This document discusses legumes and grains that are commonly used in cooking. It provides details on different types of dried legumes like beans, peas, lentils and describes how to properly cook them. Various grains are also outlined such as rice, corn, wheat and other grains. Anatomy of grains is explained. Specific varieties of legumes and grains are named and key facts about each are given. Cooking methods for legumes and uses for different grains are mentioned.