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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
beard
Culinary arts; Cooking
The common name for the byssus, or silky hairlike filaments that bivalves (such as oysters and mussels) use to attach themselves to rocks, piers, and so on. Though it's rare, ...
Cornell bread
Culinary arts; Cooking
The Cornell formula to enrich bread was developed in the 1930s at New York's Cornell University. It consists of 1 tablespoon each soy flour and nonfat milk powder plus 1 teaspoon ...
enoki
Culinary arts; Cooking
The cultivated variety of these crisply delicate mushrooms comes in clumps of long, spaghettilike stems topped with tiny, snowy white caps. (In contrast, the wild form has ...
aquaculture
Culinary arts; Cooking
The cultivation of fish, shellfish or aquatic plants (such as seaweed) in natural or controlled marine or freshwater environments. Even though aquaculture began eons ago with the ...
ham
Culinary arts; Cooking
The cut of meat from a hog's hind leg, generally from the middle of the shank bone to the aitch (hip) bone. The actual length of the cut varies according to the producer. The ...
hearts of palm
Culinary arts; Cooking
The edible inner portion of the stem of the cabbage palm tree, which grows in many tropical climates and is Florida's official state tree. Hearts of palm are slender, ...
brandade
Culinary arts; Cooking
The famous brandade de morue of Provence is a pounded mixture of salt cod, olive oil, garlic, milk and cream. This flavorful puree is served with croûtes and often garnished with ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)