enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. List of culinary herbs and spices - Wikipedia

   en.wikipedia.org/wiki/List_of_culinary_herbs_and...

   A spice market in Istanbul Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.

3. List of condiments - Wikipedia

   en.wikipedia.org/wiki/List_of_condiments

   Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.

4. Seasoning - Wikipedia

   en.wikipedia.org/wiki/Seasoning

   In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice).

5. Cooking, Recipes and Entertaining Food Stories - AOL.com

   www.aol.com/food

   Serves: 6 Cook Time: 20 mins Ingredients 1 lb Beyond Beef 1 tablespoon extra virgin olive oil 1/2 onion, finely diced 1/2 green bell pepper, finely diced 3 garlic cloves, mince… The Pioneer ...

6. Common Cooking Spice That May Prevent Foodborne Illness - AOL

   www.aol.com/food/common-cooking-spice-may...

   One downside to being a foodie is the occasional instance of food poisoning from all that eating. It's plagued us all one time or another, and foodborne illness is actually pretty common, with one ...

7. List of Indian spices - Wikipedia

   en.wikipedia.org/wiki/List_of_Indian_spices

   Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a ...