(French) Food cooked on a spit or skewer

(Italian, singular) lamb

A combination of water and an acid used to prevent oxidation in meat and vegetables Acetic acid (vinegar) or citric acid (lemon juice) are commonly used acids

A Filipino dish of marinated meat or fish seasoned with garlic, soy sauce, vinegar, and spices A Spanish process of marinating raw foods in a mixture of spices, especially paprika, and vinegar to preserve the food and enhance its flavor A Puerto Rican salt and spice mixture rubbed on meats or seafood before cooking A Mexican sauce preparation

Italy - Sliced Meats, mainly pork-based

The process of holding raw meat for a period of time before processing for the purpose of tenderizing and condensing flavor Dry aging is performed by storing the meat exposed to air under refrigeration Evaporation of moisture from the muscles serves to concentrate the flavor and cause significant weight loss Natural enzymes break down connective tissue to improve tenderness Wet aging is performed by anaerobically packaging the meat and storing under refrigeration Wet aging increases the tenderness of the meat, and moisture (weight) loss is minimized

(French) Nowadays any meat cut into long, thin strips Traditionally in France, aiguillettes were only cut from a duck breast or beef tenderloin

(French, sp Provencal) In American cooking, a garlic-flavored mayonnaise often used as an accompaniment to fish, vegetables and other meat In Provence, where the term originates, it can also refer to a complete dish of boiled vegetables, seafood, and eggs served with an aioli sauce In Catalan cooking, an aioli may be prepared just from garlic and olive oil pounded together in a mortar

(Italian) Firm to the bite Often used to refer to doneness in pasta, the amount of firmness is usually interpreted in the United States as being firmer than in Italy

Within the states situated in the northwest part of the U.S. where smoked salmon is common, alder is a popular choice for grilling and smoking. Alder is also used for other species of fish, for poultry, small game birds, and pork, providing a subtle, sweet flavor to the meat.

Italian-type salamis of American origin. (see below, Italian Salami).

Sweden - Salami made from Elk rather than pork. Awesome!

France - In France the traditional andouille is composed primarily of the intestines and stomach In the US the sausage is most often associated with Cajun cooking, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings Traditional Andouille is heavily spiced and used as an ingredient where a smoked sausage version is more commonly available and consumed as is or on a bun.

Cajun' Sausage prepared from lean pork, spiced with cayenne pepper, mustard, paprika, and garlic, and smoked over hickory wood Used to flavor gumbo and jambalaya Served hot in sandwiches or cold and plain Some recipes add rice to the forcemeat

(French) Ovine testicles Also called rognons blanc (white kidneys) The American-English equivalent would be the euphemism lamb fries