Breads & Breakfasts / Main Dishes / Healthy recipes / Holiday recipes

Appetizers, soups& salads/ Cooking & Baking / Drinks & cocktails /Desserts

Cooking is the act of preparing food for consumption. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor and digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the person cooking.

The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it. Cooking frequently, though not always, involves applying heat in order to chemically transform a food,
thus changing its flavor, texture, appearance, or nutritional properties. There is archaeological evidence
of cooked foodstuffs (both animal and vegetable) in human settlements dating from the earliest known use of fire.

While cooking if heating is used, this can disinfect and soften the food depending on temperature, cooking  time, and technique used. 4 to 60°C (41 to 140°F) is the "danger zone" in which many food spoilage bacteria
thrive, and which must be avoided for safe handling of meat, poultry and dairy products. Refrigeration and  freezing do not kill bacteria, but slow their growth.