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A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

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 type of oven that uses convection currents to cook food. Fans are used to distribute hot air around the oven, which helps to cook the food more evenly and quickly than in a conventional oven that most often contains two heating elements, one at the bottom that bakes foods and one at the top that broils.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

An electric kitchen tool that is used to chop, grate, mince, slice, puree, and blend a variety of food ingredients.

A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.

A tropical plant native to the Americas that is grown for its fleshy round tubers, which produce an edible starch after processing.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A variety of related plants bearing small seeds used as a food source. The plants may grow to a height of up to six feet and feature large seed heads, which bear many tiny seeds ranging in color from bright yellow to rust, depending on the variety.

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.