a meal that is well prepared and greatly enjoyed


an individual quantity of food or drink taken as part of a meal


a small amount of solid food; a mouthful


oewn-chew-n oewn-chaw-n oewn-cud-n oewn-quid-n oewn-plug-n oewn-wad-n


a dish of marinated vegetables and meat or fish; served with rice


a dish that is served with, but is subordinate to, a main course


a dish or meal given prominence in e.g. a restaurant


chicken cooked and served in a casserole


chicken casserole prepared with tomatoes and mushrooms and herbs in the Italian style


a piece of meat roasted or for roasting and of a size for slicing into more than one portion


a piece of meat (especially a duck) cooked slowly in its own fat


a course of appetizers in an Italian meal


food or drink to stimulate the appetite (usually served before a meal or as the first course)


an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food


an appetizer served as a first course at a meal


a cocktail of cold cooked crabmeat and a sauce


a cocktail of cold cooked shrimp and a sauce


a dish served as an appetizer before the main meal


tasty mixture or liquid into which bite-sized foods are dipped


a dip made of clams and soft cream cheese


a dip made of mashed avocado mixed with chopped onions and other seasonings


liquid food especially of meat or fish or vegetable stock often containing pieces of solid food


the soup that a restaurant is featuring on a given day


soup that contains small noodles in the shape of letters of the alphabet


clear soup usually of beef or veal or chicken


a tomato-flavored consomme; often served chilled


oewn-borsch-n oewn-borsh-n oewn-borscht-n oewn-borsht-n oewn-borshch-n oewn-bortsch-n

a Russian or Polish soup usually containing beet juice as a foundation


a thin soup of meat or fish or vegetable stock


the liquid in which vegetables or meat have been cooked


liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces

she made gravy with a base of beef stock


soup made from chicken boiled with leeks


a soup made with chopped tomatoes and onions and cucumbers and peppers and herbs; served cold


a clear soup garnished with julienne vegetables


soup made from a calf's head or other meat in imitation of green turtle soup


a soup of eastern India that is flavored with curry; prepared with a meat or chicken base


a soup made from the skinned tail of an ox


a thick soup made of dried peas (usually made into a puree)


a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings


a stew of vegetables and (sometimes) meat


soup usually made of the flesh of green turtles


made by stirring beaten eggs into a simmering broth


a thick soup or stew made with milk and bacon and onions and potatoes


a chowder made with clams and tomatoes and other vegetables and seasonings


a thick chowder made with clams and potatoes and onions and salt pork and milk


made of stock and split peas with onions carrots and celery


made of fresh green peas and stock with shredded lettuce onion and celery


made of stock and lentils with onions carrots and celery


a thick soup made from beef or mutton with vegetables and pearl barley


a creamy potato soup flavored with leeks and onions; usually served cold


food prepared by stewing especially meat or fish with vegetables


spicy southern specialty: chicken (or small game) with corn and tomatoes and lima beans and okra and onions and potatoes


thick spicy stew of whatever meat and whatever vegetables are available; southern United States


a gathering at which burgoo stew is served


thick stew made of rice and chicken and small game; southern U.S.


a rich meat stew highly seasoned with paprika


a stew (or thick soup) made with meat and vegetables


a stew of meat and potatoes cooked in a tightly covered pot


made with sauerkraut and caraway seeds and served with sour cream


meat (especially mutton) stewed with potatoes and onions


a stew of meat and vegetables and hardtack that is eaten by sailors


highly seasoned Mediterranean soup or stew made of several kinds of fish and shellfish with tomatoes and onions or leeks and seasoned with saffron and garlic and herbs


highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock


saffron-flavored dish made of rice with shellfish and chicken


pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings


tough meat that needs stewing to be edible


well-seasoned stew of meat and vegetables


a vegetable stew; usually made with tomatoes, eggplant, zucchini, peppers, onion, and seasonings


traditional French stew of vegetables and beef


an assortment of foods starting with herring or smoked eel or salmon etc with bread and butter; then cheeses and eggs and pickled vegetables and aspics; finally hot foods; served as a buffet meal


any packaged dish or food that can be prepared quickly and easily as by thawing or heating


a commercial preparation containing most of the ingredients for a dish


a commercially prepared mixture of flour and salt and a leavening agent


prepared food that is intended to be eaten off of the premises

in England they call takeout food `takeaway'


an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre


a savory jelly made with gelatin obtained by boiling calves' feet


burnt sugar; used to color and flavor food


refined sugar molded into rectangular shapes convenient as single servings


a large conical loaf of concentrated refined sugar


sugar from sugarcane used as sweetening agent


very finely granulated sugar that was formerly sprinkled from a castor


finely powdered sugar used to make icing


sugar from sugar beets used as sweetening agent


light brown cane sugar; originally from Guyana


candy and other sweets considered collectively

the business decided to concentrate on confectionery and soft drinks


a sweetened delicacy (as a preserve or pastry)


a rich sweet made of flavored sugar and often combined with fruit or nuts


powder from the ground seeds and pods of the carob tree; used as a chocolate substitute


a British sweet made with molasses and butter and almonds


you can break a tooth on that hard candy


a brittle transparent candy made by melting and cooling cane sugar


a hard candy with lemon flavor and a yellow color and (usually) the shape of a lemon


a candy that usually has a center of fondant or fruit or nuts coated in chocolate


a preparation (usually made of sweetened chicle) for chewing


a ball of chewing gum with a coating of colored sugar


a kind of chewing gum that can be blown into bubbles


a hard brittle candy made with butter and brown sugar


fruit cooked in sugar syrup and encrusted with a sugar crystals


oewn-candied_apple-n oewn-candy_apple-n oewn-taffy_apple-n oewn-caramel_apple-n oewn-toffee_apple-n

an apple that is covered with a candy-like substance (usually caramelized sugar)


strips of gingerroot cooked in sugar syrup and coated with sugar


strips of grapefruit peel cooked in sugar syrup and coated with sugar


strips of lemon peel cooked in sugar and coated with sugar


strips of orange peel cooked in sugar and coated with sugar


strips of citrus peel cooked in a sugar syrup


a hard candy in the shape of a rod (usually with stripes)


a small yellow and white candy shaped to resemble a kernel of corn


firm chewy candy made from caramelized sugar and butter and milk


a food made from roasted ground cacao beans


pure unsweetened chocolate used in baking and icings and sauces and candy


the sweet central portion of a piece of candy that is enclosed in chocolate or some other covering


the liquid or paste that is produced when cocoa beans are roasted and ground; the basis of all chocolate


the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate


the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream


a bar of milk chocolate made by the Hershey company


chocolate liquor with cocoa butter and small amounts of sugar and vanilla; lecithin is usually added


chocolate that contains at least 32 percent cocoa butter


cocoa powder treated with a mild alkalizing agent (such as baking soda)


bits of sweet chocolate used as a topping on e.g. ice cream


chocolate made from chocolate liquor with sugar and cocoa butter and powdered milk solids and vanilla and (usually) lecithin; the most common form of chocolate for eating; used in chocolate candy and baking and coatings


a blend of cocoa butter and milk solids and sugar and vanilla; used in candy bars and baking and coatings; not technically chocolate because it contains no chocolate liquor


a flat disk of chocolate covered with beads of colored sugar


a candy made by spinning sugar that has been boiled to a high temperature


silvery candy beads used for decorating cakes


candy made of a thick creamy sugar paste


oewn-penuche-n oewn-penoche-n oewn-panoche-n oewn-panocha-n

fudge made with brown sugar and butter and milk and nuts


a jellied candy coated with sugar crystals


chewy fruit-flavored jellied candy (sometimes medicated to soothe a sore throat)


a candy that is flavored with a mint oil


a candy that is flavored with an extract of the horehound plant


a kiss made of sugar and egg white and baked slowly


a kiss that consists of a conical bite-sized piece of chocolate


a black candy flavored with the dried root of the licorice plant


a scented lozenge used to sweeten the breath (e.g. to conceal the odor of tobacco)


oewn-cough_drop-n oewn-troche-n oewn-pastille-n oewn-pastil-n

a medicated lozenge used to soothe the throat


spongy confection made of gelatin and sugar and corn syrup and dusted with powdered sugar


a bar of nougat candy often dipped in chocolate


paste of nuts and sugar on a pastry base cut into bars


popcorn combined with a thick sugar or molasses or caramel syrup and formed into balls


cookie-sized candy made of brown sugar and butter and pecans


sugar in large hard clear crystals on a string


hard bright-colored stick candy (typically flavored with peppermint)


made by boiling pure sugar until it hardens


chewy candy of sugar or syrup boiled until thick and pulled until glossy


a jellied candy typically flavored with rose water


a dish served as the last course of a meal


(classical mythology) the food and drink of the gods; mortals who ate it became immortal


fruit dessert made of oranges and bananas with shredded coconut


cake covered with ice cream and meringue browned quickly in an oven


sweet almond-flavored milk pudding thickened with gelatin or cornstarch; usually molded


a mold lined with cake or crumbs and filled with fruit or whipped cream or custard


dessert made by baking fruit wrapped in pastry


open pastry filled with fruit or custard


any of various desserts prepared by freezing


dessert made of sweetened milk coagulated with rennet


a light creamy dish made from fish or meat and set with gelatin


a rich, frothy, creamy dessert made with whipped egg whites and heavy cream


a dessert consisting of a meringue base or cup filled with fruit and whipped cream


a dessert made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit


dessert made of prune puree and whipped cream


any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed


(British) the dessert course of a meal (`pud' is used informally)


sweetened cream beaten with wine or liquor


an Italian dessert consisting of layers of sponge cake soaked with coffee and brandy or liqueur layered with mascarpone cheese and topped with grated chocolate


a cold pudding made of layers of sponge cake spread with fruit or jelly; may be decorated with nuts, cream, or chocolate


a trifle soaked in wine and decorated with almonds and candied fruit


fruit-flavored dessert (trade mark Jell-O) made from a commercially prepared gelatin powder


a frozen dessert with fruit flavoring (especially one containing no milk)


an ice containing no milk but having a mushy consistency; usually made from fruit juice


frozen dessert containing cream and sugar and flavoring


colloquial British abbreviation for chocolate ice cream


a block of ice cream with 3 or 4 layers of different colors and flavors


a frozen dessert made primarily of fruit juice and sugar, but also containing milk or egg-white or gelatin


ice cream flavored with fresh strawberries


ice cream containing chopped candied fruits


oewn-ice_lolly-n oewn-lolly-n oewn-lollipop-n oewn-popsicle-n

ice cream or water ice on a small wooden stick

in England a popsicle is called an ice lolly


a soft frozen dessert of sweetened flavored yogurt


ball of ice cream covered with coconut and usually chocolate sauce


layers of ice cream and syrup and whipped cream


a dessert of sliced fruit and ice cream covered with whipped cream and cherries and nuts


a banana split lengthwise and topped with scoops of ice cream and sauces and nuts and whipped cream


a chilled dessert consisting of a mixture of custard and nuts and (sometimes) liquor


dessert resembling ice cream but with a boiled custard base


any of various soft thick unsweetened baked dishes


a bland custard or pudding especially of oatmeal


a rich steamed or boiled pudding that resembles cake


a stiff flour pudding steamed or boiled usually and containing e.g. currants and raisins and citron


sweet vanilla flavored custard-like pudding usually thickened with flour rather than eggs


sweet chocolate flavored custard-like pudding usually thickened with flour rather than eggs


a rich frozen pudding made of chopped chestnuts and maraschino cherries and candied fruits and liqueur or rum


a pudding made with strained split peas mixed with egg


sweetened mixture of milk and eggs baked or boiled or frozen


custard sauce flavored with vanilla or a liqueur


custard sprinkled with sugar and broiled


a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)


granular preparation of cassava starch used to thicken especially puddings


pudding made of suet pastry spread with jam or fruit and rolled up and baked or steamed


a sweet or savory pudding made with suet and steamed or boiled


cherry preserved in true or imitation maraschino liqueur


a flavored sugar topping used to coat and decorate cakes


any of various thin shiny (savory or sweet) coatings applied to foods


sweet topping especially for pies made of beaten egg whites and sugar


colored beads of sugar used as a topping on e.g. candies and cookies


cream that has been beaten until light and fluffy


light foamy custard-like dessert served hot or chilled


something (such as parsley) added to a dish for flavor or decoration


foods (like breads and cakes and pastries) that are cooked in an oven


crumb of bread; used especially for coating or thickening


crumbs of crackers used especially for coating or thickening


any of various baked foods made of dough or batter


a dough of flour and water and shortening


deep-dish apple dessert covered with a rich crust


pastry with a creamy almond-flavored filling


a pastry cup with a filling of fruit or custard and no top crust


a tart filled with sliced apples and sugar


a small open pie filled with sliced apples and sugar


a pastry shell filled with cooked lobster


a dish made by folding a piece of pastry over a filling


(Yiddish) a baked or fried turnover filled with potato or meat or cheese; often eaten as a snack


small fruit or meat turnover baked or fried


small turnover of Indian origin filled with vegetables or meat and fried and served hot


small pastry shell for creamy mixtures of minced foods


individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell


dish baked in pastry-lined pan often with a pastry top


a pie made of fruit with rich biscuit dough usually only on top of the fruit


open pie filled with a mixture of sweet crumbs and molasses


pie (with a top crust) containing sliced apples and sugar


pie containing lemon custard and topped with meringue


pie containing diced rhubarb and much sugar


pie made of pecans and sugar and corn syrup and butter and eggs


pie made of mashed pumpkin and milk and eggs and sugar


similar to pumpkin pie but made with winter squash instead of pumpkin


sweet filled pastry made of especially puff paste


a rectangular piece of pastry with thin flaky layers and filled with custard cream


puff paste shell filled with a savory meat mixture usually with a sauce


thin sheet of filled dough rolled and baked


rich Middle Eastern cake made of thin layers of flaky pastry filled with nuts and honey


dough used for very light flaky rich pastries


tissue thin sheets of pastry used especially in Greek dishes


batter for making light hollow cases to hold various fillings


a small hollow pastry that is typically filled with cream and covered with chocolate


baked goods made from or based on a mixture of flour, sugar, eggs, and fat


decorated cake served at a birthday party


made with sweetened cream cheese and eggs and cream baked in a crumb crust


cake containing shredded coconut in batter and frosting


a cake or sweet bread usually served with coffee


a coffee cake flavored with orange rind and raisins and almonds


cake or coffeecake topped with a mixture of sugar and butter and flour


a thick soft cake with a porous texture; cooked on a griddle


a flat round cake of sweetened pastry filled with dried fruit


a rich cake containing dried fruit and nuts and citrus peel and so on


a rich fruitcake (usually covered with icing and marzipan) and eaten at Christmas


a fruitcake (sometimes covered with almond paste) eaten at mid-Lent or Easter or Christmas


a light porous cake made with eggs and flour and sugar without shortening


a light sponge cake made without egg yolks


thin sheet of sponge cake spread with jelly and then rolled up to make a cylindrical cake


a rich sponge cake with close texture; intended to be eaten with a glass of Madeira wine


a small sponge cake with a synthetic cream filling


a rich cake with two or more tiers and covered with frosting and decorations; served at a wedding reception


rich loaf cake made of a pound each of butter and sugar and flour


cake having layers held together by a sweet filling and usually covered with frosting


rich cake usually covered with cream and fruit or nuts; originated in Austria


small (individual) frosted and ornamented cake


moist cake containing prunes that have been made into a puree


batter baked atop a layer of sweetened fruit then turned upside down so fruit is on top


a spicy cake partially sweetened with honey


made of light and dark batter very lightly blended


a sweet cake flavored with sesame or caraway seeds and lemon


any of various small cakes or cookies often served with tea


flat semisweet cookie or biscuit usually served with tea


a flat round slightly sweet teacake usually served hot


very rich cookie containing ground almonds; usually crescent-shaped


square or bar of very rich chocolate cake usually with nuts


oewn-gingersnap-n oewn-ginger_snap-n oewn-snap-n oewn-ginger_nut-n

a crisp round cookie flavored with ginger


chewy cookie usually containing almond paste


cookie made without butter and flavored with anise seed


very spicy cookies sweetened partially with molasses


chocolate cookie with white cream filling


cookie filled with a paste of raisins and nuts


dough formed into a roll and chilled in the refrigerator then sliced and baked


cookies containing chopped fruits either mixed in the dough or spread between layers of dough then baked and cut in bars


thin folded wafer containing a maxim on a slip of paper


gingerbread cut in the shape of a person


small cake in the form of a ring or twist or ball or strip fried in deep fat


a rounded lump of dough that is deep-fried and served as hot bread

the doughboy was a predecessor of the doughnut


a doughnut made light with yeast rather than baking powder


a raised doughnut filled with jelly or jam


doughnut traditionally eaten on Shrove Tuesday


small friedcake formed into twisted strips and fried; richer than doughnuts


a deep-fried, yeast-raised doughnut dusted with confectioners' sugar


small quantity of fried batter containing fruit or meat or vegetables


oewn-pancake-n oewn-battercake-n oewn-flannel_cake-n oewn-flannel-cake-n oewn-flapcake-n oewn-flapjack-n oewn-griddlecake-n oewn-hotcake-n oewn-hot_cake-n

a flat cake of thin batter fried on both sides on a griddle


Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream


(Judaism) thin pancake folded around a filling and fried or baked


crepes flamed in a sweet orange-and-lemon flavored liqueur sauce


puffy mildly sweet lemon-flavored egg mixture sprinkled with confectioners' sugar and served with jam or a wine or fruit sauce


made of grated potato and egg with a little flour


thick sweet waffle often eaten with ice cream or fruit sauce


a fried ball or patty of flaked fish and mashed potatoes


a small cake with a hard surface said to resemble a rock


a cake consisting of two layers of sponge cake with a jelly filling in between


oewn-conserve-n oewn-preserve-n oewn-conserves-n oewn-preserves-n


a Chinese preserve of mixed fruits and ginger


a conserve with a thick consistency; made with lemons and butter and eggs and sugar


a preserve made of the jelled juice of fruit


a tart apple jelly made from crab apples


a preserve made of the pulp and rind of citrus fruits


an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods


jellied dessert made with gelatin and fruit juice or water


the flesh of a bird or fowl (wild or domestic) used as food


flesh of chickens or turkeys or ducks or geese raised for food


flesh of a small young chicken not over 2 1/2 lb suitable for broiling


flesh of a medium-sized young chicken suitable for frying


flesh of a large young chicken over 3 1/2 lb suitable for roasting


flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed)


flesh of an older chicken suitable for stewing


flesh of a guinea fowl (especially of hens)


flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled


flesh of any of a number of wild game birds suitable for food


flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil


flesh of quail; suitable for roasting or broiling if young; otherwise must be braised


flesh of large domesticated fowl usually roasted


he preferred the drumsticks to the wings


a circular helping of food (especially a boneless cut of meat)


a small muscle on each side of the back of a fowl


a quantity of food (other than bread) formed in a particular shape


the flesh of animals (including fishes and birds and snails) used as food


the flesh of wild animals that is used for food


the flesh of the legs of fowl used as food


food prepared by cooking and straining or processed in a blender


meat that is dark in color before cooking (as beef, venison, lamb, mutton)


viscera and trimmings of a butchered animal often considered inedible by humans


a firm rather dry variety meat (usually beef or veal)


the brain of certain animals used as meat


the tongue of certain animals used as meat


a piece of meat that has been cut from an animal carcass


a small cut of meat including part of a rib


meat that has been barbecued or grilled in a highly seasoned sauce


an Indian dish made with highly seasoned rice and meat or fish or vegetables


cut of meat or fish including at least part of the backbone


a serving that has been cut from a larger portion


oewn-cutlet-n oewn-scallop-n oewn-scollop-n oewn-escallop-n

thin slice of meat (especially veal) usually fried or broiled


lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly


oewn-fillet-n oewn-filet-n oewn-fish_fillet-n oewn-fish_filet-n

a longitudinal slice or boned side of a fish


a lengthwise dressed half of an animal's carcass used for food


the part of a forequarter from the neck to the ribs and including the shoulder blade


a cut of pork ribs with much of the meat trimmed off


a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg


a cut of meat from the upper part of a front leg


a cut of meat from the upper part of a rear leg


a cut of meat from the lower part of the leg


a cut of meat from the breast or lower chest especially of beef


the thin under portion of the forequarter


a cut from the fleshy part of an animal's side between the ribs and the leg


a slice of meat cut from the fleshy part of an animal or large fish


a cut of beef from the flank of the animal


a cut of meat taken from the side and back of an animal between the ribs and the rump


the portion of the loin from which porterhouse steaks are cut


the portion of the loin (especially of beef) just in front of the rump


part of the sirloin next to the wedge bone


part of the sirloin between the flat bone and the porterhouse


a cut of beef from the upper end of the sirloin


the tender meat of the loin muscle on each side of the vertebral column


a boneless steak cut from the tenderloin of beef


a very thick center cut of beef tenderloin


small steak from the front of the short loin of beef


thick steak cut from the beef tenderloin


small steak cut from the thick end of a beef tenderloin


large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin


small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin


a cut of meat from the neck of an animal


a cut of beef from the neck of the animal


a cut of meat including the upper joint of the foreleg


cut of beef suitable for simmering in liquid in a closed pot


cut of beef containing rib ends near the sternum


a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs


a cut of beef between the rump and the lower leg


a lean cut of beef from between the rump and the shank


roast cut from the round; usually suitable for roasting


cut from the round; suitable for pot roast


fleshy hindquarters; behind the loin and above the round


a cut of beef or veal from the fleshy hindquarters of the animal


a cut of beef including the H-shaped rump bone


lining of the stomach of a ruminant (especially a bovine) used as food


lining of the reticulum (or second stomach) of a ruminant used as food


small flat mass of chopped or ground food


oewn-chopped_steak-n oewn-chop_steak-n oewn-chopsteak-n oewn-hamburger_steak-n oewn-beef_patty-n


a piece of meat (or fish) that has been scored and broiled


(Islam) meat from animals that have been slaughtered in the prescribed way according to the shariah


meat (especially beef) cut in strips and dried in the sun


meat that is salted and cut into strips and dried in the sun


lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians


sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce


larded veal braised and glazed in its own juices


thin slices of veal stuffed with cheese and ham and then sauteed


feet of calves used as food; usually jellied


flesh of any of various rabbits or hares (wild or domesticated) eaten as food


the flesh of a young domestic sheep eaten as food


a cut of lamb including the breastbone and attached muscles dressed as meat


cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins


rib section of a forequarter of veal or pork or especially lamb or mutton


a small cut of meat from the leg just above the foot


salted and cured abdominal wall of a side of pork


meat cut from the thigh of a hog (usually smoked)


a lean hickory-smoked ham; has dark red meat


Italian salt-cured ham usually sliced paper thin


back and sides of a hog salted and dried or smoked; usually sliced thin and fried


the natural outer covering of food (usually removed before eating)


fat from the back and sides and belly of a hog carcass cured with salt


salt pork from the back of a hog carcass


salt pork from the belly of a hog carcass


cut of pork from the rib section with most of the meat trimmed off


feet or knuckles of hogs used as food; pickled or stewed or jellied


small intestines of hogs prepared as food


the crisp residue left after lard has been rendered


heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised


oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue


soft white semisolid fat obtained by rendering the fatty tissue of the hog


the intermixture of fat and lean in a cut of meat


fat such as butter or lard used in baked goods


hard fat around the kidneys and loins in beef and sheep


oewn-margarine-n oewn-margarin-n oewn-oleo-n oewn-oleomargarine-n oewn-marge-n

a spread made chiefly from vegetable oils and used as a substitute for butter


any of numerous vegetable oils used in cooking


fat that exudes from meat and drips off while it is being roasted or fried


any of a group of liquid edible fats that are obtained from plants


mild vegetable oil when used as food; especially olive or edible rape oil


vegetable oil made from rapeseed; it is high in monounsaturated fatty acids


oil from nuts of oil palms especially the African oil palm


an oil from peanuts; used in cooking and making soap


any of several edible vegetable oils that can be used in salad dressings


highly seasoned minced meat stuffed in casings


any meat that is minced and spiced and cooked as patties or used to fill sausages


a black sausage containing pig's blood and other ingredients


large smooth-textured smoked sausage of beef and veal and pork


oewn-frank-n oewn-frankfurter-n oewn-hotdog-n oewn-hot_dog-n oewn-dog-n oewn-wiener-n oewn-wienerwurst-n oewn-weenie-n

a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll


short slender frankfurter usually with ends cut off


sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig


a pork and beef sausage (or a thin slice of this sausage)


highly seasoned fatty sausage of pork and beef usually dried


a highly seasoned Portuguese pork sausage flavored with garlic and onions


a ready-cooked and highly seasoned pork sausage


pork trimmings chopped and pickled and jelled


any of various sausages or molded loaf meats sliced and served cold


spiced mixture of chopped raisins and apples and other ingredients with or without meat


a mixture of seasoned ingredients used to stuff meats and vegetables


mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs


food made from dough of flour or meal and usually raised with yeast or baking powder and then baked


a yeast-raised bread made of white flour and cornmeal and molasses


a crisp stick-shaped roll; often served with soup


dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water


small rounded bread either plain or sweet


(Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking


bread flavored with cinnamon often containing raisins


bread made with cracked wheat that has been ground fine


a thin crisp wafer made of flour and water with or without leavening and shortening; unsweetened or semisweet


a small piece of toasted or fried bread; served in soup or salads


oewn-dark_bread-n oewn-whole_wheat_bread-n oewn-whole_meal_bread-n oewn-brown_bread-n


round, raised muffin cooked on a griddle; usually split and toasted before being eaten


any of various breads made from usually unleavened dough


French or Italian bread sliced and spread with garlic butter then crisped in the oven


bread made of graham (whole wheat) flour


a technical name for the bread used in the service of Mass or Holy Communion


the thin wafer-like bread of Scandinavia


a flat bread made of oat or barley flour; common in New England and Scotland


flat pancake-like bread cooked on a griddle


usually small round bread that can open into a pocket for filling


a shaped mass of baked bread that is usually sliced before eating


one of the crusty ends of a loaf of bread


oewn-matzo-n oewn-matzoh-n oewn-matzah-n oewn-unleavened_bread-n


leavened bread baked in a clay oven in India; usually shaped like a teardrop


breads made with a leavening agent that permits immediate baking


thin flat unleavened cake of baked oatmeal


round loaf made with soda and buttermilk; often containing caraway seeds and raisins


usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread


any of various breads made entirely or partly with rye flour


(Judaism) bread made with rye flour; usually contains caraway seeds


a rye bread made with molasses or brown sugar


a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind


white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp


made with a starter of a small amount of dough in which fermentation is active


thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)


bread made with finely ground and usually bleached wheat flour


a crusty sourdough bread often baked in long slender tapered loaves or baguettes


unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends


baked in a pan or on a griddle (southern and midland)


cornbread usually containing ham or bacon bits and cooked in a skillet


corn bread wrapped in cabbage leaves and baked in hot ashes (southern)


thin usually unleavened johnnycake made of cornmeal; originally baked on the blade of a hoe over an open fire (southern)


cornbread often made without milk or eggs and baked or fried (southern)


small oval cake of corn bread baked or fried (chiefly southern)


cornbread usually cooked pancake-style on a griddle (chiefly New England)


soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly southern)


buttered toast with sugar and cinnamon (and nutmeg and grated lemon peel)


buttered toast with sugar and grated orange rind and a little orange juice


oewn-zwieback-n oewn-rusk-n oewn-Brussels_biscuit-n oewn-twice-baked_bread-n

slice of sweet raised bread baked again until it is brown and hard and crisp


a round bun shaped to hold a hamburger patty


a sweet quick bread baked in a cup-shaped pan


light puffy bread made of a puff batter and traditionally baked in the pan with roast beef


light hollow muffin made of a puff batter (individual Yorkshire pudding) baked in a deep muffin cup


small biscuit (rich with cream and eggs) cut into diamonds or sticks and baked in an oven or (especially originally) on a griddle


a scone made by dropping a spoonful of batter on a griddle


moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze


ring-shaped coffeecake with fruits or nuts and often iced


a light roll rich with eggs and butter and somewhat sweet


rounded raised poppy-seed roll made of a square piece of dough by folding the corners in to the center


yeast-raised dinner roll made by folding a disk of dough before baking


yeast-raised dinner roll made by baking three small balls of dough in each cup of a muffin pan


any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze


almond-flavored yeast-raised pastry shaped in an irregular semicircle resembling a bear's claw


rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking


oewn-honey_bun-n oewn-sticky_bun-n oewn-caramel_bun-n oewn-schnecken-n

rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom


pinwheel-shaped rolls spread with cinnamon and sugar and filled with e.g. jam before baking


light sweet yeast-raised roll usually filled with fruits or cheese


(Yiddish) glazed yeast-raised doughnut-shaped roll with hard crust


small round bread leavened with baking-powder or soda


biscuit made from dough with enough milk that it can be dropped from a spoon


very tender biscuit partially leavened with buttermilk and soda


very short biscuit dough baked as individual biscuits or a round loaf; served with sweetened fruit and usually whipped cream


oewn-hardtack-n oewn-pilot_biscuit-n oewn-pilot_bread-n oewn-sea_biscuit-n oewn-ship_biscuit-n

very hard unsalted biscuit or bread; a former ship's staple


a cracker sprinkled with salt before baking


unsweetened cracker leavened slightly with soda and cream of tartar


a thin flour-and-water biscuit usually made without shortening; often served with cheese


glazed and salted cracker typically in the shape of a loose knot


two (or more) slices of bread with a filling between them


a serving consisting of a sandwich or sandwiches with garnishes


a sandwich made with a filling of sliced ham


a sandwich made with a filling of sliced chicken


made with three slices of usually toasted bread


sandwich without a covering slice of bread


a sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients


a sandwich that resembles a hamburger but made with tuna instead of beef


ground beef (not a patty) cooked in a spicy sauce and served on a bun


oewn-bomber-n oewn-grinder-n oewn-hero-n oewn-hero_sandwich-n oewn-hoagie-n oewn-hoagy-n oewn-Cuban_sandwich-n oewn-Italian_sandwich-n oewn-poor_boy-n oewn-sub-n oewn-submarine-n oewn-submarine_sandwich-n oewn-torpedo-n oewn-wedge-n oewn-zep-n

a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


a Greek sandwich: sliced roast lamb with onion and tomato stuffed into pita bread


sandwich filled with slices of bacon and tomato with lettuce


a hot sandwich with corned beef (or pastrami), Swiss cheese and sauerkraut on rye bread


a sandwich in which the filling is rolled up in a soft tortilla


shaped and dried dough made from flour and water and sometimes egg


pasta shaped with scalloped edges and pinched in the middle, suggestive of a bow tie


pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine


narrow strip of pasta dough made with eggs


medium-sized tubular pasta in short pieces


extremely fine pasta thinner than vermicelli


pasta in flat strips wider than linguine


pasta in short tubes with diagonally cut ends


small circular or square cases of dough with savory fillings


large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce


a pasta made in northern Africa of crushed and steamed semolina


(Italian) a small dumpling made of potato or flour or semolina that is boiled or baked and is usually served with a sauce or with grated cheese


a Jewish dumpling made of matzo meal; usually served in soup


a Chinese dumpling filled with spiced minced pork; usually served in soup


small balls or strips of boiled or steamed dough


any natural or prepared food popularly believed to promote good health


food that tastes good but is high in calories having little nutritional value


any food (especially cereal) usually served for breakfast


mixture of untoasted dry cereals and fruits


cornmeal mush served with sweetening (maple syrup or brown sugar)


a thick mush made of cornmeal boiled in stock or water


sweetened porridge made of tapioca or flour or oatmeal cooked quickly in milk or water


a thin porridge (usually oatmeal or cornmeal)


a Chinese rice gruel eaten for breakfast


a thin porridge or soup (usually oatmeal and water flavored with meat)


coarsely ground hulled corn boiled as a breakfast dish in the southern United States


sweet spiced porridge made from hulled wheat


a cereal that is not heated before serving


cereal made of especially rolled oats with dried fruits and nuts and honey or brown sugar


oewn-produce-n oewn-green_goods-n oewn-green_groceries-n oewn-garden_truck-n

fresh fruits and vegetable grown for the market


edible reproductive body of a seed plant especially one having sweet flesh


edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant


raw vegetables cut into bite-sized strips and served with a dip


the seedpod of a leguminous plant (such as peas or beans or lentils)


edible seeds of various pod-bearing plants (peas or beans or lentils etc.)


any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning


any of various leafy plants or their leaves and stems eaten as vegetables


succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking


cheeselike food made of curdled soybean milk


any of several fruits of plants of the family Solanaceae; especially of the genera Solanum, Capsicum, and Lycopersicon


any of various fleshy edible underground roots or tubers


oewn-potato-n oewn-white_potato-n oewn-Irish_potato-n oewn-murphy-n oewn-spud-n oewn-tater-n

an edible tuber native to South America; a staple food of Ireland


potato that has been cooked by baking it in an oven


oewn-french_fries-n oewn-french-fried_potatoes-n oewn-fries-n oewn-chips-n


sliced pieces of potato fried in a pan until brown and crisp


a baked potato served with the jacket on


potato that has been peeled and boiled and then mashed


edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food


the edible tuberous root of the sweet potato vine which is grown widely in warm regions of the United States


sweet potato with deep orange flesh that remains moist when baked


food for light meals or for eating between meals


oewn-chip-n oewn-crisp-n oewn-potato_chip-n oewn-Saratoga_chip-n

a thin crisp slice of potato fried in deep fat


a tortilla chip topped with cheese and chili-pepper and broiled


egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow


long pinkish sour leafstalks usually eaten cooked and sweetened


a vegetable of the mustard family: especially mustard greens, various cabbages, broccoli, cauliflower, brussels sprouts


oewn-mustard-n oewn-mustard_greens-n oewn-leaf_mustard-n oewn-Indian_mustard-n


elongated head of crisp celery-like stalks and light green leaves


elongated head of dark green leaves on thick white stalks


any of several varieties of cabbage having a large compact globular head; may be steamed or boiled or stir-fried or used raw in coleslaw


compact head of white undeveloped flowers


the small edible cabbage-like buds growing along a stalk of the brussels sprout plant


slightly bitter dark green leaves and clustered flower buds


edible fruit of a squash plant; eaten as a vegetable


any of various fruits of the gourd family that mature during the summer; eaten while immature and before seeds and rind harden


squash having yellow skin and yellowish flesh and usually elongated neck


yellow squash with a thin curved neck and somewhat warty skin


small cucumber-shaped vegetable marrow; typically dark green


large elongated squash with creamy to deep green skins


round greenish-white squash having one face flattened with a scalloped edge


medium-sized oval squash with flesh in the form of strings that resemble spaghetti


any of various fruits of the gourd family with thick rinds and edible yellow to orange flesh that mature in the fall and can be stored for several months


small dark green or yellow ribbed squash with yellow to orange flesh


buff-colored squash with a long usually straight neck and sweet orange flesh


large football-shaped winter squash with a warty grey-green rind


large squash shaped somewhat like a turban usually with a rounded central portion protruding from the blossom end


drum-shaped squash with dark green rind marked in silver or grey


globose or ovoid squash with striped grey and green warty rind


a squash with a hard rind and an elongated curved neck


cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons


a thistlelike flower head with edible fleshy leaves and heart


the tender fleshy center of the immature artichoke flower


sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips


edible young shoots of the asparagus plant


a newly grown bud (especially from a germinating seed)


any of various sprouted beans: especially mung beans or lentils or edible soybeans


white-rooted beet grown as a source of sugar


oewn-chard-n oewn-Swiss_chard-n oewn-spinach_beet-n oewn-leaf_beet-n

long succulent whitish stalks with large green leaves


sweet and hot varieties of fruits of plants of the genus Capsicum


large mild crisp thick-walled capsicum peppers usually bell-shaped or somewhat oblong; commonly used in salads


large bell-shaped sweet pepper in green or red or yellow or orange or black varieties


a sweet pepper that becomes red when ripe


fully ripened sweet red pepper; usually cooked


oewn-chili-n oewn-chili_pepper-n oewn-chilli-n oewn-chilly-n oewn-chile-n

very hot and finely tapering pepper of special pungency


hot green or red pepper of southwestern United States and Mexico


a ripe jalapeno that has been dried for use in cooking


very hot red peppers; usually long and thin; some very small


a young onion before the bulb has enlarged; eaten in salads


large mild and succulent onion; often eaten raw


flat mild onion having purplish tunics; used as garnish on hamburgers and salads


related to onions; white cylindrical bulb and flat dark-green leaves


small mild-flavored onion-like or garlic-like clustered bulbs used for seasoning


greens suitable for eating uncooked as in salads


leaves of any of various plants of Lactuca sativa


lettuce with relatively soft leaves in a loose head; easily broken or bruised


lettuce with delicate and relatively crunchy leaves


lettuce with crisp tightly packed light-green leaves in a firm head

iceberg is still the most popular lettuce


oewn-cos-n oewn-cos_lettuce-n oewn-romaine-n oewn-romaine_lettuce-n

lettuce with long dark-green leaves in a loosely packed elongated head


lettuce with loosely curled leaves that do not form a compact head


leaves having celery-like stems eaten raw or cooked


any of various edible seeds of plants of the family Leguminosae used for food


oewn-mung_bean-n oewn-mung-n oewn-green_bean-n oewn-green_gram-n oewn-golden_gram-n oewn-moong-n oewn-mash_bean-n oewn-munggo-n oewn-monggo-n oewn-green_soy-n

seed of the mung bean plant used for food


round flat seed of the lentil plant used for food


a variety of large pea that is commonly processed and sold in cans


green peas with edible pods that are very crisp and not flat


large white roundish Asiatic legume; usually dried


small highly nutritious seed of the tropical pigeon-pea plant


coarse small-seeded pea often used as food when young and tender


marrowfat peas that have been soaked overnight and then boiled; served with fish and chips


any of numerous beans eaten either fresh or dried


mottled or spotted bean of southwestern United States; usually dried


black-seeded bean of South America; usually dried


beans eaten before they are ripe as opposed to dried


a French bean variety with light-colored seeds; usually dried


tender green beans without strings that easily snap into sections


green beans with strings that must be removed


oewn-scarlet_runner-n oewn-scarlet_runner_bean-n oewn-runner_bean-n oewn-English_runner_bean-n

long bean pods usually sliced into half-inch lengths; a favorite in Britain


unripe beans removed from the pod before cooking


broad flat beans simmered gently; never eaten raw


oewn-sieva_bean-n oewn-butter_bean-n oewn-butterbean-n oewn-civet_bean-n

small flat green bean similar to lima beans


oewn-soy-n oewn-soybean-n oewn-soya-n oewn-soya_bean-n

the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)


only parts eaten are roots and especially stalks (blanched and used as celery); related to artichokes


orange root; important source of carotene


stalks eaten raw or cooked or used as seasoning


any of several types of commercially grown celery having green stalks


thickened edible aromatic root of a variety of celery plant


crisp spiky leaves with somewhat bitter taste


prized variety of chicory having globose heads of red leaves


a drink resembling coffee that is sometimes substituted for it


root of the chicory plant roasted and ground to substitute for or adulterate coffee


trade mark for a coffee substitute invented by C. W. Post and made with chicory and roasted grains


variety of endive having leaves with irregular frilled edges


young broad-leaved endive plant deprived of light to form a narrow whitish head


ears of corn that can be prepared and served for human food


corn that can be eaten as a vegetable while still young and soft


hulled corn with the bran and germ removed


hominy prepared by milling to pellets of medium size


pungent leaves of any of numerous cruciferous herbs


cresses that grow in clear ponds and streams


cress cultivated for salads and garnishes


edible leaves of the common dandelion collected from the wild; used in salads and in making wine


long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews


fleshy turnip-shaped edible stem of the kohlrabi plant


leafy greens collected from the wild and used as a substitute for spinach


mildly acid red or yellow pulpy fruit eaten as a vegetable


any of several large tomatoes with thick flesh


a kind of cherry tomato that is frequently used in cooking rather than eaten raw


small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk


fleshy body of any of numerous edible fungi


mushrooms stuffed with any of numerous mixtures of e.g. meats or nuts or seafood or spinach


usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn


root of any of several members of the mustard family


oewn-rutabaga-n oewn-swede-n oewn-swedish_turnip-n oewn-yellow_turnip-n

the large yellow root of a rutabaga plant used as food


large sour-tasting arrowhead-shaped leaves used in salads and sauces


greens having small tart oval to pointed leaves; preferred to common sorrel for salads


dark green leaves; eaten cooked or raw in salads


oewn-taro-n oewn-taro_root-n oewn-cocoyam-n oewn-dasheen-n oewn-edda-n


edible subterranean fungus of the genus Tuber


a hard-shelled seed consisting of an edible kernel or meat enclosed in a woody or leathery shell


nut tasting like roasted chestnuts; a staple food of Australian aborigines


oewn-peanut-n oewn-earthnut-n oewn-goober-n oewn-goober_pea-n oewn-groundnut-n oewn-monkey_nut-n

pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms


edible bulbous tuber of a Chinese marsh plant


fruit (especially peach) whose flesh does not adhere to the pit


fruit (especially peach) whose flesh adheres strongly to the pit


the skin of a banana (especially when it is stripped off and discarded)

he slipped on a banana skin and almost fell


fruit with red or yellow or green skin and sweet to tart crisp whitish flesh


small sour apple; suitable for preserving


an apple used primarily for eating raw without cooking


an American eating apple with red or yellow and red skin


a sweet eating apple with bright red skin; most widely grown apple worldwide


an eating apple that somewhat resembles a McIntosh; used as both an eating and a cooking apple


yellow apple that ripens in late autumn; eaten raw


red late-ripening apple; primarily eaten raw


early-ripening apple popular in the northeastern United States; primarily eaten raw but suitable for applesauce


similar to McIntosh; juicy and late-ripening


large late-ripening apple with skin striped with yellow and red


any of several varieties of apples with red skins


any of numerous superior eating apples with yellow or greenish yellow skin flushed with red


apple grown chiefly in the Shenandoah Valley


crisp tart apple; good for eating raw and suitable for cooking


an apple used primarily in cooking for pies and applesauce etc


apple with a green skin and hard tart flesh


apple used primarily in cooking; bright scarlet with stripes of crimson red


large red apple used primarily for baking


any of numerous small and pulpy edible fruits; used as desserts or in making jams and jellies and preserves


blue-black berries similar to American blueberries


blue-black berry similar to blueberries and bilberries of the eastern United States


sweet edible dark-blue berries of either low-growing or high-growing blueberry plants


oewn-wintergreen-n oewn-boxberry-n oewn-checkerberry-n oewn-teaberry-n oewn-spiceberry-n

spicy red berrylike fruit; source of wintergreen oil


very tart red berry used for sauce or juice


oewn-lingonberry-n oewn-mountain_cranberry-n oewn-cowberry-n oewn-lowbush_cranberry-n

tart red berries similar to American cranberries but smaller


any of several tart red or black berries used primarily for jellies and jams


currant-like berry used primarily in jams and jellies


small black berries used in jams and jellies


small red berries used primarily in jams and jellies


large sweet black or very dark purple edible aggregate fruit of any of various bushes of the genus Rubus


large raspberry-flavored fruit; cross between blackberries and raspberries


blackberry-like fruits of any of several trailing blackberry bushes


red or black edible aggregate berries usually smaller than the related blackberries


oewn-saskatoon-n oewn-serviceberry-n oewn-shadberry-n oewn-juneberry-n


oewn-lanseh-n oewn-lansa-n oewn-lansat-n oewn-lanset-n


small edible dark purple to black berry with large pits; southern United States


orange fruit resembling a plum; edible when fully ripe


oewn-acerola-n oewn-barbados_cherry-n oewn-surinam_cherry-n oewn-West_Indian_cherry-n

acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C


deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert


tropical cylindrical fruit resembling a pinecone with pineapple-banana flavor


edible scarlet plumlike fruit of a South African plant


any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions


round yellow to orange fruit of any of several citrus trees


large sweet easily-peeled Florida fruit with deep orange rind


a somewhat flat reddish-orange loose skinned citrus of China


a mandarin orange of a deep reddish orange color and few seeds


medium-sized largely seedless mandarin orange with thin smooth skin


any of various deep orange mandarins grown in the United States and southern Africa


large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin


highly acidic orange used especially in marmalade


orange with sweet juicy pulp; often has a thin skin


seedless orange enclosing a small secondary fruit at the apex


variety of sweet orange cultivated extensively in Florida and California


small oval citrus fruit with thin sweet rind and very acid pulp


yellow oval fruit with juicy acidic flesh


the green acidic fruit of any of various lime trees


small yellow-green limes of southern Florida


large yellow fruit with somewhat acid juicy pulp; usual serving consists of a half


large pear-shaped fruit similar to grapefruit but with coarse dry pulp


more aromatic and acid tasting than oranges; used in beverages and marmalade


large lemonlike fruit with thick aromatic rind; usually preserved


oval-shaped edible seed of the almond tree


an almond covered with a sugar coating that is hard and flavored and colored


downy yellow to rosy-colored fruit resembling a small peach


downy juicy fruit with sweet yellowish or whitish flesh


a variety or mutation of the peach that has a smooth skin


highly colored edible fruit of pitahaya cactus having bright red juice; often as large as a peach


any of numerous varieties of small to medium-sized round or oval fruit having a smooth skin and a single pit


sweet green or greenish-yellow variety of plum


small dark purple fruit used especially in jams and pies


small sour dark purple fruit of especially the Allegheny plum bush


small dried seedless raisin grown in the Mediterranean region and California; used in cooking


fleshy sweet pear-shaped yellowish or purple multiple fruit eaten fresh or preserved or dried


large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated


West Indian fruit resembling the mango; often pickled


elongated crescent-shaped yellow fruit with soft sweet flesh


egg-shaped tropical fruit of certain passionflower vines; used for sherbets and confectionery and drinks


the egg-shaped edible fruit of tropical American vines related to passionflowers


apple-sized passion fruit of the West Indies


oewn-bell_apple-n oewn-sweet_cup-n oewn-water_lemon-n oewn-yellow_granadilla-n

the edible yellow fruit of the Jamaica honeysuckle


a large round seedless or seeded fruit with a texture like bread; eaten boiled or baked or roasted or ground into flour; the roasted seeds resemble chestnuts


immense East Indian fruit resembling breadfruit; it contains an edible pulp and nutritious seeds that are commonly roasted


seed of the cacao tree; ground roasted beans are source of chocolate


powder of ground roasted cacao beans with most of the fat removed


ovoid orange-yellow mealy sweet fruit of Florida and West Indies


any of numerous fruits of the gourd family having a hard rind and sweet juicy flesh


the fruit of a muskmelon vine; any of several sweet melons related to cucumbers


the fruit of a cantaloup vine; small to medium-sized melon with yellowish flesh


the fruit of the winter melon vine; a green melon with pale green to orange flesh that keeps well


the fruit of a variety of winter melon vine; a large smooth greenish-white melon with pale green flesh


the fruit of a variety of winter melon vine; a large green melon with orange flesh


the fruit of a variety of muskmelon vine; a melon with netlike markings and deep green flesh


melon having yellowish rind and whitish flesh


large oblong or roundish melon with a hard green rind and sweet watery red or occasionally yellowish pulp


any of several fruits of cultivated cherry trees that have sweet flesh


large heart-shaped sweet cherry with soft flesh


acid cherries used for pies and preserves


pale red sour cherry with colorless or nearly colorless juice


cultivated sour cherry with dark-colored skin and juice


plum-shaped whitish to almost black fruit used for preserves; tropical American


any of various small cucumbers pickled whole


any of various juicy fruit of the genus Vitis with green or purple skins; grow in clusters


purplish-black wild grape of the eastern United States with tough skins that slip easily from the flesh; cultivated in many varieties


slipskin grape; a purple table grape of the northeastern United States


slipskin grape; a reddish American table grape


dull-purple grape of southern United States


amber-green muscadine grape of southeastern United States


a grape whose skin slips readily from the pulp


grape from a cultivated variety of the common grape vine of Europe


sweet aromatic grape used for raisins and wine


dark reddish-purple table grape of California


pale yellow seedless grape used for raisins and wine


variety of wine grape originally grown in Hungary; the prototype of vinifera grapes


seedless green table grape of California


the fruit of any of several tropical American trees of the genus Annona having soft edible pulp


large tropical fruit with leathery skin and soft pulp; related to custard apples


large spiny tropical fruit with tart pulp related to custard apples


large heart-shaped tropical fruit with soft acid pulp


sweet pulpy tropical fruit with thick scaly rind and shiny black seeds


whitish tropical fruit with a pinkish tinge related to custard apples; grown in the southern United States


ovoid yellow fruit with very fragrant peach-colored flesh; related to custard apples


fruit with yellow flesh; related to custard apples


large oval melon-like tropical fruit with yellowish flesh


South African fruit smelling and tasting like apricots; used for pickles and preserves


maroon-purple gooseberry-like fruit of India having tart-sweet purple pulp used especially for preserves


red pear-shaped tropical fruit with poisonous seeds; flesh is poisonous when unripe or overripe


huge fruit native to southeastern Asia `smelling like Hell and tasting like Heaven'; seeds are roasted and eaten like nuts


dark-green kiwi-sized tropical fruit with white flesh; used chiefly for jellies and preserves


round one-inch Caribbean fruit with green leathery skin and sweet juicy translucent pulp; eaten like grapes


a succulent orange-sized tropical fruit with a thick rind


fuzzy brown egg-shaped fruit with slightly tart green flesh


yellow olive-sized semitropical fruit with a large free stone and relatively little flesh; used for jellies


two- to three-inch tropical fruit with juicy flesh suggestive of both peaches and pineapples


large oval tropical fruit having smooth skin, juicy aromatic pulp, and a large hairy seed


tropical fruit with a rough brownish skin and very sweet brownish pulp


brown oval fruit flesh makes excellent sherbet


large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys


oewn-avocado-n oewn-alligator_pear-n oewn-avocado_pear-n oewn-aguacate-n

a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed


sweet edible fruit of the date palm with a single long woody seed


berrylike fruit of an elder used for e.g. wines and jellies


tropical fruit having yellow skin and pink pulp; eaten fresh or used for e.g. jellies


fruit of the wild plum of southern United States


tough-skinned purple grapelike tropical fruit grown in Brazil


dark red plumlike fruit of Old World buckthorn trees


oewn-litchi-n oewn-litchi_nut-n oewn-litchee-n oewn-lichi-n oewn-leechee-n oewn-lichee-n oewn-lychee-n

Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried


globular or ovoid tropical fruit with thick russet leathery rind and juicy yellow or reddish flesh


tropical fruit from the Philippines having a mass of small seeds embedded in sweetish white pulp


a South African globular fruit with brown leathery skin and pithy flesh having a sweet-acid taste


sweet usually dark purple blackberry-like fruit of any of several mulberry trees of the genus Morus


one-seeded fruit of the European olive tree usually pickled and used as a relish


olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil


olives picked green and pickled in brine; infrequently stuffed with e.g. pimento


sweet juicy gritty-textured fruit available in many varieties


starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics


large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind


round or pear-shaped spiny fruit of any of various prickly pear cacti


small yellow to orange fruit of the Barbados gooseberry cactus used in desserts and preserves and jellies


oewn-quandong-n oewn-quandang-n oewn-quantong-n oewn-native_peach-n

red Australian fruit; used for dessert or in jam


edible nutlike seed of the quandong fruit


aromatic acid-tasting pear-shaped fruit used in preserves


pleasantly acid bright red oval Malayan fruit covered with soft spines


fruit of an East Indian tree similar to the rambutan but sweeter


fragrant oval yellowish tropical fruit used in jellies and confections


acid-tasting Australian gourd-like fruit with a woody rind and large seeds


African gourd-like fruit with edible pulp


seed of betel palm; chewed with leaves of the betel pepper and lime as a digestive stimulant and narcotic in southeastern Asia


small sweet triangular nut of any of various beech trees


nut of any of various walnut trees having a wrinkled two-lobed seed with a hard shell


American walnut having a very hard and thick woody shell


nut with a wrinkled two-lobed seed and hard but relatively thin shell; widely used in cooking


three-sided tropical American nut with white oily meat and hard brown shell


oily egg-shaped nut of an American tree of the walnut family


a large nutlike seed of a South American tree


kidney-shaped nut edible only when roasted


edible nut of any of various chestnut trees of the genus Castanea


small nut of either of two small chestnut trees of the southern United States; resembles a hazelnut


edible nutlike seeds of an American lotus having the flavor of a chinquapin


oewn-hazelnut-n oewn-filbert-n oewn-cobnut-n oewn-cob-n

nut of any of several trees of the genus Corylus


large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk


the edible white meat of a coconut; often shredded for use in e.g. cakes and curries


clear to whitish fluid from within a fresh coconut


the dried meat of the coconut from which oil is extracted


somewhat astringent paste prepared by grinding and heating seeds of the African wild mango; a staple food of some African peoples


nutlike tuber; important food of Native Americans


small hard-shelled nut of North American hickory trees especially the shagbark hickories


nutlike seed with sweet and crisp white meat


smooth brown oval nut of south central United States


edible seed of any of several nut pines especially some pinons of southwestern North America


nut of Mediterranean trees having an edible green kernel


edible seed of sunflowers; used as food and poultry feed and as a source of oil


flesh of fish from fresh water used as food


edible fish (broadly including freshwater fish) or shellfish or roe etc


flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae


flesh of various freshwater fishes of North America or of Europe


any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)


the lean flesh of a saltwater fish of the family Serranidae


caught along the Atlantic coast of the United States


flesh of a saltwater fish similar to sea bass


the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.


flesh of any of a number of slender food fishes especially of Atlantic coasts of North America


flesh of a cod-like fish of the Atlantic waters of Europe


the lean flesh of a cod-like fish of North Atlantic waters


the lean flesh of a saltwater fish found in warm waters (especially in Hawaii)


the lean flesh of a fish that is often farmed; can be baked or braised


highly valued northern freshwater fish with lean flesh


flesh of very large North American pike; a game fish


flesh of a large-headed anglerfish of the Atlantic waters of North America


flesh of any of numerous North American food fishes with toothless jaws


flesh of scaleless food fish of the southern United States; often farmed


any of numerous fishes of America and Europe


the lean flesh of any of numerous American perch-like fishes of the family Centrarchidae


small sunfishes of the genus Pomoxis of central United States rivers


important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks


relatively small tuna with choice white flesh; major source of canned tuna


flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna


flesh of very important usually small (to 18 in) fatty Atlantic fish


flesh of commercially important fishes especially of the Atlantic coastal waters of America


(Italian cuisine) squid prepared as food


oewn-blowfish-n oewn-sea_squab-n oewn-puffer-n oewn-pufferfish-n

delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver


a blowfish highly prized as a delicacy in Japan but highly dangerous because the skin and organs are poisonous


edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic


small edible marine snail; steamed in wine or baked


large marine snail much used as food in Europe


any of numerous small food fishes; especially those caught with hook and line and not available on the market


fish cured by being split and air-dried without salt


meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)


black marine bivalves usually steamed in wine


tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces


paste made primarily of anchovies; used in sauces and spreads


the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled


young eel; may be sauteed or batter-fried


highly valued lean flesh of marine or freshwater mullet


valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled


the lean flesh of any of several fish caught off the Atlantic coast of the United States


the lean flesh of a fish caught off the Pacific coast of the United States


large fatty herring lightly salted and briefly smoked


herring preserved in a pickling liquid (usually brine or vinegar)


a pickled herring filet that has been rolled or wrapped around a pickle


flesh of shad-like fish abundant along the Atlantic coast or in coastal streams


flesh of swordfish usually served as steaks


any of numerous small flat Atlantic food fish having smooth skin


oysters spread with butter and spinach and seasonings and baked on the half shell


oysters originally from Long Island Sound but now from anywhere along the northeastern seacoast; usually eaten raw


flesh of either hard-shell or soft-shell clams


oewn-quahaug-n oewn-quahog-n oewn-hard-shell_clam-n oewn-round_clam-n

Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes


a quahog when young and small; usually eaten raw; an important food popular in New York


small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino


oewn-soft-shell_clam-n oewn-steamer-n oewn-steamer_clam-n oewn-long-neck_clam-n

a clam that is usually steamed in the shell


the edible flesh of any of various crabs


Atlantic crab; most common source of fresh crabmeat


freshly molted crab with new shell still tender and flexible


oewn-Alaska_king_crab-n oewn-Alaskan_king_crab-n oewn-king_crab-n oewn-Alaska_crab-n

meat of large cold-water crab; mainly leg meat


flesh of Cancer magister (Dungeness crab)


pale flesh with delicate texture and flavor; found in Florida but now very rare


oewn-crayfish-n oewn-crawfish-n oewn-crawdad-n oewn-ecrevisse-n

tiny lobster-like crustaceans usually boiled briefly


lean white flesh of important North Atlantic food fish; usually baked or poached


lean white flesh of North Atlantic fish; similar to codfish


flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled


lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried


oewn-finnan_haddie-n oewn-finnan_haddock-n oewn-finnan-n oewn-smoked_haddock-n

haddock usually baked but sometimes broiled with lots of butter


codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes


lean flesh of fish found in warm waters of southern Atlantic coast of the United States


flesh of fish found in colder waters of northern Atlantic coast of the United States


sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets


flesh of any of various American and European flatfish


flesh of American flounder having a yellowish tail


the lean flesh of a small flounder from the Pacific coast of North America


flesh of American flounder; important in the winter


lean flesh of very large flatfish of Atlantic or Pacific


the lean flesh of any of various valuable market fish caught among rocks


lean flesh of food and game fishes of the Atlantic coast of the United States


flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas


similar to but smaller than American lobsters


oewn-spiny_lobster-n oewn-langouste-n oewn-rock_lobster-n oewn-crayfish-n

warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California


caught in European waters; slenderer than American lobster


lobster tail meat; usually from spiny rock lobsters


unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces


edible greenish substance in boiled lobster


any of various edible decapod crustaceans


flesh of any of several primarily freshwater game and food fishes


flesh of Pacific trout that migrate from salt to fresh water


flesh of marine trout that migrate from salt to fresh water


flesh of salmon-like or trout-like cold-water fish of cold lakes of the Northern Hemisphere


any market fish--edible saltwater fish or shellfish--except herring


cold-water fish caught in Lake Superior and northward


any of several coarse fishes (such as dogfish or wolffish) when used as food


flesh of any of various marine or freshwater fish of the family Salmonidae


fatty pink flesh of fish from northern coastal Atlantic; usually marketed fresh


fatty red flesh of salmon of Pacific coast and rivers


pink or white flesh of large Pacific salmon


oewn-silver_salmon-n oewn-coho_salmon-n oewn-coho-n oewn-cohoe-n

fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes


brine-cured salmon that is lightly smoked


oewn-Nova_Scotia_lox-n oewn-Nova_lox-n oewn-Nova_Scotia_salmon-n oewn-Nova_salmon-n oewn-Nova_style_salmon-n

brine-cured salmon that is less salty than most; sometimes sugar is also used in the curing


flesh of any of various important food fishes of warm seas


highly esteemed reddish lean flesh of snapper from Atlantic coast and Gulf of Mexico


red flesh of large food fish of Pacific coast


edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces


muscle of small choice shallow-water scallops


a dried and smoked herring having a reddish color


bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast


small cold-water silvery fish; migrate between salt and fresh water


common smelt of eastern North America and Alaska


small fatty European fish; usually smoked or canned like sardines


minnows or other small fresh- or saltwater fish (especially herring); usually cooked whole


fish eggs or egg-filled ovary; having a grainy texture


fish sperm or sperm-filled reproductive gland; having a creamy texture


salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre


roe of beluga sturgeon usually from Russia; highly valued


roe of shad; may be parboiled or baked or sauteed gently


a concentrated feed for cattle; processed in the form of blocks or cakes


feed given to young animals isolated in a creep


coarse food (especially for livestock) composed of entire plants or the leaves and stalks of a cereal crop


oewn-eatage-n oewn-forage-n oewn-pasture-n oewn-pasturage-n oewn-grass-n

bulky food like grass or hay for browsing or grazing horses or cattle


fodder harvested while green and kept succulent by partial fermentation as in a silo


mass of e.g. linseed or cottonseed or soybean from which the oil has been pressed; used as food for livestock


leguminous plant grown for hay or forage


a bean plant cultivated for use animal fodder


the dried stalks and leaves of a field crop (especially corn) used as animal fodder after the grain has been harvested


foodstuff prepared from the starchy grains of cereal grasses


grain intended to be or that has been ground


the hulled and crushed grain of various cereals


small seed of any of various annual cereal grasses especially Setaria italica


grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour


grains of wheat that have been crushed into small pieces


heavy and filling (and usually starchy) food


embryo of the wheat kernel; removed before milling and eaten as a source of vitamins


seed of the annual grass Avena sativa (spoken of primarily in the plural as `oats')


grains used as food either unpolished or more often polished


unpolished rice retaining the yellowish-brown outer layer


having husk or outer brown layers removed


grains of aquatic grass of North America


rice in the husk either gathered or still in the field


oewn-slop-n oewn-slops-n oewn-swill-n oewn-pigswill-n oewn-pigwash-n

wet feed (especially for pigs) consisting of mostly kitchen waste mixed with water or skimmed or sour milk


food of a ruminant regurgitated to be chewed again


food given to birds; usually mixed seeds


nuts of forest trees used as feed for swine


a mixture of seeds used to feed caged birds


food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens


tossed salad composed primarily of salad greens


typically having fried croutons and dressing made with a raw egg


cooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing


typically containing tomatoes and anchovies and garnished with black olives and capers


containing meat or chicken or cheese in addition to greens and vegetables


the combination salad prepared as a particular chef's specialty


any of various salads having chopped potatoes as the base


a salad having any of various pastas as the base


typically made of apples and celery with nuts or raisins and dressed with mayonnaise


lettuce and crabmeat dressed with sauce Louis


salad composed primarily of chopped canned tuna fish


salad composed primarily of chopped chicken meat


savory jelly based on fish or meat stock used as a mold for meats or vegetables


a finely chopped salad with tomatoes and parsley and mint and scallions and bulgur wheat


food that is a component of a mixture in cooking

the recipe lists all the fixings for a salad


oewn-flavorer-n oewn-flavourer-n oewn-flavoring-n oewn-flavouring-n oewn-seasoner-n oewn-seasoning-n

something added to food primarily for the savor it imparts


a cube of evaporated seasoned meat extract


an extract of beef (given to people who are ill)


a preparation (a sauce or relish or spice) to enhance flavor or enjoyment


aromatic potherb used in cookery for its savory qualities


any of a variety of pungent aromatic vegetable substances used for flavoring food


oil from the peppermint plant used as flavoring


an aromatic oil obtained from the spearmint plant


fragrant yellow oil obtained from the lemon peel


oil or flavoring obtained from the creeping wintergreen or teaberry plant


white crystalline form of especially sodium chloride used to season and preserve food


combination of salt and vegetable extracts and spices and monosodium glutamate


crystals of citric acid used as seasoning


Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon


ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves


spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground


spice from dried unopened flower bud of the clove tree; used whole or ground


aromatic seeds of the cumin herb of the carrot family


fennel seeds are ground and used as a spice or as an ingredient of a spice mixture


pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery


spice made from the dried fleshy covering of the nutmeg seed


hard aromatic seed of the nutmeg tree used as spice when grated or ground


pungent seasoning from the berry of the common pepper plant of East India; use whole or ground


pepper that is ground from whole peppercorns with husks on


leaves of the common basil; used fresh or dried


an herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked


bitter leaves used sparingly in salads; dried flowers used in soups and tisanes


leaves used sparingly in soups and stews


fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach


cylindrical leaves used fresh as a mild onion-flavored seasoning


leaves make a popular tisane; young leaves used in salads or cooked


parsley-like herb used as seasoning or garnish


dried coriander seeds used whole or ground


leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings


aromatic bulbous stem base eaten cooked or raw in salads


aromatic seeds used as seasoning especially in curry


one of the small bulblets that can be split off of the axis of a larger garlic bulb


lemony leaves used for a tisane or in soups or fruit punches


stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers


pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets


the leaves of a mint plant used fresh or candied


black or white seeds ground to make mustard pastes or powders


pungent powder or paste prepared from ground mustard seeds


flowers and seeds and leaves all used as flavorings


aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food


extremely pungent leaves used fresh or dried as seasoning for especially meats


leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy


aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc


fresh leaves used in omelets and fritters and with lamb


either of two aromatic herbs of the mint family


herb with delicately flavored leaves with many uses


resinous leaves used in stews and stuffings and meat loaf


fragrant dark green leaves used to flavor May wine


fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs


fresh leaves (or leaves preserved in vinegar) used as seasoning


leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables


ground dried rhizome of the turmeric plant used as seasoning


pickled flower buds used as a pungent relish in various dishes and sauces


oewn-catsup-n oewn-ketchup-n oewn-cetchup-n oewn-tomato_ketchup-n


aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces


ground pods and seeds of pungent red peppers of the genus Capsicum


powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano


tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings


fiery vinegar flavored with chili peppers


a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices


spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods


sweetened diluted vinegar with chopped mint leaves


pungent blend of cumin and ground coriander seed and turmeric and other spices


(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice


a thick sweet and pungent Chinese condiment


mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking


a mild powdered seasoning made from dried pimientos


a mild seasoning made from a variety of pimiento grown in Spain


vegetables (especially cucumbers) preserved in brine or vinegar


pickle preserved in brine or vinegar flavored with dill seed


relish of chopped (usually sweet) pickles


relish of chopped pickled cucumbers and green peppers and onion


pickle cured in brine and preserved in sugar and vinegar


puree of stewed apples usually sweetened and spiced


very spicy sauce (trade name Tabasco) made from fully-aged red peppers


aromatic stems or leaves or roots of Angelica Archangelica


flavoring made from almonds macerated in alcohol


liquorice-flavored seeds, used medicinally and in cooking and liquors


anise-scented star-shaped fruit or seed used in Asian cooking and medicine


berrylike cone of a common juniper; used in making gin


dried pungent stigmas of the Old World saffron crocus


aromatic seeds of the caraway plant; used widely as seasoning


small grey seed of a poppy flower; used whole or ground in baked items


aromatic threadlike foliage of the dill plant used as seasoning


seed of the dill plant used as seasoning


seed of the celery plant used as seasoning


a flavoring made from (or imitating) lemons


white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking

food manufacturers sometimes list MSG simply as `artificial flavors' in ingredient lists


long bean-like fruit; seeds are used as flavoring


a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)


sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative


flavorful relish or dressing or topping served as an accompaniment to food


made of white sauce and mashed anchovies


butter and sugar creamed together with brandy or other flavoring and served with rich puddings


creamy white sauce with horseradish and mustard


sauce for pasta; contains mushrooms and ham and chopped vegetables and beef and tomato paste


sauce for pasta; contains eggs and bacon or ham and grated cheese


sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta


mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish


white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat


brown sauce with mushrooms and red wine or Madeira


creamy white sauce made with bread instead of flour and seasoned with cloves and onion


for Chinese dishes: plum preserves and chutney


for Chinese dishes: peach preserves and chutney


for Chinese dishes: apricot preserves and chutney


a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil


veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers


a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat


savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type


mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and Worcestershire sauce and lemon juice


creamy dressing containing crumbled blue cheese


vinaigrette containing crumbled Roquefort or blue cheese


vinaigrette with chili sauce and chopped watercress


a vinaigrette with garlic and herbs: oregano and basil and dill


half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese; especially good for combination salads


mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber


mayonnaise with horseradish grated onion and chili sauce or catsup; sometimes with caviar added


a creamy salad dressing resembling mayonnaise


mayonnaise with chili sauce or catsup and minced olives and peppers and hard-cooked egg


spicy sweet and sour sauce usually based on catsup or chili sauce


a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice


butter creamed with white wine and shallots and parsley


brown sauce with beef marrow and red wine


reduced red wine with onions and parsley and thyme and butter


bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.


brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira


a white sauce of fat, broth, and vegetables (used especially with braised meat)


sauce made with unsweetened chocolate or cocoa and sugar and water


usually catsup with horseradish and lemon juice


butter creamed with parsley and tarragon and beef extract


milk thickened with a butter and flour roux


onion-flavored creamy cheese sauce with egg yolk and grated cheese


sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry


the seasoned but not thickened juices that drip from cooking meats; often a little water is added


a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats


any of numerous sauces for spaghetti or other kinds of pasta


sauce for pasta; contains tomatoes and garlic and herbs


brown sauce and tomato puree with onions and mushrooms and dry white wine


sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings


white sauce with whipping cream and shrimp butter


veloute sauce with sauteed chopped onion and paprika and cream


for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper


a mixture of fat and flour heated and used as a basis for sauces


veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream


veloute sauce with sauteed chopped onions and whipping cream


brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar


white sauce made with stock instead of milk


allemande sauce with curry powder and coconut milk instead of stock


a savory sauce of vinegar and soy sauce and spices


white liquid obtained from compressing fresh coconut meat


oval reproductive body of a fowl (especially a hen) used as food


oewn-egg_white-n oewn-white-n oewn-albumen-n oewn-ovalbumin-n

the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water

she separated the whites from the yolks of several eggs


the yellow spherical part of an egg that is surrounded by the albumen


egg cooked briefly in the shell in gently boiling water


an egg boiled gently until both the white and the yolk solidify


a colored hard-boiled egg used to celebrate Easter


an egg-shaped candy used to celebrate Easter


eggs beaten and cooked to a soft firm consistency while stirring


halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white


egg cooked individually in cream or butter in a small ramekin


beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly


eggs beaten with milk or cream and cooked until set


omelet cooked quickly and slid onto a plate


souffle-like omelet made by beating and adding the whites separately


a firm omelet that has diced ham and peppers and onions


light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit


eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides


a white nutritious liquid secreted by mammals and used as food by human beings


any of several nutritive milklike liquids


a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu


milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation


milk fermented by bacteria; used to treat gastrointestinal disorders


milk with the fat particles broken up and dispersed uniformly so the cream will not rise


milk from dairies regulated by an authorized medical milk commission


oewn-powdered_milk-n oewn-dry_milk-n oewn-dried_milk-n oewn-milk_powder-n


milk from which the cream has been skimmed


milk from which some of the cream has been removed


milk from which no constituent (such as fat) has been removed


milk which has had its fat content reduced


residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture


the part of milk containing the butterfat


half milk and half light cream; contains 10% to 18% butterfat


in England they call light cream `single cream'


cream that has enough butterfat (30% to 36%) to be whipped


an edible emulsion of fat globules made by churning milk or cream; for cooking and table use


a rectangular quarter pound block of butter or margarine


butter made clear by heating and removing the sediment of milk solids


clarified butter browned slowly and seasoned with vinegar or lemon juice and capers


clarified butter browned slowly and seasoned with lemon juice and parsley


a custard-like food made from curdled milk


yogurt with sweetened blueberries or blueberry jam


an Indian side dish of yogurt and chopped cucumbers and spices


watery part of milk produced when raw milk sours and coagulates

Little Miss Muffet sat on a tuffet eating some curds and whey


a coagulated liquid resembling milk curd


a solid food prepared from the pressed curd of milk


(usually plural) a part of a fruit or vegetable that is pared or cut off; especially the skin or peel

she could peel an apple with a single long paring


soft unripened cheese made of sweet milk and cream


fresh soft French cheese containing at least 60% fat


fresh soft French cheese containing at least 72% fat


oewn-cottage_cheese-n oewn-pot_cheese-n oewn-farm_cheese-n oewn-farmer-ap-s_cheese-n

mild white cheese made from curds of soured skim milk


soft creamy white cheese; milder than Camembert


semisoft sweet American cheese from whole milk in a brick form


oewn-cheddar-n oewn-cheddar_cheese-n oewn-Armerican_cheddar-n oewn-American_cheese-n

hard smooth-textured cheese; originally made in Cheddar in southwestern England


a mild yellow English cheese with a crumbly texture


mild yellow Dutch cheese made in balls encased in a red covering


mild cream-colored Dutch cheese shaped in balls


a soft cheese with a strong odor and flavor


a soft white cheese with a very strong pungent odor and flavor


hard dry sharp-flavored Italian cheese; often grated


fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet


cheese formed in long strings twisted together


hard pale yellow cheese with many holes from Switzerland


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a hard green Swiss cheese made with skim-milk curd and flavored with clover


ground nuts blended with a little butter


a very sweet white spread resembling marshmallow candy


butter blended with chopped shrimp or seasoned with essence from shrimp shells


butter blended with chopped lobster or seasoned with essence from lobster shells


a tasty mixture to be spread on bread or crackers or used in preparing other dishes


spread made of cheese mixed with butter or cream or cream cheese and seasonings


a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces


the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish


for preparing snails: butter seasoned with shallots and garlic and parsley


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a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East


liver or meat or fowl finely minced or ground and variously seasoned


a pate made from goose liver (marinated in Cognac) and truffles


a spread consisting of capers and black olives and anchovies made into a puree with olive oil


a thick Middle Eastern paste made from ground sesame seeds


something added to foods to make them taste sweeter


an artificial sweetener made from aspartic acid; used as a calorie-free sweetener


a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener


a white crystalline carbohydrate used as a sweetener and preservative


sugar and water and sometimes corn syrup boiled together; used as sweetening especially in drinks


thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining


thin syrup made from pomegranate juice; used in mixed drinks


made by concentrating sap from sugar maples


(Old Testament) food that God gave the Israelites during the Exodus


a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking


a flour mixture stiff enough to knead or roll


piece of solid food for dipping in a liquid


chicken and onions and mushrooms braised in red wine and seasonings


chicken cooked in a sauce made with tomatoes, garlic, and olive oil


rice and chicken cooked together with or without other ingredients and variously seasoned


a Cantonese dish of chicken and sauteed vegetables


rice and chicken cooked together Spanish style; highly seasoned especially with saffron


eggs (fried or scrambled) served with bacon


beef and mushrooms and onions stewed in red wine and seasonings


rare-roasted beef tenderloin coated with mushroom paste in puff pastry


a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream


corned beef simmered with onions and cabbage and usually other vegetables


dried navy beans baked slowly with molasses and salt pork


leftover cabbage fried with cooked potatoes and sometimes meat