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(Scientific Name: Hypomyces lactifluorum) Orange in color, the name for this variety of mushroom is derived from its coloring that is similar to a lobster with the burnt orange outside and white inner meat.

Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.

A type of broad-leafed Spinach that is grown in Far Eastern countries to harvest the shoots and leaves of the plant.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

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 long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

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.

The name given to the sweet tasting skin, composed of a soy protein-lipid complex, that forms on soy milk after it has been heated and then cooled.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

Generally considered to be a salad green, chicory is a relative of the endive family of greens, known as Cichorium.

A mild, sweet flavored, large pepper, which is one of the most common varieties of peppers grown. Distinguished from spicy types of peppers with its sweet taste, the bell pepper is green when it begins to grow and then, depending on variety, turns red, yellow, orange, purple, white, or brown as it ripens and matures.

As the name suggests, a type of wheat flour that is suitable for most purposes. It is generally produced from a combination of high protein bread flour and low protein cake flour.

A tuber which is common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 50 pounds.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.