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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
chipped beef
Culinary arts; Cooking
These wafer-thin slices of salted and smoked, dried beef are usually packed in small jars and were once an American staple. Chipped beef is also referred to simply as dried beef. ...
hazelnut
Culinary arts; Cooking
These wild nuts grow in clusters on the hazel tree in temperate zones around the world. The fuzzy outer husk opens as the nut ripens, revealing a hard, smooth shell. Italy, ...
coush-coush
Culinary arts; Cooking
Thick cereal-type dish that's a cajun breakfast specialty. It's made by stirring boiling water into a mixture of yellow cornmeal, baking powder, salt and pepper, then turning the ...
chalazae
Culinary arts; Cooking
Thick, cordlike strands of egg white that are attached to 2 sides of the yolk, thereby anchoring it in the center of the egg. The more prominent the chalazae, the fresher the ...
crespelle
Culinary arts; Cooking
Thin Italian pancakes that are either stacked with different fillings between the layers or filled and rolled like crêpes.
capellini
Culinary arts; Cooking
Thin pasta strands that are slightly thicker than capelli D'angelo.
hiyamugi
Culinary arts; Cooking
Thin wheat-flour noodles generally served cold either as part of various Japanese dishes or by themselves with a soy-based dipping sauce. Hiyamugi comes in various colors and can ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)