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A round or oval-shaped fruit that ranges in size from 3 to 5 inches in length, from its woody stem to its end, which can be pointed or round.

A sharp-edged blade with saw-like notches or teeth formed into one side of the blade surface that enable it to slice cleanly through foods without damaging delicate or soft textures, such as bread or pie crusts.

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

A German word meaning "cutlet" that is commonly used to describe a food dish using a veal, pork, chicken, or turkey cutlet as the main ingredient.

An ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat.

A meat product that is sometimes mistakenly referred to as "fat back". This cut of meat comes from the side and the belly of the hog and consists of a layer of fat with some lean meat streaks running through it.

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

A food item that has several versions from several different countries. To some, a Rissole consists of small round patties or balls of finely minced meat, fish, shellfish, or potatoes which are often combined or coated with breadcrumbs to be partially cooked prior to being fried in butter so they become golden brown and crisp textured.

A dry shelled bean that grows within a large, knobby beige pod with patches of red running throughout the length of the bean pod.

Generally considered to be a salad green, chicory is a relative of the endive family of greens, known as Cichorium.

A root vegetable that comes from the Burdock plant a member of the thistle family, which can be readily identified by the large green unsplit and wavy leaves with tall bare stalks....

A type of rice that has been altered through various processing methods to improve it for cooking and eating.

A variety of related plants bearing small seeds used as a food source. The plants may grow to a height of up to six feet and feature large seed heads, which bear many tiny seeds ranging in color from bright yellow to rust, depending on the variety.

A small to medium sized squash with a distinctive crowned top consisting of multiple top knots in white, green and orange colors.

A well-known French upside-down fruit tart that is traditionally made with apples. It is made by covering the bottom of a baking dish with sugar and butter, and then the apples are added.

A grain-like plant that is not actually a type of rice, but an aquatic grass bearing edible seeds that grows in wild marshy areas of fresh water lakes and rivers.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

Named and formed into a shape similar to a bumblebee, this pasta is made for holding sauces. With two winged extensions coming out from each side a long round body that is cut in half, Bumbola Pasta is produced so the open body or oval of the pasta can be used to "catch" and retain sauces spread over the pasta.

An ancient herb, once considered to contain magical powers as a remedy for illness and disease. Most often used as a seasoning for wild game, meat and fish, Mugwort is a narrow, leafy plant with pointed leaves that are green on one side and pale white on the other.