Cağ kebabı is a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey’s Erzurum Province.
There are a number of cooking methods and styles used in our recipes or referenced in our world cuisine pages. This is the sub-index for the cooking methods and styles that we have listed in the glossary.
Sautéing is a method of cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat.
Baeksuk is a Korean culinary term referring to dishes made by boiling or steaming meat or fish thoroughly without seasonings.
Opor is a type of dish cooked and braised in coconut milk from Indonesia, especially from Central Java. In Indonesia the term opor refers to the method of cooking in coconut milk.
Horno is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America.
Within the state of North Carolina (and generally, in the South), the term barbecue refers to slow-cooked pork which is slow-cooked over coals using hickory wood, or other select woods may be used.
In the cuisine of Northern Africa, Méchoui is a whole sheep or a lamb spit roasted on a barbecue.
Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term barbecue derives.
Carolina style refers to an established set of condiments for hot dogs and hamburgers, originating in the Coastal Plain and Piedmont regions of North Carolina.