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Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate.

Refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs of the ribcage.

Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections.

A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them almost round).

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.

A popular Chinese cabbage that is used for braising and stuffing. The cabbage is barrel shaped with crisp white stalks and crinkled leaves, which are pale green or yellow in color.

A traditional Asian cooking vessel shaped like a large deep bowl with a long and short handle or two short handles on opposite sides.

Descriptor of wine that does not linger on the palate after consuming.

Short tube pasta with diagonally cut ends. This pasta is a short, stubby version of penne.

A short-grain rice variety that is one of the best for the production of sake, which is a popular Japanese rice wine.

A short-grained rice that becomes tender, yet sticky and dense when cooked. The firm consistency is desired for shaping into sushi blocks or for handling when using chopsticks.

A variety of rice that was produced from cross breeding an Italian rice known as Rb rice, with long grain rice from the U.S.

A rich, buttery flavored dough that is baked into a tender but crumbly texture for cookies and dessert crusts.

Raw long or short grain rice that has been ground into a very fine powder. Flour made from long grain rice is used to make a soft, light bread and other baked goods.

A short, slightly curved tube pasta that is approximately 5/8 inch in length with a diameter of 1/2 inch.

A cut of beef taken from the area that lies between the tender short loin and the tougher round. The sirloin is generally cut into steaks and roasts, with the cuts nearer the short loin being more tender than those taken closer to the round.

Constructed of a heavy cast iron or a coated aluminum surface, this type of pan is made for baking shortbread cookies.

As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.

A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched" between two slices of bread.