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A type of confection prepared with sugar, corn syrup, peanuts, and butter that has the flavor of buttery, caramelized sugar surrounding a flat layer of peanuts.

The green growth from one of the varieties of jute plants producing edible leaves that are used as a vegetable or food ingredient.

A smooth, shiny-skinned fruit first grown in Asia centuries ago that are now grown in all regions of the world.

A perennial aromatic herb that has thin, pointed green leaves that have a distinct licorice-like flavor.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters and develops a trumpet-like shape.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters developing a trumpet-like shape and appearance as a wild or cultivated mushroom.

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

A root vegetable that looks like a turnip but is slightly larger and has a coarser texture, which makes it hard to cut.

A type of corn that is often considered to be a vegetable rather than a grain because it is most often eaten fresh like a vegetable.

A long, cylindrical variety of squash, native to Asia, that is generally harvested when it is between 1 to 2 feet in length, but can be grown as long as 8 to 10 feet.

A kitchen utensil with an open-celled texture that is semi-hard when dry or soft and porous when wet.

A variety of Parmesan cheese, considered to be the best of the Parmesan cheeses, that is aged for at least 24 months.

A plant native to Mexico, growing low to the ground and bearing small tomatoes encased in papery husks that range in size from 1 to 2 inches in diameter.

An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.

A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow.

The name given to the sweet tasting skin, composed of a soy protein-lipid complex, that forms on soy milk after it has been heated and then cooled.

A type of food wrap made from various ingredients that are mixed together to become a fresh dough used to make the skins.

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.