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The outer pod or shell covering a seed or fruit. A husk is also called a hull. Some husks, such as those from corn, are used in the preparation of foods for cooking.

A lean, round saltwater fish with flaky white flesh which has a firm, moist texture and a mild, sweet flavor.

A type of sausage made from a combination of onion, suet, matzo meal, and flour, which is packed into kosher beef intestines and then steam cooked and roasted.

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

A utensil used for the canning of foods when working with glass jars. As the jars for canning are sterilized in a hot water bath or as they are pressure cooked with water converted to steam, the sealed jars become very hot and require a device to remove them from the cooker.

A kitchen utensil that is used to score the chestnut prior to roasting. By carving a line, a cross or an "X" into the shell of the unroasted nut, it allows it to breathe during roasting and to resist exploding as the steam builds up.

The edible leaf or paddle of the prickly pear cactus and other varieties of cactus. It is prepared by removing the thorns and eyes, after which it is served fresh, canned, cooked, steamed, or pickled.

A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut.

A type of rice that has been altered through various processing methods to improve it for cooking and eating.

1. A soft, creamy mixture of ingredients that may include eggs, black molasses, brown sugar, citron, sour cream, raisins, apples, figs, suet, flour, and other ingredients that are combined and steamed to create a pudding served traditionally in the southern United States.

The hard, thin layer of white fat surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding.

A spicy Mexican dish consisting of various ingredients, such as ground meat, beans, ripe olives, vegetables and seasoning, wrapped in cornmeal dough.

An herb that is a variety of mint that has long, hairy green leaves containing oil that is used in flavoring candy and toiletries.

A winter squash with a flesh that forms translucent spaghetti-like strands when cooked. Quite mild in flavor if not enhanced with other ingredients, the Spaghetti Squash can be cooked easily by baking, boiling or steaming.

A young codfish, which is a round saltwater fish. Its meat has a tender, flaky texture with a mild flavor.

Whole oat kernels, referred to as groats, which have been sliced and flattened into flakes by steel rollers.

One of the oldest varieties of mint and the most important for industrial use as a flavoring or to create a scented aroma.

A low-fat saltwater fish from New Zealand and Australia that has a white flesh with a firm, moist texture and a mild sweet taste.

The smallest variety of the hard-shell clams, measuring less than 2 inches. Littlenecks are small and tender, generally served raw on the half shell.

Similar in purpose to a sieve, this kitchen utensil is most often used to retrieve foods that are being cooked in pots or pans of hot water.