Explore: Cooking (syrups)

sugar, or blends of both. Flavored syrups are made by infusing simple syrups with flavoring agents during the cooking process. A wide variety of flavoring

This is a list of notable syrups. In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water

grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Most table syrups are typically

golden syrups are more water-soluble than the original sucrose. As a result, golden syrups are less likely to crystallize than a pure sucrose syrup. The

most prevalent sugar in maple syrup. In Canada syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 per

them through a sieve to extract the juice. Like other fruit syrups, a common use of grape syrup is as a topping to sweet cakes, such as pancakes or waffles

form of syrups, marmalades, and fruit preserves. In Korean cuisine, cheong is used as a tea base, as a honey or sugar substitute in cooking, as a condiment

Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering

Cooking bananas are a group of banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and are generally