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A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.

A special kitchen tool that is used to shave bits or strands from the outer most layer of covering on citrus fruits such as lemons, limes or oranges.

A term used to describe an intermediate stage in the preparation of a sourdough starter in which additional flour and water are added to a small piece of dough, known as a chef, which has fermented for at least two days.

A German country bread that uses a starter as a leaven. The bread has a chewy, open crumb and a delicious sourdough flavor.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.

A useful kitchen tool for removing meat from lobster and crab legs and for deveining shrimp. When using the scissors, the first step in removing meat from a lobster is to crack the claws with the serrations located on the inner edges of the handles.

A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

Also known as "goose-neck or goose barnacles", pecrebes are a shellfish that have the appearance of a goose with a long neck that extends out from a soft body.

Any variety of wine with an alcohol content that ranges between 14% and 24%, or that has a high-alcohol content that occurs naturally.

A U.S. artisan cheese with a split personality, Mobay contains one layer of goat's milk cheese and one layer of sheep's milk cheese pressed together and separated by a very thin layer of edible ash.

A type of sandwich that is traditionally made with pizza dough, thin sliced meats such as pepperoni, genoa salami and capocollo, combined with cheeses such as mozzarella and provolone.

A hard, unrefined brown cane sugar that is most common in Mexican regions as either a light colored variety known as blanco, or as a darker variety, known as oscuro.

The Porterhouse is a crosscut beefsteak containing part of the tenderloin and part of the top loin, which are separated from each other with a "T" shaped bone.

A semi-soft cheese of Norwegian origin that is made from cow's milk. Often duplicated, it is a cheese that is made commonly in Norway as well as other countries throughout the world.

A Chinese term used to refer to various small bite-sized foods served in small quantities (3 to 4) to be eaten as appetizers or snacks.

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.

An alcoholic beverage made from the fermented juice of fruits and vegetables. Grapes account for the largest segment of wine making.

An English blue cheese, which is made from the whole milk of cows and aged from several months to five months and longer.

A very strong, but sweet type of grape vinegar originating in the Modena region of Italy. Produced from the juice of white Trebbiano grapes, Balsamic Vinegar is made from fresh pressed grape juice, referred to as "must" and therefore is not classifed as a wine vinegar.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.