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

Artiste :: Artiste (n.) One peculiarly dexterous and tasteful in almost any employment, as an opera dancer, a hairdresser, a cook..

Cook :: Cook (n.) A fish, the European striped wrasse..

Boiler :: Boiler (n.) A strong metallic vessel, usually of wrought iron plates riveted together, or a composite structure variously formed, in which steam is generated for driving engines, or for heating, cooking, or other purposes..

Nidor :: Nidor (n.) Scent or savor of meat or food, cooked or cooking..

Plantain :: Plantain (n.) The fruit of this plant. It is long and somewhat cylindrical, slightly curved, and, when ripe, soft, fleshy, and covered with a thick but tender yellowish skin. The plantain is a staple article of food in most tropical countries, especially when cooked..

Boil :: Boil (v.) To be in boiling water, as in cooking; as, the potatoes are boiling..

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

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..

Crisp :: Crisp (a.) To make crisp or brittle, as in cooking..

Down :: Down (adv.) From a greater to a less bulk, or from a thinner to a thicker consistence; as, to boil down in cookery, or in making decoctions..

Saving :: Saving (a.) Avoiding unnecessary expense or waste; frugal; not lavish or wasteful; economical; as, a saving cook..

Parboil :: Parboil (v. t.) To boil or cook thoroughly.

Broiler :: Broiler (n.) One who broils, or cooks by broiling..

Recoct :: Recoct (v. t.) To boil or cook again; hence, to make over; to vamp up; to reconstruct..

Chef :: Chef (n.) The head cook of large establishment, as a club, a family, etc..

Cookee :: Cookee (n.) A female cook.

Papaw :: Papaw (n.) A tree (Carica Papaya) of tropical America, belonging to the order Passifloreae. It has a soft, spongy stem, eighteen or twenty feet high, crowned with a tuft of large, long-stalked, palmately lobed leaves. The milky juice of the plant is said to have the property of making meat tender. Also, its dull orange-colored, melon-shaped fruit, which is eaten both raw and cooked or pickled..

Crude :: Crude (superl.) In its natural state; not cooked or prepared by fire or heat; undressed; not altered, refined, or prepared for use by any artificial process; raw; as, crude flesh..

Cook :: Cook (v. t.) To prepare, as food, by boiling, roasting, baking, broiling, etc.; to make suitable for eating, by the agency of fire or heat..

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