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• Cheese
  ...ome cheeses have [[mold]]s on the rind or throughout. Most cheeses melt at cooking temperature. ...and mold, the processing, and aging. [[Herb]]s, [[spice]]s, or [[smoking (cooking)|wood smoke]] may be used as flavoring agents. The yellow to red color of m
  51 KB (7,545 words) - 19:38, 13 October 2010
• Smetana (dairy product)
  ...not curdle when cooked or added to hot dishes.<ref name="Valio Ltd"/> Its cooking properties are different from [[crème fraîche]] and the lighter [[sour cr ...products<ref name="Valio Ltd"/> to deteriorate. To imitate Hungarian style cooking and the use of Smetana (called Tejföl in Hungarian), Hungarian cookbooks r
  6 KB (923 words) - 19:38, 13 October 2010
• Half and half
  ...0 November 2008|format= [[HTML]]|author= Stradley, Linda|publisher= What's Cooking America}}</ref>
  6 KB (948 words) - 19:38, 13 October 2010
• Crème fraiche
  Crème fraiche is particularly useful in finishing sauces in French cooking because it does not [[curdle]]. However, "light" crème fraiche with a low *H. McGee ''On Food and Cooking: The Science and Lore of The Kitchen'' (p.&nbsp;49). New York: Scribner, 20
  3 KB (506 words) - 19:38, 13 October 2010
• Ice cream
  ...Cone |first=Linda |last=Stradley |accessdate=2008-08-09 |publisher=What's Cooking America |year=2004}}</ref> ...am.htm |title=Norway - the official site in the United States |work=What's Cooking: (N)ice and cold |publisher=The Government of Norway et al. |accessdate=200
  53 KB (8,194 words) - 19:38, 13 October 2010
• Suet
  ...f suet is to make [[tallow]], although it is also used as an ingredient in cooking, especially in traditional puddings, such as [[England|English]] [[Christma ...ipping]], which is the collected fat and juices from the roasting pan when cooking roast beef.
  5 KB (709 words) - 19:38, 13 October 2010
• Schmaltz
  ...fat in Europe ([[Leviticus]] 7:23), and who could not obtain the kinds of cooking oils, such as [[olive oil]] and [[sesame oil]], that they had used in the [ Butter Schmaltz is produced by slowly cooking butter, so reducing protein and water content.
  7 KB (1,068 words) - 19:38, 13 October 2010
• Axungia
  [[Category:Cooking fats]]
  1 KB (154 words) - 19:38, 13 October 2010
• Smoke point
  ...oke point''' generally refers to the temperature at which a [[cooking oil|cooking fat or oil]] begins to break down to [[glycerol]] and [[free fatty acids]]. ...okingforengineers.com/article.php?id=50&title=Smoke+Points+of+Various+Fats Cooking For Engineers: Smoke Point of Various Fats] - another list of smoke points
  5 KB (642 words) - 19:38, 13 October 2010
• Spry Vegetable Shortening
  [[Category:Cooking fats]]
  1 KB (164 words) - 19:38, 13 October 2010
• Atora
  [[Category:Cooking fats]]
  2 KB (243 words) - 19:38, 13 October 2010
• Tallow
  Tallow is used in animal feed, to make [[soap]], for [[cooking]], and as a [[Birdfeeding|bird food]]. It can be used as a raw material fo [[Category:Cooking fats]]
  5 KB (704 words) - 19:38, 13 October 2010
• Cookeen
  [[Category:Cooking fats]]
  933 bytes (140 words) - 19:38, 13 October 2010
• Cottolene
  [[Category:Cooking fats]]
  3 KB (378 words) - 19:38, 13 October 2010
• List of vegetable oils
  * By use: oils from plants are used in [[cooking oil|cooking]], for [[fuel]], for [[cosmetics]], for [[medicine|medical]] purposes, and {{seealso|Cooking oil}}
  58 KB (8,794 words) - 19:39, 13 October 2010
• Dripping
  ...and [[tallow]] although tallow is an unacceptable flavor for shortening or cooking generally. It is used for [[cooking]], especially in [[British cuisine]], significantly so in Northern England,
  2 KB (360 words) - 19:39, 13 October 2010
• Shortening
  [[Category:Cooking fats]]
  3 KB (491 words) - 19:39, 13 October 2010
• Crisco
  ...nonym for all shortening. However, olive, cooking, and baking oil and a [[cooking spray]] are also produced under the Crisco name. ...Crisco.com]</ref> It is claimed that this reformulated Crisco has the same cooking properties and flavor as the original version of the product.
  8 KB (1,116 words) - 19:39, 13 October 2010
• Vegetable fats and oils
  {{See also|Cooking oil}} ...oil]], are particularly valued in [[Asia]]n cultures for high temperature cooking, because of their unusually high flash point.
  32 KB (4,810 words) - 19:39, 13 October 2010
• Lard
  ...red]] and unrendered forms. Lard was commonly used in many cuisines as a [[cooking fat]] or [[shortening]], or as a [[Spread (food)|spread]] similar to [[butt ...joyofcooking>Rombaur, Irma S, et al. (1997). ''[[The Joy of Cooking|Joy of Cooking]]'' (revised ed). New York: Scribner. "About lard and other animal fats"; p
  19 KB (2,851 words) - 19:39, 13 October 2010

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