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A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A large link sausage that is typically made of pork, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients may be added.

A tiny, round dried bean (about 1/8 inch in diameter) with a thick outer skin that may be green, brown or black in color.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.

A crisp Oriental radish that is large and oval-shaped with a very thin white skin covering a crisp and juicy white-colored inner flesh.

Flat, disk shaped dried beans, high in protein, that have a rich, somewhat sweet and peppery flavor when cooked.

Also known as runner bean, snap bean, or string bean, a Green Beans is a long and slender vegetable with green pods.

A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

The process of cooking food quickly on a high heat setting in order to create a thick, flavorful crust on all of the surfaces of the items being cooked.

An aromatic leaf from the evergreen bay laurel tree used for seasoning foods. The tree from which the Bay Leaves are harvested is native to Mediterranean regions, but grown in the U.