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Small pieces of broccoli cooked and combined into a cream base makes this soup a filling and enjoyable addition to a lunch of dinner menu.

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

A cooking utensil most often used for cooking poultry in an oven or on a grill. Vertical roasting tools are manufactured so the heat can circulate effectively around and through the entire item being cooked, resulting in a more moist or flavorful result.

sate, sateh,

A type of sausage made from a combination of onion, suet, matzo meal, and flour, which is packed into kosher beef intestines and then steam cooked and roasted.

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

Thick and creamy in texture, Corn Chowder is a hearty and rich soup prepared like many other Chowders except with corn.

A variety of soup with two common ingredients that go well together to create a popular soup for all ages.

A cream-based soup that is made with bits of asparagus for texture and flavoring. Similar to many other cream soups, Cream of Asparagus can be served as a lunch or dinner soup or it can be added to casseroles to create a savory sauce.

Much like other varieties of cream-based soups, Cream of Mushroom is a thick soup that is commonly used as an ingredient for recipes.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

The most common variety of curry paste available, which is red in color and is typically made from fresh and/or dried red chiles mixed with other ingredients such as coriander, cinnamon, cumin seeds, shallots, garlic, lemon grass, and peppercorns.

Pronounced she-mee-yohn or say-mee-yohn. A grape varietal used in the production of white wine. Originating in the Bordeaux and Loire regions of France, in modern day it is also grown in Australia, the United States (primarily CA), Argentina, Chile, and South Africa.

A reference to the removal of organs, specifically the entrails, from game birds, poultry, fish, and other animals as they are cleaned and prepared to be frozen or cooked.

A spicy, rich Mexican Mole sauce, also known as red Mole, which is a mixture of onion, garlic, chile peppers (commonly pasilla and ancho), ground nuts or sesame seeds, toasted bread, spices, sunflower or soybean oils, sugar, and occasionally a small amount of sweet chocolate.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A French term that means skewer. This term is used to describe foods that will be placed on a skewer and grilled, which is customary when a menu or recipe states "en brochette" or for the dish referred to as chicken brochette.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

An Italian dish that consists of thinly pounded meat, which has been floured, seasoned and then briefly sautéed.