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The process of cooking food in hot fat or oil in an open, shallow pan in order to brown the outside of the food and cook the inside to the desired level of doneness.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

The crisp brown skin with a crisp layer of fat that is created when pork skins are cooked. Pork crackling or Chicharon as it is alwo known, is a popular food in the southern U.S.

A type of cream containing at least 55% fat content with a rich, buttery texture that is used as a topping for desserts.

A substance found in animal fats, meat, and eggs that functions as a membrane constituent in the body and a precursor of steroid hormones.

A processed cut taken from the bottom half of the leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve.

A French term used to describe the browning of a food ingredient in the fat content contained within the ingredient prior to adding any other items, such as liquids.

A type of beef from the Kobe region of Japan that comes from a breed of cattle known as the Wagyu cattle.

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

Descriptor of wine that is nearly a synonym for “fat”, though considered a step below when describing fullness in the mouth.

A traditional Spanish tomato sauce that is often made with annatto seeds sautéed in pork fat or olive oil before being added to other ingredients.

Extra lean is a designation given to meat products that have a fat content of no more than 5%.

Milk that has had sugar and chocolate added for flavoring. Chocolate milk is available in whole, low fat and nonfat (skim) milk.

The embryo of a seed or kernel of grain, located at the bottom center of the kernel. The germ is the oily part of a kernel or seed from which a new plant sprouts.

A long handled device used to skim the surface or to remove items from hot liquid or fat.

To cook food, generally vegetables, over a low heat, using a small amount of fat (butter is often used).

A type of dairy product that is produced from whole, low-fat, or nonfat milk that is fermented with bacterial cultures.

Triangle shaped Indian pastries that are filled with meat or vegetables, or both. The filled pastries are generally deep-fat fried but can also be baked.

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 highly spiced, spreadable meat paste traditionally made of pork, goose or duck, but also fish and rabbit.