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A French term for a small, young chicken that is only four to six weeks old. It does not have much flesh and is not particularly flavorful, but is a perfect size for a single serving.

A variety of onion featuring green leaves and white bulbs that are harvested when they are young and the bulb is still very small.

A widely grown cereal grass that produces a grain, which has been a primary food source of many cultures for thousands of years.

Onions that remain in the ground and are not harvested until they have matured into a larger round onion with dried leaves.

A silvery, green colored vegetable that looks like flat celery stalks with a flavor resembling an artichoke, salsify and celery, only slightly more bitter.

A popular saltwater fish found in warm and tropical waters. The fish's upper jaw resembles a sword and is about a third of its length.

A flavorful vegetable that is a cross between snow peas and garden peas. The Sugar Snap Peas are eaten in the pods and do not require shelling.

(Scientific Name: Morchella esculenta) A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented outer skin.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

The delicate spiraling vines (shoots) and uppermost leaves of a young pea plant. Tender in texture, the shoots provide a sweet flavor that is a cross between the taste of peas and spinach with a hint of watercress.

A thin whispy salad green, related to Chinese cabbage, with a mild mustard flavor. Native to Japan, this vegetable averages 14" to 16" in height with leaves that are green and yellow, smooth in texture and somewhat feathery in shape.

A Korean condiment or side dish made from fermented fruits or vegetables which may include items such as cabbage, cucumbers, or radish roots, that are combined with garlic, onions, chile peppers, ginger, and spices that are mixed together and seasoned with a Kimchee salted sauce.

Many different types of food items are placed into this category that may be provided by being taken directly from a growing plant or may be a processed as a food item specifically for the purpose of being wrapped around food.

A type of fruit containing a pit, also referred to as a stone, that does not become attached or cling to the pulpy flesh of the fruit.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

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 critical element for all aspects of food preparation and consumption. Water is an important part of human health as it provides nutrients and oxygen to the body, works to regulate temperatures within the body, helps to hydrate all parts of the body from skin to organs, and is essential in keeping our body in top condition.

A pear-shaped fruit, also known as the cactus pear, that is produced from the tropical cactus plant known as the Prickly Pear cactus.

A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.