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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
alcohol
Culinary arts; Cooking
The only alcohol suitable for drinking is ethyl alcohol, a liquid produced by distilling the fermented juice of fruits or grains. Pure ethyl alcohol is clear, flammable and ...
frog's legs
Culinary arts; Cooking
The only edible part of a frog is its hind legs. The delicate meat is tender and lightly sweet and can be most closely compared to the white meat of a very young chicken. Fresh ...
croissant
Culinary arts; Cooking
The origin of this flaky, buttery-rich yeast roll dates back to 1686, when Austria was at war with Turkey. In the dead of night a group of bakers, hearing Turks tunneling under ...
bran
Culinary arts; Cooking
The outer layer of grains (such as wheat or oats) that is removed during milling. Bran is a good source of carbohydrates, calcium, phosphorus and fiber. It's found in cereals ...
allspice
Culinary arts; Cooking
The pea-size berry of the evergreen pimiento tree, native to the West Indies and South America, though Jamaica provides most of the world's supply (allspice is also known as ...
Dungeness crab
Culinary arts; Cooking
The pride of the Pacific coast, Dungeness crab can be found all the way from Alaska to Mexico. This large crab can range from 1 to almost 4 pounds; its pink flesh is succulent ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)