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Any cut of meat taken from the foreleg of beef, lamb, pork, buffalo, or veal. Shank cuts include the pork ham hocks, which are sometimes referred to as the hock end or the ankle region on an animal.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.

A small flat, round bladed utensil that is serrated on one side and smooth on the other, appearing somewhat like a round spatula.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

A traditional French soup that combines fresh peas and water with finely chopped shallots to make a thick creamy soup.

quiche, quiche recipes, quiche made with eggs, vegetable quiche, quiche pie, savory pie, recipes for...

A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, sirloin roast, crown roast or rolled ham roast.

Any ground or minced mixture of meat, fish, or vegetables that have been shaped into a round, flattened portion of food to be prepared for baking, grilling or frying.

A term most often applied to the process of melting sugar, either as a basic substance or to melt it when it is contained within a food.

A type of Italian yeasted flat bread made with white flour that is similar to a crispy pizza crust. It has a delicious peppery flavor and a crunchy, cracker-like texture.

When applied to foods, this term is used to describe a mixture of ingredients that are selected to be in "harmony" with the other ingredients that are combined.

A thin slice of lean pork meat, taken from a shoulder cut, that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.

The thick outer skin or covering that found on fruits, vegetables, meat, cheese, and other types of food.

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

An illness caused by eating food contaminated with clostridium botulinum bacteria. The bacteria grows rapidly in foods that are not stored properly.

A sweet, but very strong spice obtained as an unopened flower bud from tropical evergreen trees, belonging to the myrtle tree family.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

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).