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Syrup :: Syrup (n.) A thick and viscid saccharine solution of superior quality (as sugarhouse sirup or molasses, maple sirup); specifically, in pharmacy and often in cookery, a saturated solution of sugar and water (simple sirup), or such a solution flavored or medicated..

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..

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

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

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

Steamer :: Steamer (n.) A vessel in which articles are subjected to the action of steam, as in washing, in cookery, and in various processes of manufacture..

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..

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

Cookbook :: Cookbook (n.) A book of directions and receipts for cooking; a cookery book.

Cookery :: Cookery (n.) The art or process of preparing food for the table, by dressing, compounding, and the application of heat..

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

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

Saffron :: Saffron (n.) The aromatic, pungent, dried stigmas, usually with part of the stile, of the Crocus sativus. Saffron is used in cookery, and in coloring confectionery, liquors, varnishes, etc., and was formerly much used in medicine..

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

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..

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)..

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

Chick-pea :: Chick-pea (n.) Its nutritious seed, used in cookery, and especially, when roasted (parched pulse), as food for travelers in the Eastern deserts..

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