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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
cholent
Culinary arts; Cooking
Of Central European origin, cholent is a traditional Jewish food served on the Sabbath. It varies greatly from family to family, but generally consists of some kind of meat (such ...
fuzzy melon
Culinary arts; Cooking
Of Chinese origin, this cylindrical (6 to 10 inches long, 2 to 3 inches thick) melon has a medium green skin covered with fine, hairlike fuzz. Its creamy-colored, medium-firm ...
adobo sauce
Culinary arts; Cooking
Of Mexican origin, this dark-red, rather piquant sauce (or paste) is made from ground chiles, herbs and vinegar. It's used as a marinade as well as a serving sauce. chipotle ...
chlodnik
Culinary arts; Cooking
Of Polish origin, this borscht-like soup is made of beets, onions, cucumbers, herbs and sometimes veal. It's served cold, garnished with sour cream.
Bryndza cheese
Culinary arts; Cooking
Of Romanian origin, this sheep's-milk cheese is cured in brine. It's creamy, rich and salty, and ranges from soft and spreadable to semidry and crumbly. See also cheese.
brinza
Culinary arts; Cooking
Of Romanian origin, this sheep's-milk cheese is cured in brine. It's creamy, rich and salty, and ranges from soft and spreadable to semidry and crumbly. See also cheese.
escabèche
Culinary arts; Cooking
Of Spanish origin, escabèche is a dish of poached or fried fish, covered with a spicy marinade and refrigerated for at least 24 hours. It's a popular dish in Spain and the ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)