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A vegetable with long, tender shoots that may be white, purple or green in color, all belonging to a plant that is a member of the lily family.

A stainless steel rack that is built to hold asparagus so it can be steamed vertically with the stems standing in several inches of water when cooking.

A type of cookware designed for steaming asparagus. The asparagus steamer consists of a long narrow wire basket, a steaming pot, and a lid.

A cream-based soup that is made with bits of asparagus for texture and flavoring. Similar to many other cream soups, Cream of Asparagus can be served as a lunch or dinner soup or it can be added to casseroles to create a savory sauce.

A handy kitchen tool that is used to easily cut and peel the tough layer of outer skin away from the tender meat within the asparagus stalk.

A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A cooking green that is a celtuce variety of garden lettuce grown for its thick edible stem instead of the leaf, which is thin and bitter tasting.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

Typically made with a wider variety of vegetables than traditional Chicken Vegetable Soup, this type of soup has a similar flavor but more vegetable flavored.

Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

1) In reference to poultry, the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists from the knee joint down to almost the foot.

A shrub common in Thailand that produces edible leaves and stalks that are rich in proteins and minerals.

A small fern plant which sprouts a shoot at the tip of the plant, referred to as a "frond" or a "crosier," that is harvested to be served as a vegetable.

A French term used to describe groups of vegetables that are typically placed on a platter and arranged around the item being served as the main dish, such as meat, poultry or fish.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.