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The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

The edible lining of the stomach of various farm-raised animals. Tripe from pigs and sheep is marketed, but beef tripe is by far the most popular.

A process used to leach excess salt, excess blood or strong flavors from a variety of meats. The process, which may be referred to as parcooking by some, involves placing the food in a large amount of cold water and slowly bringing it to a boil, uncovered, cooking it for a shorter period of time than it typically would be cooked.

A combination of turkey, duck and chicken meat (thus the name), that are layered together and rolled into a poultry roast.

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A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

An ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

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