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263 relations: Acrylamide, Adenoma, Advanced glycation end-product, American Association for the Advancement of Science, Anthropologist, Anticarcinogen, Apple, Arrowroot, Art, Avocado, Bacillus cereus, Bakery, Baking, Barbecue, Barley, Bean, Bell pepper, Benzo(a)pyrene, Blanching (cooking), Blind-baking, Blueberry, Boiling, Braising, Broccoli, Cafeteria, Calcium, Campylobacter, Caramel, Caramelization, Carbohydrate, Carbon, Carcinogen, Carotenoid, Carrot, Carryover cooking, Cashew, Cassava, Cattle, Cestoda, Ceviche, Chickpea, Chili pepper, Chocolate, Cholesterol embolism, Chronic condition, Clostridium botulinum, Coddling, Colorectal cancer, Columbian Exchange, Comfort food, ..., Communal oven, Concentrate, Control of fire by early humans, Cookbook, Cooker, Cooking school, Cooking weights and measures, Corn starch, Coronary artery disease, Craft, Crystallization, Cucurbita, Cuisine, Culinary arts, Dairy product, Danger zone (food safety), Deep frying, Dietary fiber, Disaccharide, Dishwashing, Disinfectant, Doneness, Double steaming, Earth, Earth oven, Egg as food, Egg white, Electric stove, Emulsion, En papillote, Entamoeba histolytica, Escherichia coli, Escherichia coli O157:H7, Essential amino acid, European Commission, European cuisine, Evaporation, Fast food restaurant, Fat, Ferran Adrià, Fish, Flavor, Flax, Flint, Folate, Food, Food and Drug Administration, Food industry, Food preservation, Food pyramid (nutrition), Food safety, Food science, Food spoilage, Food writing, Foodborne illness, Foodpairing, Friability, Frozen food, Fructose, Frying, Fungus, Gastronomy, Glucose, Glucosinolate, Gourd, Gourmet Museum and Library, Green bean, Grilled cheese, Grilling, Harold McGee, Hearth, Helianthus, Hervé This, Heston Blumenthal, Heterocyclic amine, High-altitude cooking, Homo erectus, Hot salt frying, Industrial Revolution, Infusion, International English food terms, Iron, Journal of Economic Perspectives, Kidney bean, Lard, Legume, Lemon, Liquor, List of cooking appliances, List of cooking techniques, List of cuisines, List of films about food and drink, List of food preparation utensils, List of ovens, List of stoves, Liver (food), Low-density lipoprotein, Magnesium, Maillard reaction, Maize, Meal, Meringue, Metabolism, Microwave oven, Mineral, Molecular gastronomy, Monde Selection, Monosaccharide, MSNBC, Muscle, Mustard plant, National Cancer Institute, National Museum of Natural History, Nationalism, Niacin, Nicholas Kurti, Nitrosamine, Norovirus, Nutrition, Oat, Offal, Organism, Oven, Packaging and labeling, Pan frying, Pancake, Pea, Peanut, Pear, Pecan, Peter Barham, Phylogenetics, Phytochemical, Phytohaemagglutinin, Pierre Gagnaire, Pig, Pineapple, Poaching (cooking), Polycyclic aromatic hydrocarbon, Polysaccharide, Potato, Pottery, Pressure cooking, Pressure frying, Proceedings of the National Academy of Sciences of the United States of America, Prostate cancer, Protein, Protein (nutrient), Protozoa, Pumpkin, Raw foodism, Raw milk, Recipe, Rice, Richard Doll, Richard Peto, Roasting, Robert Wolke, Rotisserie, Roux, Salmonella enterica subsp. enterica, Salt, Saturated fat, Sauce, Sautéing, Scented water, Science, Searing, Seed, Selenium, Sheep, Shirley Corriher, Simmering, Smithsonian Institution, Smoking (cooking), Smothering (food), Sodium, Sodium chloride, South America, Spice, Staple food, Starch, Steaming, Steeping, Sterilization (microbiology), Stew, Stir frying, Stock (food), Sucrose, Sulforaphane, Sulfur, Syrup, Technology, Thermal cooking, Thiamine, Tomato, Toxoplasma gondii, Trans fat, United States Department of Agriculture, University of Toronto, Vanilla, Vegetable oil, Vitamin A, Vitamin B6, Vitamin C, Vitamin D, Vitamin K, Water, Wheat, Wine, Wonderwerk Cave, Yam (vegetable), Zinc. Expand index (213 more) »
Acrylamide
Acrylamide (or acrylic amide) is a chemical compound with the chemical formula C3H5NO.
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Adenoma
An adenoma (from Greek αδένας, adeno-, "gland" + -ώμα, -oma, "tumor") (plural adenomas or adenomata) is a benign tumor of epithelial tissue with glandular origin, glandular characteristics, or both.
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Advanced glycation end-product
Advanced glycation end products (AGEs) are proteins or lipids that become glycated as a result of exposure to sugars.
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American Association for the Advancement of Science
The American Association for the Advancement of Science (AAAS) is an American international non-profit organization with the stated goals of promoting cooperation among scientists, defending scientific freedom, encouraging scientific responsibility, and supporting scientific education and science outreach for the betterment of all humanity.
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Anthropologist
An anthropologist is a person engaged in the practice of anthropology.
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Anticarcinogen
An anticarcinogen (also known as a carcinopreventive agent) is a substance that counteracts the effects of a carcinogen or inhibits the development of cancer.
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Apple
An apple is a sweet, edible fruit produced by an apple tree (Malus pumila).
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Arrowroot
Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava (Manihot esculenta), which is often labelled as arrowroot.
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Art
Art is a diverse range of human activities in creating visual, auditory or performing artifacts (artworks), expressing the author's imaginative, conceptual idea, or technical skill, intended to be appreciated for their beauty or emotional power.
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Avocado
The avocado (Persea americana) is a tree, long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae.
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Bacillus cereus
Bacillus cereus is a Gram-positive, rod-shaped, aerobic, facultatively anaerobic, motile, beta hemolytic bacterium commonly found in soil and food.
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Bakery
A bakery (a.k.a. baker's shop or bake shop) is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, pastries, and pies.
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Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
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Barbecue
Barbecue or barbeque (informally BBQ or barbie) is a cooking method, a style of food, and a name for a meal or gathering at which this style of food is cooked and served.
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Barley
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.
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Bean
A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food.
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Bell pepper
The bell pepper (also known as sweet pepper, pepper or capsicum) is a cultivar group of the species Capsicum annuum.
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Benzo(a)pyrene
Benzopyrene is a polycyclic aromatic hydrocarbon and the result of incomplete combustion of organic matter at temperatures between and.
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Blanching (cooking)
Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
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Blind-baking
Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling.
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Blueberry
Blueberries are perennial flowering plants with blue– or purple–colored berries.
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Boiling
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.
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Braising
Braising (from the French word braiser) is a combination-cooking method that uses both lit wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
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Broccoli
Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.
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Cafeteria
A cafeteria is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or canteen (in British English).
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Calcium
Calcium is a chemical element with symbol Ca and atomic number 20.
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Campylobacter
Campylobacter (meaning "curved bacteria") is a genus of Gram-negative bacteria.
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Caramel
Caramel is a medium- to dark-orange confectionery product made by heating a variety of sugars.
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Caramelization
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
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Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
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Carbon
Carbon (from carbo "coal") is a chemical element with symbol C and atomic number 6.
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Carcinogen
A carcinogen is any substance, radionuclide, or radiation that promotes carcinogenesis, the formation of cancer.
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Carotenoid
Carotenoids, also called tetraterpenoids, are organic pigments that are produced by plants and algae, as well as several bacteria and fungi.
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Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
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Carryover cooking
Carryover cooking (sometimes referred to as resting) is the phenomenon that food retains heat and continues to cook even after being removed from the source of heat.
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Cashew
The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple.
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Cassava
Manihot esculenta, commonly called cassava, manioc, yuca, mandioca and Brazilian arrowroot, is a woody shrub native to South America of the spurge family, Euphorbiaceae.
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Cattle
Cattle—colloquially cows—are the most common type of large domesticated ungulates.
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Cestoda
Cestoda is a class of parasitic worms in the flatworm (Platyhelminthes) phylum, commonly known as tapeworms.
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Ceviche
Ceviche, also cebiche, seviche or sebiche, is a seafood dish popular in the Pacific coastal regions of Latin America.
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Chickpea
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Chocolate
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.
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Cholesterol embolism
Cholesterol embolism (often cholesterol crystal embolism or atheroembolism, sometimes blue toe or purple toe syndrome or trash foot or warfarin blue toe syndrome) occurs when cholesterol is released, usually from an atherosclerotic plaque, and travels as an embolus in the bloodstream to lodge (as an embolism) causing an obstruction in blood vessels further away.
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Chronic condition
A chronic condition is a human health condition or disease that is persistent or otherwise long-lasting in its effects or a disease that comes with time.
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Clostridium botulinum
Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum.
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Coddling
In cooking, to coddle food is to heat it in water kept just below the boiling point.
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Colorectal cancer
Colorectal cancer (CRC), also known as bowel cancer and colon cancer, is the development of cancer from the colon or rectum (parts of the large intestine).
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Columbian Exchange
The Columbian Exchange was the widespread transfer of plants, animals, culture, human populations, technology, and ideas between the Americas and the Old World in the 15th and 16th centuries, related to European colonization and trade following Christopher Columbus's 1492 voyage.
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Comfort food
Comfort food is food that provides a nostalgic or sentimental value to someone, and may be characterized by its high caloric nature, high carbohydrate level, or simple preparation.
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Communal oven
The four banal (English: common oven) was a feudal institution in medieval France.
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Concentrate
A concentrate is a form of substance which has had the majority of its base component (in the case of a liquid: the solvent) removed.
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Control of fire by early humans
The control of fire by early humans was a turning point in the cultural aspect of human evolution.
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Cookbook
A cookbook or cookery book is a kitchen reference containing recipes.
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Cooker
Cooker may refer to several types of cooking appliances and devices used for cooking foods.
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Cooking school
A cooking school is an institution devoted to education in the art and science of cooking and food preparation.
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Cooking weights and measures
In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count.
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Corn starch
Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain.
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Coronary artery disease
Coronary artery disease (CAD), also known as ischemic heart disease (IHD), refers to a group of diseases which includes stable angina, unstable angina, myocardial infarction, and sudden cardiac death.
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Craft
A craft or trade is a pastime or a profession that requires particular skills and knowledge of skilled work.
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Crystallization
Crystallization is the (natural or artificial) process by which a solid forms, where the atoms or molecules are highly organized into a structure known as a crystal.
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Cucurbita
Cucurbita (Latin for gourd) is a genus of herbaceous vines in the gourd family, Cucurbitaceae, also known as cucurbits, native to the Andes and Mesoamerica.
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Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region.
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Culinary arts
Culinary arts, in which culinary means "related to cooking", are the arts of preparation, cooking and presentation of food, usually in the form of meals.
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Dairy product
Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.
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Danger zone (food safety)
The temperature range in which food-borne bacteria can grow is known as the danger zone.
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Deep frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.
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Dietary fiber
Dietary fiber or roughage is the indigestible portion of food derived from plants.
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Disaccharide
A disaccharide (also called a double sugar or bivose) is the sugar formed when two monosaccharides (simple sugars) are joined by glycosidic linkage.
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Dishwashing
Dishwashing or dish washing (British English: washing up) is the process of cleaning cooking utensils, dishes, cutlery and other items to prevent foodborne illness.
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Disinfectant
Disinfectants are antimicrobial agents that are applied to the surface of non-living objects to destroy microorganisms that are living on the objects.
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Doneness
Doneness is a gauge of how thoroughly cooked a cut of meat is based on the colour, juiciness and internal temperature when cooked.
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Double steaming
Double steaming, sometimes called double boiling, is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup.
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Earth
Earth is the third planet from the Sun and the only astronomical object known to harbor life.
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Earth oven
An earth oven, ground oven or cooking pit is one of the most simple and ancient cooking structures.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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Egg white
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg.
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Electric stove
An electric stove or electric range is a stove with an integrated electrical heating device to cook and bake.
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Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
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En papillote
En papillote (French for "in parchment"), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked.
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Entamoeba histolytica
Entamoeba histolytica is an anaerobic parasitic amoebozoan, part of the genus Entamoeba.
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Escherichia coli
Escherichia coli (also known as E. coli) is a Gram-negative, facultatively anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms (endotherms).
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Escherichia coli O157:H7
Escherichia coli O157:H7 is a serotype of the bacterial species Escherichia coli and is one of the Shiga toxin–producing types of E. coli.
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Essential amino acid
An essential amino acid, or indispensable amino acid, is an amino acid that cannot be synthesized ''de novo'' (from scratch) by the organism, and thus must be supplied in its diet.
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European Commission
The European Commission (EC) is an institution of the European Union, responsible for proposing legislation, implementing decisions, upholding the EU treaties and managing the day-to-day business of the EU.
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European cuisine
European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries,.
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Evaporation
Evaporation is a type of vaporization that occurs on the surface of a liquid as it changes into the gaseous phase before reaching its boiling point.
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Fast food restaurant
A fast food restaurant, also known as a quick service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast food cuisine and has minimal table service.
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Fat
Fat is one of the three main macronutrients, along with carbohydrate and protein.
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Ferran Adrià
Ferran Adrià Acosta (born May 14, 1962) is a Spanish chef from Catalonia.
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Fish
Fish are gill-bearing aquatic craniate animals that lack limbs with digits.
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Flavor
Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.
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Flax
Flax (Linum usitatissimum), also known as common flax or linseed, is a member of the genus Linum in the family Linaceae.
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Flint
Flint is a hard, sedimentary cryptocrystalline form of the mineral quartz, categorized as a variety of chert.
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Folate
Folate, distinct forms of which are known as folic acid, folacin, and vitamin B9, is one of the B vitamins.
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Food
Food is any substance consumed to provide nutritional support for an organism.
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Food and Drug Administration
The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
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Food industry
The food industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population.
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Food preservation
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
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Food pyramid (nutrition)
A food pyramid or diet pyramid is a triangular diagram representing the optimal number of servings to be eaten each day from each of the basic food groups.
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Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
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Food science
Food science is the applied science devoted to the study of food.
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Food spoilage
Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced.
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Food writing
Food writing is a type of writing that focuses on the topic of food, both widely and narrowly defined, and includes work by food critics and food historians.
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Foodborne illness
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
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Foodpairing
Foodpairing is a method for identifying which foods go well together from a flavor standpoint.
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Friability
Friability, the condition of being friable, describes the tendency of a solid substance to break into smaller pieces under duress or contact, especially by rubbing.
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Frozen food
Freezing food preserves it from the time it is prepared to the time it is eaten.
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Fructose
Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.
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Frying
Frying is the cooking of food in oil or another fat.
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Fungus
A fungus (plural: fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
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Gastronomy
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.
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Glucose
Glucose is a simple sugar with the molecular formula C6H12O6.
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Glucosinolate
The glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish.
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Gourd
A gourd is a plant of the family Cucurbitaceae, particularly Cucurbita and Lagenaria or the fruit of the two genera of Bignoniaceae "calabash tree", Crescentia and Amphitecna.
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Gourmet Museum and Library
The Gourmet Museum and Library (Bibliothèque et musée de la Gourmandise) is a museum dedicated to the history of gastronomy, located in Hermalle-sous-Huy, province of Liège, Belgium.
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Green bean
Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean (Phaseolus vulgaris).
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Grilled cheese
A grilled cheese sandwich is a basic sandwich generally made with one or more varieties of cheese on any sort of grilled or toasted bread, such as flat bread or wheat bread, that may include spreads such as butter or mayonnaise.
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Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.
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Harold McGee
Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking.
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Hearth
In historic and modern usage, a hearth is a brick- or stone-lined fireplace, with or without an oven, used for heating and originally also used for cooking food.
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Helianthus
Helianthus or sunflower is a genus of plants comprising about 70 species Flora of North America.
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Hervé This
Hervé This (born 5 June 1955 in Suresnes, Hauts-de-Seine) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France.
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Heston Blumenthal
Heston Marc Blumenthal, OBE (born 27 May 1966) is a British celebrity chef.
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Heterocyclic amine
Heterocyclic amines, also sometime referred to as HCAs, are chemical compounds containing at least one heterocyclic ring, which by definition has atoms of at least two different elements, as well as at least one amine (nitrogen-containing) group.
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High-altitude cooking
The boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure.
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Homo erectus
Homo erectus (meaning "upright man") is an extinct species of archaic humans that lived throughout most of the Pleistocene geological epoch.
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Hot salt frying
Hot salt frying and hot sand frying are cooking techniques used by street-side food vendors in Pakistan, China and India.
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Industrial Revolution
The Industrial Revolution was the transition to new manufacturing processes in the period from about 1760 to sometime between 1820 and 1840.
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Infusion
Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping).
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International English food terms
The following list of international English food terms points out differences in food terminology between some different dialects of English.
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Iron
Iron is a chemical element with symbol Fe (from ferrum) and atomic number 26.
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Journal of Economic Perspectives
The Journal of Economic Perspectives (JEP) is an economic journal published by the American Economic Association.
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Kidney bean
The kidney bean is a variety of the common bean (Phaseolus vulgaris).
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Lard
Lard is pig fat in both its rendered and unrendered forms.
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Legume
A legume is a plant or its fruit or seed in the family Fabaceae (or Leguminosae).
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Lemon
The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia.
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Liquor
Liquor (also hard liquor, hard alcohol, or spirits) is an alcoholic drink produced by distillation of grains, fruit, or vegetables that have already gone through alcoholic fermentation.
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List of cooking appliances
This is a list of cooking appliances that are used for cooking foods.
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List of cooking techniques
Cooking is the art of preparing food for ingestion, commonly with the application of heat.
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List of cuisines
The following is a list of cuisines.
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List of films about food and drink
This is a list of films about food and drink.
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List of food preparation utensils
A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions.
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List of ovens
This is a list of ovens.
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List of stoves
This is a list of stoves.
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Liver (food)
The liver of mammals, fowl, and fish is commonly eaten as food by humans.
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Low-density lipoprotein
Low-density lipoprotein (LDL) is one of the five major groups of lipoprotein which transport all fat molecules around the body in the extracellular water.
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Magnesium
Magnesium is a chemical element with symbol Mg and atomic number 12.
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Maillard reaction
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
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Maize
Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
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Meal
A meal is an eating occasion that takes place at a certain time and includes prepared food.
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Meringue
Meringue is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar.
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Metabolism
Metabolism (from μεταβολή metabolē, "change") is the set of life-sustaining chemical transformations within the cells of organisms.
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Microwave oven
A microwave oven (also commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range.
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Mineral
A mineral is a naturally occurring chemical compound, usually of crystalline form and not produced by life processes.
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Molecular gastronomy
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.
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Monde Selection
Monde Selection is an annual non-competitive award open to food, drinks, and cosmetics products, created in 1961.
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Monosaccharide
Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the most basic units of carbohydrates.
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MSNBC
MSNBC is an American news cable and satellite television network that provides news coverage and political commentary from NBC News on current events.
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Muscle
Muscle is a soft tissue found in most animals.
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Mustard plant
Mustard plants are any of several plant species in the genera Brassica and Sinapis in the family Brassicaceae.
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National Cancer Institute
The National Cancer Institute (NCI) is part of the National Institutes of Health (NIH), which is one of eleven agencies that are part of the U.S. Department of Health and Human Services.
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National Museum of Natural History
The National Museum of Natural History is a natural-history museum administered by the Smithsonian Institution, located on the National Mall in Washington, D.C., United States.
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Nationalism
Nationalism is a political, social, and economic system characterized by the promotion of the interests of a particular nation, especially with the aim of gaining and maintaining sovereignty (self-governance) over the homeland.
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Niacin
Niacin, also known as nicotinic acid, is an organic compound and a form of vitamin B3, an essential human nutrient.
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Nicholas Kurti
Nicholas Kurti, (Kürti Miklós) (14 May 1908 – 24 November 1998) was a Hungarian-born physicist who lived in Oxford, UK, for most of his life.
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Nitrosamine
Nitrosamines are chemical compounds of the chemical structure R1N(–R2)–N.
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Norovirus
Norovirus, sometimes referred to as the winter vomiting bug, is the most common cause of gastroenteritis.
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Nutrition
Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.
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Oat
The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals).
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Offal
Offal, also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal.
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Organism
In biology, an organism (from Greek: ὀργανισμός, organismos) is any individual entity that exhibits the properties of life.
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Oven
An oven is a thermally insulated chamber used for the heating, baking, or drying of a substance, and most commonly used for cooking.
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Packaging and labeling
Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use.
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Pan frying
Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan.
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Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.
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Pea
The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum.
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Peanut
The peanut, also known as the groundnut or the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds.
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Pear
The pear is any of several tree and shrub species of genus Pyrus, in the family Rosaceae.
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Pecan
The pecan (Carya illinoinensis) is a species of hickory native to Mexico and the Southern United States.
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Peter Barham
Peter Barham (born 1950) is emeritus professor of physics at the University of Bristol.
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Phylogenetics
In biology, phylogenetics (Greek: φυλή, φῦλον – phylé, phylon.
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Phytochemical
Phytochemicals are chemical compounds produced by plants, generally to help them thrive or thwart competitors, predators, or pathogens.
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Phytohaemagglutinin
Phytohaemagglutinin (PHA, or phytohemagglutinin) is a lectin found in plants, especially certain legumes.
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Pierre Gagnaire
Pierre Gagnaire (born 9 April 1950 in Apinac, Loire) is a French chef, and the head chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris (in the 8th arrondissement).
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Pig
A pig is any of the animals in the genus Sus, within the even-toed ungulate family Suidae.
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Pineapple
The pineapple (Ananas comosus) is a tropical plant with an edible multiple fruit consisting of coalesced berries, also called pineapples, and the most economically significant plant in the family Bromeliaceae.
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Poaching (cooking)
Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.
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Polycyclic aromatic hydrocarbon
Polycyclic aromatic hydrocarbons (PAHs, also polyaromatic hydrocarbons or polynuclear aromatic hydrocarbons) are hydrocarbons—organic compounds containing only carbon and hydrogen—that are composed of multiple aromatic rings (organic rings in which the electrons are delocalized).
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Polysaccharide
Polysaccharides are polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic linkages, and on hydrolysis give the constituent monosaccharides or oligosaccharides.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Pottery
Pottery is the ceramic material which makes up pottery wares, of which major types include earthenware, stoneware and porcelain.
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Pressure cooking
Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a pressure cooker.
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Pressure frying
In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough to cook the food more quickly.
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Proceedings of the National Academy of Sciences of the United States of America
Proceedings of the National Academy of Sciences of the United States of America (PNAS) is the official scientific journal of the National Academy of Sciences, published since 1915.
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Prostate cancer
Prostate cancer is the development of cancer in the prostate, a gland in the male reproductive system.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Protein (nutrient)
Proteins are essential nutrients for the human body.
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Protozoa
Protozoa (also protozoan, plural protozoans) is an informal term for single-celled eukaryotes, either free-living or parasitic, which feed on organic matter such as other microorganisms or organic tissues and debris.
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Pumpkin
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration.
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Raw foodism
Raw foodism, also known as following a raw food diet, is the dietary practice of eating only (or mostly) food that is uncooked and unprocessed.
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Raw milk
Raw milk is milk that has not been pasteurized, a process where milk products are heated to decontaminate it for safe drinking.
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Recipe
A recipe is a set of instructions that describes how to prepare or make something, especially a culinary dish.
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
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Richard Doll
Sir William Richard Shaboe Doll (28 October 1912 – 24 July 2005) was a British physiologist who became an epidemiologist in the 20th century, turning the subject into a rigorous science.
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Richard Peto
Sir Richard Peto (born 14 May 1943) is Professor of Medical Statistics and Epidemiology at the University of Oxford, England.
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Roasting
Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.
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Robert Wolke
Robert L. Wolke (April 2, 1928) is an American chemist, currently professor emeritus of chemistry at the University of Pittsburgh.
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Rotisserie
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
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Roux
Roux is flour and fat cooked together and used to thicken sauces.
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Salmonella enterica subsp. enterica
Salmonella enterica subsp.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Saturated fat
A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds.
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Sauce
In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.
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Sautéing
Sautéing (in reference to tossing while cooking) is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat.
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Scented water
Scented water, odoriferous waterBaer, p. 43 or sweet water, is a water with a sweet aromatic smell.
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Science
R. P. Feynman, The Feynman Lectures on Physics, Vol.1, Chaps.1,2,&3.
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Searing
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms.
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Seed
A seed is an embryonic plant enclosed in a protective outer covering.
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Selenium
Selenium is a chemical element with symbol Se and atomic number 34.
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Sheep
Domestic sheep (Ovis aries) are quadrupedal, ruminant mammal typically kept as livestock.
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Shirley Corriher
Shirley O. Corriher (born 1935) is a biochemist and author of CookWise: The Hows and Whys of Successful Cooking, winner of a James Beard Foundation award, and BakeWise: The Hows and Whys of Successful Baking. CookWise shows how scientific insights can be applied to traditional cooking, while BakeWise applies the same idea to baking.
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Simmering
Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature.
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Smithsonian Institution
The Smithsonian Institution, established on August 10, 1846 "for the increase and diffusion of knowledge," is a group of museums and research centers administered by the Government of the United States.
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Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
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Smothering (food)
Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana.
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Sodium
Sodium is a chemical element with symbol Na (from Latin natrium) and atomic number 11.
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Sodium chloride
Sodium chloride, also known as salt, is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chloride ions.
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South America
South America is a continent in the Western Hemisphere, mostly in the Southern Hemisphere, with a relatively small portion in the Northern Hemisphere.
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Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.
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Staple food
A staple food, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
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Starch
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.
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Steaming
Steaming is a method of cooking using steam.
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Steeping
Steeping is the soaking in liquid (usually water) of a solid so as to extract flavours or to soften it.
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Sterilization (microbiology)
Sterilization (or sterilisation) refers to any process that eliminates, removes, kills, or deactivates all forms of life and other biological agents (such as fungi, bacteria, viruses, spore forms, prions, unicellular eukaryotic organisms such as Plasmodium, etc.) present in a specified region, such as a surface, a volume of fluid, medication, or in a compound such as biological culture media.
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Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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Stir frying
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
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Stock (food)
Stock is a flavored liquid preparation.
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Sucrose
Sucrose is common table sugar.
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Sulforaphane
Sulforaphane (sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds.
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Sulfur
Sulfur or sulphur is a chemical element with symbol S and atomic number 16.
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Syrup
In cooking, a syrup or sirup (from شراب; sharāb, beverage, wine and sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.
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Technology
Technology ("science of craft", from Greek τέχνη, techne, "art, skill, cunning of hand"; and -λογία, -logia) is first robustly defined by Jacob Bigelow in 1829 as: "...principles, processes, and nomenclatures of the more conspicuous arts, particularly those which involve applications of science, and which may be considered useful, by promoting the benefit of society, together with the emolument of those who pursue them".
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Thermal cooking
A thermal cooker, or a vacuum flask cooker, is a cooking device that uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source.
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Thiamine
Thiamine, also known as thiamin or vitamin B1, is a vitamin found in food, and manufactured as a dietary supplement and medication.
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Tomato
The tomato (see pronunciation) is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant.
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Toxoplasma gondii
Toxoplasma gondii is an obligate intracellular, parasitic alveolate that causes the disease toxoplasmosis.
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Trans fat
Trans fat, also called trans-unsaturated fatty acids or trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature but became widely produced industrially from vegetable fats starting in the 1950s for use in margarine, snack food, and packaged baked goods and for frying fast food.
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United States Department of Agriculture
The United States Department of Agriculture (USDA), also known as the Agriculture Department, is the U.S. federal executive department responsible for developing and executing federal laws related to farming, forestry, and food.
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University of Toronto
The University of Toronto (U of T, UToronto, or Toronto) is a public research university in Toronto, Ontario, Canada on the grounds that surround Queen's Park.
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Vanilla
Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia).
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Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
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Vitamin A
Vitamin A is a group of unsaturated nutritional organic compounds that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids (most notably beta-carotene).
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Vitamin B6
Vitamin B6 refers to a group of chemically similar compounds which can be interconverted in biological systems.
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Vitamin C
Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.
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Vitamin D
Vitamin D is a group of fat-soluble secosteroids responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, and multiple other biological effects.
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Vitamin K
Vitamin K is a group of structurally similar, fat-soluble vitamins that the human body requires for complete synthesis of certain proteins that are prerequisites for blood coagulation (K from Koagulation, Danish for "coagulation") and which the body also needs for controlling binding of calcium in bones and other tissues.
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Water
Water is a transparent, tasteless, odorless, and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms.
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Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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Wonderwerk Cave
Wonderwerk Cave is an archaeological site, formed originally as an ancient solution cavity in dolomite rocks of the Kuruman Hills, situated between Danielskuil and Kuruman in the Northern Cape Province, South Africa.
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Yam (vegetable)
Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers.
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Zinc
Zinc is a chemical element with symbol Zn and atomic number 30.
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References
[1] https://en.wikipedia.org/wiki/Cooking
