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A perennial evergreen plant that grows in the northern coastal regions on salty damp ground. It has spoon shaped leaves that have a taste that is sharp and slightly salty.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as fish, meats, olives, potatoes, stews, soups, and sauces.

A term applied to food ingredients that are finely chopped for preparation to be served. It also refers to food such as corned beef hash or roast beef hash, which contains chopped meat, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).

Thick and creamy in texture, Corn Chowder is a hearty and rich soup prepared like many other Chowders except with corn.

A type of dried bean soup that provides an earthy and somewhat savory flavor through the use of cooked lentils.

A variety of Clam Chowder that is made from a water and milk-based stock. Similar to other Chowders, this type of Clam Chowder is always made with tomatoes.

Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture.

A variety of soup with two common ingredients that go well together to create a popular soup for all ages.

Made with a base of creamery butter, this is a seasoned spread infused with tiny bits of truffles for flavoring.

Shaped like an elongated oval, this variety of winter squash is a relative to the Delicata family squash species.

Often referred to simply as "chaps" this food is a meat speciality, originating in the British city of Bath, that is served as a snack or as an ingredient to be combined with other foods such as potatoes or eggs.

A method of cutting food products into a football or barrel-like shape that forms six or seven sides on the length of the item being cut.

A perennial evergreen plant, which grows in the northern coastal regions on salty damp ground. It has spoon shaped leaves that have a taste that is sharp and slightly salty.

Any ground or minced mixture of meat, fish, or vegetables that have been shaped into a round, flattened portion of food to be prepared for baking, grilling or frying.

A soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.

A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.

A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.

A type of soup made with regional foods representative of Scotland in a manner that would reflect a recipe derived from the heritage of this country.

Hearty and quite filling, this savory soup can be be served as a main meal for lunch due to the quantity of ingredients typically added to the soup.