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1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

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 tall flowering plant related to the thistle family of plants that is native to Mediterranean regions and now grown in a variety of locations throughout the world.

A large "cooking banana" that is flatter and longer than the common Cavendish banana. With a firm texture and a mild flavor, similar to a squash, the flesh of this banana contains less sugar but more starch than other varieties.

A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked.

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

1. A type of design or pattern that can be produced on many different types of foods. Scallop cuts can be created with knives, manually by hand or with the use of scallop cutters that make the cut by stamping out the scallop formed in the cutter.

A product common in Asia and very popular in Japan that consists of fresh green soybeans picked while they are still young.

Grapeseed oil is a byproduct of the winemaking industry. The majority of oil extracted from grape seeds is produced in France, Switzerland, and Italy, but there are also a few producers in the United States.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

A fresh Italian link sausage made from ground pork and pork cut into very small pieces that are mixed with fat and then highly seasoned with herbs and spices.

Generally considered to be a salad green, chicory is a relative of the endive family of greens, known as Cichorium.

(Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides).

(Scientific Name: Cantharellus lutescens) Related to the Chanterelle family of fungi, the Yellow Foot is a small and very thin variety of mushroom.

A flavorful, starchy tuber that can range in shape from a small and kidney-shaped variety to a larger barrel shaped root, similar to a sweet potato.

A flat-bottomed pan, most often round in shape, with shallow, flared sides that may be slightly curved.

(Scientific Name: Craterellus cornucopioides) A tender and somewhat fragile mushroom that has the appearance of a funnel or horn-shaped fungus.

A tuber which is common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 50 pounds.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters and develops a trumpet-like shape.

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