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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
hasty pudding
Culinary arts; Cooking
This easy, versatile dish was enjoyed by our Colonial ancestors both in the morning for breakfast and after dinner for dessert. It's a simple cornmeal mush made with water or ...
grape
Culinary arts; Cooking
This edible berry grows in clusters on small shrubs or climbing vines in temperate zones throughout the world including Africa, Asia, Australia, Europe and North and South ...
caviar
Culinary arts; Cooking
This elegant and expensive appetizer is simply sieved and lightly salted fish roe (eggs). Sturgeon roe is premium and considered the "true" caviar. The three main types of ...
filet mignon
Culinary arts; Cooking
This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1 to 2 inches thick and 1 1/2 to 3 inches in diameter. It's ...
egg cream
Culinary arts; Cooking
This favorite New York City soda fountain drink has been popular since the 1930s. Egg creams don't contain a speck of egg but are so named because of the froth (resembling beaten ...
gunpowder tea
Culinary arts; Cooking
This fine Chinese tea is considered the highest grade of green tea and is noted for both its form and its flavor. The small, young tea leaves are rolled into minuscule balls, ...
catfish
Culinary arts; Cooking
This fish gets its name from its long, whiskerlike barbels (feelers), which hang down from around the mouth. Most catfish are freshwater fish, though there is also a saltwater ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)