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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
duff
Culinary arts; Cooking
A steamed (or boiled) pudding made with flour, eggs, dried fruit and spices, and once widely popular in England and Scotland. The name is a Scottish dialectal variation of the ...
deep-dish
Culinary arts; Cooking
A term usually referring to a sweet or savory pie made either in a deep pie dish or shallow casserole, and having only a top crust.
corkage
Culinary arts; Cooking
A fee charged by some restaurants to open and serve a bottle of wine brought in by the patron. A quick call to the restaurant will confirm the amount of the corkage fee. Some ...
bergamot
Culinary arts; Cooking
A small acidic orange with a peel that yields an essential oil — called essence of bergamot — which is used for perfumes and confections. The peel is used in earl grey tea. It's ...
gourmet
Culinary arts; Cooking
1. One of discriminating palate; a connoisseur of fine food and drink. 2. Gourmet food is that which is of the highest quality, perfectly prepared and artfully presented. 3. ...
compote
Culinary arts; Cooking
1. A chilled dish of fresh or dried fruit that has been slowly cooked in a sugar syrup (which may contain liquor or liqueur and sometimes spices). Slow cooking is important for ...
adzuki bean
Culinary arts; Cooking
A small, dried, russet-colored bean with a sweet flavor. Adzuki beans can be purchased whole or powdered at Asian markets. They are particularly popular in Japanese cooking ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)