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A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

Alfalfa seeds that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

A liquid or sauce made with ingredients, such as fruits or vegetables, that have typically been puréed and strained to create a thick sauce-like consistency.

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 fatty substance that moisturizes, emulsifies and preserves food that is generally derived from egg yolks, soybeans and corn.

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.

A term that can refer to a food preparation process or a type of food dish, which is similar to a stew.

Summer squash are a soft-shelled vegetable with thin edible skins and seeds. With a tender flesh that requires only a short amount of cooking time, summer squash are very low in calories, high in vitamin C and high in fiber.

A thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.

A sprout from newly germinated beans harvested for use as a vegetable. The sprouts can be obtained from a variety of beans and seeds with alfalfa, broccoli, and mung bean sprouts among the most commonly sought.

A small fern plant which sprouts a shoot at the tip of the plant, referred to as a "frond" or a "crosier," that is harvested to be served as a vegetable.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.

A cooking utensil that is traditionally a cast iron, short walled pan that is used to prepare searing hot ingredients such as meat, seafood, fish, and vegetables for making fajitas or quesadillas.

A spreadable processed cheese that is produced in France. Similar to other processed cheeses made by combining natural cheese with emulsifiers, stabilizers and vegetable-based gums, Gourmandise Cheese is a smooth and creamy cheese that may be seasoned with flavorings and/or nuts such as Kirsch liqueur, cherry juice or bits of walnuts.

A type of summer squash that has a bulbous rounded shape at the bottom with a tapering curved neck at the top or vine end.

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

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

Often referred to as a "country" lettuce, this salad green grows with long thin stems that sprout ragged or serrated green leaves, similar to dandelion greens.