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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
kimchee
Culinary arts; Cooking
This spicy-hot, extraordinarily pungent condiment is served at almost every Korean meal. It's made of fermented vegetables — such as cabbage or turnips — that have been pickled ...
tokay wine
Culinary arts; Cooking
1. A large, oval California table grape (also called Flame Tokay) with a thick red skin and bland-tasting flesh with seeds. Tokays are available from August through December. ...
seven-minute frosting
Culinary arts; Cooking
A fluffy, meringue-type frosting consisting of egg whites, sugar, cream of tartar, water and vanilla. The mixture is beaten constantly in the top of a double boiler over hot ...
whisk
Culinary arts; Cooking
Also called a whip, this kitchen utensil consists of a series of looped wires forming a three-dimensional teardrop shape. The wires are joined and held together with a long ...
cherries jubilee
Culinary arts; Cooking
A dessert of pitted bing or other dark red cherries, sugar and kirsch or brandy, which are combined, flambéed and spooned over vanilla ice cream. The cherries are usually ...
kirsch
Culinary arts; Cooking
From the German kirsch ("cherry") and wasser ("water"), this clear brandy is distilled from cherry juice and pits. In cookery, it's most prominently known as a flavorful addition ...
orange-flower water
Culinary arts; Cooking
A perfumy distillation of bitter-orange blossoms. Orange-flower water is used as a flavoring in baked goods, various sweet and savory dishes and a variety of drinks, such as the ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)