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Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender.

A variety of potato which is harvested very early in its growth. This potato is removed from the vine while the leaves on the plant are still green, growing to an approximate diameter of 2 inches.

A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.

A variety of potato that is more evenly round and a bit smaller in width than the russet potato. The round white potato has a medium level of starch, which is considered lower than the starch level of a russet.

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

They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.

They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.

Short narrow pieces of potatoes that have been cut into matchstick like sizes and fried so they can be served as a snack food.

A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

A type of finger potato with a long knobby oval shape, a pinkish beige colored skin, and white flesh that is somewhat waxy in texture.

A type of new potato that originated in Denmark. The skin is colorful, ranging from beige to brown with areas of red and the shape is somewhat elongated.

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

food thickener, thickening agent, liason, beurre manie,

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.