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A French processed cheese, made from cow's milk that is combined with other ingredients typical of processed cheese such as emulsifiers, stabilizers, and vegetable-based gums.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

Also referred to as center cut ham steak, this cut is approximately ½ to 1 inch thick and is sliced from the center of the leg primal cut.

An American dry-cured country ham, which is made from the hind leg of a pig that has been raised on a diet of acorns, beans, clover, and grain.

A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

Pronounced roo-sahn. A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

A variety of large link blood sausage made in Spain that consists of ground pork lungs, pork heart and neck meat, seasoned pork blood, suet, breadcrumbs, oatmeal, and seasonings.

A variety of lean sausage made from turkey meat and a mixture of fat, salt, and seasonings. A variety of sizes are available ranging from small link size portions to rings of sausage measuring approximately 12 inches in length.

A method of cooking in which food is placed on a grill directly over a fuel source such as charcoal or wood so that the surface burns or chars slightly.

An illness caused by eating food contaminated with clostridium botulinum bacteria. The bacteria grows rapidly in foods that are not stored properly.

A product taken from the breast muscle of the turkey and processed in various ways for professional and consumer use.

A dry-cured Spanish ham that comes from white hogs, which are raised in southern Spain and fed a diet of acorns.

A cut of pork taken from the upper portion of the foreleg, including a portion of the shoulder. It is also referred to as a picnic ham but is not a true ham because it does not come from the back leg.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

Oils for cooking are used to fry and sauté foods, for making salad dressings, and for use in baking....

An oil that is mostly derived from the seeds of a mustard plant found in India, which differs from the more common seeds that are found in the Mediterranean.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.

Translated as ''before the meal'' in Italian, this term refers to an appetizer course served prior to an Italian meal.

The lowest grade of virgin olive oil: It is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma.