Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Country captain

Culinary arts; Cooking

Now an American classic, country captain is said to have taken its name from a British army officer who brought the recipe back from his station in India. It consists of chicken, onion, tomatoes, ...

Bryndza cheese

Culinary arts; Cooking

Of Romanian origin, this sheep's-milk cheese is cured in brine. It's creamy, rich and salty, and ranges from soft and spreadable to semidry and crumbly. See also cheese.

Of Central European origin, cholent is a traditional Jewish food served on the Sabbath. It varies greatly from family to family, but generally consists of some kind of meat (such as brisket, short ...

Brinza

Culinary arts; Cooking

Of Romanian origin, this sheep's-milk cheese is cured in brine. It's creamy, rich and salty, and ranges from soft and spreadable to semidry and crumbly. See also cheese.

Adobo sauce

Culinary arts; Cooking

Of Mexican origin, this dark-red, rather piquant sauce (or paste) is made from ground chiles, herbs and vinegar. It's used as a marinade as well as a serving sauce. chipotle chiles are often ...

Chlodnik

Culinary arts; Cooking

Of Polish origin, this borscht-like soup is made of beets, onions, cucumbers, herbs and sometimes veal. It's served cold, garnished with sour cream.

Hubbard squash

Culinary arts; Cooking

A very large winter squash with a thick, bumpy, hard shell ranging in colour from dark green to bright orange. Hubbards are available from early September to March, either whole or, if ...