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A pure white cheese made entirely from goat's milk and commonly referred to as goat's cheese in the U.S.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A tan colored, rough skinned yam that has a white flesh that is sticky and becomes gooey when grated or julienne.

A variety of white cheese that comes from the Provence region of France. It is traditionally made with pasteurized goat's milk known as Banon Chevre, but it also made with cow's milk or a blend of sheep's, cow's and goat's milk.

The term "weeping" is used to describe a meringue topping that oozes moisture, which gives a finished dessert an unattractive appearance.

A mild flavored Mexican cheese, which is white in color and is very soft and crumbly in texture. When heated, it becomes soft and creamy but retains its shape and will not become runny.

An Italian white rice with short, plump grains, which have a creamy consistency when cooked. They are commonly used in risotto dishes and have a high starch content.

A wine that is available dry or sweet, which has been fortified and had its flavor enhanced with herbs and spices.

A thick, white noodle made from wheat flour and water. Udon noodles have a slippery texture and are most often served in soups or stews, but they also work well in braised dishes or served cold.

The long black and white striped seeds from the sunflower plant, which contain a nut inside. The seeds can be roasted or dried and they are sold in the shell or the shell is removed and only the nut is sold.

A pea sized, off-white, oval shaped legume, which is more commonly called the navy bean. It has been a staple food for the U.S.

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

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

A small, round off-white vegetable (legume) grown in a pod similar to a pea or bean. They have a delicious nutty flavor and can be used as an alternative to the lima bean.

A name for refined white sugar, which is the most common type of sweetener for table use or for cooking.

A semi-soft white melting cheese that is made from whole, skim, or partially skim milk and contains bits of chile peppers.

A firm textured fish that has both white and dark meat which provides a somewhat nutty flavor. One of the most popular species for food dishes are the striped or silver mullets.

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 semi-soft white melting cheese that has a buttery texture and mild flavor. A versatile cheese used in hot dishes, on sandwiches and served as an appetizer.