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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 creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

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

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

A meat dish that traditionally consists of veal, which has been larded, braised, and glazed using the juices of the veal.

A traditional Chinese clay pot that is used to cook beans, chickpeas and vegetables. The sand pot is round with a course textured exterior.

A traditional round clay pot from Spain that is used to cook or bake a variety of Spanish foods. The pots vary in size from 4 inches up to 20 inches in diameter.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.