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a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking

a long green vegetable with edible stems, used in cooking or eaten raw

a plant of the mint family with aromatic leaves that are eaten raw or cooked

a small hollow fruit, typically red or green, etc., used in cooking or eaten raw

the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable

a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food

a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form

a plant of the onion family with layers of green leaves and a white stem, used in cooking

long green edible pods, mucilaginous in texture, commonly cooked in soups, stews, or sautéed

an aromatic herb with flat or curly leaves, typically chopped and used to garnish or season food

a root vegetable with creamy flesh and white and purple skin, used in cooking

the aromatic leaves of plants of the genus Thymus, used fresh or dried to season meats, stews, stuffings, and vegetables

a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.

food that is made by baking a batter or dough in an oven

very small pieces of bread, used in cooking especially for coating items of food before frying

a small bread roll that is round and flat in shape

a sauce made with tomatoes, garlic, onion, vinegar, etc. that is usually served with barbecued food

a piece of fish fillet coated with breadcrumbs and then fried

a soft white food made with mashed soybean

a small, dark, and dried grape that does not have seeds, particularly used in cakes

a small yellowish-green or red fruit with a sharp flavor, growing on thorny bushes

a tropical fruit with pink juicy flesh, native to Mexico and Central America

a tomato-like fruit with orange skin that is bittersweet in taste

a yellow and hard fruit that looks like a pear and has a sweet smell, particularly used for making jam or jelly

a type of tropical fruit whose skin is purple in color and has many seeds within, native to South America

a small orange-like fruit with sweet skin and bitter-tasting flesh

a type of dish made with layers of lasagna topped with meat or vegetables and sauce and then cooked, originated in Italy

meat of chickens, turkeys, and ducks

a dish of vegetables or meat cooked at a low temperature in liquid in a closed container

a sweetened food made from cooked lemons, oranges, etc., used as a spread or filling

a cold dessert with a smooth fluffy texture and with chocolate, fruit, etc.

a pie with no top filled with something sweet or savory

a thick sweet liquid made with sugar that is often used as a sauce

a type of flavor that is artificially made or is obtained from the beans of a tropical plant that adds a sweet taste and smell to the food