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The yellow liquid of an egg making up about 40 percent of the liquid weight of the egg. Egg yolks are an excellent source of protein and iron, but are high in cholesterol.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked.

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.

A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.