water
Water is calorie-free and essential for hydration and metabolic function. It contains no macronutrients but may provide trace minerals depending on source (mineral water) or lack them entirely (distilled water).
About
Water (H₂O) is a colorless, odorless, tasteless chemical compound essential to all known forms of life, consisting of two hydrogen atoms bonded to one oxygen atom. It exists in three primary states—solid (ice), liquid, and gaseous (steam)—and comprises approximately 60% of the adult human body. In culinary contexts, water serves as a universal solvent and medium for cooking, with properties that vary by source (mineral, spring, filtered, distilled, or tap) and composition, affecting flavor and cooking outcomes.
In professional cooking, water quality significantly impacts final dishes. Hard water (mineral-rich) and soft water (low mineral content) influence extraction rates in tea and coffee, dissolution of salt and sugar, and the texture of baked goods and pasta. Tap water, spring water, filtered water, and mineral water each impart different mineral profiles that subtly influence flavor development and chemical reactions during cooking.
Culinary Uses
Water is the fundamental medium in cooking, serving multiple functions across all culinary traditions. It is used for boiling, steaming, poaching, and braising proteins and vegetables; dissolving ingredients such as salt, sugar, and leavening agents; creating stocks, broths, and soups; and regulating temperature and texture in baking and pastry work. In beverages, water serves as the base for tea, coffee, and broths. The quality and mineral content of water directly affect cooking results—mineral water can enhance flavor in stocks, while filtered water may be preferred for delicate preparations like consommé or when precise flavor control is necessary.
Recipes Using water (2,547)
1-2 Chocolate Cake
Cake is a simple, fairly easy chocolate cake recipe.
1-2 Chocolate Cake
Cake is a simple, fairly easy chocolate cake recipe.
Accra
Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago Serves 8-10
Accras
Accras from the Recidemia collection
Acorn Squash Soup
Acorn Squash Soup from the Recidemia collection
Adobe Bread
Adobe Bread
African Beef and Vegetable Soup
The stock for African Beef and Vegetable Soup can be made with anything from Lamb shanks to fish or other seafood.
African Chicken Pie
The delicate puff pastry used as the topping on this pie shows the influence of the Dutch on this recipe. This type of pastry was used daily in the average Dutch household. This recipe was used in South Africa.
African Ginger Cake
African Ginger Cake from the Recidemia collection
Agar Jelly
Agar Jelly from the Recidemia collection
Aggie's Rolls
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe Serves: 12
Agua Fresca de Pepino
Blended cucumber and lime drink Agua Fresca de Pepino (Blended Cucumber and Lime Drink) from the Public Health Cookboook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Serves: 4
Ahi Tuna Tartare with Avocado
Ahi Tuna Tartare with Avocado from the Recidemia collection
Aioan Chua Noeung Phset Kretni
* Serves. 4-6
Ajiaco I
Bogota's chicken and potato soup Ajiaco
Alaska Clam Chowder
Alaska Clam Chowder
Alaska Shrimp Soup
Alaska Shrimp Soup
Alexandertorte
or (Raspberry Filled Pastry Strips).
Alexandertorte
or (Raspberry Filled Pastry Strips).
Algerian Charlotte
Algerian Charlotte from the Recidemia collection
Algerian Chicken Couscous
Algerian Chicken Couscous from the Recidemia collection
Algerian Green Beans with Almonds
Algerian Green Beans with Almonds from the Recidemia collection
Algerian Lamb and Mint Fondue
Algerian Lamb and Mint Fondue from the Recidemia collection
Algerian Semolina Sugar Cookies
Algerian Semolina Sugar Cookies from the Recidemia collection
Alice's Luscious Chocolate Mousse
This recipe is from Alice Medrich's Bittersweet. This recipe is quite easy, especially if you're not concerned about eating raw eggs (I've made this 3 times now, and I'm still here! LOL).
Alicha
Eritrean meat stew
All-day-long Crockpot Beef
Contributed by Linda in Tennessee at [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
All-in-One Skillet Dinner
Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group] * Serves: 4
Alloo Cholay
Alloo Cholay from the Recidemia collection
Allo Samosa
Samosa is a fovourite tea time snack. The pastry is made from flour and fat and is filled with a mixture of potatoes and spices. Other vegetables can be added to Potato mixture.
Allspice Pumpkin Bread
Allspice Pumpkin Bread from the Recidemia collection
Allu Curry
Potato curry
Almojabanas
Cheese-filled rice fritters
Almond Joy Torte
Makes 12 servings.
Almond Panna Cotta with Blueberry Sauce
Contributed by [http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/ Healthy R
Almond Rice I
Almond Rice I from the Recidemia collection
Almond Sesame Pastries
CRISP almond AND SESAME PASTRIES.- (Samsa-) Tunisia makes about 24
Almost Cheddar Fondue
.
Al-Motubug
Stuffed pastry squares Serves 10 – 12
Aloo Paratha
Aloo Paratha
Aloo Pies
Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago Serves 6-8
Alu Tarkari
Potato masala
Ame Hnat
Ame Hnat (Dry Beef curry) is a popular Burmese main dish and is best served with white rice.
Amhari Mesir Wat
This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them.
Andersen's Split Pea Soup
From Andersen's Pea Soup Restaurant From "Catsrecipes Y-Group" Source: My Old Recipes Serves 8
Angel Biscuits
Vegetarian Pleasures Angel Biscuits - Vegetarian Pleasures
Angel Hair Pasta with Broccoli-Clam Sauce
Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group] * Makes 4 Servin
Angolan Vegetarian Soup
Angolan Vegetarian Soup from the Recidemia collection