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A family of vegetables consisting of five varieties classified according to shape and growth. The leafy green vegetable is used in salads, cooked vegetable dishes, and is commonly used on sandwiches.

Used as a spice, a green peppercorn is an under ripe peppercorn berry which is available whole or preserved in a brine and packed in jars.

A Chinese cabbage that resembles bok choy in that it has a central stalk with long, green leaves. The leaves are fairly wide with smooth edges.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

A small leafed herb that is very popular in French cooking. It has a strong, somewhat minty flavor and is available in fresh or dried form.

Known as phyllo, filo or fillo, this product is a type of dough made with water and flour pressed into paper-thin sheets that become light and flaky when baked.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

The brand name for a type of flour milled from grain that is closely related to durum wheat and is often considered a specialty grain.

A broad-leafed variety of spinach that is grown in Far Eastern countries for the shoots and leaves of the plant.

A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour.

The leafy part of the turnip root that is served as a vegetable green. The greens are harvested when the turnip is young and tender, resulting in a tender, succulent green.

A nut, not as common as other types, that is grown mainly in the eastern U.S. The large oval shell of this nut contains an oval shaped nut that is high in oil content, which makes it susceptible to becoming rancid more quickly.

A smaller member of the banana family, but not as small as the Baby banana, this variety is sweeter, perhaps somewhat drier, and provides a distinctive strawberry or apple flavor.

The most common variety of banana used in baking, fruit salads, fruit compotes, and to complement foods.

A variety of banana, with a reddish-purple skin, that is shorter and plumper than the traditional Cavendish banana.

A smaller variety of the larger Cavendish cousin, this banana is sweeter in flavor and unique in its smaller appearance.

A vegetable that is a young onion which has a white base, not developed into a bulb yet, and long, straight, green leaves.