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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
atemoya
Culinary arts; Cooking
Though it's cultivated in Florida, this cross between cherimoya and sweetsop is a native of South America and the West Indies. About the size of a large sweet bell pepper, the ...
grits
Culinary arts; Cooking
Though it's now commonly used to mean "hominy grits," the term "grits" actually refers to any coarsely ground grain such as corn, oats or rice. Most grits come in a choice of ...
ajowan
Culinary arts; Cooking
Though it's related to caraway and cumin, ajowan tastes more like thyme with an astringent edge. This native of southern India can be found in Indian markets in either ground or ...
ajwain
Culinary arts; Cooking
Though it's related to caraway and cumin, ajowan tastes more like thyme with an astringent edge. This native of southern India can be found in Indian markets in either ground or ...
cassava
Culinary arts; Cooking
Though native to South America, the majority of cassava now comes from Africa, where it's an important staple. Also called manioc and yuca, the cassava is a root that ranges from ...
bluepoint oyster
Culinary arts; Cooking
Though originally named for Blue Point, Long Island, where this oyster is said to have been first found, "bluepoint oyster" is now used as a general term referring to any of many ...
Asian noodles
Culinary arts; Cooking
Though some Asian-style noodles are wheat-based, many others are made from ingredients such as rice flour, potato flour, buckwheat flour, cornstarch and bean, yam or soybean ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)