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  2. Food coloring - Wikipedia

    en.wikipedia.org/wiki/Food_coloring

    Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.

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  4. List of vegetables - Wikipedia

    en.wikipedia.org/wiki/List_of_vegetables

    This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.

  5. Category:Fruit vegetables - Wikipedia

    en.wikipedia.org/wiki/Category:Fruit_vegetables

    Fruit vegetables — botanical fruits used as culinary vegetables, and the plants that bear them. For more on this term in a United States context, see: Nix v. Hedden .

  6. Celery - Wikipedia

    en.wikipedia.org/wiki/Celery

    Celery was first grown as a winter and early spring vegetable. [12] It was considered a cleansing tonic to counter the deficiencies of a winter diet based on salted meats without fresh vegetables. [12] By the 19th century, the season for celery in England had been extended, to last from the beginning of September to late in April. [13]

  7. Sorrel - Wikipedia

    en.wikipedia.org/wiki/Sorrel

    Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae.Other names for sorrel include spinach dock and narrow-leaved dock ("dock" being a common name for the genus Rumex).

  8. Vegetable carving - Wikipedia

    en.wikipedia.org/wiki/Vegetable_carving

    Japan may have been the root of the art of fruit and vegetable carving, called Mukimono in Japanese. According to the book Japanese Garnishes: The Ancient Art of Mukimono, by Yukiko and Bob Haydok, Mukimono began in ancient times when food was served on unglazed clay pottery. These rough platters were covered with a leaf before food was plated.

  9. Green bean - Wikipedia

    en.wikipedia.org/wiki/Green_bean

    A pile of raw green beans. Green beans are young, unripe fruits of various cultivars of the common bean (Phaseolus vulgaris), [1] [2] although immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a similar way. [3]