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A bed with a duvet. A duvet (UK: / ˈ d uː v eɪ / DOO-vay, US: / d uː ˈ v eɪ / doo-VAY; [1] [2] from French duvet 'down'), usually called a comforter or (down-filled) quilt in American English, [3] [4] [5] and a doona in Australian English, [6] is a type of bedding consisting of a soft flat bag filled with either down, feathers, wool, cotton, silk, or a synthetic alternative, and is ...
A quilt is a multi-layered textile, traditionally composed of two or more layers of fabric or fiber. Commonly three layers are used with a filler material. These layers traditionally include a woven cloth top, a layer of batting or wadding, and a woven back combined using the techniques of quilting. This is the process of sewing on the face of ...
Quilting. Quilted skirt (silk, wool and cotton – 1770–1790), Jacoba de Jonge-collection MoMu, Antwerp / Photo by Hugo Maertens, Bruges. Quilting is the process of joining a minimum of three layers of fabric together either through stitching manually using a needle and thread, or mechanically with a sewing machine or specialised longarm ...
Recipe. A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
The Merriam-Webster Dictionary defines foodways as "the eating habits and culinary practices of a people, region, or historical period". [3] The term ′foodways′ appears to have been coined in 1942 by three University of Chicago graduate students, John W. Bennett, Harvey L. Smith and Herbert Passin. [4] In the 1920s and 1930s, agricultural ...
Confit, as a cooking term, describes when food is cooked in grease or oil at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 °F), or sometimes even ...
Vegetable casserole. A casserole (French: diminutive of casse, from Provençal cassa, meaning 'pan' [1]) is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas ...
Confectionery is the art [1][2] of making confections, or sweet foods. [1][2] Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. [3] In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections.