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The long black and white striped seeds from the sunflower plant, which contain a nut inside. The seeds can be roasted or dried and they are sold in the shell or the shell is removed and only the nut is sold.

Made in the shape of a wide-walled pan or a skillet, this roasting utensil is designed specifically for heating the large, brown shell variety of chestnuts over a stove or heat source such as fire, gas or hot coals.

A kitchen utensil or tool that is used to apply pressure on the hard shells of nuts in order to crack open the shell for removal of the nut meat.

The process of partially baking a pastry shell with no filling. The shell is baked with weight on it to prevent it from rising.

A gastropod mollusk, which is a mollusk that has a single shell containing a single muscle. The colorful shell of this mollusk contains a clam-like flavored meat that must be tenderized because of its toughness.

An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

A round, hard shelled nut that has a rich coconut-like flavor and crisp texture. Originated in Australia but is also grown in Central America and Hawaii.

A native American name for varieties of hard-shell clams found on the East Coast. Quahog is a term that is also used to describe the largest of the hard-shell clams.

The smallest variety of the hard-shell clams, measuring less than 2 inches. Littlenecks are small and tender, generally served raw on the half shell.

A traditional American dish served in a decorative crab or scallop shell. The ingredients consist of crab meat mixed with mayonnaise and seasonings placed into the shell, topped with breadcrumbs and Parmesan cheese, and baked before serving.

A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A large round fruit, native to Southeast Asia, that grows on trees and is distinctive in appearance with its spiked outer shell.

A French food that is similar to a beignet, however it includes rice as the main filling inside of a fried dough pastry shell, instead of fruit or a shell of only sweet dough.

A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

A dry shelled bean that grows within a large, knobby beige pod with patches of red running throughout the length of the bean pod.

A process of cooking pie crusts and pastry shells before adding the fillings, sometimes referred to as "baking empty" or "cooking empty." Some pie fillings, quiche ingredients, or other similar added foods may not take as much time to cook as the crust or as the pie or a tart, so the crust is baked before the filling is added to give the crust an even consistency and a golden brown appearance.

An oval, tan-colored nut harvested from a tree that is related to the rose family. Almonds are available as either a bitter or as a sweet flavored type of nut.

Created to score and cut the hard shells of chestnuts to release pressure during the roasting of chestnuts.

A small shell shaped pasta that has slightly rolled-in edges. The name cavatelli is sometimes found associated with pasta that is similar in shape to casarecci, only shorter in length, but most often it refers to the small shell shaped pasta.