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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
dry ice
Culinary arts; Cooking
Dry ice is really crystallized carbon dioxide. It doesn't produce water when it melts and is generally used only for long-term refrigeration. Touching dry ice with bare hands ...
crème de violette
Culinary arts; Cooking
Dutch liqueur, amethyst in color, perfumed and flavored with essence of violets.
food coloring
Culinary arts; Cooking
Dyes of various colors (most commonly blue, green, red and yellow) used to tint foods such as frostings and candies. The most familiar form of food coloring is liquid, which ...
hotchpotch
Culinary arts; Cooking
Each country has its own version of this rich, layered, vegetable-and-meat stew. Scots usually add barley and the meat is mutton or beef or sometimes grouse and rabbit. The ...
gorp
Culinary arts; Cooking
Eaten as a snack, this dry mixture consists of a combination of foods, usually nuts, seeds, raisins or other dried fruit and oats. It's particularly favored by hikers and campers ...
coral
Culinary arts; Cooking
Eaten plain or used in a sauce or compound butter, coral is simply the roe (eggs) of a crustacean such as lobster or scallop. When cooked, it turns a beautiful coral-red color.
greens
Culinary arts; Cooking
Edible leaves of certain plants such as the beet, collard, dandelion and turnip. Greens are usually steamed or quickly cooked in some other manner. See also amaranth; broccoli ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)