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A term used to describe both a piece of kitchenware referred to as a "mold" and a type of food dish that is made in the mold, which is typically made of earthenware or china.

A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines.

A seasoned ground meat preparation made from a mixture of fine or coarsely ground meats, poultry, fish, fruits, or vegetables.

(Scientific Name: Hypomyces lactifluorum) Orange in color, the name for this variety of mushroom is derived from its coloring that is similar to a lobster with the burnt orange outside and white inner meat.

A variety of mushroom that includes over 100 different species, most edible but also some are poisonous.

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.