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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
Choron sauce
Culinary arts; Cooking
Named for the French chef who created it, Choron sauce is a hollandaise or Béarnaise sauce that has been tinted pink by the additon of tomato puree. It can be served with ...
Eccles cake
Culinary arts; Cooking
Named for the Lancashire, England, town of Eccles, this small domed confection has a filling of currants and other dried fruit mixed with sugar and butter and encased in a puff ...
eggs Sardou
Culinary arts; Cooking
Named for Victorien Sardou, a famous French dramatist, this specialty of Antoine's restaurant in New Orleans consists of poached eggs topped with artichoke hearts, ham, anchovies, ...
Camembert cheese
Culinary arts; Cooking
Napoleon is said to have christened this cheese with the appellation "Camembert," naming it after the Norman village where a farmer's wife first served it to him. Now world ...
bavettine
Culinary arts; Cooking
Wider than spaghetti, narrower than linguine, these are long flat strands of pasta, originated in Genoa.
barberry
Culinary arts; Cooking
Native throughout most of Europe and also grown in New England, the barberry has elongated bright red berries which, because of their high acidity, are seldom eaten raw. Some ...
fenugreek
Culinary arts; Cooking
Native to Asia and southern Europe, this aromatic plant is known for its pleasantly bitter, slightly sweet seeds. Its leaves (not generally available in the United States) can be ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)