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.
Used In
Recipes Using water (2,547)
Italian-style Hot Cocoa
This produces a thick, quite rich brew, not for children, but highly chocolate-concentrated. Clearly, it's pretty much just empty calories, but not that much of them, and the fat is only what comes in your cocoa.
Ivi Yaca
Ivi Yaca from the Recidemia collection
Jägerschnitzel
Jägerschnitzel
Jalapeno Poppers Salad
Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appetizers.
Jamaican Carrot Milk Drink
Jamaican Carrot Milk Drink from the Recidemia collection
Jam Roly-Poly
Jam Roly-Poly is a traditional British cuisine probably invented in the early 19th century . It is a flat-rolled suet pudding, which is then spread with jam and rolled up.
Jizzali Non
Flat bread with fat
Jocon
Chirmol salsa is a national favorite in Guatemala.
Johnny Cakes
Fried dumplings
Jolof Rice
Jolof rice is a great dish when entertaining. It can be prepared in advance, refrigerated, and simply reheated just before serving time.
Josh's Curry Chicken
I used sour cream in this recipe instead of the plain yogurt that is found in many dishes from western asia and the middle east.
Joulukinkku
Joulukinkku Christmas ham. Joulukinkku is the star of the Finnish Christmas meal. Its preparation is time consuming, but the results are well worth the trouble.
Joululimppa
Finnish holiday rye bread Contributed by World Recipes Y-GroupThis Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
Joulutortut
Joulutortut Christmas tarts
Juice Alpokat
Indonesian avocado drink. I discovered this drink/dessert while traveling through Indonesia in 1998. It's more like a dessert, but is absolutely delicious in spite of how strange it sounds.
Jui Ji Gou
Chicken wine in clay pot
Juniper's Gin Punch
* Contributed by Stephen Ceideburg
Kaalikääryleet
Kaalikääryleet Cabbage rolls for four - five persons
Kabocha Soup
Japanese pumpkin soup. A lovely pumpkin soup posted in response to a recipe request from an online source.
Kadon Pika
Kadon Pika from the Recidemia collection
Kafta bil Sanieh
Baked Kafta right|Kafta bil sanieh
Kahlúa Cream Bread
Purchased from Zimmerman Estate in Terrell, Texas in 1989. Notation on card indicates this is a family favorite holiday bread. Dated 1942. Contributed by Cat's Recipes Y-Group and also by World Recipes Y-GroupThis Y-group is international.
Kala Channa
Contributed by Pressurecookerrecipes Y-Group
Kalbi Kui
Kalbi Kui Yield: 16 servings
Kamut Kitchiri
Kamut Kitchiri from the Recidemia collection
Kanyenya
Kanyenya from the Recidemia collection
Kao Tom Gai
of course, if you can't help yourself, go ahead and toss a few in!
Kapusniak
Sauerkraut soup
Kapusta I
Hot cabbage soup From "Catsrecipes Y-Group" Source: my old recipes Serves 8
Kare-Kare
Any Philippine fiesta, particularly in the Tagalog region, is not complete without Kare-Kare, the stew with a rich nutty sauce and served with a variety of vegetables Contributed by World Recipes Y-GroupThis Y-group is international.
Kare Kare from the Philippines
Kare Kare from the Philippines from the Recidemia collection
Karelian Hot Pot Karjalanpaisti
(for four - five persons) Karelian Hot Pot Karjalanpaisti
Kartoffelsalat III
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jacobs Estate in Mabank, Texas in 1987.
Kasakeitto
Kasakeitto Vegetable Soup 6 Servings
Kasha and Mushrooms
This makes a lot, for those of you not familiar with kasha.
Kasnocken
Austrian Cuisine are small dumplings combined with melted cheese. In Germany, "Nocken" are called "Spaetzle". They have their origins in Schwaben, a region in Southern Germany, and are served as a side dish to roasts.
Kazakh Noodles
Kazakh Noodles from the Recidemia collection
Kenyan Mandazi
Kenyan Mandazi from the Recidemia collection
Kesari
or is a sweet dessert dish that is traditionally prepared in South India for special occasions. Most often it is prepared with Semolina (cream of wheat), but that maybe substituted with 'beaten rice' (aval) or at times even with rice.
Ketoprak
Cuisine of Indonesia
Khara pongal
Khara pongal is a savoury porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer.
Khara pongal
Khara pongal is a savoury porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer.
Kimchi
(김치), also spelled or , is a Korean dish of pickled vegetables, usually napa cabbage Korean radish, and commonly served as a side dish. It is usually fermented in a brine of anchovy sauce, ginger, garlic, green onion and chilli pepper.
Kimchi jjigae (Stewed kimchi)
Kimchi jjigae is The most popular stew in Korea. There are many varieties. You can add Beef, tofu, can Tuna, vegetables like Squash, Onion, carrot, etc... So be creative!
Kiri Buth
Milk rice
Kitcheri
A rice and bean dish that can be easily prepared in a crock-pot. Also if you have a stomache-ache this is easy on digestion and very nutritious. I find it great after a hard workout because it facilitates prana.
Kjotsupa
This is a Mongolian soup. Traditionally, fatty meat is used but many now prefer to remove most of the fat.
Klepon
(pronounced Klê-pon) is a traditional Indonesian rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid (Palm sugar), and rolled in grated coconut. Klepon is green because it is flavored with a paste made from the pandan.
Knot Shape Rolls
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cunningham Estate in Seven Points, Texas in 1999.
Kofta Nakhod
Chickpeas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan and Tajikistan. Unlike customs in other countries, they are boiled in soup or water and served separately from soup.