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Any parts of any plant that are edible but do not develop from a flower. The edible parts of a plant could include seeds, nuts, fruit, roots, tubers, bulbs, leaves, or stems.

A bladed speciality knife for removing the cores and seeds of eggplant, melons, potatoes, or zucchini.

A soup consisting of mainly vegetables and a base of water or broth. It may include other ingredients, such as meat, noodles, rice and legumes.

A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan.

A cooking fat, which is basically flavorless, that is produced from vegetable oils. Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

A type of dried bean soup that provides an earthy and somewhat savory flavor through the use of cooked lentils.

A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.

A commercial spray product, which contains very little fat, that is used to give cooking and baking surfaces a nonstick coating.

A variety of vegetable that is a cross between broccoli and Chinese kale. It has an appearance similar to asparagus or gai lan, with smaller broccoli buds on top.

A family of small oblong squash that may have a green or yellow skin and contain a firm inner flesh that provides a delicately mild flavor when served raw or cooked.

Traditionally, this food item referred to fresh or pickled vegetables that were prepared by thinly slicing them into strips and stick shapes to be served as an hors d'oeuvre.

A vegetable, which is a member of the onion family, that has an appearance similar to a scallion. Long and round in shape, the stem of the leek is white at the root end and becomes increasingly darker green toward the top which is surrounded by stiff green or blue-green leaves, depending on the variety.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

Long, thin and narrow, this variety of vegetable is a common type of cucumber grown for the digestive qualities it contains.

Another name for vitamin C, which is found in citrus fruits, green leafy vegetables, peppers, melons, and berries.

baba ghanouj, baba ghanoush, condiments, Middle Eastern foods, eggplant recipes,

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

An edible tuber originating from Asia and introduced into Europe in the late 1800's. This vegetable has a swirled bulb-like shape that is approximately 3 inches in length and 1/2 to an inch in diameter.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.