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oven does not brown bread or bake food. This makes microwave ovens unsuitable for cooking certain foods and unable to achieve certain culinary effects. Additional kinds of heat sources can be added into microwave ovens or microwave packaging so as to add these additional
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is anything solid or liquid which when swallowed, digested and assimilated in the body provides it with essential substances called nutrients and keeps it well. It is the basic necessity of life. Food supplies energy, enables growth and repair of tissues and
467:– cooking technique which food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
121:– a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.
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473:– combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
417:– technique used in grilling, baking, braising, roasting, sautĂ©ing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms.
542:– saturation of a food (such as an herb) in a liquid solvent to extract a soluble ingredient into the solvent. E.g., a cup of tea is made by steeping tea leaves in a cup of hot water.
497:– cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure, which allows the liquid in the pot to rise to a higher temperature before boiling.
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340:– a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. May involve a grill, a grill pan, or griddle.
485:– the process of soaking plant matter, such as fruits or tea leaves, in a liquid, such as water or alcohol, so as to impart flavor into the liquid.
534:– Chinese cooking technique in which food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours.
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The process of food preparation includes selecting the ingredients needed and correctly handling ingredients to produce the components of a
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Food preparation is an art form and applied science that includes techniques like
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Shaving – the process of planing off thin strips of an ingredient.
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1783:"Dimensions of Need - Staple foods: What do people eat?"
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from burning or smoldering plant materials, most often
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are cooked in hot liquids kept at or just below the
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893:A sample of some cuisines around the world:
80:arts, is a creative endeavor or discipline.
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86:– art of preparing and cooking foods.
34:Food preparation at the Naval Air Station,
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100:– the process of planning meals.
1808:realfood. Retrieved 30 December 2011.
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2822:Lists of food and beverage topics
1732:List of food preparation utensils
845:List_of_food_preparation_utensils
633:Other food preparation techniques
105:General food preparation concepts
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280:Roscheider Hof Open Air Museum
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265:also allow automatic baking.
157:Cooking weights and measures
2977:Society and social sciences
2972:Religion and belief systems
2834:Outline of food preparation
1857:Outline of food preparation
1837:. Three Rivers Press. p. 75
850:History of food preparation
61:Essence of food preparation
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317:casanatensis 14th century)
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1833:Tannahill, Reay. (1995).
1822:About.com - Culinary arts
1742:List of twice-baked foods
856:History of Indian cuisine
2914:Knowledge (XXG) outlines
2234:Eating utensil etiquette
986:Eastern European cuisine
206:International food terms
186:Food and cooking hygiene
2967:Philosophy and thinking
1504:Eggplants, also called
1040:Cuisine of the Americas
427:Water and other liquids
388:– the process of
76:– an art, one of
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403:by exposing it to the
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311:illuminated manuscript
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18:List of cooking topics
2952:Mathematics and logic
1997:Apéritif and digestif
1824:. Retrieved May 2009.
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146:digestibility of food
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2932:Culture and the arts
2668:Online food ordering
1419:Textured soy protein
556:Vacuum flask cooking
278:Baking bread at the
3003:Outlines of society
2281:Korean table d'hĂŽte
2092:Conveyor belt sushi
1802:"How to blind bake"
1712:Culinary profession
1660:Kaeng phet pet yang
1102:General ingredients
1033:New Zealand cuisine
638:Chemical techniques
309:Roasting, medieval
2947:History and events
2942:Health and fitness
2673:Virtual restaurant
2496:Blue-plate special
2127:Service Ă la russe
2107:Full-course dinner
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1818:Simmer definition
1727:List of cocktails
1085:Argentine cuisine
916:Ethiopian cuisine
370:Maillard browning
344:Maillard reaction
315:Tacuina sanitatis
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196:Food preservation
191:Foodborne illness
16:(Redirected from
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889:List of cuisines
876:, an example of
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1003:French cuisine
1000:
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983:
965:
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963:
958:
953:
951:Indian cuisine
948:
943:
938:
936:Korean cuisine
920:
919:
918:
913:
885:Global cuisine
863:
860:
859:
858:
851:
848:
843:Main article:
840:
837:
836:
835:
830:
825:
813:Microwave oven
808:
805:
803:
800:
799:
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795:Vacuum filling
792:
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622:Shallow frying
619:
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498:
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486:
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468:
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459:vapor pressure
436:
428:
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420:
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418:
412:
383:
377:
366:caramelization
355:
341:
331:barbecue grill
303:
302:
295:
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292:
267:
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235:
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127:
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113:Preserved food
106:
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101:
95:
89:
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87:
62:
59:
42:The following
36:Whidbey Island
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
3030:
3019:
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2998:
2983:
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2805:
2801:
2798:
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2790:Culinary arts
2788:
2786:
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2778:
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2773:
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2707:
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2700:
2697:
2695:
2692:
2690:
2687:
2686:
2684:
2682:Places to eat
2680:
2674:
2671:
2669:
2666:
2664:
2663:Food delivery
2661:
2660:
2658:
2656:
2655:food delivery
2651:
2647:
2641:
2638:
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2633:
2631:
2628:
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2608:
2606:
2603:
2601:
2598:
2596:
2593:
2591:
2588:
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2583:
2579:
2578:State banquet
2576:
2575:
2574:
2571:
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2568:
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2345:
2344:Pu pu platter
2342:
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2327:
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2317:
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2311:
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2301:
2297:
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2292:
2289:
2287:
2286:Bandeja paisa
2284:
2282:
2278:
2275:
2273:
2270:
2268:
2265:
2263:
2260:
2259:
2257:
2253:
2247:
2246:Waiting staff
2244:
2242:
2239:
2235:
2232:
2231:
2230:
2229:Table manners
2227:
2225:
2222:
2221:
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2215:
2209:
2206:
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2198:Table setting
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2110:
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2098:
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2077:
2075:
2074:Table service
2071:
2065:
2062:
2060:
2057:
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2037:
2035:
2032:
2030:
2027:
2025:
2022:
2020:
2017:
2015:
2012:
2010:
2009:
2005:
2003:
2002:Hors d'oeuvre
2000:
1998:
1995:
1994:
1992:
1990:
1983:
1977:
1974:
1972:
1969:
1967:
1964:
1962:
1959:
1957:
1954:
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1949:
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1743:
1740:
1738:
1737:List of soups
1735:
1733:
1730:
1728:
1725:
1723:
1720:
1718:
1715:
1713:
1710:
1708:
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1317:
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1309:
1306:
1303:
1300:
1297:
1294:
1291:
1288:
1285:
1284:
1282:
1279:
1274:
1271:
1268:
1267:Sunflower oil
1265:
1262:
1259:
1256:
1253:
1250:
1247:
1244:
1241:
1238:
1235:
1232:
1229:
1226:
1223:
1220:
1217:
1214:
1213:Rice bran oil
1211:
1208:
1205:
1202:
1199:
1196:
1193:
1190:
1187:
1186:
1184:
1177:
1174:
1171:
1168:
1167:
1165:
1162:
1159:
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1120:
1116:
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1088:
1086:
1083:
1082:
1081:
1078:
1076:
1073:
1072:
1071:
1068:
1064:
1063:Cajun cuisine
1061:
1060:
1059:
1056:
1054:
1051:
1050:
1049:
1047:
1041:
1038:
1034:
1031:
1029:
1026:
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1022:
1016:
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952:
949:
947:
944:
942:
939:
937:
934:
933:
932:
930:
924:
923:Asian cuisine
921:
917:
914:
912:
909:
908:
907:
905:
899:
896:
895:
894:
890:
886:
879:
878:Cajun cuisine
875:
872:
868:
861:
857:
854:
853:
849:
846:
838:
834:
831:
829:
826:
822:
818:
814:
811:
810:
806:
802:Cooking tools
801:
796:
793:
788:
785:
784:
782:
779:
777:
774:
772:
769:
764:
761:
758:
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749:
746:
743:
740:
737:
734:
731:
728:
726:
725:Cutting board
723:
722:
721:
718:
717:
713:
709:
706:
704:
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696:
694:
691:
689:
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663:
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651:
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645:
642:
641:
637:
632:
628:
625:
623:
620:
618:
615:
613:
610:
607:
604:
602:
599:
597:
596:Gentle frying
594:
591:
588:
585:
581:
577:
573:
569:
566:
565:
561:
557:
554:
551:
547:
544:
541:
538:
533:
530:
529:
527:
524:
521:
518:
514:
510:
509:boiling point
506:
502:
499:
496:
493:
490:
487:
484:
481:
478:
475:
472:
469:
466:
463:
460:
457:at which the
456:
452:
451:boiling point
448:
444:
440:
437:
434:
431:
430:
426:
421:
416:
413:
410:
406:
402:
399:
395:
391:
387:
384:
381:
378:
375:
371:
367:
363:
359:
356:
353:
349:
345:
342:
339:
336:
335:
332:
328:
325:Cooking with
323:
316:
312:
307:
300:
297:
296:
290:
287:
286:
285:
284:
281:
264:
260:
256:
252:
249:
248:
244:
240:
233:
228:
223:
220:
218:
215:
213:
210:
207:
204:
202:
199:
197:
194:
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189:
187:
184:
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177:
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170:
167:
164:
161:
158:
155:
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150:
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143:
139:
135:
131:
128:
126:
123:
120:
117:
116:
111:
104:
99:
96:
93:
90:
85:
82:
81:
79:
75:
72:
71:
70:
68:
60:
58:
56:
51:
49:
45:
37:
32:
19:
2833:
2734:Soup kitchen
2724:Picnic table
2625:Soup kitchen
2541:Tasting menu
2536:Table d'hĂŽte
2460:Packed lunch
2435:Field ration
2400:Airline meal
2193:Serving size
2188:PiÚce montée
2151:Presentation
2137:Small plates
2008:Amuse-bouche
2006:
1931:Coffee break
1904:Common meals
1834:
1829:
1813:
1797:
1786:. Retrieved
1776:
1757:Organic food
1747:Natural food
1717:Food writing
1659:
1559:Agave nectar
1219:Flaxseed oil
1043:
1018:
971:
956:Thai cuisine
926:
901:
892:
660:Fermentation
443:vaporization
376:enhancement.
289:Blind-baking
84:Culinary art
77:
64:
52:
41:
2844:Tea culture
2739:Street food
2699:Dining room
2545:Degustation
2526:School meal
2511:Free refill
2440:Frozen meal
2364:SmörgÄsbord
2339:Plate lunch
2163:Dining room
2102:Finger food
2087:smörgÄsbord
2029:Main course
1851:How to Cook
1698:Food portal
1261:Soybean oil
1201:Coconut oil
627:Stir frying
590:Deep frying
578:or another
520:temperature
455:temperature
348:amino acids
222:Staple food
201:Ingredients
152:Cooking oil
138:ingredients
2997:Categories
2729:Restaurant
2704:Food truck
2635:Tableround
2590:Commercium
2555:Value menu
2550:Value meal
2521:Kids' meal
2516:Happy hour
2506:Free lunch
2491:Ă la carte
2484:meal deals
2465:Space food
2455:Ninja diet
2354:Rijsttafel
2291:DastarkhÄn
2224:Dress code
2203:Tablecloth
2183:Nyotaimori
1985:Components
1853:at WikiHow
1788:2010-10-15
1768:References
1762:Whole food
1597:Vegetables
1553:Sweeteners
1514:Seasonings
1506:aubergines
1492:Champignon
1413:Soy yogurt
1395:Soy cheese
1287:Buttermilk
1255:Sesame oil
1249:Peanut oil
807:Appliances
763:Chiffonade
742:Julienning
674:Saikyoyaki
665:Marinating
606:Pan frying
398:preserving
380:Rotisserie
299:Barbecuing
255:convection
243:KitchenAid
217:Restaurant
2839:Salumeria
2694:Cafeteria
2640:Tea party
2595:Dining in
2430:Fast food
2272:Cicchetti
2267:Antipasto
2208:Tableware
2158:Al fresco
2044:Entremets
2039:Side dish
1926:Elevenses
1916:Breakfast
1752:Nutrition
1722:Junk food
1707:Cookbooks
1609:Eggplants
1486:Mushrooms
1407:Soy sauce
1237:Olive oil
1231:Margarine
1134:garnishes
1119:Olive oil
821:microwave
703:Sprouting
693:Seasoning
501:Simmering
465:Blanching
390:flavoring
263:Rotimatic
3008:Outlines
2862:Category
2775:Cookbook
2749:Traiteur
2650:Catering
2620:Sittning
2585:Barbecue
2470:Take-out
1951:Merienda
1662:: roast
1648:See also
1639:Tomatoes
1627:Potatoes
1603:Cucumber
1599:–
1565:Fructose
1555:–
1533:–
1488:–
1450:–
1401:Soy milk
1385:–
1367:–
1337:Cherries
1327:–
1283:–
1243:Palm oil
1207:Corn oil
1166:–
1143:–
1046:see list
1021:see list
974:see list
929:see list
904:see list
839:Utensils
824:effects.
787:Blending
771:Kneading
708:Sugaring
683:Pickling
617:Sautéing
574:food in
570:–
540:Steeping
526:Steaming
517:poaching
503:–
489:Poaching
483:Infusion
477:Coddling
471:Braising
358:Roasting
338:Grilling
327:charcoal
125:Cookbook
3013:Cooking
2872:Commons
2800:outline
2795:Cuisine
2780:Cooking
2758:Related
2714:Kitchen
2610:Potluck
2573:Banquet
2415:Dosirak
2384:Zakuski
2334:Okazuya
2319:Kaiseki
2310:Izakaya
2300:Yum cha
2296:Dim sum
2277:Banchan
2178:Garnish
2117:RodĂzio
2112:Platter
2054:Savoury
2049:Dessert
1989:courses
1976:Siu yeh
1666:in red
1641:–
1635:–
1629:–
1623:–
1617:–
1611:–
1605:–
1591:–
1585:–
1579:–
1573:–
1571:Glucose
1567:–
1561:–
1545:–
1539:–
1527:–
1525:Parsley
1521:–
1494:–
1480:–
1474:–
1472:Poultry
1468:–
1462:–
1456:–
1442:cutlets
1427:–
1421:–
1415:–
1409:–
1403:–
1397:–
1391:–
1379:–
1377:Lentils
1373:–
1365:Legumes
1345:–
1339:–
1333:–
1321:–
1313:–
1307:–
1301:–
1295:–
1289:–
1275:–
1269:–
1263:–
1257:–
1251:–
1245:–
1239:–
1233:–
1227:–
1221:–
1215:–
1209:–
1203:–
1197:–
1191:–
1178:–
1176:Noodles
1172:–
1160:–
1149:–
1141:Cereals
1042:
1017:
970:
925:
900:
871:Seafood
776:Milling
754:Peeling
748:Mincing
736:Grating
720:Cutting
698:Souring
688:Salting
650:Ceviche
644:Brining
572:cooking
546:Stewing
439:Boiling
433:Basting
415:Searing
394:cooking
386:Smoking
182:organs.
163:Cuisine
142:flavour
130:Cooking
55:cooking
44:outline
2812:Eating
2744:Tavern
2605:Picnic
2450:JĆ«bako
2420:Ekiben
2393:Packed
2379:Tiffin
2359:Sadhya
2314:Sakana
2217:Dining
2082:Buffet
2019:Entrée
1966:Supper
1961:Dinner
1956:Tiffin
1936:Brunch
1861:Curlie
1633:Squash
1621:Onions
1615:Garlic
1583:Stevia
1537:Pepper
1531:Spices
1466:Mutton
1331:Apples
1325:Fruits
1311:Yogurt
1293:Cheese
1273:Tallow
1189:Butter
1130:cheese
781:Mixing
730:Dicing
655:Drying
568:Frying
453:, the
447:liquid
374:flavor
251:Baking
212:Recipe
174:Flavor
169:Eating
134:eating
2807:Drink
2630:Supra
2615:Seder
2600:Iftar
2480:Menus
2405:Bento
2374:Thali
2369:Tapas
2241:Toast
2064:Snack
2034:Salad
2024:Roast
1971:Iftar
1941:Lunch
1911:Suhur
1897:Meals
1820:from
1806:Tesco
1668:curry
1589:Sugar
1577:Honey
1519:Herbs
1371:Beans
1343:Pears
1299:Cream
1281:Dairy
1170:Bread
1164:Wheat
1147:Maize
874:gumbo
817:ovens
584:Egypt
550:gravy
513:water
505:foods
445:of a
405:smoke
396:, or
329:on a
92:Skill
2817:Food
2785:Chef
2770:Cook
2719:Mess
2689:Café
2329:Meze
2305:Fika
2262:Anju
2097:Dish
2014:Soup
1987:and
1664:duck
1657:Thai
1543:Salt
1478:Pork
1460:Fish
1454:Beef
1448:Meat
1440:Lamb
1425:Tofu
1389:Miso
1357:tofu
1319:Eggs
1305:Milk
1225:Lard
1158:Rice
1153:Oats
1132:and
887:and
828:Oven
819:, a
409:wood
401:food
362:oven
350:and
259:oven
179:Food
119:Chef
67:meal
48:food
2709:Inn
2652:and
2482:and
1946:Tea
1859:at
1383:Soy
580:fat
576:oil
511:of
368:or
144:or
78:the
74:Art
2999::
2543:/
2312:/
2298:/
2279:/
1804:.
392:,
69:.
50::
2906:e
2899:t
2892:v
1889:e
1882:t
1875:v
1791:.
1508:.
1048:)
1044:(
1023:)
1019:(
976:)
972:(
931:)
927:(
906:)
902:(
552:.
522:.
313:(
20:)
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