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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
clafouti
Culinary arts; Cooking
Originally from the Limousin region, this country-French dessert is made by topping a layer of fresh fruit with batter. After baking it's served hot, sometimes with cream. Some ...
fig
Culinary arts; Cooking
Originally hailing from southern Europe, Asia and Africa, figs were thought to be sacred by the ancients; they were also an early symbol of peace and prosperity. Figs were ...
Chartreuse
Culinary arts; Cooking
Originally made by the Carthusian monks in France's La Grande Chartreuse monastery, this aromatic liqueur comes in green and yellow varieties. The yellow, colored with saffron, ...
Bundt pan
Culinary arts; Cooking
Originally the trademark name of a tube pan with fluted sides, "Bundt pan" is now the general name of any of that style of cake pan. To prevent a cake from sticking to this pan, ...
black-eyed pea
Culinary arts; Cooking
Originating in Asia, the black-eyed pea is thought to have been introduced to the United States through the African slave trade. This small beige bean has a black circular "eye" ...
Banbury cake
Culinary arts; Cooking
Originating in Banbury, Oxfordshire, in England, this oval "cake" is made of a flaky pastry filled with mixed dried fruit.
holishkes
Culinary arts; Cooking
Originating in eastern Europe, this Jewish dish consists of cabbage leaves stuffed with a mixture of ground beef, onion, eggs and seasonings. The cabbage rolls are baked and ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)