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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
patis
Culinary arts; Cooking
A pungent-flavored sauce made from salted, fermented fish. Patis is used both as a flavoring sauce and condiment. See also bagoong; fish sauce; shrimp sauce.
yam
Culinary arts; Cooking
This thick, tropical-vine tuber is popular in South and Central America, the West Indies and parts of Asia and Africa. Although sweet potatoes and yams are similar in many ways ...
mongolian firepot
Culinary arts; Cooking
This is a kind of Chinese fondue, also known as Chinese firepot or boiling firepot. A giant communal pot of slowly simmering stock is placed in the center of the table and the ...
yosenabe
Culinary arts; Cooking
A type of nabemono (one-pot meal) consisting of chicken, seafood and vegetables all combined in a single pot of seasoned broth — kind of a Japanese bouillabaise.
converted rice
Culinary arts; Cooking
A term created by the brand name Uncle Ben's, used to describe parboiled rice. See also rice.
malic acid
Culinary arts; Cooking
A natural acid found in sour apples and other fruits. In winemaking, when certain bacteria convert malic acid to lactic acid (which is much less strong and sour), a process ...
epazote
Culinary arts; Cooking
A pungent, wild herb whose strong flavor is, like that of fresh coriander, an acquired taste. It has flat, pointed leaves and is available dried (and infrequently fresh) in Latin ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)