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An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs.

A pasta variety that is shaped like a curved shell with ridges on the outer surface. It is a smaller version of the dried gnocchi pasta.

An Italian pasta that is shaped like a snail shell. Lumache pasta is generally served with a heavier chunky sauce.

A very popular, small crustacean type shellfish from which includes hundreds of species worldwide. Sold in a variety of sizes, Shrimp are available from miniature to small sizes, as well as medium, large, extra large, jumbo, and colossal sizes.

A sea animal that can grow up to 10 inches in diameter and consists of a hard shell that is covered by prickly spines, similar to a porcupine.

A finely pulverized sugar that dissolves quickly without using heat. It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries.

A type of crustacean referred to as a shellfish, with a wide flattened body and large claws. There are a few common varieties of crab, all known for their delicious white meat, which include: Blue, Soft Shell, Dungeness, Stone, and King, with King being the largest.

A plant from the ginger family that is grown in tropical regions. As the plant grows a pod or shell containing a strand of 15 to 20 tiny seeds begins to develop as it buds out.

A type of nut harvested from a tree native to South America. The nut has a tough, brown, three-sided shell and a white flesh that has a slightly bitter taste.

A type of mollusk, related to the sea snail, having a flat, oval shell. The flesh can be cooked and is similar in taste to a clam.

A white powder made for use as a leavening agent which is added as an ingredient when preparing many different types of baked goods that will have thin shells or crusts such as puff pasteries, flat breads, crackers, and some cookies.

A traditional wrapped food from Mexico consisting of a tortilla flatbread that is filled with meat, cheese, vegetables, refried beans, and salsa.

The Italian word used to reference all of the types of macaroni pasta, such as the shells, tubes, and twisted strands.

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.

One of the sub-classifications of mollusks, which are a class of shellfish. The two sub-classifications are univalves and bivalves.

A flavorful vegetable that is a cross between snow peas and garden peas. The Sugar Snap Peas are eaten in the pods and do not require shelling.

Flat, edible, pea pods that contain tiny peas. The thin crisp pods from this vegetable are a bright green, turning a rich dark green when cooked.

A sweet, buff-colored, olive sized nut that is obtained from the center of the inedible fruit of the maidenhair tree, which is native to China.

A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb.

The fleshy part of an animal that is used for food or the edible part of something, such as the nuts inside of nut shells.