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

(Scientific Name: Helvella crispa) A mushroom that is recognized by its saddle shaped cap. The cap is a cream color on top and a tan color underneath.

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....

A type of vinegar that is made from distilled grain alcohol. Transparent and thin in texture, this vinegar has a strong, unpleasant flavor and is not used for seasoning foods.

A white fleshed sweet potato, having a dark pink to burgundy colored skin, which is drier and not as sweet as a regular sweet potato.

A root vegetable that is typically referred to by either of two names, white Salsify or black Salsify.

A white oval dried bean with a thin skin and mild flavor. It is also known as the white kidney bean and is available canned or dried.

A speciality flour that is produced from white sweet potatoes. It is raw flour, not roasted flour and therefore, does not require cooking before use.

A variety of highly refined flour with the bran and the germ removed, but without chemical bleaching, thus eliminating the majority of nutrients in the flour.

A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind. The pale green variety turns white in color if allowed to mature longer.

A white grape varietal grown in the Rhône region of France. Bourboulenc is one of thirteen grape varietals allowed in Châteauneuf-du-Pape wines.

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

A fruit, originating in Mexico and Central America, which has several varieties, the white sapote, the black sapote and the mamey sapote.

A white, powdered substance, also referred to as potassium salt, that is the residue (by-product) from the tartaric acid remaining in wine casks after the fermented grapes have been removed.

A generic classification of foods that are high in a type of carbohydrate that is considered unhealthy.

A vegetable that is a young onion which has a white base, not developed into a bulb yet, and long, straight, green leaves.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

A type of wheat flour yeast bread that is made with ground whole-wheat rather than processed white flour or a combination of white and whole wheat flour, such as wheat bread.

A type of cheese most often made from cow's milk that is French in origin and has a soft, creamy texture, a creamy white color, and a thin white rind that is edible.

A snack food created with rice products in order to produce a chip that provides an alternative flavor and option to other varieties of chips.