A traditional Ottoman dessert prepared with rice, sugar, and rose water, and colored with saffron.

Methods of applying controlled heat and related culinary processes to make food safe, edible, digestible, and appealing in flavor, aroma, color, and texture.

An interdisciplinary field of study that applies scientific principles to the selection, preparation, processing, cooking, and presentation of food.

The process of developing food and beverage ventures by combining culinary knowledge and skills with innovation and business management to create economic, cultural, or social value.