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A variety of tomato that is usually an inch or less in diameter, has a bright red or yellow color, and a sweet tomato flavor.

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

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

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

A product that is generally made from fermented and partially cooked soybeans, but is also made from other legumes and grains, such as barley, rice or quinoa.

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 popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak.

(Scientific Name: Boletus edulis) A rich meaty flavored mushroom that has a large, round cap that is pale yellowish brown to dark reddish brown in color and grows 2 to 8 inches in width.

The meat from a young sheep, generally under one year old. Also called "lamb" or "genuine lamb." Spring lamb is usually marketed at a weight ranging from 20 to 40 pounds.

A type of dry onion that has a strong onion flavor and is characterized by its layers of papery skin, which has a yellow-brown color.

A saltwater fish, belonging to the ray species of fish, that is found in temperate waters throughout the world.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

A gastropod mollusk, which is a mollusk that has a single shell containing a single muscle. The colorful shell of this mollusk contains a clam-like flavored meat that must be tenderized because of its toughness.

A fresh bean that grows in the sea in the form of a long, pencil thin, cylindrical green stem that may have spherical-shaped, spike-like buds on the ends.

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.

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.

The delicate spiraling vines (shoots) and uppermost leaves of a young pea plant. Tender in texture, the shoots provide a sweet flavor that is a cross between the taste of peas and spinach with a hint of watercress.

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

(Scientific Name: Pholiota nameko) A brown capped mushroom with a white stem that grows in groups of clusters of numerous stems and caps closely aligned.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.