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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
pigeon pea
Culinary arts; Cooking
Native to Africa, this tiny legume is also called Congo pea and no-eyed pea. In the United States it's particularly popular in southern states where it grows in long, twisted ...
daube
Culinary arts; Cooking
A classic French dish made with beef, red wine, vegetables and seasonings, all slowly braised for several hours. Every region in France has its own version of daube, sometimes ...
pastry bag
Culinary arts; Cooking
A cone-shaped bag with two open ends. The small end is pointed and can be fitted with decorative tips of different sizes and designs, while doughs, whipped cream, fillings, etc. ...
abalone
Culinary arts; Cooking
A gastropod mollusk (see both listings) found along the coastlines of California, Mexico and Japan. The edible portion is the adductor muscle, a broad foot by which the abalone ...
tuile
Culinary arts; Cooking
French for "tile," a tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven. (There is also a special tuile mold, ...
ironware
Culinary arts; Cooking
Pots and pans made from iron or cast iron, both known for excellent heat conductivity. Modern-day ironware is either preseasoned or coated with a thick enamel glaze. The ...
stoneware
Culinary arts; Cooking
Strong, hard pottery that is fired at very high temperatures (around 2,200°F) and that is usually fully glazed. Stoneware is generally nonporous, chip-resistant and safe to use ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)