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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