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A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.

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.

A process of cooking food in boiling water for only a short amount of time to retain the color, to help preserve nutrients and to firm foods, such as vegetables.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A traditional food paste for Biryani recipes that consists of a mixture of spices mixed with canola oil to form an oily paste that is mixed into and used to flavor meat, poultry, seafood, and vegetable dishes often served over a bed of rice.

One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves).

A term originally used to describe a dish from the southern U.S. with an assortment of cooked vegetables consisting primarily of corn kernels, beans (most often lima beans) and red or green peppers.

A gray or dark brown sea vegetable, commonly referred to as kelp (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A gray or dark brown sea vegetable, commonly referred to as kombu (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A plant belonging to the parsley family that is a common vegetable grown primarily for the pale green stalks or Celery ribs as they are also known.

As stated in their name, these are green tomatoes that are fried. The tomatoes are picked while they are still green and then cut to into 1/4 inch to 1/2 inch thick slices.

A type of soup made with regional foods representative of Scotland in a manner that would reflect a recipe derived from the heritage of this country.

A beverage originating in Mexico that is made from vegetable juice, citrus juices and spicy seasonings.

A strong-flavored, highly spiced dish of meat, fish, and/or vegetables made in Eastern Indian kitchens.

sate, sateh,

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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.

A food common to Greek kitchens that is similar to a vegetable wrap or pocket sandwich. The Manitaropita consists of filo dough formed into a triangular shape that is filled with mushrooms and cheese, which is traditionally a kefalograviera cheese.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.