The following is a list of main topic areas on CooksInfo. Drilling down into them will allow you to explore the subject matter on the site in depth.
Beverages
A beverage is a liquid for human consumption by drinking. The purpose of a beverage is to quench one's thirst, wash food down, or feel refreshed. There are many additional purposes for drinking alcoholic beverages.
Biographies
The biographies section on CooksInfo holds the stories of people, restaurants, and companies who are famous for their role in food world history somewhere, at some time.
Bread
Bread is a carbohydrate-rich food baked from a dough made from flour (typically wheat flour ) mixed with a liquid, typically water or milk .
Bread can be used as a food item in itself, eaten out of hand, or used as an ingredient in other dishes such...
Condiments
Condiments are edible food items which are additions to a dish or meal. These items are not strictly necessary in themselves to the dish or meal, but add to the enjoyment by enhancing or contrasting with the main food. It is a very broad term.
Cooking Techniques
Cooking techniques are a set of methods and procedures for preparing, cooking and presenting food. Good techniques also take into account economical use of food and cooking fuel resources, as well as food safety.
Cuisines
A cuisine is the expression of identity and culture of people in a particular grouping or in a particular geographic area through a manner or style of selecting and preparing food.
Dairy
Dairy is a category of milk and milk products made from the milk of cows, sheep and goats. In some parts of the world, milk from other milk-producing animals may be included.
Dishes
In food terminology, a dish is a prepared, assembled item of food, completely ready to be served and eaten, whether with cutlery or out of hand.
Eggs
In the world of cooking, the term "egg" is generally taken to mean bird eggs, and more specifically, chicken eggs. Eggs can be eaten both on their own and as ingredients in dishes.
Fat
Fat is an edible substance that plays many roles in food and cooking. It can bind ingredients together, transfer heat, and provide texture and mouthfeel. It provides needed calories and acts as a carrier for vital micronutrients.
Fish
Fish are aquatic animals that, with very rare exceptions, live their entire lives in the water. They can live in fresh or salt water. As far as the kitchen is concerned, there are two main types of fish: white fish, or blue fish.
Flavourings
A flavouring is something not usually consumed as a food in and of itself. It doesn't usually have any nutritive or medicinal value, and adds no volume or significant moisture to a dish. It will add, though, both taste and aroma.
Flour
Flour is a fine, dry powder ground from some form of vegetable matter. Unless specified, white wheat flour is meant. There is no international standard consumer grading system for flour.
Food Colourings
A food colouring is a substance, liquid or dry, used to add colour to a food item. The one constant taken as a given in a food colouring is that it must be safe for consumption.
Food Wrappers
Wrappings for food are used when the life span, safety, quality or transportability of a food item can be improved by being enclosed in something else. They can also be used as cooking tools.
Fruit
In culinary terms, fruit is an edible part of a plant which bears the plant's seeds. The taste of the fruit may be sweet or sour. Typically, fruit is edible out of hand, with no cooking or preparation required.
Grains
Grains are the edible seeds of plants that belong to the grass family. They grow with an inedible hull on them that has to be removed. They have been a key source of carbohydrates in our food for millions of years.
Herbs
Herbs are plants whose leaves are used in small quantities in cooking primarily for their ability to add flavour or aromatic properties to food. They can be used fresh or dried.
Leaveners
In cooking, leaveners are agents that cause a dough, batter or other mixture to rise and expand by creating gas bubbles in it. This affects the texture of the baked good, making it lighter.
Legumes
Legumes are the seeds that grow in pods on plants, bushes or vines. They can be eaten fresh, sprouted, dried, dried and ground, or liquified and transformed into other products such as bean curd or bean milk.
Meat
Meat is the edible flesh of animals. It consists of muscle tissue, fat and other tissue. The inside edible portion of nuts is also referred to as "meat."
Nuts
A nut is a single-seed covered by a dry shell. The edible inner part can be eaten as a snack food, used as an ingredient chopped or whole, pressed to yield oil, or ground into pastes. They provide both nutrition and taste, along with bulking and binding...
Pasta
Pasta is dough that is kneaded into small shapes for cooking. The size and shape is based on the function. Typically, cream-based sauces on used on fresh pastas, and tomato and oil sauces on dried.
Pastry
Pastry is a dough meant to act as a case for other food, savoury or sweet. It can be used to form just a bottom casing, with the top left open, or the pastry can completely contain the food inside it.
There are many different types of pastries, designed...
Preserves
Food preservation extends food's nutritional qualities, palatability, and storage life while also keeping it safe for consumption. There is a both broad and a narrow definition for the word "preserves" itself.
Seafood
Seafood refers to small edible animals which come from the water. The culinary definition does not include fish, plants, mammals, or birds.
Seeds
Edible seeds are the main parts of plants that we most use to derive plant-based calories and plant-based protein from, as well as micronutrients and flavouring compounds.
The biological definition of an "edible seed" covers a vast range of food stuffs....
Spices
Spices can be almost any part of a plant used for flavouring or aromatic purposes: the bark, the seed, the fruit, the bud, the root, the flower, even a secretion from the plant. Leaves, however, are classified as herbs.
Stock
Stock is a liquid used to provide base flavour in sauces, soups, stews, etc. It is made by simmering food items in water, then straining them out.
Sweeteners
Sweeteners improve the palatability of food. Special considerations are often needed when cooking with non-caloric sweeteners.
Technical Terms
Definitions for food terms including from those agricultural, legal, nutritional, marketing and scientific realms.
Thickeners
Thickeners are agents used to add body to dishes such as pie fillings, gravies, sauces, soups and puddings. Typically they are in a powder form.
Vegetables
A vegetable is a plant or part of a plant that is used as a food stuff, whether raw or cooked. Vegetables may have some degree of sweetness as an element of their taste aspect but in general they are considered and treated as “savoury ingredients” and...