Dobrada (Portuguese cuisine): Dobrada (in Portugal) or dobradinha (in Brazil) is a traditional Portuguese and Brazilian dish made from […]
Meat and poultry
Half-mourning chicken
Poularde demi-deuil: Poularde demi-deuil (or petit mourn) is a truffled chicken cooked in a chicken broth […]
Matsusaka Beef
Matsusaka beef: Matsusaka-ushi (松阪牛, Matsusaka beef) is a black-coated Japanese beef (wagyū*) also known […]
Beef – Butcher cuts of beef and their uses in cooking
1. Tongue: A highly valued piece of offal, the tongue is eaten poached or braised. You always have to cook it […]
Smashburger
Smashburger: A smashburger is a hamburger whose ground meat has been cooked on a plate heated to a very high temperature. […]
passerine
Passereau: nm (word coming from the Latin passer, eris “sparrow”). The word “passerine” has several meanings […]
Tomahawk
Tomahawk: nm (English word, from a language of the Algonquin group). A tomahawk is a war ax used […]
Ruminants – List of ruminant animals
Ruminants – List of ruminant animals: Prior definition of a ruminant animal and its way of ruminating: The […]
Kassler (Alsatian cuisine)
Kassler (Alsatian cuisine): Kassler is the Alsatian term which designates the fillet, the leanest part and […]
Kontosouvli (Greek cuisine)
Kontosouvli (Greek cuisine): Pork kontosouvli (pork is called “xoirino” in Greek) is a culinary specialty […]
Livestock
Livestock: nm. (word coming from the Latin capital, from caput “head”). The word “livestock” has […]
Carne do porco in alentejana (portuguese cuisine)
Carne do porco à alentejana (Portuguese cuisine): Carne do porco à alentejana (“pork meat in Alentejo […]
lemon chicken
Lemon Chicken: Lemon Chicken is the name of several dishes found in […]
Arrachera (Mexican cuisine)
Arrachera (Mexican Cuisine): Arrachera is a cut of beef, of Mexican origin, named in Mexico and known by other […]
Kid
Cabrito: Cabrito is the name in Spanish and Portuguese for roast kid in various Iberian and Latin American cuisines.Argentina […]
Raw veal chops
Prime ribs of veal: The prime ribs of veal are meaty, endowed with a nice knob of tender meat and slightly […]
Bistek
Bistek: Bistek (or bistec) is a Spanish loanword derived from the English words "beef steak" […]
Chicken soup
Chicken Soup: Chicken soup is a soup made from….chicken, simmered in water, usually with […]
Herbivore
Herbivorous: adj. and N. (word coming from grass and the suffix -vore: who eats). Who feeds exclusively […]
Miniature (butcher)
Mignonette (butchery): The mignonette is a piece of meat cut from the back of the pig (square). Once […]
Bartavelle
Bartavelle: The bartavelle or partridge bartavelle (Scientific name: Alectoris graeca), is a species of bird of the family of […]
Gallinaceous
Gallinace: adj. and nm (word from the Latin gallinaceus, from gallina “hen”). The adjective “gallinaceous” […]
Turkey
Turkey: The turkey is a gallinaceae of the Alecrides family, of which there are two species: meleagris […]
Duroc (pork)
Duroc (pig): The Duroc is a pig breed native to the United States of America, where it appeared during […]
Kung Pao Chicken (Chinese cuisine)
Kung Pao Chicken (Chinese cuisine): Kung Pao chicken is a spicy dish made from sautéed chicken, […]
Chicken salad
Chicken salad: Chicken salad is a salad made with chicken as the main ingredient. Other common ingredients […]
griblet
Griblette: A griblette is a thin slice of meat coated in bards of bacon, which is roasted on […]
Blood - Consumption of blood and blood dishes worldwide
Blood Duck Blood consumption: Many cultures consume blood as food, often in combination with […]
Cattle
Cattle: nmpl. Cattle are all the animals raised on a farm (excluding animals from […]
Picanha (Brazilian cuisine)
Picanha (Brazilian cuisine): Picanha (or picaña) is a traditional cut of beef in Brazil, then adopted later […]