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Discover Ludwig"culinary practice" is a correct and usable phrase in written English
It refers to the practice and techniques used when cooking. For example, "The French are well known for their elaborate culinary practice."
Exact(8)
He gave his chefs detailed instructions and quizzed them on culinary practice.
Especially in winter, the "big-headed fish" (tench) is often served raw in a fish salad a departure from habitual Chinese culinary practice.
Thank you for having the boldness to acknowledge this as part of a standard culinary practice rather than presenting it as a hotly debated animal rights issue.
This generational shift from Julia to Alice, lets say is also to some degree a shift from East Coast to West, from France to California, and from a culinary practice based on technique to one organized around ingredients.
Regardless of where the culinary practice began, however, the new finding suggests that Stone Age cooks "didn't necessarily 'shop' based on nutrient value," Rosen says.
Alongside this new culinary infrastructure, a new culinary practice, that of culinary pilgrimage to the food worlds of Russian Jewish New York has emerged among New Yorkers and visitors to New York, many but by no means all of whom are Jewish.
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It has changed diets and culinary practices in much of Europe, and raised new questions about the health benefits of eating beef for many consumers around the world.
"That migrants and refugees have profoundly affected the culinary practices of the British is not in doubt," says Panikos Panayi, professor of European history at De Montfort.
Still essential to countless canonical French recipes, these enhancements represented a move away from old culinary practices in that they served "to accent the natural characteristics of principal ingredients, not to transform them chemically, nutritionally or aesthetically".
However, unlike some food and culinary practices, smells are not recognized in the definition of intangible cultural heritage by UNESCO.
Consumption of poultry products in Zimbabwe has steadily increased without being impaired by either religious considerations or culinary practices.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com