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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
Udo
Culinary arts; Cooking
A Japanese vegetable that belongs to the ginseng family. Its tender stalks resemble asparagus but have a light fennel flavor. Udo is used raw in salads or lightly cooked in ...
Persian melon
Culinary arts; Cooking
A large green muskmelon with a delicate netting on the rind and a rich salmon-colored flesh. Persian melons weigh around 5 pounds (larger than a cantaloupe) and have a delicious, ...
Northern Spy apple
Culinary arts; Cooking
A large, sweet-tart apple with a red skin marked with yellow streaking. This all-purpose apple is available from October through March. It's also simply called spy apple. See ...
soufflé
Culinary arts; Cooking
A light, airy mixture that usually begins with a thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg whites. Soufflés may be savory or sweet, hot or cold. ...
Mandarin orange
Culinary arts; Cooking
A loose-skinned orange category that includes several varieties that can be sweet or tart, seedless or not and can range in size from as small as an egg to as large as a medium ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)