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An Italian soup made in the manner of a traditional bean soup from the region of Tuscany. Tuscan White Bean Soup consists of a water-based broth which combines the flavors of the ingredients to provide an earthy bean flavor with a hint of tomato.

A milk and/or broth-based soup made from the flesh of orange Sweet Potatoes. Typically, this soup contains bits of onion and garlic cooked in a chicken broth that is mixed with milk, yogurt or half-and-half as a base.

Creamy textured, this soup is produced from various species of squash that not only have excellent flavor but also a dense meat that allows it to pureed well for soup.

Similar to a popular Gumbo Soup containing only chicken, this soup has sausage as an added ingredient providing a spicy overtone and intensity to this soup.

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.

Mildly seasoned and filled with a variety of beans and vegetables, this type of soup is a combination of many ingredients often found in Mexican or southwestern U.S.

With a base that is made of milk or cream, this soup is a hearty and mildly flavorful type of soup. Unless Cream of Potato is seasoned with a greater variety of ingredients than just potatoes, it may be slightly bland for some appetites.

A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients.

Much like other varieties of cream-based soups, Cream of Mushroom is a thick soup that is commonly used as an ingredient for recipes.

A thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth.

Short narrow pieces of potatoes that have been cut into matchstick like sizes and fried so they can be served as a snack food.

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

One of the five distinct types of garden lettuce used for salad greens and other dishes. The leaf is similar to romaine lettuce, but unlike romaine, is not considered edible due to the milky sap that forms soon after it matures.

Traditionally, this food item referred to fresh or pickled vegetables that were prepared by thinly slicing them into strips and stick shapes to be served as an hors d'oeuvre.

A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow.

A shiny, smooth leaf herb with leaves, stem, roots, and seeds that are all used for flavoring. Native to Iran, Afghanistan and southern Europe, Lovage is now grown in many different countries.