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2. Home Chef - Wikipedia

   en.wikipedia.org/wiki/Home_Chef

   Home Chef is a meal delivery service that provides a box of pre-portioned fresh ingredients directly to consumers that are ready to cook. With distribution centers in Chicago, Los Angeles, and Lithonia, Georgia, Home Chef delivers meals to all of the lower 48 states. [11] Each meal kit comes with recyclable packaging, pre-portioned ingredients ...

3. Cookbook - Wikipedia

   en.wikipedia.org/wiki/Cookbook

   Cookbook. A cookbook or cookery book [1] is a kitchen reference containing recipes . Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by ...

4. List of cooking shows - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_shows

   Glutton for Punishment. Good Chef Bad Chef. Good Eats. Gordon Ramsay: Cookalong Live (UK) Gordon Ramsay's 24 Hours to Hell & Back. Gordon Ramsay's Home Cooking (UK) Gordon Ramsay's Ultimate Cookery Course (UK) Gordon's Great Escape. The Gourmet Next Door.

5. Cooking weights and measures - Wikipedia

   en.wikipedia.org/wiki/Cooking_weights_and_measures

   Cooking weights and measures. Measuring spoons (metric) – 1 mL, 5 mL, 15 mL, 50 mL, 100 mL, 125 mL. Measuring spoons (customary units) In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count . For most of history, most cookbooks did not specify quantities precisely, instead talking of "a ...

6. Recipe - Wikipedia

   en.wikipedia.org/wiki/Recipe

   Recipe. A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.

7. Le guide culinaire - Wikipedia

   en.wikipedia.org/wiki/Le_guide_culinaire

   Le Guide Culinaire. Le Guide Culinaire ( French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier 's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.