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...er 9, Seeds: grains, legumes and nuts, ''in'' McGee H (2004) ''On Food and Cooking: The Science and Lore of the Kitchen'', revised edition, Scribner. ISBN 0-6 ...batters: Bread, cakes, pastry, pasta, ''in'' McGee H (2004) ''On Food and Cooking: The Science and Lore of the Kitchen'', revised edition, Scribner. ISBN 0-6

In cooking, a preparation, usually based on grains, spices, and other ingredients such

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''Cooking directions'' ''Cooking directions''

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''Cooking directions'' * 2 tablespoons cooking oil

...s [[fruits]], which may be eaten raw but are often [[pickle|pickled]] or [[cooking|cooked]]. Originally from [[Asia]], a variety of different types of cucumb

...2004</ref><ref>[http://itc.conversationsnetwork.org/shows/detail3804.html Cooking with IEEE Spectrum: Harold McGee]</ref><ref name=eggwhites>{{cite journal|l ...pages=30|doi=10.1063/1.882728}}</ref> and lectured on kitchen chemistry at cooking schools, universities, The [[Oxford Symposia on Food and Cookery]], the [[D

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...eparate steps, then to mix them together and give them an additional brief cooking before serving. They are generally cooked in [[butter]] and/or a mixture o

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==Cooking== {{Image|French fries cooking.jpg|right|212px|French fries cooking in the Joël Robuchon method}}

...or '''red-cooking''' or '''red-braising''', is a traditional [[Chinese]] [[cooking]] technique, more often in the home than [[restaurant]]s. For home use, it ...nd a flavoring. [[Garlic]] is sometimes added, and becomes sweet with long cooking.

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...is a [[tree]] [[fruit]] of the plant ''Malus pumila'', commonly used in [[cooking]], or eaten raw. An apple's core contains five [[carpel|carpels]] formed in

...ype of wheat used for making macaroni." <ref>''Mastering the Art of French Cooking'', by Simone Beck, Louisette Bertholle, and Julia Child, Alfred E. Knopf, N

...rbal medicine]]. ''[[Arctium lappa]]'' is a popular ingredient in Japanese cooking (''gobo''), but also is an ingredient of the herbal treatment for cancer, [ ==Cooking==