What is this thing called water?

It struck me today that I’ve been writing a blog on water and haven’t considered the possibility that some readers might not know what water is, thus rendering the entries incomprehensible. To remedy this oversight, I’m providing this helpful definition from the Kitchen Dictionary, where it was posted, I believe, for the sake of completeness, not humor. A handy nutrition fact table follows for those counting calories.


Water is a clear, odorless, tasteless, inexpensive and versatile liquid made by combining two parts hydrogen and one part oxygen. It is a principle component of every fruit and vegetable as well as making up a large portion of living things. It can be used in a wide variety of dishes, can be a beverage on its own and can be used as a cleaner and even a solvent. Water freezes at 32°F (0°C) and boils at 212°F (100°C). When frozen, it takes a solid form called “ice”, which can also be used in a variety of ways. When boiling, can be used to cook pasta and eggs.


Season: available year-round

How to select: Water comes in a many forms: distilled, spring water and tap (or municipal) water. Usually, you can get it right out of your faucet in your kitchen. Judge it by the smell; if it is odorless it is fine, if not, boiling may be required.



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