I thought this was an interesting interpretation/definition of the cooking ingredient water as found on RecipeZaar.

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.

Jennie Day-Burget

Water Blogmistress