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(Scientific Name: Boletus edulis) A rich meaty flavored mushroom that has a large, round cap that is pale yellowish brown to dark reddish brown in color and grows 2 to 8 inches in width.

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.

A saltwater fish found in the Atlantic off the U.S. and European coasts. There are five species found in the Atlantic waters near the U.S., but none are particularly good for eating.

A saltwater fish that consists of many species. Some of the common species are red snapper, gray snapper, yellowtail snapper, and mutton snapper.

To remove the skin from fish, poultry or game for reasons which include diet, taste and appearance. The skin is removed before or after cooking, depending on the reason for its removal and how it is going to be cooked.

(Scientific Name: Lentinula edodes) An Asian mushroom with a pale brown to dark reddish brown cap that is generally two to four inches wide.

(Scientific Name: Lentinula edodes) An Asian mushroom with a pale brown to dark reddish brown cap that is generally two to four inches wide.

An anadromous fish, which means that this species of fish was born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn.

A popular thick sauce used for Asian foods, both as an ingredient in cooking and also as a condiment.

Butter that has been blended with herbs and other seasonings. It can be used as an ingredient for various dishes such as a stuffed chicken breast in which ingredients including the herb butter are stuffed into a split breast and baked.

A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

A freshwater fish with a firm textured flesh that has medium to high fat content. It is one of the most popular varieties of trout throughout the world.

A name that refers to birds raised domestically for the purpose of human consumption, such as chicken, turkey, duck, goose, Rock Cornish hen, and pheasant.

(Scientific Name: Boletus edulis) A rich meaty flavored mushroom that has a large, round cap, pale yellowish brown to dark reddish brown in color, that grows 2 to 12 inches in width and may reach several pounds in weight.

An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

There are several types of pans designed specifically for making omelets. A traditional omelet pan is made with low curved edges and a wide diameter bottom to enable the omelet to be rolled easily.

A firm textured fish that has both white and dark meat which provides a somewhat nutty flavor. One of the most popular species for food dishes are the striped or silver mullets.

Also referred to as a Dolphinfish (but unrelated to the well known dolphin species of fish that is a mammal), a Dorado, or a Mahimahi, this fish is found worldwide in tropical ocean waters.

A coarse grained salt that has been prepared according to Jewish laws and procedures, thus keeping it "kosher." Free of additives combined with the salt particles, the grains have been compressed, creating a flatter, yet coarsed grain with a lighter weight that sticks better to food and dissolves easily.

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin.