Pork shoulder steaks, also known as pork blade steaks or Boston butt steaks, are cuts from the fatty and flavorful shoulder of the pig. Though they come from a tougher part of the animal, they have a high fat content and excellent marbling, which yields a succulent, juicy result when cooked. The defining characteristics of a pork shoulder steak are: Juicy and well-marbled: The ample fat melts during cooking, which helps keep the meat moist and flavorful. Affordable: They are a cheaper alternative to leaner, more expensive cuts like pork chops. Versatile: While a quick pan-fry or grill is possible, the cut's connective tissue often benefits from longer, slower cooking methods. Common names This cut is sold under several names, which can vary by region: Pork blade steak Boston butt steak Pork butt steak Pork steaks (especially in the Midwest U.S.) Cooking methods While some cuts of pork require quick, high-heat cooking to prevent drying out, pork shoulder steaks are forgiving and can be prepared in many ways: Grilling: A simple yet effective method. Simply season, cook for 6–8 minutes per side on a medium-high grill, and let the steaks rest before serving. Pan-frying: This is ideal for a quick, flavorful meal. Season the steaks and fry them for about 6–7 minutes per side in a hot, heavy-bottomed pan. Braised/Slow-cooked: For the most tender results, braise or slow-cook the steaks in a flavorful liquid, like barbecue sauce. The low, slow heat will break down the collagen, making the meat incredibly succulent. Smoking: As the cut is often used for pulled pork, smoking pork shoulder steaks is a popular barbecue technique that infuses the meat with smoky flavor.

Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French bacon.

Coconut flakes are shredded pieces of dried coconut flesh, prized for their versatility in both sweet and savory dishes. They have a chewy texture and a sweet, nutty flavor that can be enhanced by toasting. They are a good source of fiber, protein, and nutrients like manganese and vitamin E, and can be used in baking, as a topping for breakfast foods, or added to snacks and curries. Uses Baking: Sprinkle on top of or mix into muffins, cookies, and cakes for added texture and flavor. Breakfast: Top oatmeal, yogurt, or granola with coconut flakes for a crunchy addition. Snacks: Incorporate into trail mixes, energy balls, or eat them plain after toasting. Savory dishes: Add to curries, stir-fries, or salads for a tropical twist. Topping: Garnish desserts, smoothies, and smoothie bowls. Types Unsweetened: Plain coconut with no added sugar, which tends to be drier and chewier. Sweetened: Has added sugar, making it moister and sweeter. Toasted: The flakes have been toasted to bring out a nuttier flavor and a golden-brown color. Benefits Source of nutrients: Contains manganese, vitamin E, and fiber. Promotes health: Can help with reducing inflammation, promoting heart health, and balancing glucose levels.

Pico de gallo is a fresh, chunky Mexican salsa made from a mixture of chopped tomatoes, onions, cilantro, jalapeño or serrano peppers, and lime juice. It is also known as salsa fresca (fresh sauce), salsa cruda (raw sauce), or salsa bandera (flag sauce) because its ingredients represent the colors of the Mexican flag.

Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made from the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.[1] Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in Asian gastronomy at formal dinners and banquets and in cooking. They are also used in a religious and ceremonial context.

Fish seasoning is a blend of herbs and spices designed to enhance the flavor of fish, and its exact composition varies but often includes ingredients like salt, paprika, pepper, garlic, onion, and herbs such as dill and parsley. It can be used as a dry rub, mixed into a marinade or butter, or sprinkled directly onto fish before baking or pan-frying to add depth and complexity to the dish.

Biryani, also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region. It is also prepared in other regions such as Iraqi Kurdistan. It is made with Indian spices, rice, meat (chicken, goat, beef, lamb, prawn, or fish), vegetables or eggs.

Powdered sugar, also called confectioners' sugar or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains a small amount of anti-caking agent to prevent clumping and improve flow