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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.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens.

A leafy salad green that grows from a stalk and spreads out to form a loose leafed bunch of greens with a decorative frilled red edging.

A leafy salad green that grows from a stalk and spreads out to form a loose leafed bunch of greens with a decorative frilled green edging.

A vegetable that is a young onion which has a white base, not developed into a bulb yet, and long, straight, green leaves.

A vegetable often referred to as a wild leek or wild onion that has broad, dark green leaves that can be eaten along with the bulb.

A basic French sauce made of oil, vinegar and seasonings, used as a salad dressing or to coat cold vegetables, or other cold dishes.

A type of vegetable that is a member of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A leafy green vegetable with a flavor that is slightly bitter tasting. There are different varieties of spinach, which vary in the type of leaves they have, from smooth to very crinkled.

1. To immerse cooked food, generally vegetables, into ice water or under cold running water to stop further cooking and to retain its color.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

Long, thin and narrow, this variety of vegetable is a common type of cucumber grown for the digestive qualities it contains.

Along with crisphead lettuce, butterhead is one of the two main types of head lettuce. This vegetable is a small head lettuce with leaves that grow close to and surrounding the head of the vegetable.

A Japanese vegetable with tender asparagus-like stalks that have a flavor mildly resembling fennel. Udo is a member of the ginseng family.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

A plant that looks very similar to the common dandelion, but it is not actually a dandelion. The jagged green leaves of the Italian dandelion can be used as a salad green or cooked as a vegetable.