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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
cotechino
Culinary arts; Cooking
A specialty of several of Italy's Emilian provinces, this fresh pork sausage is quite large — usually about 3 inches in diameter and 8 to 9 inches long. It's made from pork rind ...
donburi
Culinary arts; Cooking
1. A Japanese dish of boiled riced topped with meat, fish, eggs and/or vegetables and broth. It can be served with spicy condiments. Sometimes this dish is called simply don or ...
butter clam
Culinary arts; Cooking
A small, sweet, hard-shell clam from Puget Sound. Butter clams can be cooked in a variety of ways, including steaming, stewing and frying. See also clam.
colby cheese
Culinary arts; Cooking
A mild, whole-milk cheddar cheese that has a softer, more open texture than regular cheddar. Because it's a high-moisture cheese, it doesn't keep as well as other cheddars. ...
aquavit
Culinary arts; Cooking
A strong colorless Scandinavian liquor distilled from grain or potatoes and flavored with caraway seed. It is served icy cold and drunk in a single gulp.
margarine
Culinary arts; Cooking
Developed in the late 1800s as a butter substitute, margarine (which is less expensive but not as flavorful as butter) is made with vegetable oils. In order for margarine to ...
sponge
Culinary arts; Cooking
1. A frothy, gelatin-based dessert that has been lightened by the addition of beaten egg whites. Sometimes whipped cream is added, though it makes the dessert richer and not as ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)