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A liquid cooking oil that is extracted from the fruit, seeds, or nuts of a vegetable plant, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rapeseeds (used for canola oil).

Any parts of any plant that are edible but do not develop from a flower. The edible parts of a plant could include seeds, nuts, fruit, roots, tubers, bulbs, leaves, or stems.

A bladed speciality knife for removing the cores and seeds of eggplant, melons, potatoes, or zucchini.

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.

An Asian noodle wrapper that is paper thin, used to wrap meat, vegetables and other fillings, which are then deep-fried in the wrapper.

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

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

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

Translated as "spring style" in Italian, pasta primavera, linguini primavera and other similar dishes use seasonal or fresh vegetables in a raw or blanched form as one of the main ingredients to garnish the prepared dish.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.