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A frankfurter that is traditionally placed on a stick, coated with a corn-based batter (cornmeal or cornbread), and fried or baked to create a fun snack or meal.

A classic Italian sauce that is made with tuna and anchovies that are puréed with egg yolks, lemon juice, olive and tuna oil, and seasonings.

The outer covering on an ear of corn, which can be dried, cleaned and used as a wrap for steaming food.

A type of barbecue sauce that is lighter colored instead of darker varieties such as the red or brown sauces that are more common.

Often referred to as Polish sausage (which is uncooked), Kielbasa is a precooked smoked sausage that is highly seasoned with ingredients such as garlic and then produced in links or rings that are approximately 1" to 2" in diameter.

A type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.

The process of moistening food being prepared, especially meat, with pan drippings, butter, or sauces, while the food is cooking.

A small portion of food served before the main part of a meal in order to stimulate the appetite. In the United States, an appetizer plate or buffet may be served before the main meal.

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).

Shortened in length, the term Burger is used to describe a popular sandwich made from ground meats that are formed into a patty, cooked, and placed between two halves of a bun.

A porous but hard material that is approximately 90% carbon content. Charcoal is produced using an oxygen-free process that heats natural wood in order to remove the air and water and to create a carbon product that will burn significantly longer than wood.

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".

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

(Scientific Name: Laetiporus sulphureus) Not to be confused with Hen of the Woods, this mushroom variety also is leafy in shape like the Hen of the Woods, both of which grow in a semi-circular form around tree trunks or stumps.

A small potato blend made from a mixture of ingredients that are formed into various shapes such as stars, baskets, crowns, roses, leaves, or uniquely shaped patties to be served as a garnish to accompany meats and poultry.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.

Most notably known as "Sauvignon Blanc". Pronounced so-veen-yawn blahngk. A grape varietal used in the production of white wine.

Most notably known as "Sauvignon Blanc". A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.