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The term "weeping" is used to describe a meringue topping that oozes moisture, which gives a finished dessert an unattractive appearance.

A turkey product made from finely ground light and dark turkey meat that is mechanically deboned from the bird.

A fluffy, soft candied food that is made from egg whites, gelatin, and corn syrup. Available in a variety of shapes, sizes and textures, the traditional marshmallow has a spongy texture that provides a sweet flavor for snacks, baked goods and sweet desserts.

An egg pasta variety that is shaped like small diamonds and is best used as a soup pasta. Pastina may be substituted if grattoni is unavailable.

A mildly flavored German sausage that is prepared with veal, eggs, cream, and seasonings. The name weisswurst means "white sausage" in German.

A small plump game bird, weighing 1 to 2 pounds that originated from the pheasant family and is often sought for its delicately flavored white (U.S.) or dark (Europe) meat.

A turkey product made from skinless thigh and drumstick meat, which is ground and seasoned. Like other types of pastrami, turkey pastrami is flavored with peppercorns and other seasonings and then cured and smoked.

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.

A sausage produced from ground dark turkey meat, flavored with garlic and other seasonings, and cured to make it safe for eating.

A meat product made from ground turkey, which is flavored with various seasonings, formed into a patty, cooked, and most often served on a bun in the same manner as a hamburger.

A product taken from the breast muscle of the turkey and processed in various ways for professional and consumer use.

A meat product made of finely ground light and dark turkey meat, also referred to as MDM or mechanically deboned turkey.

A meat product produced from smoked turkey, which has a similar appearance and flavor to traditional pork bacon, but is lower in calories and saturated fat.

A product consisting of ground white or dark turkey meat, or a combination of both. It contains approximately 65 to 75 percent less fat than ground beef.

An egg shaped fruit that has a smooth thin skin, which varies in color, including red, gold and amber.

1. A process where hot liquid is gradually added to eggs or other foods that needs to be incorporated into a hot sauce or soup without curdling.

Skinless breasts of chicken, turkey, or game birds, generally with one wing bone attached. The term also refers to skinless and boneless fish fillets.

A seasoned mixture of ingredients such as bread, eggs, meat, vegetables, and spices that are combined and typically placed in the cavity of poultry, game birds, fish, meat, or vegetables to be baked together.

A young pigeon approximately four weeks old, having dark, tender meat and weighing no more than one pound.

A soft pasta noodle or dumpling made from flour, eggs, salt and water or milk. The dough is made firm enough to roll out and cut into thin pieces or it is made soft enough to force through a sieve with large holes.