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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
fugu
Culinary arts; Cooking
The Japanese name for certain species of puffer fish or blowfish, which, though considered delicacies, contain a poison so toxic it can kill. It's so imperative that fugu be ...
edamame
Culinary arts; Cooking
The Japanese name for fresh soybeans. Edamame, which are usually bright to dark green, are available fresh in Asian markets from late spring to early fall. They're also ...
almond
Culinary arts; Cooking
The kernel of the fruit of the almond tree, grown extensively in California, the Mediterranean, Australia and South Africa. There are two main types of almonds — sweet and ...
grape leaves
Culinary arts; Cooking
The large green leaves of the grapevine are often used by Greek and Middle Eastern cooks to wrap foods for cooking, as with dolmas. Grape leaves are not usually commercially ...
chowder clam
Culinary arts; Cooking
The largest of the East Coast hard-shell clams, the chowder clam (also called quahog or large clam) has a shell diameter of at least 3 inches. As their name implies, these clams ...
eel
Culinary arts; Cooking
The legends of eels have colored folklore throughout the ages. Some Philippine tribes say that eels are the souls of the dead, while in parts of Europe it's believed that rubbing ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)