0_Wizard
do you enjoy cooking?
Cooking or cookery is the art, technology, science and craft of preparing food for consumption with or without the use of heat.
chosen_Cooking_0
Cooking
chosen_topic_0_Cooking
List of Food Wars!: Shokugeki no Soma characters
"" is a manga series written by Yūto Tsukuda and illustrated by Shun Saeki, serialized in "Weekly Shōnen Jump". 27 tankōbon volumes have been released. An anime adaptation has aired 49 episodes over 3 seasons. The story follows protagonist and title character Sōma Yukihira as he transfers to the elite Tōtsuki Culinary Academy, an extremely competitive atmosphere, where only the top 1% of students graduate in. Under the motto "Cooking is Everything", students are judged on their cooking for admission to the academy and in many classes, tournaments and events. Competition may lead to a Shokugeki, a cooking match held in an indoor stadium, where students stake their pride and futures as chefs.
Foodie
A foodie is a person who has an ardent or refined interest in food and alcoholic beverages. A foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger. The terms "gastronome", "gourmand" and "epicure" define the same thing, i.e. a person who enjoys food for pleasure. The "foodie"—not as elitist as a gourmet, more discriminating than a glutton—was first named in print in the early 1980s. The term came into use almost simultaneously in the United States and Britain. Priority goes to Gael Greene, who, in June 1980, wrote in "New York Magazine" of a character who "slips into the small Art Deco dining room of Restaurant d'Olympe ... to graze cheeks with her devotees, serious foodies."
Madame Brassart
Élisabeth Brassart (1897–1992) was the proprietress of the Le Cordon Bleu school in Paris from 1945 to 1984. Le Cordon Bleu had been founded in 1895 by Marthe Distel and Henri-Paul Pellaprat. The present owner, André J. Cointreau, purchased it from Brassart, who was an old family friend. Brassart managed to attract many notable chefs to teach at the Le Cordon Bleu under her tenure. She was a dedicated, smart, astute businesswoman who gave the school its impeccable international reputation. Madame Brassart had an extraordinary vision of the future of cooking. She understood before anybody that people around the world would enjoy not only their meals but also would enjoy cooking.
Katherine O. Musgrave
Katherine L. Ogilvie Musgrave (February 8, 1920 – June 20, 2015) was an American academic, registered dietitian, and nutritional consultant. She taught food science and nutrition at the University of Maine from 1969 to 1986, and after her official retirement continued teaching for close to three decades on the university's online continuing education website, educating thousands of students. During this time she also worked as a dietitian for three Bangor physicians, conducted nutrition workshops and corporate wellness programs across the state, and appeared on a weekly radio show speaking about healthy living.
Christo and Jeanne-Claude
Christo Vladimirov Javacheff and Jeanne-Claude were a married couple who created environmental works of art. Christo and Jeanne-Claude were born on the same day, June 13, 1935; Christo in Gabrovo, Bulgaria, and Jeanne-Claude in Morocco. They first met in Paris in October 1958 when Christo painted a portrait of Jeanne-Claude's mother. They then fell in love through creating art work together. Their works include the wrapping of the Reichstag in Berlin and the Pont-Neuf bridge in Paris, the -long artwork called "Running Fence" in Sonoma and Marin counties in California, and "The Gates" in New York City's Central Park.
List of Storm Hawks characters
This is a list of characters in the YTV series "Storm Hawks". The fictional universe of "Storm Hawks" centers on travel by flight and a variety of geographic locations. As such, some characters are named after weather conditions, birds, or flight-related terms. The Storm Hawks are the primary protagonists of the series. The Storm Hawks took their name from a previous Sky Knight squadron which was taken down by the Dark Ace, the newer one having adopted the name (and their carrier) in their honor. In "Origins", it is revealed that Aerrow, Piper and Finn are orphans whose families and homes were destroyed by Cyclonians, while Junko was part of a Cyclonian Youth Brigade.
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
1_Apprentice
I don't cook, but i would like to learn more about it.
0_Wizard
humans are the only creatures who cook food with fire
Preparing food with heat or fire is an activity unique to humans.
chosen_Cooking_0
Cooking
chosen_topic_0_Cooking
Barbecue grill
A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results. Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term "barbacoa" referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue." It was also applied to the pit-style cooking techniques now frequently used in the Southeastern United States.
Human
Modern humans ("Homo sapiens", ssp. "Homo sapiens sapiens") are the only extant members of the subtribe Hominina, a branch of the tribe Hominini belonging to the family of great apes. They are characterized by erect posture and bipedal locomotion; high manual dexterity and heavy tool use compared to other animals; and a general trend toward larger, more complex brains and societies. Early hominins—particularly the australopithecines, whose brains and anatomy are in many ways more similar to ancestral non-human apes—are less often referred to as "human" than hominins of the genus "Homo". Several of these hominins used fire, occupied much of Eurasia, and gave rise to anatomically modern "Homo sapiens" in Africa about 315,000 years ago.
Microwave oven
A microwave oven (also commonly referred to as a microwave) is a kitchen appliance that heats and cooks food by exposing it to  electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer of a homogeneous, high water content food item; food is more evenly heated throughout than generally occurs in other cooking techniques. The development of the cavity magnetron in the UK made possible the production of electromagnetic waves of a small enough wavelength (microwaves).
List of creatures in Primeval
The following is a complete list of creatures from the universe of ITV science fiction television series "Primeval" and also any spin-off media, including "" ("PNW"). The series includes various imaginary species which are not native to the series setting, with some being prehistoric and others being futuristic. Various creatures were designed with some artistic license, for dramatic effect. A number of creatures from the "Walking with..." series were also reimagined for dramatic effect. In 2007 Character Options announced they would create "Primeval" action figures, including both a flying Rex and a large plush toy Rex, Future Predators, "Hesperornis" and dodos.
Eilistraee
Eilistraee, also referred to as "The Dark Maiden", is a fictional deity in the Forgotten Realms campaign setting of the "Dungeons & Dragons" fantasy role-playing game. In the game world, she is a goddess in the drow pantheon, and her portfolios are song, dance, swordwork, hunting, moonlight and beauty. Eilistraee's name is pronounced as EEL-iss-TRAY-yee", "eel-ISS-tray-ee", "eel-iss-tray-yee" or "eil-iss-tray-yee". In the Forgotten Realms campaign setting, Eilistraee is the daughter of Corellon Larethian and of Araushnee (who later took the name Lolth after being punished by Corellon), a free-spirited and kind-hearted goddess, with a fiery streak in her personality.
List of Star Wars creatures
This is a list of creatures in the fictional "Star Wars" universe. To be listed here, creatures must be noted in multiple canonical sources. An Acklay is a large non-Sentient creature resembling an Earth's praying mantis. It is a Crustacean. It is equipped with three eyes and six legs with four digits each, the fourth of which terminates in an elongated scythe-like claw and a crest to protect it from air attack. As a carnivore, it possesses a mouth full of long, sharp teeth that it uses for catching fish. It originated on Vendaxa, but has since adapted to other environments such as Felucia and Geonosis.
Flatworm
The flatworms, flat worms, Platyhelminthes, Plathelminthes, or platyhelminths (from the Greek πλατύ, "platy", meaning "flat" and ἕλμινς (root: ἑλμινθ-), "helminth-", meaning "worm") are a phylum of relatively simple bilaterian, unsegmented, soft-bodied invertebrates. Unlike other bilaterians, they are acoelomates (having no body cavity), and have no specialized circulatory and respiratory organs, which restricts them to having flattened shapes that allow oxygen and nutrients to pass through their bodies by diffusion. The digestive cavity has only one opening for both ingestion (intake of nutrients) and egestion (removal of undigested wastes); as a result, the food cannot be processed continuously.
1_Apprentice
I had not really thought about that before. Fire has been around a long time, 
0_Wizard
have you cooked much on a barbecue grill?
A barbecue grill is a device that cooks food by applying heat from below.
self_Barbecue_grill_0
Barbecue grill
self_0_Barbecue_grill
Barbecue grill
A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results. Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term "barbacoa" referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue." It was also applied to the pit-style cooking techniques now frequently used in the Southeastern United States.
Regional variations of barbecue
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be ground, for hamburgers, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. The word "braaivleis" (; ) is Afrikaans for grilled meat. The word "braai" (plural "braais") is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi.
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction.
Barbecue
Barbecue or barbeque (informally BBQ or barby) is both a cooking method and an apparatus/machine. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke. Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal.
Churrasco
Churrasco (, ) is a Spanish and Portuguese term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisine of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Nicaragua, Peru and other Latin American countries. The related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse. A "churrascaria" is a restaurant serving grilled meat, many offering as much as one can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client's plate. This serving style is called "espeto corrido" or "rodízio", and is quite popular in Brazil.
Barbecue chicken
Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes. Various techniques exist for cutting poultry for barbecuing, including skewering, butterflying, halving quartering and using individual pieces.
Pain &amp; Gain
Pain & Gain is a 2013 American dark comedy crime film directed by Michael Bay and starring Mark Wahlberg, Dwayne Johnson, and Anthony Mackie. The film is loosely based on a story Pete Collins published in a 1999 series of "Miami New Times" articles and compiled in the book "Pain & Gain: This Is a True Story" (2013), which details the kidnapping, extortion, torture, and murder of several victims by an organized group of criminals comprising bodybuilders affiliated with the Sun Gym. The film's title is a play on the common adage, frequently used in fitness: "No pain, no gain". Released on April 11, 2013, "Pain & Gain" received mixed reviews; critics praised the acting, script, and comedic chemistry among the main actors, but criticized the violence, directing, and historical inaccuracies.
1_Apprentice
No i haven't.  How is that different from cooking with fire?
0_Wizard
grilling uses dry heat from below the food
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.
self_Grilling_0
Grilling
self_2_Grilling
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction.
Barbecue
Barbecue or barbeque (informally BBQ or barby) is both a cooking method and an apparatus/machine. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke. Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal.
Roasting
Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.
Barbecue in North Carolina
Barbecue is an important part of the heritage and history of the U.S. state of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition to the two native varieties, other styles of barbecue can be found throughout the state. North Carolina barbecue benefits from a wide variety of influences, from the original settlers, African slaves on plantations to more modern ones, such as newer equipment and methods to cook the meat.
Barbecue grill
A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results. Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term "barbacoa" referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue." It was also applied to the pit-style cooking techniques now frequently used in the Southeastern United States.
Dry heat sterilization
Dry heat sterilization of an article is one of the earliest forms of sterilization practiced. Dry heat, as the name indicates, utilizes hot air that is either free from water vapor, or has very little of it, and where this moisture plays a minimal or no role in the process of sterilization. The dry heat sterilization process is accomplished by conduction; that is where heat is absorbed by the exterior surface of an item and then passed inward to the next layer. Eventually, the entire item reaches the proper temperature needed to achieve sterilization. The proper time and temperature for dry heat sterilization is 160 °C (320 °F) for 2 hours or 170 °C (340 °F) for 1 hour.
Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
1_Apprentice
Are there other types of cooking, besides fire and dry heat?