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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
apéritif
Culinary arts; Cooking
A French term referring to a light alchoholic drink taken before a meal to stimulate the appetite. Popular apéritifs include champagne, lillet and sherry.
à la Crécy
Culinary arts; Cooking
A French term referring to dishes cooked or garnished with carrots. The name comes from Crécy, France, where the finest French carrots are cultivated.
à la Clamart
Culinary arts; Cooking
A French term referring to dishes garnished with peas. It can also refer to a garnish of potato balls.
à la Conti
Culinary arts; Cooking
A French term referring to dishes made or garnished with lentils (usually pureed) and sometimes bacon.
Hawaiian blue prawn
Culinary arts; Cooking
A freshwater prawn that's now being aquacultured in Hawaii. It's name comes from the brilliant blue color of its tail. The moderately fat flesh of the Hawaiian blue prawn is ...
Drambuie
Culinary arts; Cooking
A golden, Scotch-based liqueur sweetened with heather honey and flavored with herbs.
Frangelico
Culinary arts; Cooking
A hazelnut-flavored liqueur enhanced with a secret formula of flower and berry essences.
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)