Cooking

Cooking

The process of preparing food, usually with heat.

Contributors in Cooking

Cooking

Any of various freshwater crustaceans that resemble tiny lobsters, complete with claws. Other coastal crustaceans (such as spiny or rock lobster) are sometimes mistakenly called saltwater crayfish. ...

Double-cream cheeses

Culinary arts; Cooking

Any of various cow's-milk cheeses that have been enriched with cream so that they contain a minimum of 60 percent milk fat. Triple-cream cheeses must have at least 75 percent milk fat. Both double- ...

Cider

Culinary arts; Cooking

Apple cider was a highly popular early American beverage. Cider is made by pressing the juice from fruit (usually apples). It can be drunk straight or diluted with water. Before fermentation, it's ...

Cockle

Culinary arts; Cooking

Any of various bivalves of the genus Cardi-um with a heart-shaped, radially ribbed "cockleshell. " They have a tendency to be quite gritty and must be washed thoroughly to rid them of sand. Cockles, ...

Appetiser

Culinary arts; Cooking

Any small, bite-size food served before a meal to whet and excite the palate. Used synonymously with the term hors D'oeuvre, though this term more aptly describes finger food, whereas appetiser can ...

French bean

Culinary arts; Cooking

Any young, green string bean, all of which (including the pod) can be eaten. Frenched or French green beans are those that have been cut lengthwise into very thin strips. See also beans.

Drupe fruit

Culinary arts; Cooking

Any thin-skinned fruit with a succulent, soft flesh and hard stone or seed in the middle. apricots, cherries, peaches and plums are all classified as drupe fruits.