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Small, minature-sized carrots that offer convenience and ease of use as a vegetable. Baby carrots are available in several styles.

An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

A leafy green vegetable or salad green with a flavor that is slightly bitter tasting, derived from the oxalic acid contained in spinach.

A traditional Italian soup that filled with vegetables and pasta which are cooked in a hearty vegetable broth.

Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.

A commercial spray product, which contains very little fat, that is used to give cooking and baking surfaces a nonstick coating.

A vegetable with long, tender shoots that may be white, purple or green in color, all belonging to a plant that is a member of the lily family.

An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served.

A French term that is used to describe vegetables that have been cut into thin slices with shapes that correspond best to the shape of the vegetable.

A kitchen tool that extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked.

A French term used to describe groups of vegetables that are typically placed on a platter and arranged around the item being served as the main dish, such as meat, poultry or fish.

A rippled or smooth-leafed vegetable that has a white, red or yellow stalk with white veins running throughout the stalks.

1. Olives, pickles and pieces, slices or sticks of raw vegetables, such as carrots, celery, broccoli, cauliflower, radishes, cucumbers and peppers, which are served as appetizers.

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

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution.

A vegetable and barley soup tradionally served in Italy. Orzetto will often consist of barley, onions, garlic, herbs, and a variety of vegetables simmered into a hearty food dish....

A variety of vegetable that is a cross between broccoli and Chinese kale. It has an appearance similar to asparagus or gai lan, with smaller broccoli buds on top.

A strangely shaped fruit from a vegetable plant that is used as a vegetable in Asian cooking. This melon has a shape that is similar to a cucumber with ribbed and bumpy skin.