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A relative of the artichoke, this vegetable is grown for its edible stalks, much like celery. The head and large leaves are removed before the stalks are shipped to food markets.

An edible tuber originating from Asia and introduced into Europe in the late 1800's. This vegetable has a swirled bulb-like shape that is approximately 3 inches in length and 1/2 to an inch in diameter.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

A fleshy white root vegetable harvested from a plant that is a member of the mustard family. It is the pungent oil contained in the root that gives horseradish its spicy, hot flavor.

Pieces of fruits or vegetables that are cut to a 1/8" julienne cut strip and then cut into approximately 2-inch lengths.

The most popular tuber vegetable in the world, which is available in hundreds of varieties. Some varieties are better for specific purposes than others, such as red potatoes, which are best for boiling, and russets, which are best for frying and baking.

A root vegetable that looks like a turnip, and is commonly called a "rutabaga" or at times a "Swedish turnip," but is actually from the cabbage family.

A South American tuber vegetable that resembles a small potato. The ullucos are round or elongated and their color ranges from yellow, yellowish magenta to magenta.

A Japanese vegetable with tender asparagus-like stalks that have a flavor mildly resembling fennel. Udo is a member of the ginseng family.

To cook food, generally vegetables, over a low heat, using a small amount of fat (butter is often used).

A flavorful vegetable that is a cross between snow peas and garden peas. The Sugar Snap Peas are eaten in the pods and do not require shelling.

Flat, edible, pea pods that contain tiny peas. The thin crisp pods from this vegetable are a bright green, turning a rich dark green when cooked.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

A tuber used as a vegetable with the shape of a large turnip that has a brown skin and white flesh. Many different sizes are harvested with some weighing as much as six pounds.

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 crinkly leafy vegetable, which is a member of the beet family, that has a bright red stalk with green leaves that have red veins running through them.

1. To immerse cooked food, generally vegetables, into ice water or under cold running water to stop further cooking and to retain its color.

A hearty Italian seafood stew that is generally created from the bits of fish remaining after the daily catches are sent to market.

Fresh fruits and vegetables as found in the grocery store or open markets.

A term that is used to refer to a group of spices used for seasonings or a group of vegetables that may be sweet, bland or spicy.