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A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

A cooking utensil that creates pressurized steam to cook foods. A traditional pressure cooker consists of a steel pot with an aluminum base, a locking lid containing an airtight seal, and a removable safety valve (on older models) that attaches to the lid or a built-in value with easy to read pressure markings (newer models).

The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.

A type of product that controls or protects liquids from boiling over while cooking, often referred to as a "pot watcher" that is used to keep the liquid contained to a rolling boil rather than foaming boil.

A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled.

Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg.

A controlled method of cooking foods by heating the air within a lidded pot to a very high temperature (above the boiling point), allowing air pressure and steam to build inside and cook foods faster at higher temperatures.

As the name implies, this utensil consists of two sets of similar pans or pots that are used for cooking ingredients with boiling water.

One of several varieties of medium size round red or white potatoes that are suitable for boiling, as well as roasting or frying.

A rice product marketed as a convenience food in which parboiled rice is sealed in a plastic bag. The home cook simply plunges the bag into a pan of boiling water and it is cooked for the length of time called for on the package instructions.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

Also known as boiled ham, the meat is cured, shaped, and cooked in steam or water. It is then packaged whole or sliced and sold as luncheon meat.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

A ham that has been boned, cured and fully cooked using a process that includes boiling the ham in water.

A type of onion that is a small red, yellow or white onion, usually measuring about an inch or less in diameter.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

Aioli,

1. Cucumbers that have been preserved in vinegar brine, along with pickling spices, such as fresh dill.