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A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef.

White rice refers to many different types of rice that are basically white in color but may be any short to long grain variety.

A food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it.

A wine fortified by adding grape alcohol partway through the fermentation. The wine is kept in oak for a relatively short time, then fortified and aged in bottles.

The browned, crusty layer of rice that forms on the bottom of the common Italian or Spanish dish known as paella.

Thick, flat noodles made from buckwheat. They are generally a long noodle sold in nests but are also found cut in short lengths.

A pasta product that consists of a group of different pasta shapes. The shapes can include small tubes of different sizes, short strands and miscellaneous shapes.

A small fork used to serve, extract, pick up, dip, or eat various seafoods, as occurs when eating shrimp or lobster.

A black colored seaweed native to Japan that grows in small clumps of fronds with the appearance of tiny tree branches.

A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.

A beef roast cut from the top loin muscle, which is the largest muscle of the short loin. The top loin roast is lean, very tender, and quite expensive.

A flat or round-bottomed pan that is shaped to effectively cook a thin crêpe. A flat-bottomed pan may be 8 to 10 inches in diameter with short side walls.

A spicy aromatic rice that was developed by the California-based company, Lundberg Family Farms. Black Japonica® is a combination of an Asian black short-grain rice and a medium-grain mahogany rice that were grown together in the same field.

Strands of pasta that are coiled into a shape resembling a spring. Similar to fusilli bucati, only spiralini is shorter and coiled closer together.

A shellfish that is a member of the cephalopod variety of mollusks. There are three main species found in the United States, the long-finned, winter squid and the short-finned, summer squid found on the East Coast and the opalescent squid, also called California or Monterey squid, found on the West Coast.

The process of lowering the temperature of a food that was just cooked to a temperature 40 degrees F (4.4 degrees C) or less in a short period of time.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

A type of rice, named after a town in northwest Italy, that is one of the most popular varieties used for Italian risotto recipes.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.