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A soft, round, pure white feathery mushroom with caps that average 5 to 8 inches in diameter but can grow to 12 inches.

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

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.

A slightly sweet, tender vegetable covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, or white, depending on the variety.

Most often, Tomato Soup is a very smooth and thin to mildly thick-textured soup. It can be made thicker with the addition of milk which is quite common.

A type of flatfish that is a member of the flounder family. The skin on the top side is grayish brown to black with the underside white, typical of flatfish which lay on their underside and have two eyes on their top side or left side when considered in a vertical, rather than flat position.

Pronounced bah-nyuhls. An exceptional French red dessert wine produced in the appellation of Banyuls in the Pyrenees region of Southwestern France.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A rippled leaf vegetable with a white or red stalk and green leaves that have white veins running throughout the stalk.

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 variety of related plants bearing small seeds used as a food source. The plants may grow to a height of up to six feet and feature large seed heads, which bear many tiny seeds ranging in color from bright yellow to rust, depending on the variety.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.

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

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

A type of berry that grows in bunches on vines. There are hundreds of varieties grown in many parts of the world.

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 berry, much like a small grape, native to France and northern Europe that is related to the green gooseberry.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

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.