Search results

Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible...

Induction cooking is performed using direct electrical induction heating of cooking vessels, rather than relying on indirect radiation, convection, or...

Cooking bananas are a group of starchy banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and generally...

cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable...

using other cooking methods. Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food. This...

Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures...

Pressure cooking is the process of cooking food with the use of high pressure steam and water or a water-based liquid, inside a sealed vessel called a...

coloration to the prepared food. Red cooking is popular throughout most of northern, eastern, and southeastern China. There are two types of red cooking: Hongshao...

A cooking school is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking...

and must do a cooking challenge each week in a pre-recorded show that airs every Sunday's. The judges rate each of the dishes they cook, and the cooks are...

Joy of Cooking, often known as "The Joy of Cooking", is one of the United States' most-published cookbooks. It has been in print continuously since 1936...

control. The traditional cooking pit also cooks food at low temperature. Cooking food by a low-temperature method does not necessarily imply that the internal...

cuts the Japanese loose so that he can do the cooking. They cease hostilities and share chores and food from then on. Later, the American notices the Japanese...

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering...

cooking vegetables, especially ones that have left sugars at the bottom of a pan. It is commonly used in caramelizing onions. Because vegetables do not...

Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated...

Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood...

placed under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. Blanching...

techniques like cooking to make ingredients fit for consumption and/or palatable. The process of food preparation includes selecting the ingredients needed...

vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, in which food is...