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A term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy.

An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing.

A hard dry sausage of Italian origin that is prepared by combining meat from the most marbled part of pork necks and shoulders with seasonings such as cayenne, black or chile peppers.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

Traditionally made from milk of Churra sheep, Zamorano is a hard textured cheese that originated in the Castile-Leon region of Spain, in the provence of Zamora.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

Often referred to as "summer sausage" or "blockwurst", Cervelat is a mildly seasoned sausage made from chopped pork or from a combination of chopped pork and beef.

A food topping that is made from pork meat and produced as small chips, pieces, or granular bits of bacon.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

The smaller primary cuts of meat, taken from the carcass or sides of beef, pork, veal, or lamb, describing the anatomical location from where the cut originated.

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.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

An egg dish made with two or three beaten eggs that are cooked until they set and then eaten as a flat or folded serving of food.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.

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

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.

Used in salads, appetizers, hors d'oeuvres, and side dishes, Belgian endive has narrow, spear-shaped leaves that grow close and tightly wrapped around the head.