cut-of-meat
oregano
color
cooking-time
knives
beans
gnocchi
roasting
flax
raw
durability
capsaicin
biscuits
pickles
ravioli
sponge-cake
fats
cornstarch
foraging
chicken-stock
searing
steaming
fermentation
sugar
grilling
paprika
vegetarian
chemistry
ground-beef
basting
