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A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A type of Jewish cookie most often made with a delicious cream cheese dough; however, the dough is also prepared with nondairy ingredients so that the cookie can be consumed during or after a meal of meat and still be kosher.

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

A derivative of the Italian word for hunter (cacciatora) that refers to the preparation procedure as well as the ingredients typically used for several different types of game dishes.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

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

The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked.

A traditional French seasoning for soups, stews and meat dishes that typically consists of peppercorns, bay leaves, and thyme, a mixture which may also include mace, parsley, garlic, and onion.

Even though gammon comes from the hind leg, it is not considered a true ham because it is cured as part of one side of the pig or the whole pig.

A leaf from the avocado tree that is commonly used as a fresh or dried seasoning in food dishes prepared in Central Mexico.

A potato dish that is prepared by dicing or mashing potatoes, mixing the potatoes with seasonings, and in some instances, adding cream or milk.

A light colored oil pressed from the "copra" (meat) of a coconut. It solidifies at room temperature and has a buttery texture.

The edible leaf or paddle of the prickly pear cactus. Nopal is the Mexican word for cactus and the leaf growing on the stem is referred to as Nopales.

Any type of soup that is prepared by adding cream at the end of the cooking process. The soup is often pureed before the cream is added.

Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass....

A fine-grained salt that does not contain iodine or other additives, that is used in the process to pickle meats and can foods.

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.