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A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

A special kitchen tool that is used to shave bits or strands from the outer most layer of covering on citrus fruits such as lemons, limes or oranges.

A Japanese dish based on sushi meshi, which is boiled or steamed short-grain rice flavored with sweetened rice vinegar or other seasonings.

Vegetables that have an edible root as an extension of the vegetable which grows underground. Highly nutritious, low in calories and containing little or no fat, many Root Vegetables are commonly eaten raw or prepared by cooking.

An oil that is mostly derived from the seeds of a mustard plant found in India, which differs from the more common seeds that are found in the Mediterranean.

The sperm from the male fish is known as milt or soft roe. Its texture is creamy, not grainy like that of hard roe (eggs of female fish).

Varieties of small round legumes that are typically classified as fresh, field or pod peas. The fresh pea is a small, round green vegetable, which is grown in a pod and is generally harvested in the early summer.

1. Cheese Curd - A small solid that is formed during the first stage of cheesemaking when milk is coagulated, separating it into solids of protein and liquid.

The process of partially baking a pastry shell with no filling. The shell is baked with weight on it to prevent it from rising.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

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

A dry onion that has purplish red skins and white flesh that is tinged with red. They are medium to large in size and have a mild, sweet flavor.

Underground legumes that have a nutlike flavor and are high in valuable proteins. They are sold in many forms, such as shelled and unshelled, whole or halves, salted, lightly salted, or unsalted, and raw or dry roasted.

A round, hard shelled nut that has a rich coconut-like flavor and crisp texture. Originated in Australia but is also grown in Central America and Hawaii.

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

A thickening mixture, made up of equal parts flour and water, which is used for making soups, stews, and sauces.

A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

An oval, tan-colored nut harvested from a tree that is related to the rose family. Almonds are available as either a bitter or as a sweet flavored type of nut.

A kitchen utensil used for making the potato dish from Switzerland that is known as Roesti, Rösti or Rosti potatoes.