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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
cruller
Culinary arts; Cooking
A doughnut-style dough (usually leavened with baking powder) that's shaped into a long twist, fried and sprinkled with granulated sugar or brushed with a sweet glaze. The ...
frizzes
Culinary arts; Cooking
A dry Italian pork or beef salami flavored with garlic and anise. Its name comes from its squiggly, contorted shape. The hot style is corded with red string and the mild (or ...
gem pan
Culinary arts; Cooking
A miniature muffin pan designed (depending on the pan) to make 12 to 24 tiny muffins about 1 1/2 inches in diameter. "Gem" is an old-fashioned reference to a small (nonyeast) ...
cutlet
Culinary arts; Cooking
1. A thin, tender cut of meat (usually from lamb, pork or veal) taken from the leg or rib section. Cutlets are best when quickly cooked, such as sautéed or grilled. 2. A ...
bonbon
Culinary arts; Cooking
A piece of chocolate-dipped candy, usually with a center of fondant that is sometimes mixed with fruits or nuts.
chirashi
Culinary arts; Cooking
A term meaning "scattered sushi" and referring to a Japanese dish consisting of sushi meshi (vinegared rice) served with various ingredients including chopped vegetables, sashimi, ...
brisket
Culinary arts; Cooking
A cut of beef taken from the breast section under the first five ribs. Brisket is usually sold without the bone and is divided into two sections. The flat cut has minimal fat ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)