Nachos - An hors d'oeuvre of tostados topped with jack cheese, sour cream, and jalapeno chile.

Napa Cabbage - This oval-shaped broad-leafed head has very crisp, pale green crinkled leaves and a sweet, delicate flavor. It is used extensively in stir-fried dishes and soups, and absorbs flavors beautifully.

Nasturtium - All parts of the nasturtium are eaten, except the roots. The leaves and stems are peppery, and may be added to salads or sandwiches. Whole flowers may be used as a garnish, and seeds and buds can be pickled like capers.

Natto - A Japanese flavoring and table condiment made from soybeans that have been steamed, fermented and mashed. Natto has a gummy texture and strong cheeselike flavor; often mixed with other ingredients such as soy sauce and mustard.

Navy Bean - A variety of kidney bean; small and ovoid with a white skin and flesh; a staple of the U.S. Navy since the 1880s, it is also known as the beautiful bean, Boston bean, and Yankee bean.

Nectarine - A sweet, firm relative of the peach with smooth skin. Select nectarines that have rich color (red swatches over a bright golden yellow background), a fragrant aroma and a plumpness that gives slightly to the touch.

Neufchatel Cheese - A soft unripened cheese originally from Neufchatel-en-Bray, France. It has a fat content of 44-48%. Philadelphia sells it as low-fat cream cheese in the U.S.

Newburg - A rich dish of cooked lobster, shrimp, or other shellfish in a sauce made of cream, butter, egg yolks, sherry, and seasonings. The dish is often served over toast points.

Niçoise Olive - Small French black (harvested fully ripe) olive with a high pit-to-meat ratio. Niçoise olives are brine-cured and packed in olive oil, often with herbs. They can vary in color from purple-brown to brown-black, and have a rich, nutty, smooth flavor.

Niçoise, A La - Food cooked in the manner of the chefs of the French city of Nice, generally includes a garnish of garlic, tomatoes, anchovies, black olives, capers and lemon juice.

Noisette - Very small medallions of meat.

Nonpareil - A tiny hard candy used to decorate cookies, candy, cakes, etc.

Non-Reactive Pan - A non-porous pan which does not produce a chemical reaction when it comes into contact with acidic foods. An aluminum pan is reactive, while stainless steel, glass, and enamel are not.

Non-Stick Cookware - Cookware that has been coated with teflon that allows for cooking with little or no oil or grease.

Noodles - Type of pasta made from durum flour, water and egg solids. By federal regulations, pasta made without egg solids cannot be defined as noodles.

Nopalitas - Fleshy leaves of the prickly pear, or nopal cactus. Nopales have a tart, green bean-like flavor. The thorns are shaved off before using, then they are usually simmered until tender then used in salads, scrambled eggs, and other dishes.

Nougat - A candy made from sugar and honey mixed with nuts. This mixture is then formed into slabs and sliced.

Nutmeg - The hard seed of a yellow fruit from a tree (Myristica fragrans) native to the East Indies; has an oval shape and smooth texture with a strong, sweet aroma and flavor; used ground (grated) in sweet and savory dishes.

Nut Mill - A hand-crank tool used to produce nut flour. Shelled nuts are placed in a hopper on top of the unit and the crank is rotated, pressing the nuts against a grating drum. The nuts are powdered without releasing their natural oil.