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A Chinese appetizer that began as a traditional food served to celebrate the arrival of the Chinese New Year, which occurs during the spring season.

The meat from a young sheep, generally under one year old. Also called "lamb" or "genuine lamb." Spring lamb is usually marketed at a weight ranging from 20 to 40 pounds.

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

A green onion that has been harvested during the early stages of growth when it is smaller in diameter, pear-shaped, and long stemmed.

An Asian noodle wrapper that is paper thin, used to wrap meat, vegetables and other fillings, which are then deep-fried in the wrapper.

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

A kitchen device used to measure the weight of ingredients and other food. Kitchen scales are available in balance or spring models.

Translated as "spring style" in Italian, pasta primavera, linguini primavera and other similar dishes use seasonal or fresh vegetables in a raw or blanched form as one of the main ingredients to garnish the prepared dish.

A deep-fried Chinese pastry of flour and eggs that contains a variety of ingredients, such as minced vegetables, meat, herbs, and spices that are wrapped inside the pastry and served as an appetizer.

A potato and cabbage or kale side dish from Ireland that is typically served during festivals, holidays and various seasonal feasts such as Imbolc, the first day of spring or end of the Celtic year known as Samhain or Hallowe'en.

A utensil that is typically a self-contained unit to hold food while a spring-loaded mechanism with blades chops the food beneath.

Long, twisted, corkscrew or spring-like shaped pasta strands that are hollowed through the center of the strands.

1. To measure or divide ingredients, batters or dough by weight or measurement. 2. A kitchen device used to measure the weight of ingredients and other food.

A variety of fusilli that has a spring-like shape that has been formed from a strand that is hollow through the center, similar to bucatini.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

Natural mineral water which contains sodium bicarbonate and other alkaline salts. It is taken from the springs in Vichy, France.

Strands of pasta that are coiled into a shape resembling a spring. Similar to fusilli bucati, only spiralini is shorter and coiled closer together.

A short ribbon of pasta twisted into a shape resembling a screw or spring-like, corkscrew. Fusilli is best when it is boiled and served with a thick, heavy sauce.

A semi-hard to hard well-known Italian cheese made from partially skimmed cow's milk processed during the spring, summer or fall.

A kitchen utensil that is made to measure units of time for cooking or for the preparation of foods....