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The beef round tip roast is next to the sirloin tri-tip, so it is not quite as tough as other round roasts.

Decorating tips are the nozzles on the end of a pastry bag that the frosting or filling is forced through to apply it to cakes, cookies, or pastries.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

A coupler is a device used for holding the decorating tips on the end of a pastry bag. The decorating tips allow you to create different types of designs when decorating.

A cone shaped bag that has a small opening on one end and a large opening on the opposite end. The small opening is the decorating end that generally has different tips that can be interchanged to create different decorative shapes.

A small fern plant which sprouts a shoot at the tip of the plant, referred to as a "frond" or a "crosier," that is harvested to be served as a vegetable.

The pointed mound that can be created when a mixture has been whipped long enough to become stiff, such as when eggs are beaten for meringue.

The blade of a knife that decreases in size from the handle to the tip and from the top or spine of the knife to the bottom or cutting edge of the blade.

An aromatic herb from the mint family, which is sometimes used in cooking. The leaves and shoot tips from the plant are added to salads, soups, sauces, and savory dishes for flavoring.

A natural by-product of the fermentation process of wine, responsible for the sweet taste experienced on the tongue tip.

A natural by-product of the fermentation process of wine, responsible for the sweet taste experienced on the tongue tip.

To squeeze a pastry bag in order to force frosting or other paste-like mixtures through the tip of the bag for the purpose of decorating or creating special shapes.

A lean saltwater fish that has a white flaky flesh and a mild taste. It is available in fresh or frozen fillets.

A traditional Asian ingredient that is the ivory-colored young growth, harvested from a species of edible bamboo plants, which are prepared and served as a vegetable.

A round or oval-shaped fruit that ranges in size from 3 to 5 inches in length, from its woody stem to its end, which can be pointed or round.

Pork ribs that are taken from the whole spareribs of the hog, which have had the brisket bone and some meat surrounding it removed so the cut appears more rectangular in shape.

A saltwater game fish from the North Pacific. The lingcod has lean, flaky white meat that is mild flavored and is available in fresh or frozen fillets.

A vegetable with long, tender shoots that may be white, purple or green in color, all belonging to a plant that is a member of the lily family.