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Culinary arts
The art of preparing and cooking foods.
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Burgundy wines
Culinary arts; Cooking
The Burgundy region in eastern France produces a group of superb red and white wines, though four times as much red is bottled as white. The white wines, made from chardonnay ...
dau miu
Culinary arts; Cooking
The Cantonese name for "pea shoots," the thin, delicately crisp tendrils (or vines), plus the uppermost leaves, of the green pea plant. Dau miu has a flavor that's a cross ...
hog jowl
Culinary arts; Cooking
The cheek of a hog, which is usually cut into squares before being cured and smoked. Hog jowl is generally only available in the South. Tightly wrapped, it can be refrigerated ...
baklava
Culinary arts; Cooking
Popular in Greece and Turkey, this sweet dessert consists of many layers of butter-drenched phyllo pastry, spices and chopped nuts. A spiced honey-lemon syrup is poured over the ...
chitterlings
Culinary arts; Cooking
Popular in Southern cooking, chitterlings are the small intestines of animals, usually freshly slaughtered pigs. Once cleaned, chitterlings must be simmered until tender. They ...
fish sauce
Culinary arts; Cooking
Popular throughout Southeast Asia, fish sauce can be any of various mixtures based on the liquid from salted, fermented fish. This extremely pungent, strong-flavored and salty ...
home-fried potatoes
Culinary arts; Cooking
Potatoes that are sliced and fried, often with finely chopped onions or green peppers. The potatoes can either be raw or boiled before slicing. Also called cottage-fried ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)