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  2. List of restaurant terminology - Wikipedia

    en.wikipedia.org/wiki/List_of_restaurant_terminology

    86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation where a bar patron is ejected from the premises and refused readmittance. [1] À la carte; All you can eat; Bartender; Blue-plate special ...

  3. Stasi - Wikipedia

    en.wikipedia.org/wiki/Stasi

    The Ministry for State Security (German: Ministerium für Staatssicherheit, pronounced [minɪsˈteːʁiʊm fyːɐ̯ ˈʃtaːtsˌzɪçɐhaɪ̯t]; abbreviated MfS), commonly known as the Stasi (pronounced [ˈʃtaːziː] ⓘ, an abbreviation of Staatssicherheit), was the state security service and secret police of East Germany from 1950 to 1990.

  4. Category:Culinary terminology - Wikipedia

    en.wikipedia.org/wiki/Category:Culinary_terminology

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  5. 14 most commonly confused cooking terms, defined - AOL

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  6. Does the Food in Cooking Shows Get Cold Before Judges Can ...

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  7. Main Directorate for Reconnaissance - Wikipedia

    en.wikipedia.org/wiki/Main_Directorate_for...

    The Main Directorate for Reconnaissance [2] (German: Hauptverwaltung Aufklärung; German: HVA, German pronunciation: [haːfaʊ̯ˈaː] ⓘ) was the foreign intelligence service of the Ministry of State Security (Stasi), the main security agency of the German Democratic Republic (East Germany), from 1955 to 1990.

  8. Stasis - Wikipedia

    en.wikipedia.org/wiki/Stasis

    Stasi, the official state security service of the German Democratic Republic (East Germany) Topics referred to by the same term This disambiguation page lists articles associated with the title Stasis .

  9. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...