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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
bard
Culinary arts; Cooking
To tie fat, such as bacon or fatback, around lean meats or fowl to prevent their drying out during roasting. Barding is necessary only when natural fat is absent. The barding ...
curing
Culinary arts; Cooking
To treat food (such as meat, cheese or fish) by one of several methods in order to preserve it. Smoke-curing is generally done in one of two ways. The cold-smoking method (which ...
to flake
Culinary arts; Cooking
To use a utensil (usually a fork) to break off small pieces or layers of food.
Cajun cooking
Culinary arts; Cooking
Today's Cajuns are the descendants of 1,600 French Acadians whom the British forced from their Nova Scotian homeland in 1785. The local Indians transmuted the word Acadians to ...
figaro sauce
Culinary arts; Cooking
Tomato puree and minced parsley are added to hollandaise sauce for this rich accompaniment to fish or poultry.
fruitcake
Culinary arts; Cooking
Traditional winter holiday cakes made with an assortment of candied fruit and fruit rind, nuts, spices and usually liquor or brandy. Fruitcakes can have a moderate amount of cake ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)