Culinary arts

Culinary arts

The art of preparing and cooking foods.

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Culinary arts > Cooking

lobster Thermidor

Culinary arts; Cooking

A dish composed of lobster tails from which the cooked meat is removed, chopped and combined with a Béchamel sauce flavored with white wine, shallots, tarragon and mustard. The ...

oysters Bienville

Culinary arts; Cooking

A dish named in honor of Jean Baptiste Le Moyne, Sieur de Bienville, the founder of New Orleans. Oysters Bienville was created in the late 1930s at one of New Orleans's most ...

macédoine

Culinary arts; Cooking

A dish of colorful, attractively cut fresh fruits or, less commonly, vegetables, either of which may be raw or cooked. The fruits are customarily either briefly soaked or ...

Vichy carrots

Culinary arts; Cooking

A dish of thinly sliced carrots that are combined with a small amount of water (to be authentic it must be vichy water), butter and sugar, then covered and cooked over low heat ...

Jamaican jerk seasoning

Culinary arts; Cooking

A dry seasoning blend that originated on the Caribbean island after which it's named, and which is used primarily in the preparation of grilled meat. The ingredients can vary, ...

tarte Tatin

Culinary arts; Cooking

A famous French upside-down apple tart made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar ...