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A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A utensil used to check the temperature of the oven so the reading can be compared to the temperature set on the oven dial.

A device that consists of two small frying baskets, one fitting inside the other. It is used to fry starchy foods, such as fresh noodles or vegetables by placing the food in the bottom basket and pressing the top basket down to flatten the food items and then deep-frying until crispy and golden brown.

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

Originating in Switzerland, this cheese is made with raw (unpasteurized) cow's milk, typically as a wheel weighing over 225 pounds with a thin hard rind surrounding it.

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 root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.