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A boned chicken breast, typically with the wing bone attached and cut off at the second joint, that has been stuffed with a large spoonful of chilled garlic and herb butter, and tied closed for cooking.

A Japanese dish that consists of pieces of chicken breast that are marinated, skewered, and grilled....

Butter that has been blended with herbs and other seasonings. It can be used as an ingredient for various dishes such as a stuffed chicken breast in which ingredients including the herb butter are stuffed into a split breast and baked.

1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2.

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

A combination of turkey, duck and chicken meat (thus the name), that are layered together and rolled into a poultry roast.

Skinless breasts of chicken, turkey, or game birds, generally with one wing bone attached. The term also refers to skinless and boneless fish fillets.

A Mexican sandwich, which became popular after WWII. The Torta sandwich most often contains meat garnished with mashed avocado, a sandwich spread made of black beans or refried beans, pickled jalapenos, lettuce, tomato, and an onion.

A name given to several Japanese dishes in which pieces of meat are marinated, skewered, and grilled.

A fresh Mexican cheese, made from cow, sheep or goat's milk, that has a soft, crumbly texture. White in color, this cheese has a slightly salty, yet mild smooth flavor with a somewhat acidic aftertaste.

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.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

A kitchen tool, specifically made for food preparation, that is more versatile than a standard pair of cutting scissors.

A name that refers to birds raised domestically for the purpose of human consumption, such as chicken, turkey, duck, goose, Rock Cornish hen, and pheasant.

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 variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

The name given to the sweet tasting skin, composed of a soy protein-lipid complex, that forms on soy milk after it has been heated and then cooled.

A type of knife commonly used to prepare ingredients for Asian food dishes. This knife, which is also known as an Asian cook's or chef's knife, is very similar to a traditional chef's knife with a wide blade that has a long straight edge curving up slightly at the end.

Most notably known as "Trebbiano". A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.

Most notably known as "Trebbiano". A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.