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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
crème brûlée
Culinary arts; Cooking
The literal translation of this rich dessert is "burnt cream. " It describes a chilled, stirred custard that, just before serving, is sprinkled with brown or granulated sugar. ...
carob
Culinary arts; Cooking
The long, leathery pods from the tropical carob tree contain a sweet, edible pulp (which can be eaten fresh) and a few hard, inedible seeds. After drying, the pulp is roasted and ...
canola oil
Culinary arts; Cooking
The market name for rapeseed oil which, as might be assumed from the name, is expressed from rape seeds. For obvious reasons, the name was changed to canola by the Canadian ...
drippings
Culinary arts; Cooking
The melted fat and juices that gather in the bottom of a pan in which meat or other food is cooked. Drippings are used as a base for gravies and sauces and in which to cook other ...
glucose
Culinary arts; Cooking
The most common form of this sugar is dextroglucose, a naturally occurring form commonly referred to as dextrose (also called corn sugar and grape sugar). This form of glucose ...
Cabernet Sauvignon
Culinary arts; Cooking
The most successful and popular of the top-quality red-wine grapes. Cabernet Sauvignon is the basis for most of California's superb red wines and the primary grape of most of the ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)