fruits
apple
the round fruit of a tree of the rose family, which typically has thin red or green skin and crisp flesh. Many varieties have been developed as dessert or cooking fruit or for making cider.
strainer
a wire-mesh silicone or metal kitchen sieve that chefs and home cooks use to separate liquids from fine solids in cooking
carrots
a tapering orange-colored root eaten as a vegetable.
frying
cook (food) in hot fat or oil, typically in a shallow pan
caviar
the pickled roe of sturgeon or other large fish, eaten as a delicacy.
Pineapple
a large juicy tropical fruit consisting of aromatic edible yellow flesh surrounded by a tough segmented skin and topped with a tuft of stiff leaves.
rubber spatula
a kitchen tool with a flexible rubber head that's used for scraping, mixing, and folding ingredients
Kale
also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is a cultivar of the same species as cabbage, broccoli, cauliflower, kale,
moist cooking
a method of cooking food in liquid
Chicken feet
A gelatinous food made mostly of skin that is eaten in East Asia, the Caribbean, South America, and South Africa
cherry
a small, round stone fruit that is typically bright or dark red
grater
a kitchen tool used to cut food into small pieces, or to shred it into fine, medium, or coarse textures
Kohlrabi
is a root vegetable that is part of the cabbage family. They have a squat round bulb and a long stem and leaves. They have a crisp texture and a
boiling food
he method of cooking food in boiling water or other water-based liquids such as stock or milk
khash
a traditional Armenian soup made by boiling cow or sheep parts, such as the feet, head, and stomach
Jackfruit
wooden spoon
a spoon made of wood, primarily used for stirring and mixing ingredients in pots and pans while cooking
Kelps
are large brown algae or seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant but a stramenopile. Kelp grows in "underwater forests" in shallow oceans.
sering cooking
quickly heating the surface of food at a high temperature to create a browned crust
fugu
The fugu in Japanese, bogeo or bok in Korean, and hétún in Standard Modern Chinese is a pufferfish, normally of the genus
dragon fruit
a tropical fruit that grows on cactus vines and has a crunchy texture and sweet flavor
whisk
a kitchen tool used to stir, beat, or blend ingredients together
Cabbage
comprising several cultivars of Brassica oleracea, is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads.
roesting
Roasting is a cooking method that uses dry heat to cook food evenly on all sides
Haggis
Haggis is a savoury pudding containing sheep's pluck, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally