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A utensil that is used to crack open the hard-shelled claws and other parts of a lobster in order to access areas containing meat.

A Greek dish that may be referred to as a spinach pie, which is very similar to a quiche however, with more spinach and fewer eggs.

Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg.

A type of large snail with a spiral-shaped shell found along the North Atlantic coast of the United States.

An Italian pasta that has an appearance similar to a shell pasta with ridges. If not available, substitute conchiglie or gigli.

A nut harvested from trees that are grown in many of the temperate regions of the world. The nuts are oval in shape and the hard shell looks like a pair of domes that have been fused together along a ridged seam.

A variety of plants having fruit that look similar to some varieties of squash, but unlike squash, the flesh is inedible.

A name for several types of mollusks with a single shell and single muscle (univalve mollusks). Gastropods include abalone, snail, whelk, and limpet.

A variety of crab from the Pacific coast of the United States. It usually measures about a half foot across and weighs up to three pounds.

A type of crab with a hard, greenish-colored shell and blue legs that comes from the Atlantic and Gulf coasts of the United States and is prized for its delicious white meat.

Native to Australia, this variety of nut is grown on Bunya pine trees. Covered by a hard fibrous shell, the meat of this nut is cream colored, chestnut-like texture, and tastes somewhat like a macadamia or pine nut.

pate,

A French term that refers to a bite-sized portion or simply translated as mouthful of food. The Bouchée may be served in a small oval-shaped pastry shell such as a choux pastry or as an individual serving of food presented in a small dish, bowl or plate.

Two thick strands of transparent albumin in an egg that connects to membrane linings of each end of the egg shell and that helps to hold or support the yolk in the center of the thick inner, white layer.

A hollow curved pasta that resembles a snail shell. It has a wide opening at one end and at the other end the opening is flattened so that it is almost closed.

The French term used in reference to any type of food that is partially cooked, encased in a pastry shell and then baked before serving.

An oblong-shaped squash that is a variety of the spaghetti squash. It has a tan to yellow thick-skinned outer shell with a tapered oval shape.

A pasta variety that is shaped like a conch shell. It is a large size so it is most suitable for stuffing and baking.

A pasta variety that is shaped like a small conch shell. It is commonly used in pasta salads and with meat sauces.

To pierce small holes in the surface of a food. This process is used for several purposes: to prevent pastry shells from shrinking and rising; to prevent food, such as potatoes, from exploding when cooked in the microwave; to allow fat to be released from foods as they are cooking.