The CookBook

Domesticated rice comprises two species in the Poaceae (”true grass”) family, Oryza sativa and Oryza glaberrima. These plants are native to tropical and subtropical southern Asia and southeastern Africa. Rice provides more than one fifth of the calories consumed worldwide by humans.
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Popularity: 21% [?]

These are the tipical type of peppers used in salsa recipes and their individual heat level.
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Popularity: 89% [?]

The Brussels sprout (Brassica oleracea Gemmifera Group) is a cultivar group of Wild Cabbage cultivated for its small (typically 2.5-4 cm diameter) leafy heads, which resemble miniature cabbages. Read the rest of this entry »

Popularity: 19% [?]

Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). It is classified as the Italica Cultivar Group of the species Brassica oleracea. Broccoli possesses abundant fleshy green flower heads arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species, but broccoli is green rather than white. In the United States, the term refers exclusively to the form with a single large head. This form is called “Calabrese” in the United Kingdom, where sprouting (non-heading) types and those with underdeveloped flower buds are also sold as broccoli.

Popularity: 15% [?]

Butter is a dairy product, made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. As a result, butter is consumed daily in many parts of the world. Read the rest of this entry »

Popularity: 28% [?]

Cheese is a solid food made from the milk of cows, goats, sheep and other mammals. Cheese is made by coagulating milk. This is accomplished by first acidification with a bacterial culture and then employing an enzyme, rennet (or rennet substitutes) to coagulate the milk to “curds and whey.” The precise bacteria and processing of the curds play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.
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Popularity: 20% [?]

Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes.
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Popularity: 15% [?]

Balsamic vinegar (Italian: aceto balsamico) is a traditional flavoured vinegar commonly used in Italian cuisine. It is also often used as a salad dressing when combined with oil. It is a traditional product originating in Modena, where it has been made since the Middle Ages and some of the names (notably: “Aceto Balsamico Tradizionale di Modena”) are protected by the Denominazione di Origine Controllata and the European Union’s Protected designation of origin. Unlike common vinegars, it is dark and thick with a complex but sweet taste, well aged, and much more expensive.
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Popularity: 18% [?]

Bacon is defined as any of certain cuts of meat taken from the sides, belly or back of a pig that may be cured and/or smoked.
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Popularity: 23% [?]

Asparagus officinalis is a plant species in the family Asparagaceae from which the popular vegetable known as asparagus is obtained. The species probably originated in the eastern Mediterranean region but is now a widely-cultivated vegetable crop.
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Popularity: 19% [?]