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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
cashew apple
Culinary arts; Cooking
Native to Brazil, India and the West Indies, this pear-shaped apple has a yellow-orange skin that is often blushed with touches of red. The flesh is tart and astringent and ...
burnet
Culinary arts; Cooking
Native to Europe, burnet includes any of several herbs, the most common being salad burnet. Its leaves are used in salads and with vegetables. Like borage, burnet leaves are ...
corn salad
Culinary arts; Cooking
Native to Europe, corn salad has nothing to do with corn . . . but it is used in salads. The narrow, dark green leaves of this plant are tender and have a tangy, nutlike ...
coriander
Culinary arts; Cooking
Native to the Mediterranean and the Orient, coriander is related to the parsley family. It's known for both its seeds (actually the dried, ripe fruit of the plant) and for its ...
breadfruit
Culinary arts; Cooking
Native to the Pacific, breadfruit is large (8 to 10 inches in diameter), has a bumpy green skin and a rather bland-tasting cream-colored center. It is picked and eaten before it ...
avocado
Culinary arts; Cooking
Native to the tropics and subtropics, this rich fruit is known for its lush, buttery texture and mild, faintly nutlike flavor. The fruit's name comes from ahuacatl, the Nahuatl ...
digestive enzymes
Culinary arts; Cooking
Natural food enzymes that, when taken with gassy foods, help reduce flatulence — sometimes even stopping it before it begins. Gas-producing foods like beans, broccoli, cabbage, ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)