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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
antioxidants
Culinary arts; Cooking
Substances that inhibit oxidation in plant and animal cells. Culinarily, antioxidants help prevent food from becoming rancid or discolored. In the body, many scientists believe ...
bread-and-butter pickles
Culinary arts; Cooking
Sweet pickles made from thin slices of unpeeled cucumber; usually pickled with onion and sweet green bell pepper, and flavored with mustard and celery seeds, cloves and turmeric.
Gruyère cheese
Culinary arts; Cooking
Swiss Gruyère is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow's-milk cheese has a rich, sweet, nutty flavor that is highly prized both ...
Emmentaler cheese
Culinary arts; Cooking
Switzerland's oldest and most important cheese, Emmentaler has a distinctively nutty-sweet, mellow flavor that makes it perfect for almost any use — from snacks to an après-dinner ...
fat substitutes
Culinary arts; Cooking
Synthesized substances created to replace fat in a variety of foods. To date, the Food and Drug Administration (FDA) has only approved two of these substitutes — Simplesse and ...
charcuterie
Culinary arts; Cooking
Taken from the term cuiseur de chair, meaning "cooker of meat," charcuterie has been considered a French culinary art at least since the 15th century. It refers to the products, ...
cardoon
Culinary arts; Cooking
Tasting like a cross between artichoke, celery and salsify, this delicious vegetable is very popular in France, Italy and Spain. The cardoon resembles a giant bunch of wide, flat ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)