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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
cold duck
Culinary arts; Cooking
Originating in Germany, this pink sparkling wine is a mixture of champagne, sparkling Burgundy and sugar. Its origin is traced back to the Bavarian practice of mixing bottles of ...
broccoflower
Culinary arts; Cooking
Originating in Holland, this cross between broccoli and cauliflower looks like a light green cauliflower and has a milder flavor than either of its parents. The trademarked name ...
bresaola
Culinary arts; Cooking
Originating in Lombardy, Italy, bresaola is air-dried salted beef fillet that has been aged about 2 months. Bresaola is usually thinly sliced, drizzled with olive oil and lemon ...
calzone
Culinary arts; Cooking
Originating in Naples, calzone is a stuffed pizza that resembles a large turnover. It is usually made as an individual serving. The fillings can be various meats, vegetables or ...
blood
Culinary arts; Cooking
Over the centuries people like the Mongolian warriors used animal blood as a source of food, often ingesting it fresh. Today, some Masai of Tanzania still follow this practice, ...
golden syrup
Culinary arts; Cooking
Particularly popular in England (where it's also known as light treacle), this liquid sweetener has the consistency of corn syrup and a clear golden color. It's made from ...
chicken-fried steak
Culinary arts; Cooking
Particularly popular in the South and Midwest, this dish is said to have been created to use inexpensive beef. It refers to a thin cut of steak that has been tenderized by ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)