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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
hors d'oeuvre
Culinary arts; Cooking
Small savory appetizers served before the meal, customarily with apéritifs or cocktails. They are usually one- or two-bite size and can be cold or hot. Hors d'oeuvre may be in ...
canapé
Culinary arts; Cooking
Small, decorative pieces of bread (toasted or untoasted) that are topped with a savory garnish such as anchovy, cheese or some type of spread. Crackers or pastry may also be used ...
cappelletti
Culinary arts; Cooking
Small, stuffed squares of pasta, similar to ravioli. The stuffing is usually ground meat, but can also be made from cheese or vegetables. The name is taken from the plural of ...
Early Richmond cherry
Culinary arts; Cooking
So named because it's the first sour cherry available in the late spring, the bright red Early Richmond is excellent for cooking purposes. See also cherry.
garlic butter
Culinary arts; Cooking
Softened butter blended with crushed or minced garlic. The intensity of the garlic flavor is governed by the amount of garlic used and the length of time the mixture is allowed ...
crab boil
Culinary arts; Cooking
Sold packaged in supermarkets and specialty markets, crab boil (also called fish boil and shrimp boil) is a mixture of herbs and spices added to water in which crab, shrimp or ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)