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A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

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 somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.

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.

A round to pear-shaped fruit with a dark green skin harvested from trees that are grown in semi-tropical regions, such as Africa, Austrailia, Carribbean, Indonesia, Israel, Peru, Spain, South America, and the U.

A tall flowering plant related to the thistle family of plants that is native to Mediterranean regions and now grown in a variety of locations throughout the world.

A flavoring produced from dissolving the oil of anise seeds into alcohol. The extract has a sweet licorice taste and is used as a flavoring for cooking.

A concentrated flavoring made from the combination of almond oil with alcohol. It is used as a flavoring in many recipes, especially cakes and pastries and it can be purchased in various sized bottles.