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Any of the ingredients added over the pizza and the pizza crust. Often, a tomato sauce is spread over the crust and then one or several ingredients, such as cubed meats, ground meats, pepperoni sausage slices, Canadian bacon, Italian sausage, seafood such as anchovies or shrimp, vegetables such as peppers, or fruit such as pineapple, may be added as a topping.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

A Yiddish term that is defined as, “meals.” The word also refers to food products that are produced from meat or prepared with meat as an ingredient.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

A type of meat produced from the eye of the loin or the adjacent area that provides a layer of fat surrounding the meat.

A combination of turkey, duck and chicken meat (thus the name), that are layered together and rolled into a poultry roast.

Souse of Sulz is a cooked meat specialty, which is gelatin based and made basically the same way as headcheese, except it is flavored with a vinegar pickling liquid.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

The meat from a young sheep, generally under one year old. Also called "lamb" or "genuine lamb." Spring lamb is usually marketed at a weight ranging from 20 to 40 pounds.

The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.

Refers to meat that has been rubbed with herbs and spices and then cooked quickly over high heat so that the surface of the meat chars.

A meat dish that traditionally consists of veal, which has been larded, braised, and glazed using the juices of the veal.

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A utensil to hold and spread liquids or juices over meats and poultry as the foods roast. Bulb Basters provide a method of moistening food, adding flavor and creating a glaze or crisp coating during the cooking process.

A dry Italian sausage made from choice cuts of fresh pork that are combined with natural seasonings and cured with smoke and chili pepper.

A meat product made from the thigh meat of a turkey. It is cured and smoked, which allows it to be eaten right from the package if desired.

The process of breaking solid food items into smaller particles. Special equipment is available to grind different types of food such as a meat grinder for meat, a coffee grinder for coffee beans, a pepper mill for grinding peppercorns, and a food processor, which is used to grind many different types of food.

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

A utensil used to remove juices from the meat and carcass of a whole duck after it has been cooked. The juices are used to season the slices when served.