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A written procedure for the preparation of a food item or items. Recipes typically include a list of ingredients and a set of instructions on the necessary steps to prepare the foods being described.

Built in a variety of different designs, holders for books or pages of recipes offer valuable kitchen assistance to those using printed instructions when preparing foods.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

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

A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.

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A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

A vegetable with long, tender shoots that may be white, purple or green in color, all belonging to a plant that is a member of the lily family.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.

Aioli,

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.

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Another name for vitamin C, which is found in citrus fruits, green leafy vegetables, peppers, melons, and berries.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

A type of vegetable that is a member of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.