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Varieties of small round legumes that are typically classified as fresh, field or pod peas. The fresh pea is a small, round green vegetable, which is grown in a pod and is generally harvested in the early summer.

Varieties of legumes that are among a family of peas, which consist of fresh, field, or pod peas. Fresh peas and field peas are grown to be removed from the pod and eaten raw or used as ingredients for salads, soups, stews, casseroles, and other dishes.

A dried variety of a yellow or green pea, which is referred to as a field pea and belongs to the legume family.

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.

The tender uppermost leaf and Tendril of the snow pea sprout that grows during the early stages of development of the snow pea plant.

Also known as a garbanzo bean or chick-pea, this legume is a round, tan-colored bean with a slightly nutty flavor, that is a member of the pea family.

A cooking utensil used to keep foods warm. The Dish consists of a pan that rests within or on a platform above a small heating device such as a candle or gel stove (also known as spirit stove) that is used to heat the underside of the pan when warming food.

Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.

A round or oval-shaped baking dish with a lid that is used to cook a wide variety of ingredients that are made into the food dish often referred to as a casserole.

A type of legume that originated in Asia, but is also grown in the southern United States. It is an oval-shaped bean, ivory in color with a small black spot, referred to as the "eye.

A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

A food dish common to South Africa that is basically a stew containing dried corn and beans or peas....

A term from India that may refer to a food dish with rice and vegetables or a ready to eat snack. Nav is the term that denotes nine in India so there will generally be nine kinds of foods combined together.

Stone bakeware is made from stone fired at a very high temperature. The firing of the stone produces a nonporous surface on the bakeware, which does not need glazing.

Terms that are used to describe many different types of dried beans, lentils, peas, or pulses. Hindu in origin, the terms typically pertain to split and most often skinned varieties of beans, lentils, peas, and pulses.

Italian pasta dishes that are served with a sauce (Carbonara sauce) made with cream, eggs, Parmesan cheese, small pieces of bacon and vegetables, such as peas.

A traditional American dish served in a decorative crab or scallop shell. The ingredients consist of crab meat mixed with mayonnaise and seasonings placed into the shell, topped with breadcrumbs and Parmesan cheese, and baked before serving.

A food product used to provide a thicker texture to a liquid or food dish. Some thickeners are used for medical purposes to enable the swallowing of food to occur more easily, without choking.

A common ready-to-eat dried snack from India that may contain peanuts, rice flakes, sago, green peas, gram pulse, lentils, and a variety of seasonings to provide a mild or hot and spicy flavor.