Cooking

Wine is an alcoholic drink made from fermented grape juice. It is produced and consumed in many regions around the world, in a wide variety of styles which are influenced by different varieties of grapes, growing environments, viticulture methods, and production techniques.

thumb|Chocolate bars in dark, white, and milk variants (top to bottom). Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavor other foods. Cocoa beans are the processed seeds of the cacao tree (Theobroma cacao). They are usually fermented to develop the flavor, then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor (unadulterated chocolate in rough form.) The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as

thumb|upright=1.0|A man cooking in a restaurant kitchen, [[Morocco]]

thumb|, an originally Italian cuisine|Italian dish A cuisine is a style of cooking characterized by distinctive ingredients, techniques, and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region.

thumb|right|250px|A recipe in a cookbook for pancakes with the prepared ingredients A recipe is a set of instructions that lists the ingredients and steps needed to prepare a specific dish or meal. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Recipe books (also called cookbooks or cookery books) are a collection of recipes, help reflect cultural identities and social changes as well as serve as educational tools.

way to cook pasta

art of the preparation, cooking and presentation of food, usually in the form of meals

thumb|upright=1.35|Charcuterie hanging in a French shop Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

setting up the kitchen for cooking

thumb|right|A meat thermometer

A toque ( or ) is a type of hat with a narrow brim or no brim at all.

overview of and topical guide to food preparation

Wikimedia list article

employment title for a person who works as a cook but specializes in cold food

food that has been baked in an oven

intentional adulteration of food or drink rendering it unfit for consumption while remaining suitable for other uses

culinary art of preparing potatoes

certain foods if they are cooked entirely by non-Jews

process of cooking under raised pressure