A diet primarily consisting of foods derived from plants, including fruits, vegetables, grains, legumes, nuts, and seeds.

A person who abstains from eating meat, fish, or poultry, but may consume dairy and eggs.

An individual who avoids all animal products, including meat, dairy, eggs, and honey.

The state of having sufficient essential nutrients in a diet to support health and well-being.

Replacing one ingredient with another in a recipe, often to accommodate dietary restrictions or enhance nutrition.

The practice of obtaining ingredients in a way that is environmentally friendly and supports local economies.

The importance of a food or dish within a specific culture, often tied to traditions and historical practices.

Methods used to prepare food, including boiling, roasting, grilling, and sautéing.

Achieving a harmonious combination of tastes in a dish, such as sweet, salty, sour, and bitter.

Modifying the texture of a dish to enhance mouthfeel or replicate traditional textures in vegetarian or vegan recipes.

Community-based markets where local farmers sell fresh produce and other goods directly to consumers.

Fruits and vegetables that are harvested at specific times of the year, ensuring peak freshness and flavor.

The process of creating and testing new recipes, often incorporating cultural or nutritional elements.

The ability to innovate and experiment with flavors, techniques, and presentations in cooking.

Substances in food that provide nourishment, including proteins, fats, carbohydrates, vitamins, and minerals.

Foods that provide protein, essential for body repair and growth; includes legumes, nuts, and soy.

A vital mineral necessary for the production of hemoglobin, commonly found in legumes and leafy greens.

A vitamin primarily found in animal products; important for nerve function and blood cell production.

Learning through active participation in cooking tasks, enhancing skill acquisition and confidence.

A method of self-assessment where students document their learning experiences and insights.

Constructive criticism and suggestions provided by fellow students to enhance learning and improvement.

The process of publishing one's own work, often through digital platforms, without a traditional publisher.

A list outlining the sections and recipes included in a recipe book, aiding navigation.

The process of reviewing written content to correct errors in grammar, punctuation, and spelling.

The arrangement of text and images in a recipe book, influencing readability and aesthetic appeal.