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Wasabi / [wah-suh-bee]:
Root of an Asian plant similar to horseradish. It becomes bright green when mixed with water and is used as a condiment in Japanese cooking.
Water Chestnut / [waw-ter-ches-nuht]:
The fruit of a water plant (genus Trapa) native to Southeast Asia; has a brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavor; used in various Asian cuisines.
Watercress / [waw-ter-kres]: A member of the mustard family, this crisp, leafy green has a piquant, peppery flavor.
Whey [hwey, wey]:
The liquid left after the curds have formed in milk.
Whisk / [wisk]:
Looped wires are formed into a teardrop shape, joined together with a long handle and used to mix ingredients;
To whisk, you beat the ingredients, letting air into them, until they are fluffy.
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