Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Chinese artichoke

Culinary arts; Cooking

Also known as Japanese artichoke, knotroot and chorogi, this hairy plant is a native of China and Japan. It has small white tubers that have a sweet, nutty taste similar to a jerusalem artichoke. ...

Crème caramel

Culinary arts; Cooking

Also known in France as crème renversée, crème caramel is a custard that has been baked in a caramel-coated mold. When the chilled custard is turned out onto a serving plate it is automatically ...

Bilberry

Culinary arts; Cooking

Also called whortleberry, this indigo-blue berry grows wild in Great Britain and other parts of Europe from July to September, depending on the area. Bilberries are smaller and tarter than their ...

Also referred to as roughage, dietary fibre is that portion of plant-related foods (such as fruits, legumes, vegetables and whole grains) that cannot be completely digested. Statistics maintain that ...

Blood sausage

Culinary arts; Cooking

Also known as blood pudding and in Ireland as black pudding, this large link sausage is made of pig's blood, suet, bread crumbs and oatmeal. Almost black in color, blood sausage is generally sold ...

Duckling

Culinary arts; Cooking

Any of many species of wild or domestic web-footed birds that live in or near water. As with so many things culinary, the Chinese are credited with being the first to raise ducks for food. Today's ...