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A member of the pumpkin family, this vegetable is a thick-skinned pumpkin-shaped squash that ranges in diameter from 8 to 12 inches with an average weight of 3 to 4 pounds.

The blossoms from any squash plant, which range from pale yellow to orange in color and are picked just before they are ready to open, and should be used almost immediately after they are picked.

A type of summer squash that has a bulbous rounded shape at the bottom with a tapering curved neck at the top or vine end.

Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.

A round or oval-shaped baking dish with a lid that is used to cook a wide variety of ingredients that are made into the food dish often referred to as a casserole.

A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

Stone bakeware is made from stone fired at a very high temperature. The firing of the stone produces a nonporous surface on the bakeware, which does not need glazing.

Small in size, this variety of winter squash is grown to make homemade pumpkin pies and a variety of foods containing the flesh of this squash.

A Lebanese food dish that most often consists of ground meat (beef or lamb), rice, and seasonings that are stuffed into a squash, such as zucchini.

A French term commonly used by fine restaurants or fine diners in France to describe little bites or very small servings of food that complement a main dish.

A type of winter squash that develops an orange outer skin with a golden inner flesh. The sizes of Pumpkins can range from very small to very large weighing close to 1000 lbs when exceptionally large.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.

A large "cooking banana" that is flatter and longer than the common Cavendish banana. With a firm texture and a mild flavor, similar to a squash, the flesh of this banana contains less sugar but more starch than other varieties.

egg plant, egplant, vegetable, fruit,,

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

A thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.