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A gelling substance found naturally in vegetables and fruit. Pectin is needed as an ingredient when making jams and jellies to thicken the mixture to make it gel.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

A type of chicory common in Tuscany, Italy where the Cappuccino monks began growing this vegetable green which ultimately became named for their efforts in raising it.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

A term used to describe the process of dicing ingredients into 1/4 inch cubes or a term that is used to describe a preparation of fruits or vegetables that have been diced (cubes that are 1/4 inch square) to be served either cold (raw) or hot (cooked).

Khalurabi, kahlrabi, kalurabi, kalrabi, kolrabi, kolurabi,

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

A long, cylinder shaped vegetable of the gourd family that has rounded ends and grows on a creeping type of plant.

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

A type of cabbage with numerous buds known as florets, that form a compact cabbage-like head. Like broccoflower, this vegetable is actually a flower that grows a single stalk or stem which sprouts a bud covered by green leaves.

A type of Italian vegetable spread that is usually prepared with eggplant, tomato, onion, olive oil, and capers.

A vegetable having a short stem surrounded by large wrinkled leaves that are packed together in a round broad head.

A vegetable with small, dense, compact buds that is round and green and is usually no more than 2 inches in diameter.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

A slightly sweet, tender vegetable covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, or white, depending on the variety.

Alfalfa seeds that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.