Search

An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

An Italian sauce, which uses traditional or country ingredients, with a rustic style of preparation comparable to the region from which it was created.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A diet based on the consumption of plenty of fruits and vegetables, grains, beans, nuts, olive oil, fish, and poultry.

A traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil.

A variety of vegetable that is a cross between broccoli and Chinese kale. It has an appearance similar to asparagus or gai lan, with smaller broccoli buds on top.

A type of fatty acid that is in a liquid form at room temperature and is primarily taken from plants.

As a culinary term, it refers to chocolate that becomes a stiff thick mass when being melted. It is a result of just a tiny amount of liquid or steam coming in contact with the chocolate when it is being melted, causing it to harden and become clumpy.

A type of Italian vegetable spread that is usually prepared with eggplant, tomato, onion, olive oil, and capers.

A piece of cooking equipment made large enough to hold a whole turkey in a pot of oil so it can be deep fried.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

A powdered spice made from the root vegetable known as the horseradish root that is a member of the mustard family.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

A heavy metal kitchen utensil that is placed on top of fresh bacon to flatten the bacon as it cooks, keeping it from curling.

poly unsaturated fat, poly-unsaturated fat,

A fleshy white root vegetable harvested from a plant that is a member of the mustard family. It is the pungent oil contained in the root that gives horseradish its spicy, hot flavor.

Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil.