science
gelatin
consistency
emulsion
flax
melting
almonds
artichokes
kohlrabi
parcooking
frozen-yogurt
lentils
brownies
ketchup
chorizo
thawing
pumpkin
copper-cookware
lid
root
thickening
stews
skewers
pasteurization
children
polenta
food-transport
serving
souffle
ginger
