Cooking

Cooking

The process of preparing food, usually with heat.

Contributors in Cooking

Cooking

Although the literal translation from French is "fat liver," foie gras is the term generally used for goose liver. This specialty of Alsace and Perigord, is in fact, the enlarged liver from a goose ...

Chard

Culinary arts; Cooking

Also referred to as Swiss chard, this member of the beet family is grown for its crinkly green leaves and silvery, celerylike stalks. The variety with dark green leaves and reddish stalks (sometimes ...

Grouper

Culinary arts; Cooking

Although some weigh 1/3 ton, the average size of this fish is from 5 to 15 pounds. Groupers are found in the waters of the Gulf of Mexico and the North and South Atlantic. They're marketed whole as ...

Cabernet Franc

Culinary arts; Cooking

Although similar in structure and flavour to cabernet sauvignon, this red wine grape is not quite as full-bodied, and has fewer tannins and less acid. It is, however, more aromatic and herbaceous. ...

Carpetbag steak

Culinary arts; Cooking

Although claimed by many to be of Australian origin, an Australian cookbook, The Captain Cook Book: Two Hundred Years of Australian Cooking, declares that the carpetbag steak came from the United ...

Alitame

Culinary arts; Cooking

Although not sanctioned for use in the United States at this writing, Alitame is expected to soon become FDA approved. This supernova of artificial sweeteners is 2,000 times as sweet as sugar. It's ...

Enology

Culinary arts; Cooking

Also spelled oenology, this is the science or study of viniculture (making wines). One who studies the science is called an enologist (or oenologist). See also enophile.