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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
mustard greens
Culinary arts; Cooking
The peppery leaves of the mustard plant are a popular soul food ingredient, ranking second only to collard greens. They're both members of the same family along with broccoli, ...
alginic acid
Culinary arts; Cooking
A thick, jellylike substance obtained from seaweed. Alginic acid is used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams, ...
petrale sole
Culinary arts; Cooking
Not a true sole, but rather a flounder that is found in the Pacific Ocean from Alaska to Mexico. It's highly prized for its excellent flavor and fine-textured, lowfat flesh. ...
blood orange
Culinary arts; Cooking
A sweet-tart orange with a bright red or red-streaked white flesh. Most blood oranges are best eaten fresh, but the more acidic varieties like the Maltese work well in cooked ...
grapefruit knife
Culinary arts; Cooking
A small knife with a curved, flexible blade that is serrated on both sides. It is used to free grapefruit flesh from both rind and membrane.
beurre noir
Culinary arts; Cooking
A French term meaning "black butter," referring to butter cooked over low heat until dark brown (not black). Beurre noir is usually flavored with vinegar or lemon juice, capers ...
gazpacho
Culinary arts; Cooking
A refreshingly cold, summertime soup hailing from the Andalusia region in southern Spain. This uncooked soup is usually made from a pureed mixture of fresh tomatoes, sweet bell ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)