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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
London broil
Culinary arts; Cooking
1. A flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then thinly sliced across the grain. 2. A term also used for various thick ...
marinière
Culinary arts; Cooking
1. À la marinière is a French phrase meaning "mariner's style. " It refers to the preparation of shellfish with white wine and herbs. It can also refer to a fish dish garnished ...
Tokay grape
Culinary arts; Cooking
1. A large, oval California table grape (also called Flame Tokay) with a thick red skin and bland-tasting flesh with seeds. Tokays are available from August through December. ...
Vichy water
Culinary arts; Cooking
1. A naturally sparkling mineral water from the springs located in and around central France's well-known spa city of Vichy. This famous potable is the water that is supposed to ...
riz à l'impératrice
Culinary arts; Cooking
1. French for "rice as the empress likes it," riz à l'impératrice is a very rich rice pudding made with vanilla custard, whipped cream and crystallized fruit (which is often ...
pousse-café
Culinary arts; Cooking
1. This French term literally means "push the coffee," and in France refers in general to cordials, brandies, etc. that might be served after dinner with coffee. 2. In the ...
Neufchâtel cheese
Culinary arts; Cooking
1. The French original, hailing from the town of Neufchâtel in the region of Normandy, is a soft, white, unripened cheese. When young, its flavor is slightly salty but delicate ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)