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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
Tabasco pepper
Culinary arts; Cooking
A very hot, small red pepper originally from the Mexican state of Tabasco. The word itself means "damp earth. " Though these peppers are now grown in parts of Louisiana, they're ...
sweetbreads
Culinary arts; Cooking
Prized by gourmets throughout the world, sweetbreads are the thymus glands of veal, young beef, lamb and pork. There are two glands — an elongated lobe in the throat and a ...
paratha
Culinary arts; Cooking
This flaky East Indian bread is made with whole-wheat flour and fried on a griddle. Parathas range from the simple to the exotic. The basic version simply has ghee (clarified ...
liver
Culinary arts; Cooking
The largest and one of the most important organs, liver has immense nutritional value . . . providing, that is, that it comes from a fairly young animal. Because liver acts as ...
rotisserie
Culinary arts; Cooking
1. A unit that cooks food while it slowly rotates. A rotisserie contains a spit fitted with a pair of prongs that slide along its length. Food (usually meat) is impaled on the ...
nap
Culinary arts; Cooking
To coat food lightly with a sauce so that it completely covers the food with a thin, even layer.
seasoning
Culinary arts; Cooking
Ingredients added to food to intensify or improve its flavor. Some of the most commonly used seasonings include herbs (such as oregano, rosemary and basil), spices (like ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)