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Common in Chinese foods, this is a plant that resembles a fern in appearance but with a very bitter flavor and pungent sulfur-like aroma when freshly picked and eaten.

A fresh Mexican cheese, made from cow, sheep or goat's milk, that has a soft, crumbly texture. White in color, this cheese has a slightly salty, yet mild smooth flavor with a somewhat acidic aftertaste.

A fresh water fish that is found in the Great Lakes and other large lakes in the upper United States and Canada.

A nutritious legume that is round in shape, small in size, and very versitile as an ingredient for a variety of foods and food dishes.

Oval shaped seeds from the fruit pod of the lotus plant. The seeds, which are eaten fresh or dried, have a sweet, mild flavor and are eaten alone as a snack or are used in desserts, such as sweet fillings.

A type of pulse commonly used in foods from India that may be served as sprouts, fresh pods, or as dried beans.

A date used to indicate how long a food item can remain on a shelf before it is no longer considered fresh or of a quality level sufficient to be sold to consumers.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

The generic name given to any of the numerous varieties of plants that have fragrant leaves and stems used to season foods.

A liquid juice produced from fresh pressing a subtropical plant that is grown for its knobby root. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A traditional French soup that combines fresh peas and water with finely chopped shallots to make a thick creamy soup.

A delicate stemmed plant that has oval, blue-green, succulent leaves, which have an unusual mild flavor that resembles oysters.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

A kitchen appliance designed to keep crackers, cookies, chips, and other crispy foods fresh and crisp.

A date used to indicate how long a food item can remain on a shelf before it is no longer considered to be fresh and of a quality that can be sold to consumers.

A saltwater fish found in temperate and tropical waters worldwide that is sleek in appearance and often silver, blue and black in color.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

Fresh fruits and vegetables as found in the grocery store or open markets.

Fresh Greek sausage made from pork and flavored with orange zest, marjoram, coriander and allspice.