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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 spice that is native to western areas of Asia and commonly used in cooking foods from Asia and India.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

An organ from pigs that is prepared and cooked for various food dishes. In years past, the stomach was a common food wrap used to enclose ingredients, such as meat, sausage, vegetables, and seasonings, that were roasted and served as a main dish.

Pronounced bo-jo-lay. A regional wine from the town of Beaujolais in the Burgundy region of France. Beaujolais Nouveau (noovo) is a style of Beaujolais released annually on the 3rd Thursday of November.

Pronounced bo-jo-lay. A regional wine from the town of Beaujolais in the Burgundy region of France. Beaujolais Nouveau (noovo) is a style of Beaujolais released annually on the 3rd Thursday of November.

Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

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.

A hardwood that comes from a Mesquite tree that is cut into chips and used in smoking processes to add flavor to meats.

The Magdeburg variety and several other varieties of chicory grow very large roots that can be used as substitutes or additives, providing body and aroma, for a coffee beverage.

A potato variety that is a cross between the South American wild, yellow potato and the North American white resulting in a light yellow skin, a fine-grained texture and a rich buttery flavor.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

A round, hard shelled nut that has a rich coconut-like flavor and crisp texture. Originated in Australia but is also grown in Central America and Hawaii.

Also known as hand-pulled or simply pulled pork, this type of meat is typically made with the Boston butt, which is a cut of meat taken from the pork shoulder.

The process of quickly browning the surface of food by exposing it to extremely high heat. Food is most often seared in a small quantity of oil and is then cooked to the appropriate doneness using another cooking method such as roasting, grilling, or braising.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

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.

A blend of five different spices that are commonly used as a seasoning in Asian food preparation, most specifically Chinese and Vietnamese foods.