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An oil, derived from peanuts, which is pale gold in color and has a distinctive taste but is not overpowering.

A crisp vegetable, that is also classified as a herb, that grows as a greenish-white bulb containing tubular stalks topped with feathery leaves.

A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.

Pots and pans made of materials, such as cast iron or aluminum that have had porcelain enamel applied as a coating.

A round dry onion, which is generally yellow-skinned but may also be white. The Spanish onion is the variety that is most often found in the grocery stores.

The technique that uses a low heat to melt fat away from any connective tissues. The connective tissues (meat) that are separated from the fat turn brown and crispy to become what is known as lardons.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

An oblong-shaped vegetable with a tapered end, this squash is native to Latin America where it is often served in casseroles and other side dishes.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A root vegetable that looks like a turnip, and is commonly called a "rutabaga" or at times a "Swedish turnip," but is actually from the cabbage family.

A rich flavored, meaty textured mushroom, which has a large, flat, dark brown cap that grows up to 5 inches in diameter when mature.

A variety of the Asian eggplant characterized by their long, thin shape and purple coloring. Providing the most delicate flavor of all eggplant varieties, Chinese Eggplant has a deliciously sweet and meaty flesh that is seedless.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.

A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock.

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

A food dish common to South Africa that is basically a stew containing dried corn and beans or peas....

Long and slender in shape, the leaves of this herb are commonly used in Asian cooking. Often harvested from salt marshes in countries such as Japan, the Saltwort is can be grown in both saline and non-saline soils.

The top section of a Porterhouse steak, which is a crosscut beefsteak containing part of the tenderloin and part of the top loin.

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents.