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A Mexican dish consisting of a flour tortilla, which is a flat, unleavened bread, rolled around various ingredients including beef, cheeses, and/or refried beans.

Refers to soft wheat that has been parboiled, dried, and cracked. When bulgur is cooked, it has chewy texture and a delicious nutty flavor.

A grilled bread appetizer, native to Italy, that is sprinkled or rubbed with olive oil and garlic, and then topped with assorted ingredients.

The process of cooking food quickly on a high heat setting in order to create a thick, flavorful crust on all of the surfaces of the items being cooked.

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.

A vegetable consisting of green clusters of buds, known as florets, which grow on a thick leafy stalk.

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A baked food item consisting of flour or meal as the main ingredient, mixed with liquid ingredients such as milk or water and eggs to form a dough.

A metal container used to hold live coals. A grill or grate is placed on top of the container so that food may be cooked on it.

An alcoholic beverage distilled from wine or fermented fruit juices. The highest quality brandies are referred to as either Cognac or Armagnac, both named for the regions in France where they were first produced.

The nutrient packed layers covering the inner kernel of most grains. Bran is loaded with insoluble fiber, which is important for digestive health, and soluble fiber, which helps to lower the cholesterol level in the blood.

A method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered.

A type of berry that is a hybrid of a blackberry, a raspberry and a loganberry, producing a fruit with a reddish-black color and sweet taste.

A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.

A somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.