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A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

White vinegar flavored with tarragon. A sprig of tarragon is placed in a glass bottle and then white vinegar is added (a recipe may call for other flavorings to be added along with the tarragon).

A leafy green plant that is native to Japan, China, and Korea and is used as an herb. It has a flavor that is similar to a combination of sorrel and celery.

Pasta that has a shape resembling an ear, hence the name, meaning "little ear" in Italian. The pasta is about 3/4 of an inch wide and dome shaped, with the middle being thinner than the outer edges.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

A type of basic bread that is flavored with cheese. The cheese is often grated and kneaded into the dough and/or can be used to top the dough.

A term originally used to describe a dish from the southern U.S. with an assortment of cooked vegetables consisting primarily of corn kernels, beans (most often lima beans) and red or green peppers.

A type of dry onion that gets its name from the town in Washington where the variety originated. They are noted for their brown skins and white flesh, which has a very mild and sweet flavor.

A type of vegetable that is a member of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A leafy green plant that is native to Japan, China, and Korea and is used as an herb. It has a flavor that is similar to a combination of sorrel and celery.

The seed from a wild form of celery, which is used as a spice. It has a strong celery flavor, so a little goes a long way.

Dried cranberries are made in a similar process to making raisins from grapes in which the fresh cranberries are partially dehydrated or dried in some manner.

A long-grain variety of rice with red bran that is cultivated in Nepal. Himalayan red rice has a rich, nutty flavor and a deep red color when cooked.

A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.

A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.

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.

One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves).

A herb that originated in Europe that was initially used as a rodent and insect repellent as well as a health aid for stomach discomfort.

A hybrid of corn that grows into large kernels for use in making snacks and various corn dishes. Common in Mexican cooking, Giant White Corn is referred to as Maiz Mote Pelado for Spanish foods or Hominy for southern U.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.