A kitchen too used to tenderize meat by breaking down its tough fibers through pounding. It's often made from metal, in the shape of a mallet, with ridges on the pounding surface, and is somewhat hefty. Another version has rows of long, thin blades that are used to puncture the meat fibers, allowing marinades to penetrate easier.

A popular Turkish dessert, it is made of many layers of phyllo pastry, chopped nuts, and spices, and soaked in honey or syrup.

Also known as common brown mushroom, it's similar to the white mushroom but has a slightly fuller flavor. When fully mature, they are called portobello mushrooms.

To cook food (usually meat) over high heat briefly until the surface turns brown without cooking through the interior. This adds a rich flavor to the food. Can be done over stove top or in the oven under the broiler.