Culinary arts

Culinary arts

The art of preparing and cooking foods.

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Culinary arts > Cooking

agneau

Culinary arts; Cooking

The French word for lamb.

Côtes du Rhône

Culinary arts; Cooking

The generic appellation given to red, white and rosé wines grown in an area covering 83,000 acres in France's Rhône Valley. The majority of rhône wines are red. Some of these ...

güero chile

Culinary arts; Cooking

The generic term for yellow chiles such as hungarian wax or santa fe grande. See also chile.

Auslese

Culinary arts; Cooking

The German word for "selection," used in the wine trade to describe specially selected, perfectly ripened bunches of grapes that are hand-picked, then pressed separately from ...

Gewürztraminer

Culinary arts; Cooking

The German word Gewürz means "spicy," and this white wine is known for its crisp, spicy characteristics. It's a specialty of the French region Alsace — the area that buffers ...

green bean

Culinary arts; Cooking

The green bean has a long, slender green pod with small seeds inside. The entire pod is edible. It's also called string bean (because of the fibrous string — now bred out of the ...