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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
chiffonade
Culinary arts; Cooking
Literally translated, this French phrase means "made of rags. " Culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly ...
collard
Culinary arts; Cooking
Long a staple of soul food, collard (also called collard greens and just plain collards) is a variety of cabbage that doesn't form a head, but grows instead in a loose rosette at ...
cheesecloth
Culinary arts; Cooking
Long a versatile kitchen helper, this lightweight natural cotton cloth won't fall apart when wet and will not flavor the food it touches. Cheesecloth has a multitude of culinary ...
flank steak
Culinary arts; Cooking
Long, thin and fibrous, this boneless cut of beef comes from the animal's lower hindquarters. It's usually tenderized by marinating, then broiled or grilled whole. In the case ...
flowering kale
Culinary arts; Cooking
Looking like a giant, multipetaled, ruffled flower, this vegetable comes in colors that range from white to pink to purple, all encircled by curly green leaves. Flowering kale ...
butter
Culinary arts; Cooking
Made by churning cream until it reaches a semisolid state, butter must by U. S. law be at least 80 percent milk fat. The remaining 20 percent consists of water and milk solids. ...
gjetost cheese
Culinary arts; Cooking
Made from a combination of goat's- and cow's-milk whey, this Norwegian cheese is faintly sweet and caramel colored. The texture can range from semifirm like fudge to the ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)