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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
feta cheese
Culinary arts; Cooking
This classic Greek cheese is traditionally made of sheep's or goat's milk, though today large commercial producers often make it with cow's milk. Because it's cured and stored in ...
bollito misto
Culinary arts; Cooking
This classic Italian dish of mixed boiled meats is particulary popular in the Emilia, Lombardy and Piedmont regions. The meats, which include veal, chicken and cotechino sausage, ...
charlotte
Culinary arts; Cooking
This classic molded dessert begins with a mold lined with sponge cake, ladyfingers or buttered bread. The traditional charlotte container is pail-shaped, but almost any mold is ...
genevoise sauce
Culinary arts; Cooking
This classic sauce for fish combines a mirepoix and brown sauce with red wine and fish fumet. The mixture is cooked, reduced and strained, after which anchovy paste, butter and ...
diplomat pudding
Culinary arts; Cooking
This cold, molded dessert consists of alternating layers of liqueur-soaked ladyfingers (or sponge cake), jam, chopped candied fruit and custard (sometimes combined with whipped ...
anchovy paste
Culinary arts; Cooking
This combination of pounded anchovies, vinegar, spices and water comes in tubes and is convenient for many cooking purposes. It can also be used for canapéS.
gumbo
Culinary arts; Cooking
This creole specialty is a mainstay of New Orleans cuisine. It's a thick, stewlike dish that can have any of many ingredients, including vegetables such as okra, tomatoes and ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)