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A small fern plant which sprouts a shoot at the tip of the plant, referred to as a "frond" or a "crosier," that is harvested to be served as a vegetable.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

Beef that is processed using specific guidelines of Jewish law and with the supervision of special rabbis.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A traditional Mexican sauce or marinade of Mayan origin, that is made by grinding annato seeds with spices, chiles, and added to other ingredients such as fruit to create a mild red paste used to flavor foods.

A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

Escherichia coli, or E. coli which is a shorter version of the name, refers to an illness from foodborne pathogens that may be transmitted from: 1) Person to person if hands, utensils and counters were not washed thoroughly; 2) Ingesting contaminated liquid substances such as may occur by swimming in contaminated water, drinking raw milk or unpasteurized ciders and juices; 3) Eating food that is undercooked such as raw ground meat (hamburger or sausage)as well as meat infected during processing that is not cooked sufficiently to kill the bacteria; or: 4) Eating produce that is contaminated with bacteria, such as occurs with plants coming in contact with feces or sewage from contaminated water.

A long oblong-shaped squash with a tan or cream-colored thick outer skin and a golden fine textured inner flesh.

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

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

A root vegetable that looks like a turnip but is slightly larger and has a coarser texture, which makes it hard to cut.

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 root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow.

A variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length. Often mistaken for the banana chile, the Hungarian Wax pepper has a hotter flavor and is larger in size.

A variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length. Often mistaken for the banana chile, the Yellow Wax pepper has a hotter flavor and is larger in size.

A popular fruit that grows on ground vines in a number of different shapes and sizes, all round and fairly large.

A perennial aromatic herb that has thin, pointed green leaves that have a distinct licorice-like flavor.