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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
tsukemono
Culinary arts; Cooking
The general name for Japanese-style pickled vegetables, which are served with practically every Japanese meal, breakfast included. There are numerous pickling techniques and a ...
sear
Culinary arts; Cooking
To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot oven. The object of searing is to seal in the meat's juices, which ...
spaghetti
Culinary arts; Cooking
Like its cousin macaroni, spaghetti is made from semolina and water. Sometimes eggs are added. The name of this pasta comes from the Italian word for "strings" and in general ...
puttanesca sauce
Culinary arts; Cooking
Generally served with pasta, this sauce is a spicy mélange of tomatoes, onions, capers, black olives, anchovies, oregano and garlic, all cooked together in olive oil. A dish on a ...
pastry wheel
Culinary arts; Cooking
A small utensil consisting of a sharp cutting wheel attached to a handle. Small pastry wheels with plain cutting edges are used to mark and cut rolled-out pastry or cookie dough. ...
smorgasbord
Culinary arts; Cooking
Swedish for "bread and butter table," smorgasbord has come to refer to a buffet consisting of a variety of foods such as various hors D'oeuvre, open-faced sandwiches, salads, ...
snail plate
Culinary arts; Cooking
Special ovenproof plates with six small indentations, designed to hold snails served in their shell in place so they don't roll around while being cooked or eaten.
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)