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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
Bundnerfleisch
Culinary arts; Cooking
A Swiss salt-cured, air-dried beef similar to (but considered superior to) Africa's biltong. It's available only in specialty gourmet markets.
Danbo cheese
Culinary arts; Cooking
A Swiss-style cheese from Denmark with a red or yellow wax rind and pale yellow interior dotted with holes. Danbo has a firm texture and mildly sweet, nutlike flavor. Regular ...
frappé
Culinary arts; Cooking
1. A mixture made of fruit juice or other flavored liquid that has been frozen to a slushy consistency. It can be sweet or savory and served as a drink, appetizer or dessert. ...
French dressing
Culinary arts; Cooking
1. A simple oil-and-vinegar combination, usually seasoned with salt, pepper and various herbs. This classic dressing is also referred to as vinaigrette. 2. A commercial ...
Bénédictine
Culinary arts; Cooking
1. A sweet liqueur named after the Benedictine monks of the Abbey of Fecamp, Normandy, who first began making it in the 16th century. Though the recipe is a closely guarded ...
entrée
Culinary arts; Cooking
1. In America, the term "entrée" refers to the main course of a meal. 2. In parts of Europe, it refers to the dish served between the fish and meat courses during formal ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)