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A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

A tabletop electrical cooking device that roasts food by distributing heat throughout the roasting chamber rather than heating with the use of gas or exposed coils similar to a conventional oven.

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

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A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

The flower, which may also be called banana blossom, grows on the end of the stem holding a cluster of bananas.

An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

A variety of seaweed native to Japan that grows in large thick leaves, which are processed into very narrow grass-like strands, very similar in appearance to Hijiki seaweed.

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 aromatic leaf from the pepper family of plants that is typically grown in southern Mexico and northern South America and used as a food wrap.

A traditional Mexican sauce or marinade of Mayan origin, that is made by grinding annato seeds with spices, chiles, and added to other ingredients such as fruit to create a mild red paste used to flavor foods.

Grapeseed oil is a byproduct of the winemaking industry. The majority of oil extracted from grape seeds is produced in France, Switzerland, and Italy, but there are also a few producers in the United States.

An early winter squash that combines a sweet dumpling with an acorn squash to produce a small acorn shaped vegetable.

A variety of summer squash with a dark green skin covering an off-white flesh. The cylindrical variety is much like a cucumber in size and shape.

A member of the pumpkin family, this vegetable is a thick-skinned pumpkin-shaped squash that ranges in diameter from 8 to 12 inches with an average weight of 3 to 4 pounds.

A variety of summer squash with a dark green skin covering an off-white flesh. It is much like a cucumber in size and shape.

A leafy vegetable with curly leaves that have spiked edges, which form a loose-headed green. Frisée is basically the smaller version of curly endive and may be commonly referred to as baby curly endive.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

A method for food manufacturers to freeze food items, such as poultry and beef, by exposing a food product to liquid nitrogen for a period of 6 to 10 seconds.

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain.