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A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A fatty substance that moisturizes, emulsifies and preserves food that is generally derived from egg yolks, soybeans and corn.

A type of fish related to the salmon that is found in bodies of fresh water in North America. The flesh has a mild flavor, but it has a high fat content.

The firm but tender new shoots of seeds and beans, such as mung beans, lentils, soybeans, and alfalfa and radish seeds.

A low-fat saltwater fish from New Zealand and Australia that has a white flesh with a firm, moist texture and a mild sweet taste.

An oil that is mostly derived from the seeds of a mustard plant found in India, which differs from the more common seeds that are found in the Mediterranean.

Canola is the marketing name for oil that is obtained from rapeseeds. It is also known as LEAR oil, or "Low Erucic Acid Rapeseed" oil.

A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat.

The most popular tuber vegetable in the world, which is available in hundreds of varieties. Some varieties are better for specific purposes than others, such as red potatoes, which are best for boiling, and russets, which are best for frying and baking.

A precooked smoked sausage made of coarsely ground pork and beef that is seasoned with black pepper, providing a somewhat spicy flavor.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

A shrub common in Thailand that produces edible leaves and stalks that are rich in proteins and minerals.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.

A traditional Asian cooking vessel shaped like a large low bowl with two handles. Modern woks are usually made from steel or aluminum.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A soft, somewhat elastic-textured Mexican cheese made from cow's milk. It is white in color and has a creamy flavor with a spicy taste from the bits of jalapenos mixed into the cheese.

Radish seeds that have germinated, requiring only water and a cool place to grow, before being harvested as a food.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A type of freshwater fish that is not a pike at all, but is a member of the perch family. Walleye Pike has firm, flaky flesh that is very mild in flavor and is suitable for many cooking methods including baking, frying, broiling, grilling, and poaching.