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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
flauta
Culinary arts; Cooking
Meaning "flute," a flauta is a corn tortilla rolled around a savory (usually shredded meat or poultry) filling, then fried until crisp.
beurre blanc
Culinary arts; Cooking
Meaning "white butter," this classic French sauce is composed of a wine, vinegar and shallot reduction into which chunks of cold butter are whisked until the sauce is thick and ...
ballotine
Culinary arts; Cooking
Meat, fish or fowl that has been boned, stuffed, rolled and tied in the shape of a bundle. It is then braised or roasted and is normally served hot but can be served cold. Often ...
ballottine
Culinary arts; Cooking
Meat, fish or fowl that has been boned, stuffed, rolled and tied in the shape of a bundle. It is then braised or roasted and is normally served hot but can be served cold. Often ...
flying fish
Culinary arts; Cooking
Members of the family Exocoetidae, which are commonly found in tropical waters, especially throughout the Caribbean. The name of this fish comes from its ability to soar through ...
flyingfish
Culinary arts; Cooking
Members of the family Exocoetidae, which are commonly found in tropical waters, especially throughout the Caribbean. The name of this fish comes from its ability to soar through ...
flounder
Culinary arts; Cooking
Members of this large species of flatfish are prized for their fine texture and delicate flavor. Some of the better known members of the flounder family are dab, english sole and ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)