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A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

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.

An ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat.

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.

A black colored seaweed native to Japan and Atlantic waters growing in small clumps of fronds that are coarse and stringy in appearance.

A nutritious legume that is round in shape, small in size, and very versitile as an ingredient for a variety of foods and food dishes.

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

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 kitchen device used to remove excess moisture from freshly washed lettuce, greens, herbs, fruits, and other similar leafy or hard to dry items.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

A large green snap or vine bean measuring an inch or more in length with an inner bean shaped like a kidney bean or oversized lima bean.

The floral bud of a spiny shrub, native to Mediterranean regions, which is harvested as an unopened bud in various sizes as it grows on the bush.

Similar in purpose to a sieve, this kitchen utensil is most often used to retrieve foods that are being cooked in pots or pans of hot water.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

Pronounced kawr-byayr. A wine producing district in the Languedoc-Roussillon region of France. A majority of wines produced in Corbières AC is red (94%), rosé (4%) and white (2%) are produced in small quantities.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.