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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
fatback
Culinary arts; Cooking
Often confused with salt pork (which comes from the sides and belly of a pig), fatback is the fresh (unsmoked and unsalted) layer of fat that runs along the animal's back. It is ...
cowberry
Culinary arts; Cooking
Often found growing in pastures, the tart, red cowberry is a member of the cranberry family. It grows in northern Europe, Canada and Maine, and is used for sauces and jams. Also ...
gastropod
Culinary arts; Cooking
Often referred to as a univalve, a gastropod can be any of several mollusks with a single (univalve) shell and single muscle. Among the more common gastropods are the abalone, ...
crudités
Culinary arts; Cooking
Often served as an appetizer, crudités are raw seasonal vegetables, frequently accompanied with a dipping sauce, such as bagna cauda.
amaranth
Culinary arts; Cooking
Once considered a simple weed in the United States, this nutritious annual is finally being acknowledged as the nourishing high-protein food it is. Amaranth greens have a ...
chayote
Culinary arts; Cooking
Once the principal food of the Aztecs and Mayas, this gourdlike fruit is about the size and shape of a very large pear. Beneath its furrowed, pale green skin is a white, rather ...
cinnamon
Culinary arts; Cooking
Once used in love potions and to perfume wealthy Romans, this age-old spice comes in two varieties — Cinnamomum zeylanicum (Ceylon cinnamon) and Cinnamomum cassia (cassia). ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)