Central Texas-style barbecue originated in the Czech and German meat markets in the late 19th century. This barbecue style is typically associated with cooking brisket (the fattier portion is called point, while the leaner portion is called flat) low and slow, usually over post oak fire.

Entrecôte is a type of beef steak that's cut from between the ribs, but it's more commonly known as a thin and boneless rib-eye steak. The butchers cut bone-in rib-eyes with the bone on each side, but there are also six leftover boneless steaks from the meat between each bone-in rib-eye, and they're known as the entrecôtes.

In the American, English and German systems of primal beef cuts, the brisket (or rinderbrust) is a cut that comes from the breast or lower chest of the cow. The brisket is one of the nine primal cuts of beef and is particularly known for its size and for having a significant amount of connective tissue.

Frozen custard comes from the "Custard Capital of the World", Milwaukee, Wisconsin, where it's sold more than anywhere else around the globe. It is a gourmet ice cream treat made with eggs, cream, and sugar, and it originated from Coney Island, New York, when it was a popular carnival treat.

T-bone steak is a popular cut of beef that comes from the short loin section of the cow. It is easily recognizable by the T-shaped bone that runs through the center of the steak, dividing two different cuts of meat. On one side of the bone is the New York strip (or striploin), known for its balance of flavor and tenderness.

Poke is a traditional Hawaiian dish that is made with small pieces of fresh and raw fish or seafood, which are combined with finely chopped vegetables, herbs, condiments, and seasonings. Although traditional poke uses either ahi tuna (yellowfin tuna) or octopus, the variations on this dish are endless these days, including poke with salmon, mussels, crabmeat, or oysters, as well as vegetarian versions with diced avocados.

Boiling is the most popular and simplest way of preparing a Maine lobster. Live lobsters are plopped into a large pot of boiling water seasoned with sea salt and cooked depending on the size of the lobster — the bigger the lobster, the longer the cooking time.

In the American system of primal beef cuts, ribs refer to the section of the cow that includes the sixth through the twelfth ribs, located between the chuck (shoulder area) and the loin (back area). This primal cut can be further divided into a few different sub-primal cuts.

Étouffée refers to a group of dishes with Cajun origins which are typically served as a main course (unlike gumbo, which is considered a soup) and are made with one type of shellfish such as shrimp or crawfish that are smothered in a thick sauce.