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Winter Squash Preparation | Winter Squash Cooking | Tips Winter Squash Squash: The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash.

Tools for Preparation | Potato Preparation | Potato Cooking | Tips Potatoes The most popular tuber vegetable in the world. It is available in hundreds of varieties, which vary in size, shape, taste, color, and starch content.

Sweet Peppers | Chile Peppers |Pepper Preparation | Pepper Cooking | Tips Sweet Peppers A sweet pepper is a mild to sweet flavored pepper that can be eaten raw or cooked.

Mushroom Preparation | Mushroom Cooking Tips Mushrooms The mushroom is just one of a very large, diverse group of organisms called fungi. It is similar to a plant but lacks chlorophyll, so they cannot produce food for themselves through photosynthesis.

Greens Preparation | Greens Cooking | Tips Greens A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.

Fresh Beans | Fresh Bean Preparation | Fresh Bean Cooking | Fresh Bean TipsDried Beans | Dried Bean Preparation | Dried Bean Cooking Beans A generic name given to various plants in the legume family.

What is summer without a juicy grilled burger? Hamburgers are a favorite among young and old. Everyone has their favorite topping to satisfy their taste but there is more you can do to make it the perfect burger.

Kitchen Tips and Techniques: Chili | Preparing Basic Chili Ingredients | Storing Leftover Ingredients Kitchen Tips and Techniques: Chili Fully develop the flavor of homemade chili by browning the meat along with the spices and onions.

Organize Your Storage Area | Storage Charts Storing your food properly and under the best condition possible will extend its life to its maximum potential. Some foods can be stored at room temperature and some must be refrigerated.

Variety Meats Variety meats include some of the organs and extremities. Some lamb variety meats may be available in food stores, but most are available from a butcher or specialty meat market or may require special ordering.

Steaks Lamb steaks are usually cut from the leg. Small, expensive steaks are cut from the loin and are known as medallions or noisettes.

Boiling is the method most often used for cooking pasta. It is also used in conjunction with some of the other cooking methods, such as stir-frying and baking. When boiling pasta it is important to use a sufficient amount of water, generally a quart of water per 4 ounces of pasta is satisfactory.

Shopping | Roasting | Grilling and Broiling | SautéingGeneral Safety and Handling | Ground Lamb Safety and Handling | Nutrition Shopping When shopping for lamb, select lean cuts and use low fat cooking methods such as roasting, broiling, grilling, braising, or stewing.

Selecting Cuts | Inspection and Grading | Look and Feel | Quantity to Buy Selecting Cuts A successful outcome in cooking lamb depends on matching the recipe or cooking method with an appropriate cut of lamb.

Tenderness Tips Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat. Keep pork from drying out in the refrigerator by keeping it tightly wrapped.

Poaching is a moist heat method of cooking. It is also a healthy method of cooking pork because no fat is added during the cooking process. It retains the flavor, tenderness and moisture through a gentle simmering process.

When pork is grilled or broiled at the proper cooking times and temperature, the meat will have a crisp flavorful outside coating with a moist center. Grilling and broiling are basically the same type of cooking method, using dry heat that quickly cooks the surface of the pork and then slowly moves to the middle.

Pork today is leaner than ever before, decreasing the amount of fat in diets and resulting in health benefits for all ages. But, leaner pork also affects the way pork should be cooked.

General Guidelines | Degree of Doneness | Meat Thermometers General Guidelines Even though harmful bacteria are usually only on the surface of whole beef cuts, there is growing concern that bacteria may be present in the internal portions of the meat as well, which is why it is now recommended that whole beef cuts be cooked to an internal temperature of not less than 145°F.

When roasting beef it is important to select the proper cut of roast beef to produce moist and tender meat when the roast beef is cooked to the desired doneness. Using the proper beef cooking times and temperatures is critical to the end results.