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A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A type of small game bird that originated in Africa and is also known as a Numidian or Carthaginian chicken.

The Indonesian name for fried rice. Various ingredients are added to the rice, such as shrimp or other types of shellfish, chicken, meat, eggs, chiles, onions, garlic, peanuts and a number of seasonings.

A strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster or chicken.

A popular Mexican dish prepared with a soft corn tortilla, used as a food wrap, that is rolled around ingredients such as chicken, beef or pork and topped with cheese and vegetables, which may include lettuce, onions, and sweet peppers.

A soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.

A milk and/or broth-based soup made from the flesh of orange Sweet Potatoes. Typically, this soup contains bits of onion and garlic cooked in a chicken broth that is mixed with milk, yogurt or half-and-half as a base.

A derivative of the Italian word for hunter (cacciatora) that refers to the preparation procedure as well as the ingredients typically used for several different types of game dishes.

A Mexican herb that resembles rosemary. It is used as a seasoning and has a strong flavor that goes well with fish, chicken and beef.

A thick string used for tying and trussing meat. It is also used to tie other foods. It is used on roasts, medallions, and tenderloins to help hold their shape and provide for more even cooking.

A traditional Italian food dish made with veal shanks dredged in flour, chopped vegetables such as onions, celery, tomatoes, and carrots, that cook together in a chicken or beef stock with seasonings such as olive oil, garlic, marjoram, pepper, thyme, and white wine.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

A light puff pastry shell that resembles a bowl with a lid. The shell is generally filled with a creamy sauce (most often a velouté sauce) containing vegetables, chicken, meat or fish.

An oven made of bricks and clay, which is tall and cylindrical in shape. It is used to bake traditional tandoori dishes, such as skewered chicken.

A traditional Indian combination of spices, that may include cumin, cinnamon, clove, coriander, ginger, paprika, turmeric, garlic, bay leaves, celery, cayenne, and black pepper, which are used on foods such as chicken and fish to give it a reddish-orange color common in tandoor cooking.

A spicy hot sauce seasoned with cayenne peppers, chile peppers or peppercorns. It is used as a condiment to many foods, such as meats, chicken and fish, or it can be added to other foods where a spicy flavor is desired, such as marinades, beverages, dips, chili, casseroles or other sauces.

The process of pulling foods through dry ingredients to coat them before cooking. Flour is the most common dredge used, but other ingredients can be used as well.

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.