Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Hijiki

Culinary arts; Cooking

A type of dried, black seaweed that's reconstituted in water and used as a vegetable in soups and other dishes. Hijiki's flavour has a slight anise character.

Also called rocket, roquette, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavor. Though it has long been extremely popular with Italians, American palates ...

Botrytis cinerea

Culinary arts; Cooking

Also called noble rot, this beneficial mould develops on grapes under certain environmental conditions. The mould causes the grape to shrivel, concentrating and intensifying both sugar and flavor. ...

Delicata squash

Culinary arts; Cooking

Also called sweet potato squash, the delicata squash has a pale yellow skin with medium green striations. Inside, the succulent yellow flesh tastes like a cross between sweet potatoes and butternut ...

Hoisin sauce

Culinary arts; Cooking

Also called Peking sauce, this thick, reddish-brown sauce is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. Hoisin sauce ...

Cranberry bean

Culinary arts; Cooking

Also called shell beans or shellouts, these beautiful beans have large, knobby beige pods splotched with red. The beans inside are cream-colored with red streaks and have a delicious nutlike flavor. ...

Black beans

Culinary arts; Cooking

Also called turtle beans, these dried beans have long been popular in Mexico, Central and South America, the Caribbean and the southern United States. They have a black skin, cream-colored flesh and ...