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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
bully beef
Culinary arts; Cooking
A term used in Great Britain for corned beef, particularly canned versions.
mignonette
Culinary arts; Cooking
1. A small, coin-shaped piece of meat, usually lamb. Also called noisette or medallion. 2. The term poivre mignonnette more commonly refers to coarsely ground white ...
shichimi
Culinary arts; Cooking
A peppery Japanese condiment made of seven different seasonings including red chile flakes (togarashi), sansho, white sesame seeds, nori (seaweed) flakes, bits of dried mandarin ...
marzipan
Culinary arts; Cooking
A sweet, pliable mixture of almond paste, sugar and sometimes unbeaten egg whites. It's often tinted with food coloring and molded into a variety of forms including fruits, ...
Italian dandelion
Culinary arts; Cooking
Although not a true dandelion, this green looks almost identical to its namesake. The main difference is that the jagged-edged leaves are a deeper green and slightly larger. The ...
O'Brien potatoes
Culinary arts; Cooking
Although the origin of the name is vague, it seems to come from the longtime association between the Irish and potatoes. The dish consists of diced potatoes (sometimes precooked) ...
Seckel pear
Culinary arts; Cooking
An 18th-century Pennsylvania farmer (for whom it was named) is credited with introducing the Seckel pear. It's a small, russet-colored fruit with a sweet, spicy flavor. The ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)