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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
Gravenstein apple
Culinary arts; Cooking
This crisp, juicy, sweetly tart apple has a beautiful green skin streaked with red. It's in season from August to late September and available mainly on the West Coast. Although ...
chicharrón
Culinary arts; Cooking
This crispy rich snack is made from pork skin that has been deep-fried twice, once in 325°F oil, then again in 375°F oil, making it balloon into a honeycombed puff. It is ...
château-bottled
Culinary arts; Cooking
This designation on a wine label indicates that the wine was bottled on the property where the grapes were grown and the wine made. Other wines are often made from grapes grown ...
Hangtown Fry
Culinary arts; Cooking
This dish is said to have been created during the California Gold Rush in a rowdy burg called Hangtown (now Placerville) because of the town's frequent hangings. It consists of ...
habanero chile
Culinary arts; Cooking
This distinctively flavored, extremely hot chile is small and lantern-shaped. It's native to the Caribbean, the Yucatan and the north coast of South America. The habanero ranges ...
green goddess dressing
Culinary arts; Cooking
This dressing was created in the 1920s by the chef at San Francisco's Palace Hotel in honor of actor George Arliss, who was appearing locally in a play called "Green Goddess. " ...
cherrystone clam
Culinary arts; Cooking
This East Coast medium-sized clam (shell diameter of about 2 1/2 inches) is of the hard-shell variety. Cherrystones are good both raw and cooked, steaming and baking being the ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)