Chermoula is typically prepared as a marinade for use on fish or shellfish, but it can also be used on grilled vegetables.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

An Irish farmhouse cheese produced from cow's milk. The rough textured rind on the outside of this cheese covers a smooth and somewhat crumbly inner cheese, pale white in color.

A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat.

A metal utensil with sides that is used to hold and shape pancake batter while it is cooking. After the batter is prepared, it is poured into the mold that rests on the bottom of a grill or griddle.

The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.