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A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods.

A large, web-footed, wild or domestic bird prized for its delicious meat. They are very popular in European countries where they are a traditional Christmas favorite.

A traditional French delicacy (translated it means "fat or fatty liver") that consists of a fattened goose or duck liver that is marinated several times before being served either baked or baked and chilled.

A highly spiced, spreadable meat paste traditionally made of pork, goose or duck, but also fish and rabbit.

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.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.