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A German artisan-style sausage that is available as a short plump light colored sausage or a longer, half round darker colored version.

Short narrow pieces of potatoes that have been cut into matchstick like sizes and fried so they can be served as a snack food.

A popular short-grain rice from Spain that is often used for Spanish paella recipes. It is most often available in specialty shops and through mail order suppliers.

A short, stout pumpkin squash that is a true field pumpkin and an heirloom variety of squash native to France.

A short to medium-grain rice variety that is cultivated in many areas of Spain, but takes its name from the province and city of Valencia, which is the largest rice growing region of Spain.

A short-grain Italian rice that is excellent for the preparation of risotto, which is a creamy Italian rice dish.

A Spanish short-grain rice that when cooked, expands in width, which differs from most rice varieties that expand in length.

A type of short-grain rice that is used in much the same way as Arborio for creating risotto, which is a creamy Italian rice dish.

Asian short-grain rice that has a sticky texture, a sweet flavor, and is high in starch. The stickiness of the rice allows it to be packed together and formed into balls or squares, such as for rice cakes or sushi.

An aromatic short-grain white rice from China, which has been infused with the chlorophyll taken from young bamboo plants.

A short name commonly used to reference French-fried potatoes, the narrow potato product 3 to 4 inches in length and 1/4 inch square that is most often served in restaurants.

A short, flat wooden utensil that was most often used in kitchens when making and processing butter or commonly used during pasta making.

A short cylindrical shaped banana that has a green outer skin covering a pink to salmon colored flesh.

A short grain variety of rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short-grain variety of rice, grown in the Himalayan Mountains, which has a brown and ivory colored kernel.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short-necked variety of pear that originated in France. The green Anjou has a pale green skin that doesn't change color as the pear ripens, while the red Anjou has a deep red skin that darkens as it ripens.

A short grain variety of opaque rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short-grained Italian rice that features small plump grains, a high starch content, and a creamy texture when cooked.