Home > Industry/Domain > Culinary arts
Culinary arts
The art of preparing and cooking foods.
3Categories 76118Terms
Add a new termContributors in Culinary arts
Culinary arts > Cooking 
niboshi
Culinary arts; Cooking
Dried sardines, most often used in Japanese cuisine for creating a stronger-flavored soup stock than the more popular dashi. Niboshi is also eaten as a snack and used as a ...
tagliarini
Culinary arts; Cooking
Long, paper-thin ribbon noodles, usually less than 1/8 inch wide. See also pasta.
cervelat
Culinary arts; Cooking
A style of sausage that combines chopped pork and/or beef with various mixtures of herbs, spices and other flavorings like garlic or mustard. Cervelats are uncooked but perfectly ...
tomalley
Culinary arts; Cooking
Considered a delicacy, tomalley is the green-colored liver of a lobster. It may be eaten alone but is often also added to sauces.
kamaboko
Culinary arts; Cooking
A loaf or cake of ground or pureed, steamed fish. Kamaboko is available fresh in Asian markets and is generally white but occasionally has food coloring (usually pink or red, ...
millet
Culinary arts; Cooking
Though America cultivates this cereal grass almost exclusively for fodder and bird seed, millet is a staple for almost 1/3 of the world's population, particularly in disadvantaged ...
pope's nose
Culinary arts; Cooking
Also known as a parson's nose, this is the stubby tail protuberance of a dressed fowl. It seems to have originated as a derogatory term meant to demean Catholics in England ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)