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- ...ubpages}}</noinclude>A device for burning [[wood]], for home heating, or [[cooking]]98 bytes (13 words) - 19:30, 12 March 2021
- Cooking ingredients or condiments made from salted fermentation of fish or other se124 bytes (16 words) - 22:18, 21 January 2010
- {{r|Cooking}} {{r|Hash (cooking)}}705 bytes (98 words) - 22:03, 24 August 2009
- Garden specifically designed and used for the cultivation of cooking and/or medicinal herbs.128 bytes (17 words) - 22:55, 27 February 2009
- ...religious influences, the style is more of adaptations of Eastern European cooking to American palates and materials173 bytes (24 words) - 22:48, 30 April 2010
- The act of using heat to prepare food for eating. Cooking may also be said to occur by certain cold-preparation methods.156 bytes (24 words) - 15:46, 14 May 2008
- ...a, which combines aspects of French, Spanish, African, and Native American cooking.178 bytes (24 words) - 15:24, 28 May 2008
- ...udy of food production, both agricultural and animal production, delivery, cooking and preservation.142 bytes (17 words) - 16:23, 14 July 2010
- A process in which food is soaked in a salt solution (the brine) before cooking.116 bytes (18 words) - 23:40, 7 July 2008
- A specific set of cooking traditions and practices, often associated with a specific culture.129 bytes (17 words) - 22:33, 8 February 2009
- A set of instructions for cooking a particular dish of food.96 bytes (14 words) - 22:37, 12 February 2009
- Strongly spiced vegetable [[pickle]]s that are basic to [[Korea]]n cooking; flavorings include hot peppers, [[fermented fish sauce]] or fresh seafood200 bytes (27 words) - 22:28, 21 January 2010
- The cooking style of Cuba, drawing far more from [[Spanish cuisine]] than the [[Mexican148 bytes (22 words) - 12:14, 13 March 2024
- ...fish sauce]] of [[Thailand]], similar to Vietnamese ''[[nuoc mam]]''; Thai cooking makes substantial use of fermented shrimp172 bytes (23 words) - 22:26, 21 January 2010
- *''Essentials of Classic Italian Cooking'', by Marcella Hazan, Alfred A. Knopf, New York, 1992, pages 355–358, ISB *''Foods of the World, Recipes: The Cooking of Italy'' by Waverley Root, Time-Life Books, New York, 1974, page 62, Libr589 bytes (80 words) - 15:55, 22 December 2007
- |ApplePackerGrannySmith.jpg|Granny Smith, a tart apple used for cooking.224 bytes (24 words) - 15:36, 3 May 2008
- * [http://naturalgourmetinstitute.com/| Natural Gourmet Institute] cooking school's official website205 bytes (25 words) - 09:08, 11 August 2011
- The cooking styles of [[Vietnam]], mixing flavors native to the region with [[French cu180 bytes (23 words) - 21:02, 22 January 2010
- {{rpl|Nutty (cooking)}}95 bytes (12 words) - 08:24, 27 September 2013
- ...n cuisine''' is an often creative mixture of distinctly different regional cooking styles, or adapting foreign ingredients into a local dish. The term may hav | journal = Mexconnect}}</ref> Much of the regional cooking of the American South is a fusion of [[British cuisine]] with [[African cui1 KB (145 words) - 03:30, 6 February 2010