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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
fats and oils
Culinary arts; Cooking
There are myriad culinary uses for fats and oils including cooking, tenderizing baked goods and adding richness, texture and flavor to foods. Fat is one of the body's basic ...
Asian pear
Culinary arts; Cooking
There are over 100 varieties (most of them grown in Japan) of this firm, amazingly juicy pear whose season is late summer through early fall. In size and color, they range from ...
currant
Culinary arts; Cooking
There are two distinctly different fruits called currant. 1. The first — resembling a tiny, dark raisin — is the seedless, dried zante grape. Its name comes from its place of ...
fennel
Culinary arts; Cooking
There are two main types of this aromatic plant, both with pale green, celerylike stems and bright green, feathery foliage. Florence fennel, also called finocchio, is cultivated ...
caraway seed
Culinary arts; Cooking
These aromatic seeds come from an herb in the parsley family. They have a nutty, delicate anise flavor and are widely used in German, Austrian and Hungarian cuisine. Caraway ...
cipollini
Culinary arts; Cooking
These bittersweet bulbs of the grape hyacinth taste and look like small onions, which is why they're also called wild onions. Fresh cipollini are hard to find in the United ...
butter mold
Culinary arts; Cooking
These decorative molds are used to form butter into fancy shapes. They come in ceramic, metal, wood and plastic; their sizes range from small, individual portions to large ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)