Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Dolcelatte cheese

Culinary arts; Cooking

Also called Gorgonzola dolce, this soft, mild, blue-veined cheese can be served as either an appetiser or dessert. It's difficult to find but is sometimes available in specialty cheese shops. See ...

Clarified butter

Culinary arts; Cooking

Also called drawn butter, this is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the ...

Fontina cheese

Culinary arts; Cooking

Also called Fontina Val d'Aosta after the Italian valley from which it comes, this is one of Italy's great cheeses. Semifirm yet creamy, fontina is a cow's-milk cheese with about 45 percent milk ...

Also called Eastern oyster, this species has a thick, elongated shell that ranges from 2 to 5 inches across. It's found along the Atlantic seaboard and the Gulf of Mexico and is considered ideal for ...

Fructose

Culinary arts; Cooking

Also called fruit sugar and levulose, this extremely sweet substance is a natural by-product of fruits and honey. It's more water-soluble than glucose and sweeter than sucrose (though it contains ...

Gloucester cheese

Culinary arts; Cooking

Also called double Gloucester, this dense, satiny, golden yellow cheese is one of England's finest. It was once made only with the milk from Gloucester cows (now almost extinct) and until the end of ...

Danablu cheese

Culinary arts; Cooking

Also called Danish blue cheese, this rich cow's-milk cheese is milder and less complex than roquefort, but has a zest all its own. Known as one of the world's best blues, the versatile, semisoft ...