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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..

Scalloped :: Scalloped (n.) Baked in a scallop; cooked with crumbs.

Cook :: Cook (n.) One whose occupation is to prepare food for the table; one who dresses or cooks meat or vegetables for eating.

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..

Domiculture :: Domiculture (n.) The art of house-keeping, cookery, etc..

Juice :: "Juice (n.) The characteristic fluid of any vegetable or animal substance; the sap or part which can be expressed from fruit, etc.; the fluid part which separates from meat in cooking..

Potch :: Potch (v. t.) See Poach, to cook..

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

Chine :: Chine (n.) A piece of the backbone of an animal, with the adjoining parts, cut for cooking. [See Illust. of Beef.].

Taro :: Taro (n.) A name for several aroid plants (Colocasia antiquorum, var. esculenta, Colocasia macrorhiza, etc.), and their rootstocks. They have large ovate-sagittate leaves and large fleshy rootstocks, which are cooked and used for food in tropical countries..

Slapjack :: Slapjack (n.) A flat batter cake cooked on a griddle; a flapjack; a griddlecake.

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

Rare :: Rare (superl.) Nearly raw; partially cooked; not thoroughly cooked; underdone; as, rare beef or mutton..

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

Boil :: Boil (v. t.) To subject to the action of heat in a boiling liquid so as to produce some specific effect, as cooking, cleansing, etc.; as, to boil meat; to boil clothes..

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

Parboil :: Parboil (v. t.) To boil in part; to cook partially by boiling.

Simmer :: Simmer (v. t.) To cause to boil gently; to cook in liquid heated almost or just to the boiling point.

Chuck :: Chuck (n.) A piece of the backbone of an animal, from between the neck and the collar bone, with the adjoining parts, cut for cooking; as, a chuck steak; a chuck roast..

Broil :: Broil (v. t.) To cook by direct exposure to heat over a fire, esp. upon a gridiron over coals..

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