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A speciality flour that is produced from white sweet potatoes. It is raw flour, not roasted flour and therefore, does not require cooking before use.

Pumpkin seed oil, which is dark, opaque, and has a thick consistency, is obtained from roasted pumpkin seeds.

A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak.

The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked.

The mock tender is often sold as a roast and is a cone shaped cut next to the top blade in the chuck primal.

The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best results.

A type of nut butter made from soybeans that are roasted, crushed, and mixed with soybean oil to form a stiff textured food spread with a mild nutty flavor.

A cracker that has been made from grain that is hulled (removing the outer husk), cleaned, and roasted or baked in some manner.

A spreadable nut butter used for cooking, baking, as a sauce or a topping for sweets and breads. It is made by roasting almonds and grinding them into a fine texture.

A utensil to hold and spread liquids or juices over meats and poultry as the foods roast. Bulb Basters provide a method of moistening food, adding flavor and creating a glaze or crisp coating during the cooking process.

A kitchen utensil that is used to lift large whole birds, such as turkeys, geese, and chickens from a hot roasting pan onto a carving block or serving platter.

A foodborne pathogen that causes illness from meats such as ground beef, roast beef, pork, chicken, and turkey, which has been improperly cooked.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

A variety of rice that provides a natural aroma when cooked and a flavor that may taste somewhat like roasted nuts or popcorn.

A bean removed from the soybean pod, which has been soaked in a water-based solution, dry roasted, and salted or seasoned.

Grain that has been hulled to remove the outer husk, cleaned, and possibly roasted. Similarly, groats are whole grains of oat and buckwheat kernels.

The whole kernels of grain, such as barley, buckwheat or oats that have been hulled, cleaned and sometimes roasted, but not cut or flattened.

A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful.

The nut contained inside the long black and white striped seeds from the sunflower plant. The nuts can be roasted or dried and they are available salted or unsalted.

The long black and white striped seeds from the sunflower plant, which contain a nut inside. The seeds can be roasted or dried and they are sold in the shell or the shell is removed and only the nut is sold.