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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
magdalena
Culinary arts; Cooking
Thought by some to be Spain's answer to the French madeleine, magdalenas are small sponge cakes made with eggs, flour and olive oil — although many modern versions use sunflower ...
mozzarella cheese
Culinary arts; Cooking
Hailing from Italy, mozzarella is a mild, white fresh cheese that's made by the special pasta filata process, whereby the curd is dipped into hot whey, then stretched and kneaded ...
felafel
Culinary arts; Cooking
A Middle Eastern specialty consisting of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas. They're generally tucked inside pita bread, ...
gaspergou
Culinary arts; Cooking
A freshwater drum that inhabits deep rivers and lakes throughout the United States. Also known as goo or gou, this fish has a white, lean flesh with a succulently sweet flavor. ...
straight up
Culinary arts; Cooking
This term is used to describe cocktails that are served without ice.
charr
Culinary arts; Cooking
A fish belonging to the genus Salvelinus and related to both the trout and salmon. The Dolly Varden trout and the Mackinaw trout (or lake trout) are actually members of the char ...
poori
Culinary arts; Cooking
This deep-fried bread is round, flat and unleavened. It's made with whole-wheat flour, water and ghee or other fat — the dough is almost identical to that for chapati. Poori is ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)