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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
French Colombard
Culinary arts; Cooking
One of California's top two white-wine grapes, French Colombard is used extensively in blending as well as for a varietal wine. It produces a crisp, moderately dry, spicy wine ...
hominy
Culinary arts; Cooking
One of the first food gifts the American Indians gave to the colonists, hominy is dried white or yellow corn kernels from which the hull and germ have been removed. This process ...
beta carotene
Culinary arts; Cooking
One of the most important and abundant of the carotenes, a portion of which the liver converts to vitamin A. It should be noted, however, that while excess vitamin A can be toxic ...
cast iron cookware
Culinary arts; Cooking
One of the original metals used for cookware, cast iron is very efficient at absorbing and retaining heat. There are two basic styles — regular and enameled. The latter, which ...
anasazi beans
Culinary arts; Cooking
One of the relatively "new" heirloom dried beans on the market today, the red and white anasazi beans have a wonderfully sweet flavor. They're great cooked alone and wonderful in ...
hard-shell clam
Culinary arts; Cooking
One of the two varieties of clam, the other being soft-shell clam. On the East Coast, hard-shell clams, also called by their Indian name, quahog, come in three sizes. The ...
chile
Culinary arts; Cooking
One of the wonders that Christopher Columbus brought back from the New World was a member of the Capsicum genus, the chile. Now this pungent pod plays an important role in the ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)