Techniques
Cooking methods (roasting, braising), prep methods (chiffonade, julienne), preservation (pickling, curing).
clay pot cooking
Clay cooking (also called earthenware or clay-pot cooking) is a traditional method of cooking food i...
1 referencecloud bread
Cloud bread is a low-carb, gluten-free bread substitute made by whipping egg whites into a meringue-...
coagulant
A coagulant is a substance that causes proteins in a liquid to denature and clump together, turning...
5 referencescoagulation
Coagulation is the process by which proteins in a liquid or semi-liquid food denature and clump toge...
4 referencescoating
A coating is a layer of material applied to the surface of an object, often for the purpose of prote...
155 referencescocotte
A cocotte is a small, round, lidded cooking vessel, usually made of enameled cast iron or ceramic, u...
1 referencecoil fold
A coil fold strengthens wet bread dough by lifting it so its ends tuck underneath.
cold brew
Cold brew is a method of coffee preparation that involves steeping ground coffee beans in cold or ro...
5 referencescold drip coffee
Cold drip coffee is a method of preparing coffee in which cold or room-temperature water is released...
cold holding
Cold holding keeps perishable food refrigerated until preparation or service.
cold pickling
Cold pickling, also known as refrigerator pickling, is a method of preserving foods, particularly ve...
cold press
Cold pressing is a method of extracting oils and juices from various plant-based materials, such as...
1 referencecold pressed
Cold pressing is a method of extracting oils and juices from various plant-based ingredients, partic...
cold smoking
Cold smoking is a food preservation technique that involves exposing food to smoke at low temperatur...
3 referencescold water cooking
Cold water cooking, also known as 'poaching in cold water,' is a gentle cooking technique primarily...
concentrate
A concentrate is a culinary ingredient or product that has been reduced in volume through the remova...
67 referencesconfectioners icing
Confectioners icing, also known as powdered sugar icing or glaze icing, is a smooth, creamy frosting...
confit
Confit: a time-honored culinary technique.
13 referencesconfit de canard
Confit de canard, or duck confit, is a classic French culinary technique and dish.
5 referencesconserva
Conserva is a culinary term that refers to a method of food preservation, particularly popular in Me...
conserve
A conserve is a type of fruit preserve that is made by cooking fruit with sugar to create a thick, j...
4 referencesconsomme
Consommé is a clear, flavorful broth or soup that is produced through a specialized clarification pr...
7 referencesconvection oven
A convection oven is a type of oven that uses a fan to circulate hot air around the food, resulting...
6 referencescooked frosting
Cooked frosting, also known as boiled frosting or cooked icing, is a type of sweet, creamy topping u...
1 referencecookie crust
A cookie crust is a type of pastry base made from crushed or ground cookies, typically used as a fou...
2 referencescookie decorating
Cookie decorating is the art of embellishing and enhancing the appearance of baked cookies through t...
cooking liquor
Cooking liquor, also known as pot liquor or pot likker, refers to the flavorful liquid that remains...
cooking medium
A cooking medium, in the culinary context, refers to the substance or material used to facilitate th...
14 referencescooking method
A cooking method refers to the specific technique or process used to prepare and cook food.
800 referencescoppa
Coppa, also known as capocollo or capicola, is a traditional Italian cured meat that has been enjoye...
2 referencescorned
Corned describes meat, most often beef, that has been cured in a salt brine, historically using coar...
cornell chicken
Cornell chicken refers to a barbecue method developed by Cornell University food scientist Robert C.
1 referencecornflake crust
A cornflake crust is a crunchy coating made by pressing crushed cornflakes onto food before cooking,...
coulis
Coulis is a smooth, velvety sauce made from puréed fruits or vegetables.
3 referencescountry fried
Country fried is a cooking method and style of preparation.
court bouillon
A court bouillon is a quick-cooked poaching liquid built from water, an acidic ingredient such as wi...
5 referencescouscoussière
A couscoussière is a two-part steamer pot used to cook couscous the traditional way: a deep bottom p...
cowboy coffee
Cowboy coffee, also called camp or range coffee, is coffee made by boiling coarse grounds directly i...
cracked pepper
Cracked pepper, also known as coarse ground pepper, refers to black peppercorns that have been light...
cracker crust
A cracker crust refers to a thin, crisp pastry shell, sturdy and snappy rather than flaky, used as t...
4 referencescrackle
Crackle, also known as crackling, refers to the crispy, crunchy skin or exterior that forms on certa...
creamed
Creamed is a culinary technique used to create a smooth, creamy texture in various dishes and ingred...
4 referencescrepinette
A crepinette is a small, flat sausage or forcemeat patty wrapped in caul fat, the thin, lacy membran...
crimping
Crimping is pressing or folding the edge of pastry dough together to seal in a filling, usually leav...
6 referencescrispy onions
Crispy onions, also known as fried onions or onion crisps, are a popular culinary ingredient and gar...
crock pot
A crock pot, also known as a slow cooker, is a type of electric cooking appliance used for simmering...
croquette
A croquette is a small, breaded and fried food item made from a thick béchamel or pureed ingredient...
10 referencescrown roast
A crown roast is a dramatic and impressive presentation of meat, typically pork or lamb, that is for...
crudite
Crudité (pronounced kroo-di-tay) is a French term that refers to a selection of raw, bite-sized vege...
19 referencescrudo
Crudo is a culinary term that refers to raw, uncooked seafood that has been lightly dressed or seaso...
3 references