Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Corn salad

Culinary arts; Cooking

Native to Europe, corn salad has nothing to do with corn . . . but it is used in salads. The narrow, dark green leaves of this plant are tender and have a tangy, nutlike flavor. In addition to ...

Native to the Pacific, breadfruit is large (8 to 10 inches in diameter), has a bumpy green skin and a rather bland-tasting cream-colored center. It is picked and eaten before it ripens and becomes ...

Cashew apple

Culinary arts; Cooking

Native to Brazil, India and the West Indies, this pear-shaped apple has a yellow-orange skin that is often blushed with touches of red. The flesh is tart and astringent and though not favoured for ...

Cuitlacoche

Culinary arts; Cooking

Also called corn smut, maize mushroom and huitlacoche, this gourmet rage is actually a bulbous fungus (technically known as Ustilago maydis) that attacks ears of corn and makes the kernels swell to ...

Cherimoya

Culinary arts; Cooking

Also called custard apple, this large tropical fruit tastes like a delicate combination of pineapple, papaya and banana. Irregularly oval in shape, the cherimoya has a leathery green skin that has a ...

Cumin

Culinary arts; Cooking

Also called comino, this ancient spice dates back to the Old Testament. Shaped like a caraway seed, cumin is the dried fruit of a plant in the parsley family. Its aromatic, nutty-flavored seeds ...

Fermented black beans

Culinary arts; Cooking

Also called Chinese black beans and salty black beans, this Chinese specialty consists of small black soybeans that have been preserved in salt before being packed into cans or plastic bags. They ...