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A small electric appliance that slowly cooks food with a low, moist heat. This piece of cookware allows food to be prepared at a consistent low temperature and is designed to cook for a period of six to twelve hours.

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.

A tabletop electrical cooking device that roasts food by distributing heat throughout the roasting chamber rather than heating with the use of gas or exposed coils similar to a conventional oven.

A cooking container that is made of natural clay in a variety of sizes to evenly and slowly cook foods such as meats, poultry, seafoods, and vegetables.

A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A cooking utensil most often used for cooking poultry in an oven or on a grill. Vertical roasting tools are manufactured so the heat can circulate effectively around and through the entire item being cooked, resulting in a more moist or flavorful result.

A beef roast, cut from the rib section, with the ribs left attached to the meat. The standing rib roast may be purchased as a full rib roast, which is ribs 6 through 12, but more often it is split and sold as two different roasts.

Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture.

A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan.

A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

A formed metal rack that is placed in the bottom of a roasting pan in order to keep foods raised above the bottom of the pan.

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

Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.

A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.