An FDA-approved process for extending the shelf life of foods by exposing it to low doses of gamma rays, X-rays or accelerated electrons, thereby inhibiting spoilage through the elimination of microorganisms. Irradiated food generally last weeks instead of days.

A liquid mixture that has been reduced.

A member of the cabbage family, they resemble tiny heads of cabbage, with a darker green color.

A French term referring to meat (commonly beef) served with its own natural juices.