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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
camomile
Culinary arts; Cooking
Resembling a daisy, this aromatic flower is dried and used to flavor camomile tea, reputed to be a soothing drink. The flowers are also used as a fragrance in shampoos and other ...
chamomile
Culinary arts; Cooking
Resembling a daisy, this aromatic flower is dried and used to flavor camomile tea, reputed to be a soothing drink. The flowers are also used as a fragrance in shampoos and other ...
fettuccine Alfredo
Culinary arts; Cooking
Roman restaurateur Alfredo di Lello is credited with creating this dish in the 1920s. The fettuccine is enrobed in a rich sauce of butter, grated parmesan cheese, heavy cream and ...
blueberry
Culinary arts; Cooking
Round and smooth-skinned, these blue-black berries are juicy and sweet. There are two main types of blueberries (often confused with huckleberries). The high-bush variety can ...
Boston brown bread
Culinary arts; Cooking
Rye and wheat flour, cornmeal and molasses flavor this dark, sweet steamed bread. It often contains raisins and is the traditional accompaniment for boston baked beans.
cherry
Culinary arts; Cooking
Said to date as far back as 300 b. C. , cherries were named after the Turkish town of Cerasus. Throughout the centuries, cherry trees have been lauded for their deliciously ...
atole
Culinary arts; Cooking
Said to date back to pre-Columbian times, atole is a very thick beverage that's popular in Mexico and some parts of the American Southwest. It's a combination of masa, water or ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)