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Grain, such as oats, wheat or corn that has been processed by slicing or cracking the whole kernel into very coarse, coarse, medium or fine bits to enable the grain to cook faster....

A cereal grain that has been steel-cut and then processed into small bits or continuous narrow strands of wheat that are combined, shaped, and roasted into a small, medium, or large ready-to-eat biscuit-shaped cereal.

The whole kernels of grain, such as barley, buckwheat or oats that have been hulled, cleaned and sometimes roasted, but not cut or flattened.

A popular dish in the southern United States, prepared as a side dish or a hot breakfast cereal. It consists of coarsely ground grain such as corn, rice, or oats and is often cooked with water or milk.

A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.