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The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often described as chuck roasts, pot roasts and short ribs.

A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. The Tenderloin extends from the rib cage to the pelvis.

A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

The protective or decorative caps that are placed on the ends of each bone extending out on cuts of meat, such as a crown roast.

A sausage, also called ring bologna, which is made from a combination of beef and pork, and contains no fillers or extenders.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

A sausage that has been cured with the use of aromatic wood, which is burned to produce smoke. The smoke gives the sausage a distinctive flavor and extends the storage life of the product.

A steak cut from the butt end, or large end, of the beef tenderloin. The butt end of the tenderloin is actually not located within the short loin, but extends into sirloin section....

A reference used to describe food that is dried out and discolored because of an extended period in the freezer.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

Native to Australia, this variety of nut is grown on Bunya pine trees. Covered by a hard fibrous shell, the meat of this nut is cream colored, chestnut-like texture, and tastes somewhat like a macadamia or pine nut.

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

A Chinese plant with thin narrow, firm stalks that grow a small flowering bulb at the top of a tall stalk that may extend to over 12 inches in height.

Also known as "goose-neck or goose barnacles", pecrebes are a shellfish that have the appearance of a goose with a long neck that extends out from a soft body.

A herb that originated in Europe that was initially used as a rodent and insect repellent as well as a health aid for stomach discomfort.

An aquatic plant that grows along the muddy edges of bodies of water such as lakes, ponds, rivers, and streams, that is also grown commercially in fields that have been flooded to produce this plant.

Refers to soft wheat that has been parboiled, dried, and cracked. When bulgur is cooked, it has chewy texture and a delicious nutty flavor.

A kitchen utensil made to measure temperatures within an item being cooked while a separate receiver can travel away from the cooking area but still display temperatures as they increase.