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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
Boston baked beans
Culinary arts; Cooking
A melange of navy beans or pea beans (the latter a favorite with New Englanders), salt pork, molasses and brown sugar, baked in a casserole for hours until tender. The dish is so ...
frisée
Culinary arts; Cooking
A member of the chicory family, frisée has delicately slender, curly leaves that range in color from yellow-white to yellow-green. This feathery vegetable has a mildly bitter ...
à la carte
Culinary arts; Cooking
A menu term signifying that each item is priced separately. See also prix fixe; table d'hôte.
Bayonne ham
Culinary arts; Cooking
A mildly smoked ham that has been cured in a wine mixture. It's produced in a small town near Bayonne, France. See also ham.
concassé
Culinary arts; Cooking
A mixture that is coarsely chopped or ground, such as a tomato concassé.
Elbo cheese
Culinary arts; Cooking
A particularly mild-flavored samsoe cheese with irregular, Swisslike holes. See also cheese.
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)