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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.

A method to prepare fully cooked poultry that has the skin removed so the meat can first be pulled off the bones and then pulled into shreds.

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

A tool or kitchen utensil used to cut, break or trim tougher textured food items. The skin or bones of poultry are typical examples of hard to cut parts of food being prepared.

A kitchen utensil that is used to lift large whole birds, such as turkeys, geese, and chickens from a hot roasting pan onto a carving block or serving platter.

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.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

Most notably known as "Pinot Blanc". A grape varietal, used in the production of white wine, originating in the Alsace region of France.

Most notably known as "Pinot Blanc". A grape varietal, used in the production of white wine, originating in the Alsace region of France.

Pronounced pee-noe-blahn. A grape varietal, used in the production of white wine, originating in the Alsace region of France.

Most notably known as "Pinot Blanc". A grape varietal, used in the production of white wine, originating in the Alsace region of France.

A grape varietal most notably known as the Pinot Blanc varietal, used in the production of white wine, originating in the Alsace region of France.

A grape varietal most notably known as the Pinot Blanc varietal, used in the production of white wine, originating in the Alsace region of France.

A name for a boneless piece of meat, poultry, or fish or the term used to refer to the process of preparing one section of meat, poultry or fish by removing the bones.

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 cooking device that is built to hold food items, such as meat, poultry and vegetables securely while being slowly rotated, continuously over hot coals or heated burners.

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 knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

A timing device most often used when cooking poultry such as chicken or turkey. Made from plastic, this type of timer consists of a hollow pointed section or probe containing a heat sensitive mechanism that pops out as the meat reaches the desired cooking temperature.

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