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Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

A winter squash with a thick bumpy skin that may range in color from grayish-blue (Baby-blue and blue hubbard) to green (Green hubbard) to bright orange (Golden hubbard).

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

A variety of bean, which is also referred to simply as a Runner Bean that can be eaten as a fresh green bean, a fresh podded bean or a dried bean.

Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.

A type of vegetable considered to be a pumpkin and squash heirloom variety that is often used as a decorative squash rather than an eating squash.

A type of medium-grain Italian rice that is known for its natural black and rust colored grains and its pleasing aroma.

The fleshy center section of the artichoke, which is referred to as the heart of the artichoke. The artichoke is a tall plant that is a relative of the thistle plant and native to Mediterranean regions, but is also grown in other parts of the world.

The fleshy base section of the artichoke, which is referred to as the artichoke bottom. The artichoke is a tall plant that is a relative of the thistle plant and native to Mediterranean regions, but is also grown in other parts of the world.

Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency.

Refers to a special paper that is coated with a thin film of wax on both sides of the paper. It is used to wrap foods to preserve freshness and as a liner for various baking dishes.

A leafy green vegetable or salad green with a flavor that is slightly bitter tasting, derived from the oxalic acid contained in spinach.

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 thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.

Any type of food that has been processed to remove a portion of the liquids contained within the food item, providing a thicker consistency to the Condensed Food.

As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.

A type of flour milled from seeds obtained from the amaranth plant. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked 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.