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A long shaft or thin rod inserted through pieces of meat and other foods to hold several pieces together while cooking over a grill or roasting over a fire.

Made for grilling small pieces of food, a Kabob Basket keeps the food contained and offers an alternative to a barbecue or meat skewer.

Beef for kabobs can be purchased that has already been cut into the appropriate sized chunks, which are ready to assemble onto skewers.

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 type of food consisting of small chunks of meat, poultry, or fish combined with vegetables which are placed onto skewers or grilling baskets and then grilled or broiled.

Small chunks of meat or fish that have been seasoned and/or marinated, put on a skewer or into a grilling basket and then grilled or broiled.

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

A rotating skewer used for roasting meat or poultry over an open fire or other type of heat source.

sate, sateh,

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 grill basket is used when grilling delicate foods, such as fish and small pieces of meat, fruit and vegetables that cannot be skewered.

To tie meat or poultry with a string, which may be woven through the bird parts by using a needle threaded with the string, in order to create a more compact shape to the food being prepared.

A cooking appliance that is used to slowly cook meats, poultry and firm textured seafood, such as shrimp, as it rotates continuously over a heat source.

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

A kitchen utensil that is basically a large, thick stainless steel needle which is used to tie loose parts of meat or poultry together with a trussing string.

A kitchen string or a similar material made for oven baking that is used to weave through poultry in order to form a more compact shape around the body of the bird.

A traditional Italian onion with a flat oval shape that ranges in size from 1 to 3 inches in diameter.

Made from stainless steel in the shape of a stretched circular coil or corkscrew, this utensil is designed to hold the turkey cavity closed as it bakes.

An Italian word used to describe "small bundles" of food stuffed into a rolled food wrap. Foods such as veal, dry sausage, fruits, vegetables, and fish are all foods that can be thinly sliced to serve as a wrap that is placed around stuffings of various ingredients and referred to as involtini, such as veal involtini or eggplant involtini.

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.