Culinary arts

Culinary arts

The art of preparing and cooking foods.

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Culinary arts > Cooking

Chinese cabbage

Culinary arts; Cooking

The heading "Chinese cabbage" is confusing, at best. This variety, Brassica pekinensis, is also called Napa cabbage, hakusai, celery cabbage, wong bok and Peking cabbage, just to ...

Arborio rice

Culinary arts; Cooking

The high-starch kernels of this Italian-grown grain are shorter and fatter than any other short-grain rice. Arborio is traditionally used for risotto because its increased starch ...

ham hock

Culinary arts; Cooking

The hock is the lower portion of a hog's hind leg, made up of meat, fat, bone, gristle and connective tissue. In the market, ham hocks are often cut into 2- to 3-inch lengths. ...

gourd

Culinary arts; Cooking

The inedible fruit of any of various plants with an extremely hard, tough shell. When all the flesh is removed, the shell can be dried and used as a container, utensil or for ...

braciola

Culinary arts; Cooking

The Italian name for roulade.

alla carbonara

Culinary arts; Cooking

The Italian term describing a pasta dish of spaghetti (or other noodles) with a sauce composed of cream, eggs, Parmesan cheese and bits of bacon. The sauce is heated only until ...