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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
criterion apple
Culinary arts; Cooking
This slightly tart apple has a bright red skin with green highlights. It's good for baking as well as out-of-hand eating. See also apple.
feijoa
Culinary arts; Cooking
This small, egg-shaped fruit is native to South America, though New Zealand is now a major exporter and California cultivates a small crop. It's also referred to as a pineapple ...
damson plum
Culinary arts; Cooking
This small, oval-shaped plum has an indigo skin and yellow-green flesh. Because the damson is extremely tart, it makes excellent pies and jams. See also plum.
andouillette sausage
Culinary arts; Cooking
This smaller version (1 inch or less in diameter) of andouille sausage is a specialty of Normandy. It is sold cooked but not usually smoked. This sausage is traditionally ...
frankfurter
Culinary arts; Cooking
This smoked, seasoned, precooked sausage — also known as hot dog, wiener and frank — is America's favorite. Frankfurters can be made from beef, pork, veal, chicken or turkey. ...
hollandaise sauce
Culinary arts; Cooking
This smooth, rich, creamy sauce is generally used to embellish vegetables, fish and egg dishes, such as the classic eggs benedict. It's made with butter, egg yolks and lemon ...
hushpuppy
Culinary arts; Cooking
This Southern specialty is a small cornmeal dumpling, flavored with chopped scallions, deep-fried and served hot. Hushpuppies are a traditional accompaniment for fried catfish. ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)