Fruits & Vegetables
a round, edible fruit that comes in a variety of colors, including red, green, and yellow.
APPLE
a lean, protein-rich food that comes from a domesticated bird with a mild flavor and a tender texture, making it highly versatile for cooking.
CHICKEN MEAT
a white liquid that contains fat, protein, vitamins, minerals, and sugars produced by the mammary glands of mammals.
MILK
a cereal grain that comes from the grass plant Oryza sativa. It's a staple food in many cultures and is eaten in many dishes.
RICE
a liquid fat obtained by pressing whole olives, the fruit of Olea europaea.
OLIVE OIL
a long, curved fruit with smooth, yellow skin that peels away easily to reveal soft, creamy flesh inside
BANANA
meat obtained from cattle and known for its rich, savory flavor and tender texture.
BEEF
a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein.
CHEESE
baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented.
BREAD
oil extracted from the meat of mature fruit, appearing as a white solid at room temperature and melting into a liquid when heated.
COCONUT OIL
a root vegetable that is typically orange.
CARROT
a soft, flaky, and often delicate protein-rich food that can be eaten raw in sushi and sashimi.
FISH
a fermented slightly acid often flavored semisolid food made of milk and milk solids to which cultures of two bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) have been added
YOGURT
Italy's version of a basic foodstuff which is made in many countries by mixing a fine flour of ground grain with water to create a dough and then making into strips, ribbons and other shapes.
PASTA
a pear-shaped fruit with leathery skin, a large pit, and a buttery texture.
AVOCADO
a leafy green vegetable with tender, dark green leaves that can be smooth or slightly crinkled.
SPINACH
edible seeds from the legume family, known for their high protein, fiber, and nutrient content.
BEANS
a dairy product made from the fat and protein components of churned cream.
BUTTER
starchy, edible tubers that are a common food staple in many parts of the world. They have brown, tan, or reddish skin and a mild flavor.
POTATO
a dry, hard fruit with a single seed inside, typically encased in a tough shell, that grows on trees
NUT
a round, juicy fruit that comes in a variety of sizes, with a smooth, thin skin and a fleshy interior filled with small, edible seeds.
TOMATO
a food made from soybeans that have been processed into a soft, cheese-like substance.
TOFU
a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization.
CREAM
a type of edible seed that comes in various colors including black, red, yellow, and white, and cultivated in Bolivia, Ecuador, Chile, and Peru.
QUINOA
a semi-solid, white fat that comes from pork. It has a creamy, butter-like consistency.
LARD