Found 98 results.
Cuisine of the Appalachian Mountains of the eastern United States
fuel
high-temperature exothermic redox chemical reaction between a fuel (the reductant) and an oxidant, usually atmospheric oxygen, that produces oxidized, often gaseous products, in a mixture termed as smoke
exposing food to the smoke to flavour or preserve it
Small, portable cooking stove, usually charcoal-fueled
American Chinese dish
Stove in Kerala region of India
culinary liquid made from condensed wood smoke
Okogejp-ro
Japanese term for crunchy, slightly browned cooked rice
genus of bovines
Russian fruit confectionary
device that applies heat to the base of cookware
style of cooking native to Jamaica
Traditional Albanian cookie, associated with spring holiday
types of food preparation containers for use on stovetops or in ovens; cooking pots, casseroles, saucepans, frying pans, baking tins, stockpots, etc.
types of food preparation containers for use on stovetops or in ovens; cooking pots, casseroles, saucepans, frying pans, baking tins, stockpots, etc.
species of fungus
Apple cultivar
whisky distillery in Aberdeenshire, Scotland, UK
Vietnamese dish
Tellaam
Traditional Ethiopian and Eritrean beer
species of plant
rice noodle dish originated from Liuzhou, Guangxi, China
Portuguese fortified wine
Container used to contain fire for cooking
Mitadam
oven used to bake injera
Alcoholic drink obtained by distillation
Italian alcoholic beverage
Alternative/supplement to hand washing. Destroys microorganisms/prevents transmission of pathogens.
Nepalese liquor
Caquelonfr-ch
Swiss French term for cooking vessel, also called fondue pot
German Christmas cookie
cooking technique
Turkish dessert (sort of milk pudding)
Chemical compound responsible for sensation of spicy heat
California wine region
Culinary traditions of Uruguay
Rolled oats, nuts, and sweeteners, baked until crisp
Cereal food made from green durum wheat
confection made of popcorn coated with a sugar or molasses based caramel candy shell.
a simple pit for cooking
flat bakeware
day in February or March preceding Ash Wednesday
public holiday in China, festival in East Asia
cooking procedure
Almonds cooked in sugar syrup
Term for drying through heat
Irokojp-ro
type of wood
cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland
spiced honey and water drink from Pennsylvania
potato dish
Flip-over coffeemaker that relies on gravity
Mexican dish consisting of a tortilla filled with cheese and then grilled
earth oven from Yucatan (Mexico)
traditional Hawaiian method of cooking
native Hawaiian cuisine dish
pounded swallow made from fresh or fermented cassava roots and often eaten alongside various soups
Vietnamese food item
Krumkakeno
Norwegian waffle wrapped into a conical shape after baking
Zeppoleit
Italian pastry
Jamaican flatbread
category of dishes in which different types of food are dipped into a warm liquid
southeast Asian street food
French Flemish dish
Whole corn kernels with peppers and vinegar
Tunisian salad
pounded swallow made from fresh or fermented cassava roots and often eaten alongside various soups
Indonesian beef soup
Bosnian dish
Asian rice dish
native Hawaiian cuisine dish
Characteristic dish of Louisiana Creole cuisine
variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk
French dish of fried potatoes with parsley
pasta dish
Dutch, Indonesian and South African pancake
Rouxfr
Mixture of flour and fat cooked together to thicken and flavor sauce
Flat metal cooking surface
Milk modified by acid, either through fermentation or added ingredients
Flat bottomed pan for cooking food on a stove
Japanese cooking style on hot flattop stove
Baelhi
species of tree, considered sacred by Hindus
Large edible Australian larva
American liquor made from corn
Clear fruit brandy
Cantuesoes
Spanish herbal liqueur
alcoholic beverage; variety of brandy
Italian liqueur
Turkish flatbread dish
Turkish "kebap" made with eggplants and red meat (beef and mutton) on a scewer
South African stew prepared in a round, cast iron, three-legged pot