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A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked oysters combined with seasonings.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

A utensil that is used to pry open the hard shell of an oyster or clam in order to remove the meat. Typically, the knife will have a sharp, beveled blade that can be inserted into the tightly closed shell to pry the shell apart.

A small, hollow, hard-textured cracker most often served as an accompaniment to chowders, soups and stews.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

A delicate stemmed plant that has oval, blue-green, succulent leaves, which have an unusual mild flavor that resembles oysters.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters developing a trumpet-like shape and appearance as a wild or cultivated mushroom.

Similar in appearance to an enlarged oyster cracker, this type of cracker is served after tasting different varieties of wine.

A kitchen utensil that is used to pry open the hard shell of a clam or an oyster in order to remove the meat.

A foodborne illness that is received from improperly prepared or undercooked seafood, most notably raw oysters.

A root vegetable that is typically referred to by either of two names, white Salsify or black Salsify.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

A combination of turkey, duck and chicken meat (thus the name), that are layered together and rolled into a poultry roast.

One of the sub-classifications of mollusks, which are a class of shellfish. The two sub-classifications are univalves and bivalves.

The term used to describe animal testicles, which are commonly processed and saved to be used as a food item.

The process of removing, peeling or discarding the outer covering on food items such as nuts, corn and shellfish.

A name for several types of mollusks with a single shell and single muscle (univalve mollusks). Gastropods include abalone, snail, whelk, and limpet.

Coarse salt crystals, which are not refined as much as other salts, thus resulting in a grayish tinted salt containing more non-harmful minerals and impurities than other salts.