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A kitchen tool used to remove the layers of flesh from vegetables and firm fruits, such as apples, by peeling off thin narrow shavings.

The outer skin or rind of a fruit and vegetable. Vegetables that have this outer skin will generally have the peel removed and discarded before the vegetable is used but there are occasions when it is left on.

A small narrow utensil designed to remove peels from oranges, lemons, limes and other similar sized fruits with citrus skins.

A handy kitchen tool that is used to easily cut and peel the tough layer of outer skin away from the tender meat within the asparagus stalk.

A bladed speciality knife for removing the cores and seeds of eggplant, melons, potatoes, or zucchini.

A kitchen utensil made to simplify the process of making julienne strips used for decorative garnishes.

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.

Small, minature-sized carrots that offer convenience and ease of use as a vegetable. Baby carrots are available in several styles.

Long, thin and narrow, this variety of vegetable is a common type of cucumber grown for the digestive qualities it contains.

A tool used to trim the outer skin of an apple from the apple flesh. This device will most often remove the core while removing the skin around the apple, leaving it cored and either whole or sliced.

The soft, juicy, edible flesh that is contained within the outer skin or peel that covers a fruit or vegetable.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.

A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine.

Refers to a method of slicing fruits, vegetables and meats into strips that resemble matchsticks. Julienne strips are usually no more than 1/8 inch (3mm) square, but can be cut to any length desired.

To peel or trim off the outer skin of a fruit or vegetable.

A tuber vegetable, similar to a taro root, that has a white crispy texture. Used much in the same manner as a potato, this vegetable is not eaten raw but instead is fried, boiled and cooked to a tender consistency for use in soups, stews, casseroles, and main dishes.

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 root vegetable that comes from the Burdock plant a member of the thistle family, which can be readily identified by the large green unsplit and wavy leaves with tall bare stalks....

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.