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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
chopsticks
Culinary arts; Cooking
Thin, tapered eating utensils used throughout Asia. They normally range from 10 to 12 inches long (as short as 5 inches for children) and can be made from a variety of materials, ...
amazu shoga
Culinary arts; Cooking
Thinly sliced or shredded fresh ginger pickled in a sweet vinegar marinade. Amazu shoga is beige or pink in color, as compared to the bright red beni shoga. It's used as a ...
horseradish
Culinary arts; Cooking
This ancient herb (one of the five bitter herbs of the Jewish Passover festival) is a native of eastern Europe but now grows in other parts of Europe as well as the United States. ...
Bath chaps
Culinary arts; Cooking
This British specialty is the lower portion of a pig's cheeks, which are cured somewhat like bacon. Chaps must come from a long-jawed pig rather than the flat-headed species. ...
high tea
Culinary arts; Cooking
This British tradition is a late-afternoon or early evening meal, usually quite substantial. It originated in the 19th century as a simple, early workingman's supper. High tea ...
ancho chile
Culinary arts; Cooking
This broad, dried chile is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the ...
ginkgo nut
Culinary arts; Cooking
This buff-colored, delicately sweet nut comes from the center of the inedible fruit of the maidenhair tree, a native of China. Fresh ginkgo nuts are available during fall and ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)