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A combination of fresh vegetables that are sliced and then sautéed together to allow the flavors of each vegetable to enhance the others.

A commercial cooking spray that dispenses a very fine mist of vegetable oil and lecithin to coat unheated pans when preparing them for grilling, sautéing, broiling, roasting or baking.

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 French word used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil.

A medium depth skillet or pan, which has straight or rounded sides, a long handle, and a cover. It is generally made of a metal with a thick ground base that allows temperature changes to occur rapidly as the level of the heat applied to it is either increased or decreased.

The technique that uses a low heat to melt fat away from any connective tissues. The connective tissues (meat) that are separated from the fat turn brown and crispy to become what is known as lardons.

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

A leafy green vegetable or salad green with a flavor that is slightly bitter tasting, derived from the oxalic acid contained in spinach.

A variety of sea vegetables, which are consumed in a number of different ways. They can be used as seasonings, vegetables, ingredients in soups and salads, in making tea, as thickeners, and as food stabilizers.

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.

The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked.

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

A turnip-like root vegetable that has a flavor similar to strong Celery combined with parsley. Unlike Celery, it must be pealed before it is prepared.

A variety of vegetable that is a cross between broccoli and Chinese kale. It has an appearance similar to asparagus or gai lan, with smaller broccoli buds on top.

A strangely shaped fruit from a vegetable plant that is used as a vegetable in Asian cooking. This melon has a shape that is similar to a cucumber with ribbed and bumpy skin.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

A root vegetable that is typically referred to by either of two names, white Salsify or black Salsify.

The leafy part of the turnip root that is served as a vegetable green. The greens are harvested when the turnip is young and tender, resulting in a tender, succulent green.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.