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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
crème de noyaux
Culinary arts; Cooking
The word noyaux is French for "fruit pits," and this sweet pink liqueur is flavored with the pits of various fruits. The resulting flavor is that of almonds.
gherkin
Culinary arts; Cooking
The young fruit of a variety of small, dark green cucumbers especially grown to make pickles. Gherkins are usually sold in jars, packed in pickling brine. cornichons are the ...
hickory nut
Culinary arts; Cooking
There are 17 varieties of hickory trees, 13 of which are native to the United States. The extremely hard hickory wood is widely used to smoke American hams. All varieties of the ...
bread crumbs
Culinary arts; Cooking
There are dry and fresh (or soft) bread crumbs, and the two should not be used interchangeably. Fresh crumbs are made by placing bread slices (trimmed of crusts or not) in a food ...
Cajun seasoning
Culinary arts; Cooking
There are many Cajun seasoning blends on the market today, all with their own distinct characteristics. Most are boldly flavored and sassy and representative of cajun cooking. ...
cajun spice seasoning
Culinary arts; Cooking
There are many Cajun seasoning blends on the market today, all with their own distinct characteristics. Most are boldly flavored and sassy and representative of cajun cooking. ...
cress
Culinary arts; Cooking
There are many different varieties of this mustard-family plant, the most popular of which is watercress. Other types include peppergrass (also called curly cress), broadleaf ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)