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

Basil :: Basil (n.) The name given to several aromatic herbs of the Mint family, but chiefly to the common or sweet basil (Ocymum basilicum), and the bush basil, or lesser basil (O. minimum), the leaves of which are used in cookery. The name is also given to several kinds of mountain mint (Pycnanthemum)..

Cardoon :: Cardoon (n.) A large herbaceous plant (Cynara Cardunculus) related to the artichoke; -- used in cookery and as a salad.

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

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..

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

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..

Currant :: Currant (n.) A small kind of seedless raisin, imported from the Levant, chiefly from Zante and Cephalonia; -- used in cookery..

Cibol :: Cibol (n.) A perennial alliaceous plant (Allium fistulosum), sometimes called Welsh onion. Its fistular leaves areused in cookery..

Caraway :: Caraway (n.) A biennial plant of the Parsley family (Carum Carui). The seeds have an aromatic smell, and a warm, pungent taste. They are used in cookery and confectionery, and also in medicine as a carminative..

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

Oleraceous :: Oleraceous (a.) Pertaining to pot herbs; of the nature or having the qualities of herbs for cookery; esculent.

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..

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

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

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..

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..

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

Marjoram :: Marjoram (n.) A genus of mintlike plants (Origanum) comprising about twenty-five species. The sweet marjoram (O. Majorana) is pecularly aromatic and fragrant, and much used in cookery. The wild marjoram of Europe and America is O. vulgare, far less fragrant than the other..

Cookroom :: Cookroom (n.) A room for cookery; a kitchen; the galley or caboose of a ship.

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