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...ubpages}}</noinclude>A device for burning [[wood]], for home heating, or [[cooking]]

Cooking ingredients or condiments made from salted fermentation of fish or other se

{{r|Cooking}} {{r|Hash (cooking)}}

Garden specifically designed and used for the cultivation of cooking and/or medicinal herbs.

...religious influences, the style is more of adaptations of Eastern European cooking to American palates and materials

The act of using heat to prepare food for eating. Cooking may also be said to occur by certain cold-preparation methods.

...a, which combines aspects of French, Spanish, African, and Native American cooking.

...udy of food production, both agricultural and animal production, delivery, cooking and preservation.

A process in which food is soaked in a salt solution (the brine) before cooking.

A specific set of cooking traditions and practices, often associated with a specific culture.

A set of instructions for cooking a particular dish of food.

Strongly spiced vegetable [[pickle]]s that are basic to [[Korea]]n cooking; flavorings include hot peppers, [[fermented fish sauce]] or fresh seafood

The cooking style of Cuba, drawing far more from [[Spanish cuisine]] than the [[Mexican

...fish sauce]] of [[Thailand]], similar to Vietnamese ''[[nuoc mam]]''; Thai cooking makes substantial use of fermented shrimp

*''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, Libr

|ApplePackerGrannySmith.jpg|Granny Smith, a tart apple used for cooking.

* [http://naturalgourmetinstitute.com/| Natural Gourmet Institute] cooking school's official website

The cooking styles of [[Vietnam]], mixing flavors native to the region with [[French cu

{{rpl|Nutty (cooking)}}

...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 cui

A component of meal preparation and cooking specifically concerned with identifying appropriate or preferred combinatio

...today gas and electricity are also frequently used as heating sources. The cooking process is usually, but not always, lengthy, but it always involves some tr ...Korea and Mongolia, have enough similarities to be called barbecue. Their cooking process is usually faster and higher-heat than Western methods, but still r

...steners how to cook inexpensive meals. Her radio show featured cash-saving cooking tips. Her character was one of the most famous women in America. According ...oking. Guest stars such as [[Gracie Allen]] and [[George Burns]] learned [[cooking]] skills in her television show called ''The Betty Crocker Search for the A

...een in the U.S., primarily variants of [[Canton]]/[[Guangzhou]] style home cooking prepared not by skilled chefs, but railroad workers and other laborers; som

...storage in acid environments such as [[vinegar]] or [[citrus juice]], heat cooking, and possible subsequent heat sterilization; all the methods may be used fo

{{rpl|hash (cooking)}}

...78-0345303851</ref> and other books. The Natural Gourmet Institute taught cooking techniques from a variety of cuisines around the world, teaching that the f

*{{r|Cooking}}

.... The important aspect of dumpling-ness is that it can absorb flavors from cooking liquids or sauces, if it is not independently flavored. ...ogi]]), or baked (e.g., [[empanada]]s). Some preparations involve multiple cooking methods, such as steaming followed by frying.

...]], that combines aspects of French, Spanish, African, and Native American cooking. The style is based on French soups and stews, while incorporating [[tomat ...clude hot peppers, rice, and beans, and the extensive African influence in cooking styles arises from the cooks and chefs largely being African.

...]. He has also been a television cinematographer. Good Eats mixes cooking, cooking techniques, and some of the science behind them in an highly individualisti ...sic video ''The One I Love'' and has directed television commercials. As a cooking expert, he has written ''Alton Brown's Gear for Your Kitchen'', ''I'm Just

==Cooking==

...less and extremely tender; the sauce is a flour-thickened reduction of its cooking liquid of veal or chicken stock, aromatics, and vegetables, to which an enr ''Mastering the Art of French Cooking'', Beck, Bertholle, and Child, Alfred A. Knopf, New York, 1961

{{rpl|Oil (cooking)}}

A [[cooking]] technique that uses fats as a means of heat conduction and often adding t

*''Essentials of Classic Italian Cooking'', by Marcella Hazan, Alfred A. Knopf, New York, 1992, ISBN 0-394-58404-X

{{r|Cooking methods}}

...; ultimately from [[Latin]] ''coquere'', "to cook") is a specific set of [[cooking]] traditions and practices, often associated with a specific culture. Relig ...ity among professional [[chef]]s and their clientèle. Nevertheless, French cooking techniques have been a major influence on virtually all Western cuisines.

..., however, with the development of the so-called ''nouvelle cuisine'' (new cooking), lightly cooked pieces of duck breast (''magret de canard'') became a prom

==Cooking==

...er 9, Seeds: grains, legumes and nuts, ''in'' McGee H (2004) ''On Food and Cooking: The Science and Lore of the Kitchen'', revised edition, Scribner. ISBN 0-6 ...batters: Bread, cakes, pastry, pasta, ''in'' McGee H (2004) ''On Food and Cooking: The Science and Lore of the Kitchen'', revised edition, Scribner. ISBN 0-6

In cooking, a preparation, usually based on grains, spices, and other ingredients such

{{r|Cooking}}

''Cooking directions'' ''Cooking directions''

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{{r|cooking show}}

{{r|Cooking}}

''Cooking directions'' * 2 tablespoons cooking oil

...s [[fruits]], which may be eaten raw but are often [[pickle|pickled]] or [[cooking|cooked]]. Originally from [[Asia]], a variety of different types of cucumb

...2004</ref><ref>[http://itc.conversationsnetwork.org/shows/detail3804.html Cooking with IEEE Spectrum: Harold McGee]</ref><ref name=eggwhites>{{cite journal|l ...pages=30|doi=10.1063/1.882728}}</ref> and lectured on kitchen chemistry at cooking schools, universities, The [[Oxford Symposia on Food and Cookery]], the [[D