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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..

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

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..

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..

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

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..

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

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..

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

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

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..

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..

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

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

Rhubarb :: Rhubarb (n.) The large and fleshy leafstalks of Rheum Rhaponticum and other species of the same genus. They are pleasantly acid, and are used in cookery. Called also pieplant..

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

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..

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

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

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