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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
gooseberry
Culinary arts; Cooking
These large, tart berries grow on bushes and come in many varieties including green, white, yellow and red; their skins can be smooth or fuzzy. Though they're rather rare in the ...
corn husks
Culinary arts; Cooking
These papery husks from corn are used primarily in making tamales, but they're also used to wrap other foods for steaming. Latin markets sell packaged corn husks, which must be ...
beans
Culinary arts; Cooking
These seeded pods of various legumes are among the oldest foods known to humanity, dating back at least 4,000 years. They come in two broad categories — fresh and dried. Some ...
cranberry
Culinary arts; Cooking
These shiny scarlet berries are grown in huge, sandy bogs on low, trailing vines. They're also called bounceberries, because ripe ones bounce, and craneberries, after the shape ...
hamantaschen
Culinary arts; Cooking
These small triangular pastries hold a sweet filling, either of honey-poppy seed, prune or apricot. They're one of the traditional sweets of Purim, a festive Jewish holiday. ...
flageolet
Culinary arts; Cooking
These tiny, tender French kidney beans range in color from pale green to creamy white. They're rarely available fresh in the United States but can be purchased dried, canned and ...
flat bread
Culinary arts; Cooking
These traditional Scandinavian crisps are thin, crackerlike breads usually made with rye flour. Many are also based on combinations of flours including wheat, barley or potato. ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)