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A type of summer squash that has a bulbous rounded shape at the bottom with a tapering curved neck at the top or vine end.

A type of freshwater crustacean that looks like a small lobster. Typically, a crayfish will be 3 to 4 inches in length, but at times they may reach sizes as large as 8 inches in length.

A young chicken that is cross between a White Rock species of chicken and a Cornish chicken. Known for its tender, rich meat and small size, the Cornish Game Hen is raised to an age of 4 to 5 weeks old.

A term most often applied to the process of melting sugar, either as a basic substance or to melt it when it is contained within a food.

A slightly sweet, tender vegetable covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, or white, depending on the variety.

A tall flowering plant related to the thistle family of plants that is native to Mediterranean regions and now grown in a variety of locations throughout the world.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters and develops a trumpet-like shape.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

Common in Australian tropical waters, this species of fish is a member of the perch family. Aclaimed as both a sport fish and an enjoyable tasting food, the Barramundi is most often found living in the streams and rivers around Australia but is also in ocean waters from the Persian Gulf to Asia.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters developing a trumpet-like shape and appearance as a wild or cultivated mushroom.

Any of a variety of foods that have been prepared, grown, and processed in accordance with Jewish laws.

Pronounced pah-teet-see-rah. A California grape varietal used in the production of robust red wines....

talapia, tolapia, tilopia,

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A crosscut steak from the beef sirloin. There are several different sirloin beefsteaks and each is given a different name depending on the shape of the piece of hipbone that is contained within the steak: 1) pin bone, which is a crosscut from the front section of the hip, next to the Porterhouse, and is the most tender of the bone-in sirloin steaks; 2) flat bone, which is another crosscut from the front section of the hip; 3) round bone, which is a third crosscut steak from the front section of the hip; and 4) wedge bone, which is the least tender of the four because of its proximity to the rump.

A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

A saltwater fish found in temperate and tropical waters worldwide that is sleek in appearance and often silver, blue and black in color.

A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily feed two people).

A semi-soft to firm cheese made from unpasteurized cow's milk that originated in France and thereafter became common in Switzerland and Austria, as well as Australia.