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Culinary arts
The art of preparing and cooking foods.
3Categories 76118Terms
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Culinary arts > Cooking 
épice
Culinary arts; Cooking
A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food. Sometimes a spice is used to hide other flavors. See ...
doux
Culinary arts; Cooking
French for "sweet. " On a champagne label, the term doux means the wine is very sweet — over 5 percent sugar.
bonne-bouche
Culinary arts; Cooking
French for "tasty little bite," referring to any of various small enticements such as a snack, tidbit or hors D'oeuvre.
ficelle
Culinary arts; Cooking
French for "twine" or "string," referring culinarily to a long, very thin loaf of French bread, about half the size of a baguette.
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)