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cook : (a) to prepare food for eating especially by means of heat (b) to undergo the action of being cooked — Webster
culinary : of or relating to the kitchen or cookery culinary arts — Webster
Cooking or cookery is the art, technology and craft of preparing food for consumption with or without the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments.
Preparing food with heat or fire is an activity unique to humans. It may have started around 2 million years ago, though archaeological evidence for it reaches no more than 1 million years ago. The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served. — Wikipedia
Culinary arts, in which culinary means “related to cooking”, is the art of the preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called “chefs” or “cooks”, although, at its most general, the terms “culinary artist” and “culinarian” are also used.
Expert Culinarians are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as well as to the palate. After restaurants, their primary places of work include delicatessens and relatively large institutions such as hotels and hospitals.
The Culinary Arts is said to be the only medium of art which stimulates all five senses. — Wikipedia
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Bon Appétit The latest from www.bonappetit.com
on November 19, 2019 at 11:00 am
Celery juice—all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with gin.
I’d Give Up All Other Breakfasts for This...
by Meryl Rothstein on November 19, 2019 at 11:00 am
Brooklyn’s Damascus Bread & Pastry Shop has the most amazing tahini bread that's a little bit savory, a little bit sweet, and a lot delicious.
by Rick Martinez on November 19, 2019 at 11:00 am
This is a play on two of our favorite classics: the Thin Mint and New York City’s iconic black-and-white cookie. But here we’re upping the game with finely chopped fresh mint mixed right into the dough for both its lovely green color and fresher-than-Dentyne flavor. Then comes the drama: geometric swipes of white sanding sugar and dark melted chocolate. The mint flavor will intensify as the cookies sit; make ahead if that’s your thing.
A New Weeknight Dinner In the Rotation
by Adam Rapoport on November 19, 2019 at 11:00 am
A beef and ginger stir fry with a secret ingredient.
Molly Baz's Essential Cooking Tools Also Make...
by Molly Baz on November 19, 2019 at 11:00 am
Molly Baz's cooking tools, from a scale to a cutting board to her signature linen apron, make for perfect gifts.