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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
hard-ball stage
Culinary arts; Cooking
A test for sugar syrup desribing the point at which a drop of boiling syrup immersed in cold water forms a rigid ball. Though the ball is hard, it will still be somewhat pliable. ...
bouillabaisse
Culinary arts; Cooking
A celebrated seafood stew from Provence, made with an assortment of fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. The stew is ladled ...
brunch
Culinary arts; Cooking
A combination of breakfast and lunch, usually eaten sometime between 11 a. M. and 3 p. M. Sunday brunch has become quite popular both for home entertaining and in restaurants. ...
cashew nut
Culinary arts; Cooking
A kidney-shaped nut that grows out from the bottom of the cashew apple. The shell is highly toxic so great care is taken in shelling and cleaning the nut. Cashew nuts have a ...
amberjack
Culinary arts; Cooking
A lean, mild fish found along the South Atlantic coast. This member of the jack family is hard to find in markets but, when available, is usually sold whole. Amberjack is best ...
amaretto
Culinary arts; Cooking
A liqueur with the flavor of almonds, though it's often made with the kernels of apricot pits. The original liqueur, Amaretto di Saronno, hails from Saronno, Italy. Many ...
chaser
Culinary arts; Cooking
A beverage quaffed directly after drinking another (usually alcoholic) potable. For example, after a shot of whiskey, one might drink a beer "chaser" (a combination known as a ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)