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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 leafy green vegetable or salad green with a flavor that is slightly bitter tasting, derived from the oxalic acid contained in spinach.

The technique that uses a low heat to melt fat away from any connective tissues. The connective tissues (meat) that are separated from the fat turn brown and crispy to become what is known as lardons.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

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

The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked.

A variety of sea vegetables, which are consumed in a number of different ways. They can be used as seasonings, vegetables, ingredients in soups and salads, in making tea, as thickeners, and as food stabilizers.

A vegetable with long, tender shoots that may be white, purple or green in color, all belonging to a plant that is a member of the lily family.

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

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

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.

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 strangely shaped fruit from a vegetable plant that is used as a vegetable in Asian cooking. This melon has a shape that is similar to a cucumber with ribbed and bumpy skin.

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.

A root vegetable that is typically referred to by either of two names, white Salsify or black Salsify.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.