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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
à la forestière
Culinary arts; Cooking
French term meaning "of the forest," referring to dishes (usually poultry, meat or game fowl) garnished with butter-sautéed potatoes or potato balls, bacon or salt pork and wild ...
fumé
Culinary arts; Cooking
French word for "smoked," referring culinarily to foods that are prepared in this manner.
curry leaf
Culinary arts; Cooking
From a plant native to southern Asia, this fragrant herb looks like a small, shiny lemon leaf and has a pungent curry fragrance. Its flavor is essential in a substantial ...
cotriade
Culinary arts; Cooking
From Brittany, France, cotriade is a fish soup made with potatoes and without shellfish. It's usually ladled over thick slices of bread.
fondue
Culinary arts; Cooking
From fondre, the French word for "melt," the term "fondue" has several meanings. The first three definitions pertain to food cooked in a central pot at the table. 1. Fondue au ...
caciocavallo cheese
Culinary arts; Cooking
From southern Italy, caciocavallo (meaning "cheese on horseback") is said to date back to the 14th century, and believed by some to have originally been made from mare's milk. ...
dolma
Culinary arts; Cooking
From the Arabic word for "something stuffed," referring to grape leaves, vegetables or fruits stuffed with a savory, well-seasoned filling. Among the most popular dolmades are ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)