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Ginger :: Ginger (n.) The hot and spicy rootstock of Zingiber officinale, which is much used in cookery and in medicine..

Cookery :: Cookery (n.) A delicacy; a dainty.

Prune :: Prune (n.) A plum; esp., a dried plum, used in cookery; as, French or Turkish prunes; California prunes..

Rhubarb :: Rhubarb (n.) The large and fleshy leafstalks of Rheum Rhaponticum and other species of the same genus. They are pleasantly acid, and are used in cookery. Called also pieplant..

Parsley :: Parsley (n.) An aromatic umbelliferous herb (Carum Petroselinum), having finely divided leaves which are used in cookery and as a garnish..

Rosemary :: Rosemary (n.) A labiate shrub (Rosmarinus officinalis) with narrow grayish leaves, growing native in the southern part of France, Spain, and Italy, also in Asia Minor and in China. It has a fragrant smell, and a warm, pungent, bitterish taste. It is used in cookery, perfumery, etc., and is an emblem of fidelity or constancy..

Preparation :: Preparation (n.) That which is prepared, made, or compounded by a certain process or for a particular purpose; a combination. Specifically: (a) Any medicinal substance fitted for use. (b) Anything treated for preservation or examination as a specimen. (c) Something prepared for use in cookery..

Semolina :: Semolina (n.) The fine, hard parts of wheat, rounded by the attrition of the millstones, -- used in cookery..

Batter :: Batter (v. t.) A semi-liquid mixture of several ingredients, as, flour, eggs, milk, etc., beaten together and used in cookery..

Saffron :: Saffron (n.) The aromatic, pungent, dried stigmas, usually with part of the stile, of the Crocus sativus. Saffron is used in cookery, and in coloring confectionery, liquors, varnishes, etc., and was formerly much used in medicine..

Chick-pea :: Chick-pea (n.) Its nutritious seed, used in cookery, and especially, when roasted (parched pulse), as food for travelers in the Eastern deserts..

Culinary :: Culinary (a.) Relating to the kitchen, or to the art of cookery; used in kitchens; as, a culinary vessel; the culinary art..

Bone :: Bone (v. t.) To withdraw bones from the flesh of, as in cookery..

Spice :: Spice (n.) A vegetable production of many kinds, fragrant or aromatic and pungent to the taste, as pepper, cinnamon, nutmeg, mace, allspice, ginger, cloves, etc., which are used in cookery and to flavor sauces, pickles, etc..

Paste :: Paste (n.) Specifically, in cookery, a dough prepared for the crust of pies and the like; pastry dough..

Cowberry :: Cowberry (n.) A species of Vaccinium (V. Vitis-idaea), which bears acid red berries which are sometimes used in cookery; -- locally called mountain cranberry..

Apician :: Apician (a.) Belonging to Apicius, a notorious Roman epicure; hence applied to whatever is peculiarly refined or dainty and expensive in cookery..

Cookery :: Cookery (n.) The art or process of preparing food for the table, by dressing, compounding, and the application of heat..

Farina :: Farina (n.) A fine flour or meal made from cereal grains or from the starch or fecula of vegetables, extracted by various processes, and used in cookery..

Kitchen :: Kitchen (n.) A cookroom; the room of a house appropriated to cookery.

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