Whois & Analysis for tasteofhome.com

Taste of Home magazine is an American cooking publication, founded by Roy Reiman, publisher of Reiman Publications, and is currently owned by Trusted Media Brands, Inc..

Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat.

Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.

The ways or types of cooking also depend on the skill and type of training an individual cook has.

Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments.

Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.

An hors d'oeuvre ([also hors d'oevre]), appetizer, or starter is a small dish served before a meal.

Some hors d'oeuvres are served cold, others hot.

Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating.

Formerly, hors d'oeuvres were also served between courses.

The main course is the featured or primary dish in a meal consisting of several courses.

It usually follows the entrée ("entry") course.

In the United States and parts of Canada, it may be called "entrée".

Dessert is a course that concludes a main meal.

The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items.

In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.