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)
Low-fat Sugar-free Raisin Bars
Contributed by Jenn B aka Mom2Sam and Tiny at World Re
L's nut milk
L's nut milk from the Recidemia collection
L's Oatmeal Milk
Source: mcdougall
Lutenitza
Lutenitza from the Recidemia collection
Macadamia Bread
300px| Macadamia Bread
Macadamia Upside-down Cake
I just remembered! The cake was absolutely marvelous — as we thought it might be :) There's not a crumb left!
Macanese Mango Pudding
Macanese Mango Pudding from the Recidemia collection
Macaroni & Nutritional Yeast
Macaroni & Nutritional Yeast is a vegan alternative to Macaroni and Cheese.
Macedonian Bread
Macedonian Bread from the Recidemia collection
Macedonian Coconut Cake
Macedonian Coconut Cake from the Recidemia collection
Macedonian Delight Cake
Macedonian Delight Cake from the Recidemia collection
Mackerel Run Down
Maghdoos
Pickled Eggplant with Chile Pepper. I consulted some Middle Eastern cookbooks containing pickling recipes, and this was the best incarnation of maghdoos that I could come up with.
Mahamri
Mahamri from the Recidemia collection
Mahshi Malfouf
Mahshi Malfouf from the Recidemia collection
Maja Blanca
Filipino version of a corn bread except, hers consisted of corn flour, rice flour, coconut milk, corn kernels mixed and steamed to a perfect consistency.
Majao
Majao from the Recidemia collection
Maki
Maki from the Recidemia collection
Makoto-style Japanese Salad Dressing
Makoto-style Japanese Salad Dressing This recipe is kind of a copy cat of a dressing from a local restaurant that, in the last few years has been available by the bottle in local supermarkets. most are too sweet and cloying for my taste.
Malawian Pancakes
Malawian Pancakes from the Recidemia collection
Malawian Sweet Potato Soup
Malawian Sweet Potato Soup from the Recidemia collection
Malaysian-style Oxtail Soup
This broth is so flavorful and so authentic. It tastes sort of like the Vietnamese "Pho" beef noodle soup. The only thing missing is the star anise. This will make you look like a seasoned-cultured cook!
Malaysian Vindaloo
The name 'vindaloo' is actually of Portugese origin, which means wine and garlic. The dish was introduced during the Portugese occupation. You can use either Pork or Chicken for this recipe.
Maltese Biscuits
Maltese Biscuits from the Recidemia collection
Maltese Rice Pudding
Serves 4.
Malu Abulthiyal
Malu Abulthiyal from the Recidemia collection
Mandala 7 Grain Vegetable Soup
Mandala 7 Grain Vegetable Soup from the Recidemia collection
Mandarin Orange Cheesecake with Orange Sauce
Contributed by PressureCookerRecipes Y-Group
Mandazis
Mandazis
Mango Almond Chutney
Mango Almond Chutney from the Recidemia collection
Mango Chiffon Pie
Mango Chiffon Pie from the Recidemia collection
Mango Cream Cheese Pie
Mango Cream Cheese Pie from the Recidemia collection
Mango Fandango Compote
Mango Fandango Compote from the Recidemia collection
Mango Jam Too!
Mango Jam Too! from the Recidemia collection
Mango Macadamia Nut Rice
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Mango-Nut Ice Cream Topping
Mango-Nut Ice Cream Topping from the Recidemia collection
Mango-Nut Topping
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Mango Orange Bread Pudding
Mango Orange Bread Pudding from the Recidemia collection
Mango or Orange Creme
This recipe is for 8 servings.
Mango-Papaya Jam
Mango-Papaya Jam from the Recidemia collection
Mango Rice Salad with Grilled Shrimp
Mango Rice Salad with Grilled Shrimp from the Recidemia collection
Mango Sweet Pickle
Mango Sweet Pickle from the Recidemia collection
Mango Turnovers
Mango Turnovers from the Recidemia collection
Manhattan Clam Chowder
Manhattan Clam Chowder is a soup traditionally made from clams, pork, herbs tomatoes and other vegetables. Despite its name, it originated in Rhode Island not Manhattan.
Mansaf from Jordan
The national dish of Jordan is Mansaf: Lamb, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice.
Maple Beans
Maple Beans is a modification of the standard Baked Beans made throughout much of Europe and North America. This variant is common through south and central Quebec as well as most of Ontario and can be purchased in cans across Canada.
Maple Hot Chocolate
Contributed by Catsrecipes Y-Group * Makes 4 servings.
Ma Po Tofu
Makes 2 servings.
Marbled Tea Eggs
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Margarita Cake
Margarita Cake