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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
dough
Culinary arts; Cooking
A mixture of flour, liquid and other ingredients (often including a leavening) that's stiff but pliable enough to work with the hands. Unlike a batter, dough is too stiff to ...
bistro
Culinary arts; Cooking
A small cafe, usually serving modest, down-to-earth food and wine. This word is also sometimes used to refer to a small nightclub (the French bistrot means "pub").
allemande sauce
Culinary arts; Cooking
A classic velouté sauce thickened with egg yolks. Also called Parisienne sauce.
rascasse
Culinary arts; Cooking
This firm, white-fleshed member of the scorpion fish family is abundant in the Mediterranean. The French red rascasse has been made famous as an indispensable ingredient in ...
korma
Culinary arts; Cooking
Popular in India and Pakistan, korma is a spicy curried dish of mutton, lamb or chicken, usually with the addition of onions and sometimes other vegetables.
vin
Culinary arts; Cooking
French for "wine. " Vin maison is "house wine," vin ordinaire is "ordinary (or table) wine," vin de table is "table wine," vin rouge is "red wine" and vin blanc is "white wine. "
salmi
Culinary arts; Cooking
A highly seasoned, wine-based ragoûT made with minced, partially roasted game birds, mushrooms and, sometimes, truffles. Other game, such as rabbit, is sometimes used. A salmi ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)