Nouns denoting foods and drinks

absinth: strong green liqueur flavored with wormwood and anise
acetum: sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
acidophilus milk: milk fermented by bacteria; used to treat gastrointestinal disorders
ackee: red pear-shaped tropical fruit with poisonous seeds; flesh is poisonous when unripe or overripe
acorn squash: small dark green or yellow ribbed squash with yellow to orange flesh
ade: a sweetened beverage of diluted fruit juice
adobo: a dish of marinated vegetables and meat or fish; served with rice
afternoon tea: a light midafternoon meal of tea and sandwiches or cakes
afters: a dish served as the last course of a meal
aguacate: a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed
ail: aromatic bulb used as seasoning
aioli: garlic mayonnaise
aitchbone: a cut of beef including the H-shaped rump bone
akvavit: Scandinavian liquor usually flavored with caraway seeds
Alaskan king crab: meat of large cold-water crab; mainly leg meat
albacore: relatively small tuna with choice white flesh; major source of canned tuna
albumen: the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
alcohol: a liquor or brew containing alcohol as the active agent
ale: a general name for beer made with a top fermenting yeast; in some of the United States an ale is (by law) a brew of more than 4% alcohol by volume
alewife: flesh of shad-like fish abundant along the Atlantic coast or in coastal streams
alfalfa: leguminous plant grown for hay or forage
alfalfa sprout: sprouted alfalfa seeds
aliment: a source of materials to nourish the body
alimentary paste: shaped and dried dough made from flour and water and sometimes egg
all-day sucker: hard candy on a stick
allemande: egg-thickened veloute
allergy diet: a diet designed to avoid the foods that you are allergic to
allspice: ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
almond: oval-shaped edible seed of the almond tree
almond cookie: very rich cookie containing ground almonds; usually crescent-shaped
almond extract: flavoring made from almonds macerated in alcohol
alphabet soup: soup that contains small noodles in the shape of letters of the alphabet
altar wine: used in a communion service
amarelle: pale red sour cherry with colorless or nearly colorless juice
amaretto: an Italian almond liqueur
ambrosia: fruit dessert made of oranges and bananas with shredded coconut
ambrosia: (classical mythology) the food and drink of the gods; mortals who ate it became immortal
American lobster: flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas
American smelt: common smelt of eastern North America and Alaska
Amontillado: pale medium-dry sherry from Spain
anadama bread: a yeast-raised bread made of white flour and cornmeal and molasses
ananas: large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated
anchovy: tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces
anchovy butter: butter blended with mashed anchovies
anchovy dressing: vinaigrette and mashed anchovies
anchovy paste: paste made primarily of anchovies; used in sauces and spreads
anchovy pear: West Indian fruit resembling the mango; often pickled
anchovy pizza: tomato and cheese pizza with anchovies
anchovy sauce: made of white sauce and mashed anchovies
angel cake: a light sponge cake made without egg yolks
angelica: aromatic stems or leaves or roots of Angelica Archangelica
angelica: candied stalks of the angelica plant
anise cookie: cookie made without butter and flavored with anise seed
anise: liquorice-flavored seeds, used medicinally and in cooking and liquors
anisette de Bordeaux: liquorice-flavored usually colorless sweet liqueur made from aniseed
anjou: a pear with firm flesh and a green skin
annon: sweet pulpy tropical fruit with thick scaly rind and shiny black seeds
antipasto: a course of appetizers in an Italian meal
aperitif: alcoholic beverage taken before a meal as an appetizer
appetiser: food or drink to stimulate the appetite (usually served before a meal or as the first course)
apple: fruit with red or yellow or green skin and sweet to tart crisp whitish flesh
apple butter: thick dark spicy puree of apples
apple dumpling: apples wrapped in pastry and baked
apple fritter: fritter containing sliced apple
apple jelly: jelly made from apple juice
apple juice: the juice of apples
apple pie: pie (with a top crust) containing sliced apples and sugar
apple sauce: puree of stewed apples usually sweetened and spiced
apple tart: a small open pie filled with sliced apples and sugar
apple tart: a tart filled with sliced apples and sugar
apple turnover: turnover with an apple filling
applejack: distilled from hard cider
applesauce cake: moist spicy cake containing applesauce
apricot: downy yellow to rosy-colored fruit resembling a small peach
apricot bar: fruit bar containing apricot jam
apricot sauce: for Chinese dishes: apricot preserves and chutney
aqua vitae: strong distilled liquor or brandy
arak: any of various strong liquors distilled from the fermented sap of toddy palms or from fermented molasses
areca nut: seed of betel palm; chewed with leaves of the betel pepper and lime as a digestive stimulant and narcotic in southeastern Asia
Armagnac: dry brandy distilled in the Armagnac district of France
Armerican cheddar: hard smooth-textured cheese; originally made in Cheddar in southwestern England
arroz con pollo: rice and chicken cooked together Spanish style; highly seasoned especially with saffron
artichoke heart: the tender fleshy center of the immature artichoke flower
artichoke: a thistlelike flower head with edible fleshy leaves and heart
ash cake: corn bread wrapped in cabbage leaves and baked in hot ashes (southern)
asparagus: edible young shoots of the asparagus plant
aspartame: an artificial sweetener made from aspartic acid; used as a calorie-free sweetener
aspic: savory jelly based on fish or meat stock used as a mold for meats or vegetables
Atlantic salmon: fatty pink flesh of fish from northern coastal Atlantic; usually marketed fresh
atole: eaten as mush or as a thin gruel
aubergine: egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
baba: a small cake leavened with yeast
baba au rhum: a baba soaked in rum
babka: a coffee cake flavored with orange rind and raisins and almonds
bacon: back and sides of a hog salted and dried or smoked; usually sliced thin and fried
bacon and eggs: eggs (fried or scrambled) served with bacon
bacon rind: the rind of bacon
bacon strip: a slice of bacon
bagel: (Yiddish) glazed yeast-raised doughnut-shaped roll with hard crust
baguet: narrow French stick loaf
baked Alaska: cake covered with ice cream and meringue browned quickly in an oven
baked egg: egg cooked individually in cream or butter in a small ramekin
baked goods: foods (like breads and cakes and pastries) that are cooked in an oven
baked potato: potato that has been cooked by baking it in an oven
baking chocolate: pure unsweetened chocolate used in baking and icings and sauces and candy
baking-powder biscuit: leavened with baking powder
baklava: rich Middle Eastern cake made of thin layers of flaky pastry filled with nuts and honey
balanced diet: a diet that contains adequate amounts of all the necessary nutrients required for healthy growth and activity
Baldwin: an American eating apple with red or yellow and red skin
bamboo shoot: edible young shoots of bamboo
banana: elongated crescent-shaped yellow fruit with soft sweet flesh
banana bread: moist bread containing banana pulp
banana peel: the skin of a banana (especially when it is stripped off and discarded)
banana split: a banana split lengthwise and topped with scoops of ice cream and sauces and nuts and whipped cream
banger: (British informal) pork sausage
bannock: a flat bread made of oat or barley flour; common in New England and Scotland
banquet: a meal that is well prepared and greatly enjoyed
bap: a small loaf or roll of soft bread
Barbados gooseberry: small yellow to orange fruit of the Barbados gooseberry cactus used in desserts and preserves and jellies
barbecue sauce: spicy sweet and sour sauce usually based on catsup or chili sauce
barbecue: meat that has been barbecued or grilled in a highly seasoned sauce
barbecue: a cookout in which food is cooked over an open fire; especially a whole animal carcass roasted on a spit
barbecued spareribs: baked or roasted with a spicy sauce
barbecued wing: chicken wings cooked in barbecue sauce
barley candy: a brittle transparent candy made by melting and cooling cane sugar
barley water: broth used to feed infants
barley: a grain of barley
barmbrack: a rich currant cake or bun
bartlett: juicy yellow pear
basil: leaves of the common basil; used fresh or dried
bass: any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)
bass: the lean flesh of a saltwater fish of the family Serranidae
bathtub gin: homemade gin especially that made illegally
batter: a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking
batter bread: soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly southern)
battercake: a flat cake of thin batter fried on both sides on a griddle
Bavarian blue: blue cheese of Bavaria
Bavarian cream: a rich custard set with gelatin
bay leaf: dried leaf of the bay laurel
bay scallop: muscle of small choice shallow-water scallops
beach plum: small dark purple fruit used especially in jams and pies
bean curd: cheeselike food made of curdled soybean milk
bean dip: a dip made of cooked beans
bean sprout: any of various sprouted beans: especially mung beans or lentils or edible soybeans
bean tostada: a flat tortilla topped with refried beans
bean: any of various edible seeds of plants of the family Leguminosae used for food
bear claw: almond-flavored yeast-raised pastry shaped in an irregular semicircle resembling a bear's claw
bearnaise: a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice
Beaujolais: dry fruity light red wine drunk within a few months after it is made; from the Beaujolais district in southeastern France
bechamel: milk thickened with a butter and flour roux
beechnut: small sweet triangular nut of any of various beech trees
beef broth: a stock made with beef
beef burrito: a burrito with a beef filling
beef fondue: cubes of beef cooked in hot oil and then dipped in various tasty sauces
beef goulash: meat is browned before stewing
beef jerky: strips of dried beef
beef loin: cut of meat from a loin of beef
beef neck: a cut of beef from the neck of the animal
beef patty: a patty of ground cooked beef
beef roast: cut of beef suitable for roasting
beef stew: a stew made with beef
beef Stroganoff: sauteed strips of beef and mushrooms in sour cream sauce served with noodles
beef tenderloin: beef loin muscle
beef tongue: the tongue of a cow eaten as meat
beef Wellington: rare-roasted beef tenderloin coated with mushroom paste in puff pastry
beef: meat from an adult domestic bovine
beefburger: a sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients
beefsteak: a beef steak usually cooked by broiling
beefsteak tomato: any of several large tomatoes with thick flesh
beer: a general name for alcoholic beverages made by fermenting a cereal (or mixture of cereals) flavored with hops
beet green: young leaves of the beetroot
beet sugar: sugar from sugar beets used as sweetening agent
beet: round red root vegetable
Belgian beef stew: beef stewed in beer seasoned with garlic and served with boiled potatoes
Belgian endive: young broad-leaved endive plant deprived of light to form a narrow whitish head
Belgian waffle: thick sweet waffle often eaten with ice cream or fruit sauce
bell apple: the edible yellow fruit of the Jamaica honeysuckle
bell pepper: large bell-shaped sweet pepper in green or red or yellow or orange or black varieties
beluga caviar: roe of beluga sturgeon usually from Russia; highly valued
benedictine: a French liqueur originally made by Benedictine monks
benniseed: small oval seeds of the sesame plant
Bercy butter: butter creamed with white wine and shallots and parsley
Berlin doughnut: a raised doughnut filled with jelly or jam
Bermuda onion: mild flat onion grown in warm areas
berry: any of numerous small and pulpy edible fruits; used as desserts or in making jams and jellies and preserves
beurre noisette: clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
beverage: any liquid suitable for drinking
bialy: flat crusty-bottomed onion roll
Bibb lettuce: lettuce with relatively crisp leaves
bigos: a Polish stew of cabbage and meat
biltong: meat that is salted and cut into strips and dried in the sun
bing cherry: dark red or blackish sweet cherry
birch beer: carbonated drink containing an extract from bark of birch trees
bird feed: food given to birds; usually mixed seeds
bird: the flesh of a bird or fowl (wild or domestic) used as food
biriani: an Indian dish made with highly seasoned rice and meat or fish or vegetables
birthday cake: decorated cake served at a birthday party
biscuit: small round bread leavened with baking-powder or soda
biscuit: any of various small flat sweet cakes (`biscuit' is the British term)
bishop: port wine mulled with oranges and cloves
bisque: a thick cream soup made from shellfish
bit: a small amount of solid food; a mouthful
bite: a light informal meal
bitok: a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream
bitter: English term for a dry sharp-tasting ale with strong flavor of hops (usually on draft)
bitter lemon: tart lemon-flavored carbonated drink
bitters: alcoholic liquor flavored with bitter herbs and roots
bittersweet chocolate: chocolate liquor with cocoa butter and small amounts of sugar and vanilla; lecithin is usually added
black bean: black-seeded bean of South America; usually dried
black bread: bread made of coarse rye flour
black cherry: any of several fruits of cultivated cherry trees that have sweet flesh
black currant: small black berries used in jams and jellies
black olive: olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil
black pepper: pepper that is ground from whole peppercorns with husks on
black pudding: a black sausage containing pig's blood and other ingredients
black salsify: long black salsify
black tea: fermented tea leaves
black walnut: American walnut having a very hard and thick woody shell
black-eyed pea: eaten fresh as shell beans or dried
blackberry: large sweet black or very dark purple edible aggregate fruit of any of various bushes of the genus Rubus
blackheart: heart cherry with dark flesh and skin cherry
blade: a cut of beef from the shoulder blade
blade roast: a roast cut from the blade
blanc: a white sauce of fat, broth, and vegetables (used especially with braised meat)
blancmange: sweet almond-flavored milk pudding thickened with gelatin or cornstarch; usually molded
bland diet: a diet of foods that are not irritating
blended whiskey: mixture of two or more whiskeys or of a whiskey and neutral spirits
bleu cheese dressing: creamy dressing containing crumbled blue cheese
bleu: cheese containing a blue mold
blini: Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream
blintz: (Judaism) thin pancake folded around a filling and fried or baked
bloater: large fatty herring lightly salted and briefly smoked
blood meal: the dried and powdered blood of animals
Bloody Mary: a cocktail made with vodka and spicy tomato juice
blowfish: delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
BLT: sandwich filled with slices of bacon and tomato with lettuce
blue crab: Atlantic crab; most common source of fresh crabmeat
blue point: oysters originally from Long Island Sound but now from anywhere along the northeastern seacoast; usually eaten raw
blueberry: sweet edible dark-blue berries of either low-growing or high-growing blueberry plants
blueberry pie: pie containing blueberries and sugar
blueberry yogurt: yogurt with sweetened blueberries or blueberry jam
bluefin: flesh of very large tuna
bluefish: fatty bluish flesh of bluefish
blush wine: pinkish table wine from red grapes whose skins were removed after fermentation began
board: food or meals in general
bock: a very strong lager traditionally brewed in the fall and aged through the winter for consumption in the spring
boeuf Bourguignonne: beef and mushrooms and onions stewed in red wine and seasonings
boiled egg: egg cooked briefly in the shell in gently boiling water
bok choi: elongated head of dark green leaves on thick white stalks
Bologna sausage: large smooth-textured smoked sausage of beef and veal and pork
bolognese pasta sauce: sauce for pasta; contains mushrooms and ham and chopped vegetables and beef and tomato paste
bonbon: a candy that usually has a center of fondant or fruit or nuts coated in chocolate
bone marrow: very tender and very nutritious tissue from marrowbones
bonito: flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna
bootleg: whiskey illegally distilled from a corn mash
borage: an herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked
Bordeaux wine: any of several red or white wines produced around Bordeaux, France or wines resembling them
bordelaise: brown sauce with beef marrow and red wine
borsch: a Russian or Polish soup usually containing beet juice as a foundation
bosc: greenish-yellow pear
Boston baked beans: dried navy beans baked slowly with molasses and salt pork
Boston brown bread: dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water
Boston cream pie: layer cake filled with custard
Boston lettuce: lettuce with relatively soft leaves
bottled water: drinking water (often spring water) that is put into bottles and offered for sale
bottom round: cut from the round; suitable for pot roast
bouchee: shell of puff paste
bouillabaisse: 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
bouillon: a clear seasoned broth
bouillon cube: a cube of evaporated seasoned meat extract
bourbon: whiskey distilled from a mash of corn and malt and rye and aged in charred oak barrels
Bovril: an extract of beef (given to people who are ill)
bowtie pasta: pasta shaped with scalloped edges and pinched in the middle, suggestive of a bow tie
boxberry: spicy red berrylike fruit; source of wintergreen oil
boysenberry: large raspberry-flavored fruit; cross between blackberries and raspberries
brain: the brain of certain animals used as meat
Bramley's Seedling: very large cooking apple
bran: food prepared from the husks of cereal grains
bran flake: wheat flake including the bran
bran muffin: muffin containing bran
branch water: pure natural water from a stream or brook; often distinguished from soda water
brandy: distilled from wine or fermented fruit juice
brandy sling: a sling made with brandy
brandyball: a British candy flavored with brandy
brandysnap: a gingersnap flavored with brandy
brat: a small pork sausage
brazil: three-sided tropical American nut with white oily meat and hard brown shell
bread and butter pickle: thinly sliced sweet pickles
bread dough: any of various doughs for bread
bread sauce: creamy white sauce made with bread instead of flour and seasoned with cloves and onion
bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
breadcrumb: crumb of bread; used especially for coating or thickening
breadfruit: 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
breadstick: a crisp stick-shaped roll; often served with soup
breadstuff: flour or meal or grain used in baking bread
breakfast: the first meal of the day (usually in the morning)
breakfast food: any food (especially cereal) usually served for breakfast
bream: flesh of various freshwater fishes of North America or of Europe
bream: flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae
breast of lamb: a cut of lamb including the breastbone and attached muscles dressed as meat
breast of veal: usually stuffed and roasted
breast: meat carved from the breast of a fowl
brew: drink made by steeping and boiling and fermenting rather than distilling
brick cheese: semisoft sweet American cheese from whole milk in a brick form
bridecake: a rich cake with two or more tiers and covered with frosting and decorations; served at a wedding reception
Brie: soft creamy white cheese; milder than Camembert
brine: a strong solution of salt and water used for pickling
brioche: a light roll rich with eggs and butter and somewhat sweet
brisket: a cut of meat from the breast or lower chest especially of beef
brisling: small fatty European fish; usually smoked or canned like sardines
brittle: caramelized sugar cooled in thin sheets
broad bean: shell beans cooked as lima beans
broad bean: a bean plant cultivated for use animal fodder
broccoli: branched green undeveloped flower heads
broccoli raab: slightly bitter dark green leaves and clustered flower buds
broiler: flesh of a small young chicken not over 2 1/2 lb suitable for broiling
brook trout: a delicious freshwater food fish
broth: a thin soup of meat or fish or vegetable stock
broth: liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
brown Betty: baked pudding of apples and breadcrumbs
brown bread: bread made with whole wheat flour
brown rice: unpolished rice retaining the yellowish-brown outer layer
brown sugar: unrefined or only partly refined sugar
brownie: square or bar of very rich chocolate cake usually with nuts
brownie mix: a commercial mix for making brownies
brunch: combination breakfast and lunch; usually served in late morning
Brunswick stew: spicy southern specialty: chicken (or small game) with corn and tomatoes and lima beans and okra and onions and potatoes
Brussels biscuit: slice of sweet raised bread baked again until it is brown and hard and crisp
brussels sprouts: the small edible cabbage-like buds growing along a stalk of the brussels sprout plant
bubble and squeak: leftover cabbage fried with cooked potatoes and sometimes meat
bubble gum: a kind of chewing gum that can be blown into bubbles
bubbly: a white sparkling wine either produced in Champagne or resembling that produced there
buck's fizz: a mixed drink containing champagne and orange juice
buckwheat: grain ground into flour
buckwheat cake: a pancake made with buckwheat flour
buffalo: meat from an American bison
buffalo wing: crisp spicy chicken wings
buffalofish: large carp-like North American fish
buffet: a meal set out on a buffet at which guests help themselves
bulghur: parched crushed wheat
bulgur pilaf: pilaf made with bulgur wheat instead of rice and usually without meat
bullace grape: dull-purple grape of southern United States
bullshot: a cocktail made with vodka and beef bouillon or consomme
bully beef: beef cured or pickled in brine
bun: small rounded bread either plain or sweet
bunya bunya: nut tasting like roasted chestnuts; a staple food of Australian aborigines
burgoo: thick spicy stew of whatever meat and whatever vegetables are available; southern United States
burgoo: a gathering at which burgoo stew is served
burgoo: porridge made of rolled oats
Burgundy sauce: reduced red wine with onions and parsley and thyme and butter
Burgundy wine: red table wine from the Burgundy region of France (or any similar wine made elsewhere)
burrito: a flour tortilla folded around a filling
Burton: a strong dark English ale
business lunch: lunch (usually at a restaurant) where business is discussed and the cost is charged as a business expense
butter: an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
butter bean: small flat green bean similar to lima beans
butter cookie: cookie containing much butter
buttercrunch: lettuce with delicate and relatively crunchy leaves
buttercup squash: drum-shaped squash with dark green rind marked in silver or grey
butterfish: any of numerous small flat Atlantic food fish having smooth skin
butterhead lettuce: lettuce with relatively soft leaves in a loose head; easily broken or bruised
buttermilk: residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
buttermilk biscuit: very tender biscuit partially leavened with buttermilk and soda
buttermilk pancake: a pancake made with buttermilk
butternut: oily egg-shaped nut of an American tree of the walnut family
butternut squash: buff-colored squash with a long usually straight neck and sweet orange flesh
butterscotch: a hard brittle candy made with butter and brown sugar
butty: a sandwich
C-ration: a canned field ration issued by the United States Army
cabbage: any of various types of cabbage
Cabernet Sauvignon: superior Bordeaux type of red wine
cacao bean: seed of the cacao tree; ground roasted beans are source of chocolate
cachou: a scented lozenge used to sweeten the breath (e.g. to conceal the odor of tobacco)
Caesar salad: typically having fried croutons and dressing made with a raw egg
cafe au lait: equal parts of coffee and hot milk
cafe noir: small cup of strong black coffee without milk or cream
cafe royale: black coffee with Cognac and lemon peel and sugar
caffe latte: strong espresso coffee with a topping of frothed steamed milk
cajan pea: small highly nutritious seed of the tropical pigeon-pea plant
cake: baked goods made from or based on a mixture of flour, sugar, eggs, and fat
cake mix: a commercial mix for making a cake
cake: small flat mass of chopped food
calamari: (Italian cuisine) squid prepared as food
calf's brain: the brain of a calf eaten as meat
calf's liver: liver of a calf used as meat
calf's tongue: the tongue of a calf eaten as meat
calf's-foot jelly: a savory jelly made with gelatin obtained by boiling calves' feet
California wine: any of various wines produced in California
Calvados: dry apple brandy made in Normandy
calves' feet: feet of calves used as food; usually jellied
cambric tea: a beverage for children containing hot water and milk and sugar and a small amount of tea
Camembert: rich soft creamy French cheese
camomile tea: tea-like drink made from camomile leaves and flowers
Canadian bacon: from a boned strip of cured loin
canape: an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food
canary seed: a mixture of seeds used to feed caged birds
Canary wine: a sweet white wine from the Canary Islands
candied apple: an apple that is covered with a candy-like substance (usually caramelized sugar)
candied citrus peel: strips of citrus peel cooked in a sugar syrup
candied fruit: fruit cooked in sugar syrup and encrusted with a sugar crystals
candy bar: a candy shaped as a bar
candy cane: a hard candy in the shape of a rod (usually with stripes)
candy corn: a small yellow and white candy shaped to resemble a kernel of corn
candy egg: egg-shaped candy
candy kiss: any of several bite-sized candies
candy: a rich sweet made of flavored sugar and often combined with fruit or nuts
candyfloss: a candy made by spinning sugar that has been boiled to a high temperature
cane sugar: sugar from sugarcane used as sweetening agent
canistel: ovoid orange-yellow mealy sweet fruit of Florida and West Indies
canned food: food preserved by canning
canned meat: meat preserved in a can or tin
cannelloni: tubular pasta filled with meat or cheese
cannibal mound: ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw
canola: vegetable oil made from rapeseed; it is high in monounsaturated fatty acids
cantaloup: the fruit of a cantaloup vine; small to medium-sized melon with yellowish flesh
caper: pickled flower buds used as a pungent relish in various dishes and sauces
caper sauce: allemande sauce with capers
capon: flesh of a castrated male chicken
cappelletti: small circular or square cases of dough with savory fillings
cappuccino: equal parts of espresso and hot milk topped with cinnamon and nutmeg and usually whipped cream
carambola: deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert
caramel: firm chewy candy made from caramelized sugar and butter and milk
caramel bun: rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom
caramel: burnt sugar; used to color and flavor food
caraway: leaves used sparingly in soups and stews
caraway seed: aromatic seeds of the caraway plant; used widely as seasoning
caraway seed bread: bread containing caraway seeds
carbo loading: a diet of foods high in starch that increases carbohydrate reserves in muscles
carbonado: a piece of meat (or fish) that has been scored and broiled
carbonara: sauce for pasta; contains eggs and bacon or ham and grated cheese
carbonated water: effervescent beverage artificially charged with carbon dioxide
cardamom: aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
cardoon: only parts eaten are roots and especially stalks (blanched and used as celery); related to artichokes
carissa plum: edible scarlet plumlike fruit of a South African plant
carob bar: a bar of candy made with carob powder
carp: the lean flesh of a fish that is often farmed; can be baked or braised
carrot: orange root; important source of carotene
carrot juice: usually freshly squeezed juice of carrots
carrot pudding: pudding made with grated carrots
carrot stick: a stick of carrot eaten raw
casaba: melon having yellowish rind and whitish flesh
cashew: kidney-shaped nut edible only when roasted
cassareep: a flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking
casserole: food cooked and served in a casserole
cassiri: a drink resembling beer; made from fermented cassava juice
caster sugar: very finely granulated sugar that was formerly sprinkled from a castor
cat food: food prepared for cats
Catawba: slipskin grape; a reddish American table grape
catfish: flesh of scaleless food fish of the southern United States; often farmed
catsup: thick spicy sauce made from tomatoes
cattle cake: a concentrated feed for cattle; processed in the form of blocks or cakes
cauliflower: compact head of white undeveloped flowers
caviar: salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre
cayenne: a long and often twisted hot red pepper
cayenne: ground pods and seeds of pungent red peppers of the genus Capsicum
celeriac: thickened edible aromatic root of a variety of celery plant
celery: stalks eaten raw or cooked or used as seasoning
celery salt: ground celery seed and salt
celery seed: seed of the celery plant used as seasoning
celery stick: celery stalks cut into small sticks
celtuce: leaves having celery-like stems eaten raw or cooked
center: the sweet central portion of a piece of candy that is enclosed in chocolate or some other covering
cereal: a breakfast food prepared from grain
cereal: foodstuff prepared from the starchy grains of cereal grasses
ceriman: tropical cylindrical fruit resembling a pinecone with pineapple-banana flavor
certified milk: milk from dairies regulated by an authorized medical milk commission
challah: (Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking
champagne cup: a punch containing a sparkling wine
chapati: flat pancake-like bread cooked on a griddle
charlotte: a mold lined with cake or crumbs and filled with fruit or whipped cream or custard
charlotte russe: lady fingers enclosing Bavarian cream
Chartreuse: aromatic green or yellow liqueur flavored with orange peel and hyssop and peppermint oils; made at monastery near Grenoble, France
chaser: a drink to follow immediately after another drink
Chateaubriand: a very thick center cut of beef tenderloin
chaw: a wad of something chewable as tobacco
cheese: a solid food prepared from the pressed curd of milk
cheese dip: a dip made of cheeses
cheese fondue: fondue made of cheese melted in wine for dipping bread and sometimes fruits
cheese pizza: pizza with lots of cheese
cheese rind: the rind of a cheese
cheese sauce: white sauce with grated cheese
cheese souffle: puffy dish of cheese and eggs (whites beaten separately) and white sauce
cheese spread: spread made of cheese mixed with butter or cream or cream cheese and seasonings
cheeseburger: a hamburger with melted cheese on it
cheesecake: made with sweetened cream cheese and eggs and cream baked in a crumb crust
chef's salad: the combination salad prepared as a particular chef's specialty
Chenin blanc: made in California and the Loire valley in France
cherimolla: large tropical fruit with leathery skin and soft pulp; related to custard apples
cherry: a red fruit with a single hard stone
cherry tomato: small red to yellow tomatoes
cherrystone: small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino
chervil: fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
Cheshire cheese: a mild yellow English cheese with a crumbly texture
chestnut: edible nut of any of various chestnut trees of the genus Castanea
chevre: made from goats' milk
chewing gum: a preparation (usually made of sweetened chicle) for chewing
Chianti: dry red Italian table wine from the Chianti region of Tuscany
chicken and rice: rice and chicken cooked together with or without other ingredients and variously seasoned
chicken broth: a stock made with chicken
chicken cacciatora: chicken casserole prepared with tomatoes and mushrooms and herbs in the Italian style
chicken casserole: chicken cooked and served in a casserole
chicken cordon bleu: thin slices of chicken stuffed with cheese and ham and then sauteed
chicken drumstick: the lower joint of the leg of a chicken
chicken feed: dry mash for poultry
chicken Kiev: pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried
chicken liver: liver of a chicken used as meat
chicken Marengo: braised chicken with onions and mushrooms in a wine and tomato sauce
chicken mousse: mousse made with chicken
chicken paprika: chicken simmered in broth with onions and paprika then mixed with sour cream
chicken provencale: chicken cooked in a sauce made with tomatoes, garlic, and olive oil
chicken purloo: thick stew made of rice and chicken and small game; southern U.S.
chicken salad: salad composed primarily of chopped chicken meat
chicken sandwich: a sandwich made with a filling of sliced chicken
chicken soup: soup made from chicken broth
chicken stew: a stew made with chicken
chicken taco: a taco with a chicken filling
chicken Tetrazzini: chicken prepared in a cream sauce with mushrooms and served over pasta; usually topped with cheese
chicken wing: the wing of a chicken
chicken: the flesh of a chicken used for food
chickpea: large white roundish Asiatic legume; usually dried
chicory escarole: variety of endive having leaves with irregular frilled edges
chicory: root of the chicory plant roasted and ground to substitute for or adulterate coffee
chicory: crisp spiky leaves with somewhat bitter taste
chiffon cake: very light cake
chile: very hot and finely tapering pepper of special pungency
chili dog: a hotdog with chili con carne on it
chili powder: powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano
chili sauce: tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
chili vinegar: fiery vinegar flavored with chili peppers
chili: ground beef and chili peppers or chili powder often with tomatoes and kidney beans
chincapin: small nut of either of two small chestnut trees of the southern United States; resembles a hazelnut
chine: cut of meat or fish including at least part of the backbone
Chinese anise: anise-scented star-shaped fruit or seed used in Asian cooking and medicine
Chinese brown sauce: a sauce based on soy sauce
Chinese cabbage: elongated head of crisp celery-like stalks and light green leaves
Chinese fried rice: boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs
Chinese gooseberry: fuzzy brown egg-shaped fruit with slightly tart green flesh
Chinese jujube: dark red plumlike fruit of Old World buckthorn trees
Chinese mustard: very hot prepared mustard
Chinese parsley: parsley-like herb used as seasoning or garnish
chinook: pink or white flesh of large Pacific salmon
chipolata: a small thin sausage
chipotle: a ripe jalapeno that has been dried for use in cooking
chips: strips of potato fried in deep fat
chitlings: small intestines of hogs prepared as food
chives: cylindrical leaves used fresh as a mild onion-flavored seasoning
choc: colloquial British abbreviation
choc-ice: colloquial British abbreviation for chocolate ice cream
chocolate: a food made from roasted ground cacao beans
chocolate bar: a bar of chocolate candy
chocolate cake: cake containing chocolate
chocolate candy: candy made with chocolate
chocolate eclair: eclair topped with chocolate
chocolate egg: egg-shaped chocolate candy
chocolate fondue: fondue made of chocolate melted with milk or cream for dipping fruits
chocolate fudge: fudge made with chocolate or cocoa
chocolate ice cream: ice cream flavored with chocolate
chocolate kiss: a kiss that consists of a conical bite-sized piece of chocolate
chocolate liquor: the liquid or paste that is produced when cocoa beans are roasted and ground; the basis of all chocolate
chocolate milk: milk flavored with chocolate syrup
chocolate mousse: dessert mousse made with chocolate
chocolate pudding: sweet chocolate flavored custard-like pudding usually thickened with flour rather than eggs
chocolate sauce: sauce made with unsweetened chocolate or cocoa and sugar and water
chocolate truffle: creamy chocolate candy
chocolate: a beverage made from cocoa powder and milk and sugar; usually drunk hot
choice morsel: a small tasty bit of food
chop: a small cut of meat including part of a rib
chop suey: meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there
chop-suey greens: succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking
chorizo: a spicy Spanish pork sausage
chou: puff filled with cream or custard
chow mein: chop suey served with fried noodles
chow: informal terms for a meal
chowchow: a Chinese preserve of mixed fruits and ginger
chowchow: chopped pickles in mustard sauce
chowder: a thick soup or stew made with milk and bacon and onions and potatoes
Christmas cake: a rich fruitcake (usually covered with icing and marzipan) and eaten at Christmas
Christmas pudding: a rich steamed or boiled pudding that resembles cake
chuck: the part of a forequarter from the neck to the ribs and including the shoulder blade
chuck short ribs: between the chuck and the brisket
cider vinegar: vinegar made from cider
cider: a beverage made from juice pressed from apples
cinnamon: spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
cinnamon bread: bread flavored with cinnamon often containing raisins
cinnamon bun: rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking
cinnamon toast: buttered toast with sugar and cinnamon (and nutmeg and grated lemon peel)
cisco: cold-water fish caught in Lake Superior and northward
citrange: more aromatic and acid tasting than oranges; used in beverages and marmalade
citron: large lemonlike fruit with thick aromatic rind; usually preserved
citrous fruit: any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions
clabber: raw milk that has soured and thickened
clam: flesh of either hard-shell or soft-shell clams
clam chowder: chowder containing clams
clam dip: a dip made of clams and soft cream cheese
clambake: a cookout at the seashore where clams and fish and other foods are cooked--usually on heated stones covered with seaweed
claret cup: a punch made of claret and brandy with lemon juice and sugar and sometimes sherry or curacao and fresh fruit
clarified butter: butter made clear by heating and removing the sediment of milk solids
clary sage: fresh leaves used in omelets and fritters and with lamb
clear liquid diet: a diet of fluids with minimal residues (fat-free broth or strained fruit juices or gelatin); cannot be used for more than one day postoperative
clementine: a mandarin orange of a deep reddish orange color and few seeds
cling: fruit (especially peach) whose flesh adheres strongly to the pit
clove: spice from dried unopened flower bud of the clove tree; used whole or ground
clove: one of the small bulblets that can be split off of the axis of a larger garlic bulb
clover-leaf roll: yeast-raised dinner roll made by baking three small balls of dough in each cup of a muffin pan
club sandwich: made with three slices of usually toasted bread
cob: nut of any of several trees of the genus Corylus
cobbler: tall sweetened iced drink of wine or liquor with fruit
cobbler: a pie made of fruit with rich biscuit dough usually only on top of the fruit
Coca Cola: Coca Cola is a trademarked cola
cochon de lait: whole young pig suitable for roasting
cock-a-leekie: soup made from chicken boiled with leeks
cockle: common edible European bivalve
cocktail: an appetizer served as a first course at a meal
cocktail: a short mixed drink
cocktail sauce: usually catsup with horseradish and lemon juice
coco plum: plum-shaped whitish to almost black fruit used for preserves; tropical American
cocoa: powder of ground roasted cacao beans with most of the fat removed
cocoa butter: the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate
cocoa powder: 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
cocoanut: large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk
coconut cake: cake containing shredded coconut in batter and frosting
coconut cream: white liquid obtained from compressing fresh coconut meat
coconut macaroon: macaroon containing coconut
coconut milk: clear to whitish fluid from within a fresh coconut
coconut oil: oil from coconuts
coconut: the edible white meat of a coconut; often shredded for use in e.g. cakes and curries
cocoyam: tropical starchy tuberous root
cocozelle: squash resembling zucchini
cod: lean white flesh of important North Atlantic food fish; usually baked or poached
codfish ball: usually made of flaked salt cod and mashed potatoes
coffee break: a snack taken during a break in the work day
coffee cake: a cake or sweet bread usually served with coffee
coffee cream: cream that has at least 18% butterfat
coffee liqueur: coffee-flavored liqueur
coffee ring: ring-shaped coffeecake with fruits or nuts and often iced
coffee roll: any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze
coffee substitute: a drink resembling coffee that is sometimes substituted for it
coffee: a seed of the coffee tree; ground to make coffee
coffee: a beverage consisting of an infusion of ground coffee beans
Cognac: high quality grape brandy distilled in the Cognac district of France
coho: fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes
cola extract: a flavoring extracted from the kola nut
cola: carbonated drink flavored with extract from kola nuts (`dope' is a southernism in the United States)
Colbert butter: butter creamed with parsley and tarragon and beef extract
cold cereal: a cereal that is not heated before serving
cold cuts: sliced assorted cold meats
cold duck: pink sparkling wine originally from Germany
cold stuffed tomato: tomato cases filled with various salad mixtures and served cold
cole: coarse curly-leafed cabbage
coleslaw: basically shredded cabbage
collard greens: kale that has smooth leaves
coloring: a digestible substance used to give color to food
combination salad: containing meat or chicken or cheese in addition to greens and vegetables
comestible: any substance that can be used as food
comfit: candy containing a fruit or nut
comfort food: food that is simply prepared and gives a sense of wellbeing; typically food with a high sugar or carbohydrate content that is associated with childhood or with home cooking
comfrey: leaves make a popular tisane; young leaves used in salads or cooked
commissariat: a stock or supply of foods
common bean: any of numerous beans eaten either fresh or dried
common fennel: leaves used for seasoning
common salt: white crystalline form of especially sodium chloride used to season and preserve food
common sorrel: large sour-tasting arrowhead-shaped leaves used in salads and sauces
compote: dessert of stewed or baked fruit
concentrate: a concentrated form of a foodstuff; the bulk is reduced by removing water
concoction: any foodstuff made by combining different ingredients
Concord grape: slipskin grape; a purple table grape of the northeastern United States
condensed milk: sweetened evaporated milk
condiment: a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
confection: a food rich in sugar
confectionery: candy and other sweets considered collectively
confit: a piece of meat (especially a duck) cooked slowly in its own fat
confiture: preserved or candied fruit
congee: a Chinese rice gruel eaten for breakfast
conserve: fruit preserved by cooking with sugar
consomme: clear soup usually of beef or veal or chicken
continental breakfast: a breakfast that usually includes a roll and coffee or tea
convenience food: any packaged dish or food that can be prepared quickly and easily as by thawing or heating
cooking apple: an apple used primarily in cooking for pies and applesauce etc
cooking oil: any of numerous vegetable oils used in cooking
cookout: an informal meal cooked and eaten outdoors
cooler: an iced drink especially white wine and fruit juice
copra: the dried meat of the coconut from which oil is extracted
coq au vin: chicken and onions and mushrooms braised in red wine and seasonings
coquille: seafood served in a scallop shell
coquilles Saint-Jacques: scallops in white wine sauce served in scallop shells
coral: unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces
cordial: strong highly flavored sweet liquor usually drunk after a meal
coriander: dried coriander seeds used whole or ground
corn cake: baked in a pan or on a griddle (southern and midland)
corn chip: thin piece of cornmeal dough fried
corn chowder: chowder containing corn
corn dab: small oval cake of corn bread baked or fried (chiefly southern)
corn flake: crisp flake made from corn
corn fritter: fritter containing corn or corn kernels
corn gluten: gluten prepared from corn
corn gluten feed: a feed consisting primarily of corn gluten
corn muffin: cornbread muffin
corn oil: oil from the germs of corn grains
corn pudding: pudding made of corn and cream and egg
corn sugar: dextrose used as sweetening agent
corn syrup: syrup prepared from corn
corn: whiskey distilled from a mash of not less than 80 percent corn
corn: ears of corn that can be prepared and served for human food
cornbread: bread made primarily of cornmeal
corned beef hash: hash made with corned beef
Cornish pasty: meat pie with filling of meat and vegetables
cornmeal mush: cornmeal boiled in water
cornpone: cornbread often made without milk or eggs and baked or fried (southern)
Cortland: large apple with a red skin
cos: lettuce with long dark-green leaves in a loosely packed elongated head
costmary: leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
Cotes de Provence: a wine from southeastern France on the Mediterranean coast
cottage cheese: mild white cheese made from curds of soured skim milk
cottage pie: a dish of minced meat topped with mashed potatoes
cottonseed oil: edible oil pressed from cottonseeds
cough drop: a medicated lozenge used to soothe the throat
courgette: small cucumber-shaped vegetable marrow; typically dark green
course: part of a meal served at one time
couscous: a pasta made in northern Africa of crushed and steamed semolina
couscous: a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew
couverture: chocolate that contains at least 32 percent cocoa butter
cowberry: tart red berries similar to American cranberries but smaller
cows' milk: milk obtained from dairy cows
Cox's Orange Pippin: a yellow Pippin with distinctive flavor
crab apple: small sour apple; suitable for preserving
crab cocktail: a cocktail of cold cooked crabmeat and a sauce
crab legs: legs of especially Alaska king crabs
crab Louis: lettuce and crabmeat dressed with sauce Louis
crab: the edible flesh of any of various crabs
crabapple jelly: a tart apple jelly made from crab apples
cracked wheat: grains of wheat that have been crushed into small pieces
cracked-wheat bread: bread made with cracked wheat that has been ground fine
cracker: a thin crisp wafer made of flour and water with or without leavening and shortening; unsweetened or semisweet
cracker crumbs: crumbs of crackers used especially for coating or thickening
cracklings: the crisp residue left after lard has been rendered
cranberry: very tart red berry used for sauce or juice
cranberry juice: the juice of cranberries (always diluted and sweetened)
cranberry sauce: sauce made of cranberries and sugar
crappie: small sunfishes of the genus Pomoxis of central United States rivers
crawdad: tiny lobster-like crustaceans usually boiled briefly
crayfish: warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
cream: the part of milk containing the butterfat
cream cheese: soft unripened cheese made of sweet milk and cream
cream sauce: white sauce made with cream
cream soda: sweet carbonated drink flavored with vanilla
creep feed: feed given to young animals isolated in a creep
creme anglais: custard sauce flavored with vanilla or a liqueur
creme brulee: custard sprinkled with sugar and broiled
creme caramel: baked custard topped with caramel
creme de cacao: sweet liqueur flavored with vanilla and cacao beans
creme de fraise: strawberry-flavored liqueur
creme de menthe: sweet green or white mint-flavored liqueur
crepe Suzette: crepes flamed in a sweet orange-and-lemon flavored liqueur sauce
crescent roll: very rich flaky crescent-shaped roll
cress: pungent leaves of any of numerous cruciferous herbs
criollo: cocoa of superior quality
crisphead lettuce: lettuce with crisp tightly packed light-green leaves in a firm head
croaker: the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.
crookneck: yellow squash with a thin curved neck and somewhat warty skin
croquette: minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
cross bun: moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze
crouton: a small piece of toasted or fried bread; served in soup or salads
crown roast: a roast of the rib section of lamb
cruciferous vegetable: a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts
crudites: raw vegetables cut into bite-sized strips and served with a dip
cruller: small friedcake formed into twisted strips and fried; richer than doughnuts
crumb: small piece of e.g. bread or cake
crumb cake: cake or coffeecake topped with a mixture of sugar and butter and flour
crumpet: a thick soft cake with a porous texture; cooked on a griddle
crystallized ginger: strips of gingerroot cooked in sugar syrup and coated with sugar
cucumber: cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
cud: food of a ruminant regurgitated to be chewed again
cuisine: the practice or manner of preparing food or the food so prepared
cumin: aromatic seeds of the cumin herb of the carrot family
cup: a punch served in a pitcher instead of a punch bowl
cupcake: small cake baked in a muffin tin
cuppa: a cup of tea
curacao: flavored with sour orange peel
curd: coagulated milk; used to make cheese
curd: a coagulated liquid resembling milk curd
currant: any of several tart red or black berries used primarily for jellies and jams
currant: small dried seedless raisin grown in the Mediterranean region and California; used in cooking
curry: (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
curry powder: pungent blend of cumin and ground coriander seed and turmeric and other spices
curry sauce: allemande sauce with curry powder and coconut milk instead of stock
cushaw: globose or ovoid squash with striped grey and green warty rind
cusk: the lean flesh of a cod-like fish of North Atlantic waters
custard: sweetened mixture of milk and eggs baked or boiled or frozen
custard apple: the fruit of any of several tropical American trees of the genus Annona having soft edible pulp
cut of beef: cut of meat from beef cattle
cut of lamb: cut of meat from a lamb
cut of mutton: cut of meat from a mature sheep
cut of pork: cut of meat from a hog or pig
cut of veal: cut of meat from a calf
cut: a piece of meat that has been cut from an animal carcass
cutlet: thin slice of meat (especially veal) usually fried or broiled
dainty: something considered choice to eat
daiquiri: a cocktail made with rum and lime or lemon juice
dairy product: milk and butter and cheese
damson: dark purple plum of the damson tree
dandelion green: edible leaves of the common dandelion collected from the wild; used in salads and in making wine
Danish blue: blue cheese of Denmark
danish: light sweet yeast-raised roll usually filled with fruits or cheese
Darjeeling: a fine variety of black tea grown in northern India
dark meat: the flesh of the legs of fowl used as food
date: sweet edible fruit of the date palm with a single long woody seed
date bar: fruit bar containing chopped dates
date bread: bread containing chopped dates
date-nut bread: bread containing chopped dates and nuts
decaf: coffee with the caffeine removed
dehydrated food: food preserved by dehydration
dejeuner: a midday meal
delicatessen: ready-to-eat food products
Delicious: variety of sweet eating apples
Delmonico steak: small steak from the front of the short loin of beef
demerara: dark rum from Guyana
demerara: light brown cane sugar; originally from Guyana
demiglace: sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
dessert apple: an apple used primarily for eating raw without cooking
dessert wine: still sweet wine often served with dessert or after a meal
devil's food: very dark chocolate cake
deviled egg: halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white
Devonshire cream: thick cream made from scalded milk
dewberry: blackberry-like fruits of any of several trailing blackberry bushes
diabetic diet: a diet designed to help control the symptoms of diabetes
diet: the usual food and drink consumed by an organism (person or animal)
diet: a prescribed selection of foods
dietary: a regulated daily food allowance
dietary supplement: something added to complete a diet or to make up for a dietary deficiency
dika bread: somewhat astringent paste prepared by grinding and heating seeds of the African wild mango; a staple food of some African peoples
dika nut: edible oil-rich seed of wild mango
dill pickle: pickle preserved in brine or vinegar flavored with dill seed
dill seed: seed of the dill plant used as seasoning
dill: aromatic threadlike foliage of the dill plant used as seasoning
dim sum: traditional Chinese cuisine; a variety of foods (including several kinds of steamed or fried dumplings) are served successively in small portions
dinner: the main meal of the day served in the evening or at midday
dip: tasty mixture or liquid into which bite-sized foods are dipped
dish: a particular item of prepared food
divinity: white creamy fudge made with egg whites
dog biscuit: a hard biscuit for dogs
dog food: food prepared for dogs
dog: a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll
dolmas: well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock
dolphinfish: the lean flesh of a saltwater fish found in warm waters (especially in Hawaii)
Dom Pedro: South African mixed drink made by mixing ice cream with whisky
donut: a small ring-shaped friedcake
double cream: fresh soft French cheese containing at least 60% fat
double creme: cream with a fat content of 48% or more
double Gloucester: a smooth firm mild orange-red cheese
dough: a flour mixture stiff enough to knead or roll
doughboy: a rounded lump of dough that is deep-fried and served as hot bread
dove: flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled
dowdy: deep-dish apple dessert covered with a rich crust
draft beer: beer drawn from a keg
draft: a serving of drink (usually alcoholic) drawn from a keg
dragee: sugar-coated nut or fruit piece
dragee: silvery candy beads used for decorating cakes
dragon's eye: Asian fruit similar to litchi
Drambuie: a sweet Scotch whisky liqueur
dressing: savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
dressing: a mixture of seasoned ingredients used to stuff meats and vegetables
dried apricot: apricots preserved by drying
dried fruit: fruit preserved by drying
dried milk: dehydrated milk
drink: a single serving of a beverage
drinking water: water suitable for drinking
drip coffee: coffee made by passing boiling water through a perforated container packed with finely ground coffee
drippings: fat that exudes from meat and drips off while it is being roasted or fried
drop biscuit: biscuit made from dough with enough milk that it can be dropped from a spoon
dropped egg: egg cooked in gently boiling water
drumstick: the lower joint of the leg of a fowl
Dubonnet: (trademark) a sweet aromatic French wine (red or white) used chiefly as an aperitif
duck: flesh of a duck (domestic or wild)
duck pate: a pate made from duck liver
duck sauce: a thick sweet and pungent Chinese condiment
duckling: flesh of a young domestic duck
duff: a stiff flour pudding steamed or boiled usually and containing e.g. currants and raisins and citron
dumpling: dessert made by baking fruit wrapped in pastry
dumpling: small balls or strips of boiled or steamed dough
Dungeness crab: flesh of Cancer magister (Dungeness crab)
durian: huge fruit native to southeastern Asia `smelling like Hell and tasting like Heaven'; seeds are roasted and eaten like nuts
Dutch-processed cocoa: cocoa powder treated with a mild alkalizing agent (such as baking soda)
earthnut: pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms
earthnut: edible subterranean fungus of the genus Tuber
Easter egg: a colored hard-boiled egg used to celebrate Easter
Easter egg: an egg-shaped candy used to celebrate Easter
eatage: bulky food like grass or hay for browsing or grazing horses or cattle
eater: any green goods that are good to eat
eau de vie: strong coarse brandy
Eccles cake: a flat round cake of sweetened pastry filled with dried fruit
eclair: oblong cream puff
Edam: mild yellow Dutch cheese made in balls encased in a red covering
edible fat: oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue
edible fruit: edible reproductive body of a seed plant especially one having sweet flesh
edible nut: a hard-shelled seed consisting of an edible kernel or meat enclosed in a woody or leathery shell
edible seed: many are used as seasoning
eel: the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled
egg cream: made of milk and flavored syrup with soda water
egg foo yong: omelet containing onions and celery and chopped meat or fish
egg noodle: narrow strip of pasta dough made with eggs
egg roll: minced vegetables and meat wrapped in a pancake and fried
egg yolk: the yellow spherical part of an egg that is surrounded by the albumen
egg: oval reproductive body of a fowl (especially a hen) used as food
eggdrop soup: made by stirring beaten eggs into a simmering broth
eggnog: a punch made of sweetened milk or cream mixed with eggs and usually alcoholic liquor
eggs Benedict: toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce
eggshake: a milkshake with egg in it
elderberry: berrylike fruit of an elder used for e.g. wines and jellies
elixir: a substance believed to cure all ills
elixir of life: a hypothetical substance believed to maintain life indefinitely; once sought by alchemists
elver: young eel; may be sauteed or batter-fried
Emmenthaler: Swiss cheese with large holes
emperor: red table grape of California
Empire: an eating apple that somewhat resembles a McIntosh; used as both an eating and a cooking apple
enchilada: tortilla with meat filling baked in tomato sauce seasoned with chili
English breakfast tea: black tea grown in China
English muffin: round, raised muffin cooked on a griddle; usually split and toasted before being eaten
English runner bean: long bean pods usually sliced into half-inch lengths; a favorite in Britain
English sole: highly valued almost pure white flesh
English walnut: nut with a wrinkled two-lobed seed and hard but relatively thin shell; widely used in cooking
ensilage: fodder harvested while green and kept succulent by partial fermentation as in a silo
entrecote: cut of meat taken from between the ribs
entree: the principal dish of a meal
entremets: a dish that is served with, but is subordinate to, a main course
escallop: edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
escalope de veau Orloff: lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly
escargot: edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
espresso: strong black coffee brewed by forcing hot water under pressure through finely ground coffee beans
estragon: fresh leaves (or leaves preserved in vinegar) used as seasoning
ethyl alcohol: nonflavored alcohol of 95 percent or 190 proof used for blending with straight whiskies and in making gin and liqueurs
European blueberry: blue-black berries similar to American blueberries
European lobster: similar to but smaller than American lobsters
European smelt: common smelt of Europe
evaporated milk: milk concentrated by evaporation
eye opener: an alcoholic drink intended to wake one up early in the morning
fad diet: a reducing diet that enjoys temporary popularity
falafel: small croquette of mashed chick peas or fava beans seasoned with sesame seeds
Fanny Adams: nautical term for tinned meat
farce: mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs
fare: the food and drink that are regularly served or consumed
farina: fine meal made from cereal grain especially wheat; often used as a cooked cereal or in puddings
fast food: inexpensive food (hamburgers or chicken or milkshakes) prepared and served quickly
fastnacht: doughnut traditionally eaten on Shrove Tuesday
fatback: salt pork from the back of a hog carcass
fedelline: extremely fine pasta thinner than vermicelli
feed grain: grain grown for cattle feed
feed: food for domestic livestock
feijoa: dark-green kiwi-sized tropical fruit with white flesh; used chiefly for jellies and preserves
fennel: fennel seeds are ground and used as a spice or as an ingredient of a spice mixture
fennel seed: aromatic anis-scented seeds
fenugreek: aromatic seeds used as seasoning especially in curry
fettuccine Alfredo: fettuccine in cream sauce with cheese
fettuccine: pasta in flat strips wider than linguine
fiber: coarse, indigestible plant food low in nutrients; its bulk stimulates intestinal peristalsis
field pea: coarse small-seeded pea often used as food when young and tender
field ration: rations issued for United States troops in the field
field soybean: seeds used as livestock feed
fig: fleshy sweet pear-shaped yellowish or purple multiple fruit eaten fresh or preserved or dried
filet mignon: small steak cut from the thick end of a beef tenderloin
filet: a boneless steak cut from the tenderloin of beef
filet: a longitudinal slice or boned side of a fish
fillet of sole: lean flesh of any of several flatfish
filling: a food mixture used to fill pastry or sandwiches etc.
fines herbes: a mixture of finely chopped fresh herbs
finger food: food to be eaten with the fingers
finnan: haddock usually baked but sometimes broiled with lots of butter
firewater: any strong spirits (such as strong whisky or rum)
firm omelet: eggs beaten with milk or cream and cooked until set
fish: the flesh of fish used as food
fish and chips: fried fish and french-fried potatoes
fish ball: a fried ball or patty of flaked fish and mashed potatoes
fish ball: well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock
fish chowder: chowder containing fish
fish finger: a long fillet of fish breaded and fried
fish fry: a cookout where fried fish is the main course
fish house punch: a punch made of rum and brandy and water or tea sweetened with sugar syrup
fish loaf: flaked fish baked in a loaf with bread crumbs and various seasonings
fish mousse: mousse made with fish
fish steak: cross-section slice of a large fish
fish stew: a stew made with fish
fishpaste: a paste of fish or shellfish
five spice powder: Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon
fixings: food that is a component of a mixture in cooking
fizz: an effervescent beverage (usually alcoholic)
flageolet: a French bean variety with light-colored seeds; usually dried
flame tokay: purplish-red table grape
flan: open pastry filled with fruit or custard
flank: a cut from the fleshy part of an animal's side between the ribs and the leg
flank steak: a cut of beef from the flank of the animal
flat bone: part of the sirloin next to the wedge bone
flatbread: any of various breads made from usually unleavened dough
flatbrod: the thin wafer-like bread of Scandinavia
flatfish: sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets
flavorer: something added to food primarily for the savor it imparts
flip: hot or cold alcoholic mixed drink containing a beaten egg
flitch: fish steak usually cut from a halibut
flitch: salted and cured abdominal wall of a side of pork
float: a drink with ice cream floating in it
Florence fennel: aromatic bulbous stem base eaten cooked or raw in salads
flounder: flesh of any of various American and European flatfish
flour: fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
fluffy omelet: souffle-like omelet made by beating and adding the whites separately
flummery: a bland custard or pudding especially of oatmeal
fodder: coarse food (especially for livestock) composed of entire plants or the leaves and stalks of a cereal crop
foie gras: a pate made from goose liver (marinated in Cognac) and truffles
fondant: candy made of a thick creamy sugar paste
fondu: hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
fondu: cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces
food cache: food in a secure or hidden storage place
food product: a substance that can be used or prepared for use as food
food: any solid substance (as opposed to liquid) that is used as a source of nourishment
Fordhooks: relatively large lima beans
forequarter: the front half of a side of meat
foreshank: a cut of meat from the upper part of a front leg
formula: a liquid food for infants
fortified wine: wine to which alcohol (usually grape brandy) has been added
fortune cookie: thin folded wafer containing a maxim on a slip of paper
fox grape: purplish-black wild grape of the eastern United States with tough skins that slip easily from the flesh; cultivated in many varieties
frangipane: pastry with a creamy almond-flavored filling
frankfurter bun: a long bun shaped to hold a frankfurter
frappe: thick milkshake containing ice cream
frappe: liqueur poured over shaved ice
frappe: a frozen dessert with fruit flavoring (especially one containing no milk)
freestone: fruit (especially peach) whose flesh does not adhere to the pit
French bean: very small and slender green bean
French bread: a crusty sourdough bread often baked in long slender tapered loaves or baguettes
French dressing: oil and vinegar with mustard and garlic
French fritter: a deep-fried, yeast-raised doughnut dusted with confectioners' sugar
French loaf: a loaf of French bread
French omelet: omelet cooked quickly and slid onto a plate
French pancake: small very thin pancake
French pastry: sweet filled pastry made of especially puff paste
French sorrel: greens having small tart oval to pointed leaves; preferred to common sorrel for salads
French toast: bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup
French vermouth: dry pale amber variety
fresh bean: beans eaten before they are ripe as opposed to dried
fresh food: food that is not preserved by canning or dehydration or freezing or smoking
freshwater fish: flesh of fish from fresh water used as food
fricandeau: larded veal braised and glazed in its own juices
fricassee: pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
fried egg: eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides
friedcake: small cake in the form of a ring or twist or ball or strip fried in deep fat
frier: flesh of a medium-sized young chicken suitable for frying
frijole: Mexican bean; usually dried
frijoles refritos: dried beans cooked and mashed and then fried in lard with various seasonings
frittata: Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
fritter: small quantity of fried batter containing fruit or meat or vegetables
fritter batter: batter for making fritters
frog legs: hind legs of frogs used as food; resemble chicken and cooked as chicken
frosting: a flavored sugar topping used to coat and decorate cakes
frozen custard: dessert resembling ice cream but with a boiled custard base
frozen dessert: any of various desserts prepared by freezing
frozen food: food preserved by freezing
frozen orange juice: orange juice that has been concentrated and frozen
frozen pudding: a chilled dessert consisting of a mixture of custard and nuts and (sometimes) liquor
frozen yogurt: a soft frozen dessert of sweetened flavored yogurt
fruit bar: cookies containing chopped fruits either mixed in the dough or spread between layers of dough then baked and cut in bars
fruit cocktail: a mixture of sliced or diced fruits
fruit crush: drink produced by squeezing or crushing fruit
fruit custard: a custard containing fruit
fruit punch: a punch made of fruit juices mixed with water or soda water (with or without alcohol)
fruit salad: salad composed of fruits
fruitcake: a rich cake containing dried fruit and nuts and citrus peel and so on
frumenty: sweet spiced porridge made from hulled wheat
fry bread: usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread
fudge: soft creamy candy
fudge sauce: thick chocolate sauce served hot
fugu: a blowfish highly prized as a delicacy in Japan but highly dangerous because the skin and organs are poisonous
galantine: boned poultry stuffed then cooked and covered with aspic; served cold
Galliano: golden Italian liqueur flavored with herbs
game: the flesh of wild animals that is used for food
gammon: hind portion of a side of bacon
gammon: meat cut from the thigh of a hog (usually smoked)
garambulla: small berrylike fruit
garden cress: cress cultivated for salads and garnishes
garden pea: fresh pea
garden truck: fresh fruits and vegetable grown for the market
garlic bread: French or Italian bread sliced and spread with garlic butter then crisped in the oven
garlic butter: butter seasoned with mashed garlic
garlic chive: large flat leaves used as chive is used
garlic salt: ground dried garlic and salt
garnish: something (such as parsley) added to a dish for flavor or decoration
gastronomy: a particular style of cookery (as of a region)
gateau: any of various rich and elaborate cakes
gazpacho: a soup made with chopped tomatoes and onions and cucumbers and peppers and herbs; served cold
gelatin dessert: jellied dessert made with gelatin and fruit juice or water
gelatin: an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
gem: a sweet quick bread baked in a cup-shaped pan
generic: wine that does not meet the minimum qualifications and standards for use of a designation by appellation of origin (where the grapes are grown) or by varietal content; may only be labeled by proprietary (made-up) name, by general color (such as `vin rouge', `vino rosso', `rotwein', `red wine', etc.), or by general class (as `vin ordinaire', `vin de table', `vino da tavola', `tafelwein', `table wine', etc.)
genipap: a succulent orange-sized tropical fruit with a thick rind
genoise: rich and delicate Italian sponge cake
german pancake: puffy mildly sweet lemon-flavored egg mixture sprinkled with confectioners' sugar and served with jam or a wine or fruit sauce
ghee: clarified butter used in Indian cookery
gherkin: any of various small cucumbers pickled whole
gherkin: small prickly cucumber
giblet: edible viscera of a fowl
gigot: lamb leg suitable for roasting
gimlet: a cocktail made of gin or vodka and lime juice
gin: strong liquor flavored with juniper berries
gin and it: a cocktail made of gin and sweet vermouth
gin and tonic: gin and quinine water
gin rickey: a rickey made with gin
gin sling: a sling made with gin
ginger ale: ginger-flavored carbonated drink
ginger beer: carbonated slightly alcoholic drink flavored with fermented ginger
ginger nut: a crisp round cookie flavored with ginger
ginger: pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery
ginger: dried ground gingerroot
gingerbread: cake flavored with ginger
gingerbread man: gingerbread cut in the shape of a person
glaze: any of various thin shiny (savory or sweet) coatings applied to foods
globe pepper: round sweet pepper
glogg: Scandinavian punch made of claret and aquavit with spices and raisins and orange peel and sugar
gluten: a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
gluten bread: bread made with gluten flour
gluten-free diet: diet prescribed to treat celiac disease; eliminates such foods as wheat and rye and oats and beans and cabbage and turnips and cucumbers that are rich in gluten
gnocchi: (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
goa bean: Old World tropical bean
goats' milk: the milk of a goat
gobbet: a lump or chunk of raw meat
golden gram: seed of the mung bean plant used for food
golden syrup: a pale cane syrup
goose: flesh of a goose (domestic or wild)
goose liver: liver of a goose used as meat
gooseberry: currant-like berry used primarily in jams and jellies
gorgonzola: Italian blue cheese
Gouda cheese: mild cream-colored Dutch cheese shaped in balls
graham bread: bread made of graham (whole wheat) flour
graham cracker: semisweet whole-wheat cracker
graham: flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage)
granadilla: the egg-shaped edible fruit of tropical American vines related to passionflowers
Grand Marnier: an orange-flavored French liqueur
Granny Smith: apple with a green skin and hard tart flesh
granola: cereal made of especially rolled oats with dried fruits and nuts and honey or brown sugar
granola bar: cookie bar made of granola
granulated sugar: sugar in the form of small grains
grape: any of various juicy fruit of the genus Vitis with green or purple skins; grow in clusters
grape jelly: jelly made from grape juice
grape juice: the juice of grapes
grapefruit: large yellow fruit with somewhat acid juicy pulp; usual serving consists of a half
grapefruit juice: the juice of grapefruits
grapefruit peel: strips of grapefruit peel cooked in sugar syrup and coated with sugar
grappa: Italian brandy made from residue of grapes after pressing
grasshopper: a cocktail made of creme de menthe and cream (sometimes with creme de cacao)
grated cheese: hard or semihard cheese grated
gravy: a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats
gravy: the seasoned but not thickened juices that drip from cooking meats; often a little water is added
gray mullet: highly valued lean flesh of marine or freshwater mullet
gray sole: greyish-white flesh of a flatfish
green bean: immature bean pod eaten as a vegetable
green corn: corn that can be eaten as a vegetable while still young and soft
green mayonnaise: mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber
green olive: olives picked green and pickled in brine; infrequently stuffed with e.g. pimento
green onion: a young onion before the bulb has enlarged; eaten in salads
green pepper: a sweet pepper that becomes red when ripe
green salad: tossed salad composed primarily of salad greens
green soybean: seeds shelled and cooked as lima beans
green tea: tea leaves that have been steamed and dried without fermenting
green turtle soup: soup usually made of the flesh of green turtles
green: any of various leafy plants or their leaves and stems eaten as vegetables
greengage: sweet green or greenish-yellow variety of plum
grenadine: thin syrup made from pomegranate juice; used in mixed drinks
Grimes' golden: yellow apple that ripens in late autumn; eaten raw
grissino: a long slender crusty breadstick
grist: grain intended to be or that has been ground
grits: coarsely ground hulled corn boiled as a breakfast dish in the southern United States
groats: the hulled and crushed grain of various cereals
grog: rum cut with water
ground beef: beef that has been ground
groundnut oil: an oil from peanuts; used in cooking and making soap
groundnut: nutlike tuber; important food of Native Americans
grouper: flesh of a saltwater fish similar to sea bass
grouse: flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil
gruel: a thin porridge (usually oatmeal or cornmeal)
grugru nut: nut of Brazilian or West Indian palms
Gruyere: Swiss cheese with small holes
guacamole: a dip made of mashed avocado mixed with chopped onions and other seasonings
guanabana: large spiny tropical fruit with tart pulp related to custard apples
guava: tropical fruit having yellow skin and pink pulp; eaten fresh or used for e.g. jellies
guinea hen: flesh of a guinea fowl (especially of hens)
Guinness: a kind of bitter stout
gum ball: a ball of chewing gum with a coating of colored sugar
gumbo: a soup or stew thickened with okra pods
gumbo: long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
gumdrop: a jellied candy coated with sugar crystals
gyro: a Greek sandwich: sliced roast lamb with onion and tomato stuffed into pita bread
hackberry: small edible dark purple to black berry with large pits; southern United States
haddock: lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried
haggis: made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach
hair of the dog: an alcoholic drink supposed to cure a hangover
hake: the lean flesh of a fish similar to cod
halal: (Islam) meat from animals that have been slaughtered in the prescribed way according to the shariah
half-and-half: half milk and half light cream; contains 10% to 18% butterfat
half-and-half dressing: half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese; especially good for combination salads
halibut: lean flesh of very large flatfish of Atlantic or Pacific
ham and eggs: eggs (scrambled or fried) served with ham
ham hock: a small cut of meat from the leg just above the foot
ham sandwich: a sandwich made with a filling of sliced ham
hamburger bun: a round bun shaped to hold a hamburger patty
hand cheese: any cheese originally molded by hand
hard candy: candy that is brittle
hard cider: alcoholic drink from fermented cider; `cider' and `cyder' are European (especially British) usages for the fermented beverage
hard roe: fish eggs or egg-filled ovary; having a grainy texture
hard sauce: butter and sugar creamed together with brandy or other flavoring and served with rich puddings
hard-boiled egg: an egg boiled gently until both the white and the yolk solidify
hard-shell clam: Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes
hardbake: a British sweet made with molasses and butter and almonds
hardtack: very hard unsalted biscuit or bread; a former ship's staple
hare: flesh of any of various rabbits or hares (wild or domesticated) eaten as food
Harvey Wallbanger: a cocktail made of vodka or gin and orange juice and Galliano
hash: chopped meat mixed with potatoes and browned
haslet: heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised
hasty pudding: sweetened porridge made of tapioca or flour or oatmeal cooked quickly in milk or water
hasty pudding: cornmeal mush served with sweetening (maple syrup or brown sugar)
haute cuisine: (French) an elaborate and skillful manner of preparing food
hay: grass mowed and cured for use as fodder
head cabbage: 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
headcheese: sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
health food: any natural or prepared food popularly believed to promote good health
heart: a firm rather dry variety meat (usually beef or veal)
heart cherry: large heart-shaped sweet cherry with soft flesh
heavy cream: contains more than 36% butterfat
heel: one of the crusty ends of a loaf of bread
helping: an individual quantity of food or drink taken as part of a meal
hen: flesh of an older chicken suitable for stewing
herb: aromatic potherb used in cookery for its savory qualities
herb tea: tea-like drink made of leaves of various herbs
herring: valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
herring salad: based on pickled herring
Hershey bar: a bar of milk chocolate made by the Hershey company
hickory nut: small hard-shelled nut of North American hickory trees especially the shagbark hickories
high tea: substantial early evening meal including tea
high-protein diet: a diet high in plant and animal proteins; used to treat malnutrition or to increase muscle mass
high-vitamin diet: a diet designed to patients with vitamin deficiencies
highball: a mixed drink made of alcoholic liquor mixed with water or a carbonated beverage and served in a tall glass
hindquarter: the back half of a side of meat
hindshank: a cut of meat from the upper part of a rear leg
hoecake: thin usually unleavened johnnycake made of cornmeal; originally baked on the blade of a hoe over an open fire (southern)
hog plum: fruit of the wild plum of southern United States
hog plum: yellow oval tropical fruit
Holland gin: gin made in the Netherlands
hollandaise: eggs and butter with lemon juice
home brew: an alcoholic beverage (especially beer) made at home
home fries: sliced pieces of potato fried in a pan until brown and crisp
hominy: hulled corn with the bran and germ removed
hommos: a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East
homogenized milk: milk with the fat particles broken up and dispersed uniformly so the cream will not rise
honey: a sweet yellow liquid produced by bees
honey cake: a spicy cake partially sweetened with honey
honey crisp: a crisp candy made with honey
honeycomb tripe: lining of the reticulum (or second stomach) of a ruminant used as food
honeydew: the fruit of a variety of winter melon vine; a large smooth greenish-white melon with pale green flesh
hooch: an illicitly distilled (and usually inferior) alcoholic liquor
horehound: a candy that is flavored with an extract of the horehound plant
hors d'oeuvre: a dish served as an appetizer before the main meal
horseflesh: the flesh of horses as food
horseradish: grated horseradish root
Host: a technical name for the bread used in the service of Mass or Holy Communion
hot cereal: a cereal that is served hot
hot dog: a frankfurter served hot on a bun
hot pepper: any of various pungent capsicum fruits
hot pot: a stew of meat and potatoes cooked in a tightly covered pot
hot sauce: a pungent peppery sauce
hot stuffed tomato: tomato cases filled with various mixtures and baked briefly
hot toddy: a mixed drink made of liquor and water with sugar and spices and served hot
hotchpotch: a stew (or thick soup) made with meat and vegetables
hubbard squash: large football-shaped winter squash with a warty grey-green rind
huckleberry: blue-black berry similar to blueberries and bilberries of the eastern United States
huitre: edible body of any of numerous oysters
Hungarian goulash: a rich meat stew highly seasoned with paprika
Hungarian sauce: veloute sauce with sauteed chopped onion and paprika and cream
hunter's sauce: brown sauce and tomato puree with onions and mushrooms and dry white wine
hush puppy: deep-fried cornbread ball (southern)
hydromel: honey diluted in water; becomes mead when fermented
hyson: a Chinese green tea with twisted leaves
hyssop: bitter leaves used sparingly in salads; dried flowers used in soups and tisanes
ice coffee: a strong sweetened coffee served over ice with cream
ice cream: frozen dessert containing cream and sugar and flavoring
ice lolly: ice cream or water ice on a small wooden stick
ice milk: similar to ice cream but made of milk
ice tea: strong tea served over ice
ice water: water served ice-cold or with ice
ice-cream cone: ice cream in a crisp conical wafer
ice-cream sundae: ice cream served with a topping
icebox cake: ice cream molded to look like a cake
icing sugar: finely powdered sugar used to make icing
ilama: whitish tropical fruit with a pinkish tinge related to custard apples; grown in the southern United States
Indian meal: coarsely ground corn
Indian mustard: leaves eaten as cooked greens
Indian relish: a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices
Indian rice: grains of aquatic grass of North America
ingesta: solid and liquid nourishment taken into the body through the mouth
instant coffee: dehydrated coffee that can be made into a drink by adding hot water
Irish burgoo: Irish version of burgoo
Irish coffee: sweetened coffee with Irish whiskey and whipped cream
Irish potato: an edible tuber native to South America; a staple food of Ireland
Irish soda bread: round loaf made with soda and buttermilk; often containing caraway seeds and raisins
Irish stew: meat (especially mutton) stewed with potatoes and onions
Irish whiskey: whiskey made in Ireland chiefly from barley
Italian bread: unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends
Italian dressing: a vinaigrette with garlic and herbs: oregano and basil and dill
Italian rice: rice cooked with broth and sprinkled with grated cheese
Italian sandwich: 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
Italian vermouth: sweet dark amber variety
jaboticaba: tough-skinned purple grapelike tropical fruit grown in Brazil
jack: immense East Indian fruit resembling breadfruit; it contains an edible pulp and nutritious seeds that are commonly roasted
jacket: the outer skin of a potato
jacket potato: a baked potato served with the jacket on
Jaffa orange: sweet almost seedless orange of Israel
jalapeno: hot green or red pepper of southwestern United States and Mexico
jam: preserve of crushed fruit
Jamaica apple: large heart-shaped tropical fruit with soft acid pulp
Jamaica rum: heavy pungent rum from Jamaica
jambalaya: spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery
Japanese crab: crabmeat usually canned; from Japan
Japanese plum: yellow olive-sized semitropical fruit with a large free stone and relatively little flesh; used for jellies
jawbreaker: a large round hard candy
Jell-O: fruit-flavored dessert (trade mark Jell-O) made from a commercially prepared gelatin powder
jelly: a preserve made of the jelled juice of fruit
jelly bean: sugar-glazed jellied candy
jerk: meat (especially beef) cut in strips and dried in the sun
Jerusalem artichoke: sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips
Jewish rye bread: (Judaism) bread made with rye flour; usually contains caraway seeds
jimmies: bits of sweet chocolate used as a topping on e.g. ice cream
John Barleycorn: an alcoholic beverage that is distilled rather than fermented
johnny cake: cornbread usually cooked pancake-style on a griddle (chiefly New England)
joint: a piece of meat roasted or for roasting and of a size for slicing into more than one portion
Jonathan: red late-ripening apple; primarily eaten raw
Jordan almond: an almond covered with a sugar coating that is hard and flavored and colored
jug wine: inexpensive wine sold in large bottles or jugs
juice: the liquid part that can be extracted from plant or animal tissue by squeezing or cooking
jujube: chewy fruit-flavored jellied candy (sometimes medicated to soothe a sore throat)
julep: bourbon and sugar and mint over crushed ice
julienne: a clear soup garnished with julienne vegetables
julienne: a vegetable cut into thin strips (usually used as a garnish)
jumbal: small flat ring-shaped cake or cookie
juneberry: edible purple or red berries
juniper berries: berrylike cone of a common juniper; used in making gin
junk food: food that tastes good but is high in calories having little nutritional value
junket: dessert made of sweetened milk coagulated with rennet
K ration: a small package of emergency rations; issued to United States troops in World War II
kabob: cubes of meat marinated and cooked on a skewer usually with vegetables
Kahlua: coffee-flavored liqueur made in Mexico
kai apple: South African fruit smelling and tasting like apricots; used for pickles and preserves
kaiser roll: rounded raised poppy-seed roll made of a square piece of dough by folding the corners in to the center
kasha: boiled or baked buckwheat
kava: an alcoholic drink made from the aromatic roots of the kava shrub
kedgeree: a dish of rice and hard-boiled eggs and cooked flaked fish
Kentucky wonder bean: flat-podded green bean
ketembilla: maroon-purple gooseberry-like fruit of India having tart-sweet purple pulp used especially for preserves
key lime: small yellow-green limes of southern Florida
kibble: coarsely ground grain in the form of pellets (as for pet food)
kidney bean: large dark red bean; usually dried
kidney pie: like steak and kidney pie but without steak
kingfish: the lean flesh of any of several fish caught off the Atlantic coast of the United States
kipper: salted and smoked herring
kippered salmon: salted and smoked salmon
kirsch: from fermented juice of black morello cherries
kishke: (Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet
kiss: a cookie made of egg whites and sugar
knackwurst: short thick highly seasoned sausage
knish: (Yiddish) a baked or fried turnover filled with potato or meat or cheese; often eaten as a snack
kohlrabi: fleshy turnip-shaped edible stem of the kohlrabi plant
kosher: food that fulfills the requirements of Jewish dietary law
koumiss: an alcoholic beverage made from fermented mare's milk; made originally by nomads of central Asia
kummel: liqueur flavored with caraway seed or cumin
kumquat: small oval citrus fruit with thin sweet rind and very acid pulp
kvass: fermented beverage resembling beer but made from rye or barley
lacing: a small amount of liquor added to a food or beverage
ladyfinger: small finger-shaped sponge cake
lager: a general term for beer made with bottom fermenting yeast (usually by decoction mashing); originally it was brewed in March or April and matured until September
lake trout: flesh of large trout of northern lakes
lamb: the flesh of a young domestic sheep eaten as food
lamb chop: chop cut from a lamb
lamb curry: curry made with lamb
lamb roast: a cut of lamb suitable for roasting
lamb's-quarter: leaves collected from the wild
Lane's Prince Albert: apple used primarily in cooking
lansa: East Indian tart yellow berrylike fruit
lard: soft white semisolid fat obtained by rendering the fatty tissue of the hog
larder: a supply of food especially for a household
largemouth bass: flesh of largemouth bass
lasagna: baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables
lasagna: very wide flat strips of pasta
latke: made of grated potato and egg with a little flour
layer cake: cake having layers held together by a sweet filling and usually covered with frosting
leaf lettuce: lettuce with loosely curled leaves that do not form a compact head
leechee: Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried
leek: related to onions; white cylindrical bulb and flat dark-green leaves
leftovers: food remaining from a previous meal
leg: the limb of an animal used for food
legume: the seedpod of a leguminous plant (such as peas or beans or lentils)
lekvar: a sweet filling made of prunes or apricots
lemon: yellow oval fruit with juicy acidic flesh
lemon balm: lemony leaves used for a tisane or in soups or fruit punches
lemon cheese: a conserve with a thick consistency; made with lemons and butter and eggs and sugar
lemon drop: a hard candy with lemon flavor and a yellow color and (usually) the shape of a lemon
lemon extract: a flavoring made from (or imitating) lemons
lemon juice: usually freshly squeezed juice of lemons
lemon meringue pie: pie containing lemon custard and topped with meringue
lemon oil: fragrant yellow oil obtained from the lemon peel
lemon peel: strips of lemon peel cooked in sugar and coated with sugar
lemon peel: the rind of a lemon
lemon sole: flesh of American flounder; important in the winter
lemon zest: tiny bits of lemon peel
lemonade: sweetened beverage of diluted lemon juice
lemonade mix: a commercial mix for making lemonade
lentil: round flat seed of the lentil plant used for food
lentil soup: made of stock and lentils with onions carrots and celery
lettuce: leaves of any of various plants of Lactuca sativa
libation: a serving (of wine) poured out in honor of a deity
libation: (facetious) a serving of an alcoholic beverage
licorice: a black candy flavored with the dried root of the licorice plant
liebfraumilch: a sweetened Rhenish wine (especially one from Hesse in western Germany)
Liederkranz: a soft cheese with a strong odor and flavor
Life Saver: a candy shaped like a small lifesaver
light beer: lager with reduced alcohol content
light bread: bread made with finely ground and usually bleached wheat flour
light diet: diet prescribed for bedridden or convalescent people; does not include fried or highly seasoned foods
light whipping cream: cream that has enough butterfat (30% to 36%) to be whipped
lima bean: broad flat beans simmered gently; never eaten raw
Limburger: a soft white cheese with a very strong pungent odor and flavor
lime: the green acidic fruit of any of various lime trees
lime juice: usually freshly squeezed juice of limes
limeade: sweetened beverage of lime juice and water
limpa: a rye bread made with molasses or brown sugar
limpet: mollusk with a low conical shell
lingcod: the lean flesh of a fish caught off the Pacific coast of the United States
linguica: a highly seasoned Portuguese pork sausage flavored with garlic and onions
linguine: pasta in long slender flat strips
liquid diet: a diet of foods that can be served in liquid or strained form (plus custards or puddings); prescribed after certain kinds of surgery
liquor: the liquid in which vegetables or meat have be cooked
littleneck: a quahog when young and small; usually eaten raw; an important food popular in New York
liver: liver of an animal used as meat
liver pudding: sausage containing ground liver
loaf: a quantity of food (other than bread) formed in a particular shape
loaf sugar: a large conical loaf of concentrated refined sugar
loaf: a shaped mass of baked bread that is usually sliced before eating
loblolly: thick gruel
lobscouse: a stew of meat and vegetables and hardtack that is eaten by sailors
lobster: flesh of a lobster
lobster a la Newburg: lobster in Newburg sauce served on buttered toast or rice
lobster butter: butter blended with chopped lobster or seasoned with essence from lobster shells
lobster stew: diced lobster meat in milk or cream
lobster tail: lobster tail meat; usually from spiny rock lobsters
lobster tart: a pastry shell filled with cooked lobster
lobster thermidor: diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned
loganberry: large red variety of the dewberry
loin: a cut of meat taken from the side and back of an animal between the ribs and the rump
loin of lamb: meat from a loin of lamb
long-neck clam: a clam that is usually steamed in the shell
Lorenzo dressing: vinaigrette with chili sauce and chopped watercress
lovage: stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers
love-philter: a drink credited with magical power; can make the one who takes it love the one who gave it
low-calorie diet: a diet that is low on calories
low-fat diet: a diet containing limited amounts of fat and stressing foods high in carbohydrates; used in treatment of some gallbladder conditions
low-fat milk: milk from which some of the cream has been removed
low-salt diet: a diet that limits the intake of salt (sodium chloride); often used in treating hypertension or edema or certain other disorders
lox: brine-cured salmon that is lightly smoked
lozenge: a small aromatic or medicated candy
lump sugar: refined sugar molded into rectangular shapes convenient as single servings
lunch meat: any of various sausages or molded loaf meats sliced and served cold
lutefisk: dried cod soaked in a lye solution before boiling to give it a gelatinous consistency
lye hominy: hominy prepared by bleaching in lye
Lyonnaise sauce: brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar
macadamia nut: nutlike seed with sweet and crisp white meat
macaroni: pasta in the form of slender tubes
macaroni and cheese: macaroni prepared in a cheese sauce
macaroni salad: having macaroni as the base
macaroon: chewy cookie usually containing almond paste
mace: spice made from the dried fleshy covering of the nutmeg seed
macedoine: mixed diced fruits or vegetables; hot or cold
mackerel: flesh of very important usually small (to 18 in) fatty Atlantic fish
macon: fine Burgundy wine usually white and dry
Macoun: similar to McIntosh; juicy and late-ripening
macrobiotic diet: a diet consisting chiefly of beans and whole grains
Madeira: an amber dessert wine from the Madeira Islands
Madeira sponge: a rich sponge cake with close texture; intended to be eaten with a glass of Madeira wine
madrilene: a tomato-flavored consomme; often served chilled
malmsey: sweet Madeira wine
malt: a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
malt: a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer
malt: a milkshake made with malt powder
malted milk: powder made of dried milk and malted cereals
mamey: globular or ovoid tropical fruit with thick russet leathery rind and juicy yellow or reddish flesh
mammee: brown oval fruit flesh makes excellent sherbet
mandarin: a somewhat flat reddish-orange loose skinned citrus of China
mangel-wurzel: cultivated as feed for livestock
mango: large oval tropical fruit having smooth skin, juicy aromatic pulp, and a large hairy seed
mangosteen: two- to three-inch tropical fruit with juicy flesh suggestive of both peaches and pineapples
manhattan: a cocktail made with whiskey and sweet vermouth with a dash of bitters
Manhattan clam chowder: a chowder made with clams and tomatoes and other vegetables and seasonings
manicotti: large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce
manna: (Old Testament) food that God gave the Israelites during the Exodus
Manzanilla: very dry pale sherry from Spain
maple syrup: made by concentrating sap from sugar maples
marang: tropical fruit from the Philippines having a mass of small seeds embedded in sweetish white pulp
maraschino: cherry preserved in true or imitation maraschino liqueur
maraschino: distilled from fermented juice of bitter wild marasca cherries
marble cake: made of light and dark batter very lightly blended
marbling: the intermixture of fat and lean in a cut of meat
marc: made from residue of grapes or apples after pressing
marchand de vin: brown sauce with mushrooms and red wine or Madeira
marchpane: almond paste and egg whites
margarin: a spread made chiefly from vegetable oils and used as a substitute for butter
margarita: a cocktail made of tequila and triple sec with lime and lemon juice
marinade: mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
marinara: sauce for pasta; contains tomatoes and garlic and herbs
marjoram: pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
marmalade: a preserve made of the pulp and rind of citrus fruits
marmite: soup cooked in a large pot
marrow: large elongated squash with creamy to deep green skins
marrowbone: a bone containing edible marrow; used especially in flavoring soup
marrowfat pea: a variety of large pea that is commonly processed and sold in cans
Marsala: dark sweet or semisweet dessert wine from Sicily
marshmallow: spongy confection made of gelatin and sugar and corn syrup and dusted with powdered sugar
marshmallow fluff: a very sweet white spread resembling marshmallow candy
martini: a cocktail made of gin (or vodka) with dry vermouth
Maryland chicken: chicken fried than oven-baked and served with milk gravy
mascarpone: soft mild Italian cream cheese
mash: mixture of ground animal feeds
mashed potato: potato that has been peeled and boiled and then mashed
mast: nuts of forest trees used as feed for swine
mate: South American tea-like drink made from leaves of a South American holly called mate
matelote: highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock
matzah ball: a Jewish dumpling made of matzo meal; usually served in soup
matzah meal: meal made from ground matzos
matzah: brittle flat bread eaten at Passover
May wine: a punch made of Moselle and sugar and sparkling water or champagne flavored with sweet woodruff
mayo: egg yolks and oil and vinegar
McIntosh: early-ripening apple popular in the northeastern United States; primarily eaten raw but suitable for applesauce
mead: made of fermented honey and water
meal: coarsely ground foodstuff; especially seeds of various cereal grasses or pulse
meal: the food served and eaten at one time
meat: the flesh of animals (including fishes and birds and snails) used as food
meat loaf: a baked loaf of ground meat
meat pie: pie made with meat or fowl enclosed in pastry or covered with pastry or biscuit dough
meatball: ground meat formed into a ball and fried or simmered in broth
medallion: a circular helping of food (especially a boneless cut of meat)
medlar: crabapple-like fruit used for preserves
medlar: a South African globular fruit with brown leathery skin and pithy flesh having a sweet-acid taste
Medoc: red Bordeaux wine from the Medoc district of southwestern France
Melba toast: very thin crisp brown toast
melon: any of numerous fruits of the gourd family having a hard rind and sweet juicy flesh
melon ball: a bite of melon cut as a sphere
menu: the dishes making up a meal
meringue: sweet topping especially for pies made of beaten egg whites and sugar
meringue kiss: a kiss made of sugar and egg white and baked slowly
Merlot: dry red wine made from a grape grown widely in Bordeaux and California
mescal: a colorless Mexican liquor distilled from fermented juices of certain desert plants of the genus Agavaceae (especially the century plant)
mess: a meal eaten in a mess hall by service personnel
mess: soft semiliquid food
metheglin: spiced or medicated mead
Meuniere butter: clarified butter browned slowly and seasoned with lemon juice and parsley
Mexican black cherry: Mexican black cherry
Mexican husk tomato: small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk
milk: a white nutritious liquid secreted by mammals and used as food by human beings
milk: any of several nutritive milklike liquids
milk chocolate: 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
milk punch: a punch made of spirits and milk and sugar and spices
milk shake: frothy drink of milk and flavoring and sometimes fruit or ice cream
millet: small seed of any of various annual cereal grasses especially Setaria italica
milt: fish sperm or sperm-filled reproductive gland; having a creamy texture
mince: food chopped into small bits
mince pie: pie containing mincemeat
mincemeat: spiced mixture of chopped raisins and apples and other ingredients with or without meat
mineral water: water naturally or artificially impregnated with mineral salts or gasses; often effervescent; often used therapeutically
minestrone: soup made with a variety of vegetables
mint: the leaves of a mint plant used fresh or candied
mint sauce: sweetened diluted vinegar with chopped mint leaves
mint: a candy that is flavored with a mint oil
minute steak: a thin steak that can be cooked quickly
miso: a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces
mix: a commercially prepared mixture of dry ingredients
mixed drink: made of two or more ingredients
mixer: club soda or fruit juice used to mix with alcohol
mocha: a flavoring made from coffee mixed with chocolate
mocha: a superior dark coffee made from beans from Arabia
mock turtle soup: soup made from a calf's head or other meat in imitation of green turtle soup
molasses: thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining
molasses cookie: very spicy cookies sweetened partially with molasses
molasses kiss: a candy kiss that resembles toffee
molasses taffy: taffy made of molasses
mold: a dish or dessert that is formed in or on a mold
molded salad: salad of meats or vegetables in gelatin
mole: spicy sauce often containing chocolate
mombin: purplish tropical fruit
monkey bread: African gourd-like fruit with edible pulp
monkfish: flesh of a large-headed anglerfish of the Atlantic waters of North America
Montrachet: a white Burgundy wine
moo goo gai pan: a Cantonese dish of chicken and sauteed vegetables
morello: cultivated sour cherry with dark-colored skin and juice
Mornay sauce: onion-flavored creamy cheese sauce with egg yolk and grated cheese
Moselle: German white wine from the Moselle valley or a similar wine made elsewhere
mostaccioli: pasta somewhat resembling little moustaches
moussaka: casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
mousse: a light creamy dish made from fish or meat and set with gelatin
mousse: a rich, frothy, creamy dessert made with whipped egg whites and heavy cream
mouthful: a small amount eaten or drunk
mouton: meat from a mature domestic sheep
mozzarella: mild white Italian cheese
MSG: white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
Muenster: semisoft pale-yellow cheese
muesli: mixture of untoasted dry cereals and fruits
mulberry: sweet usually dark purple blackberry-like fruit of any of several mulberry trees of the genus Morus
mulled cider: sweet cider heated with spices and citrus fruit
mulled wine: wine heated with sugar and spices and often citrus fruit
mulligatawny: a soup of eastern India that is flavored with curry; prepared with a meat or chicken base
multivitamin: a pill or tablet containing several vitamins
Munich beer: a dark lager produced in Munich since the 10th century; has a distinctive taste of malt
muscadel: wine from muscat grapes
Muscadet: dry white wine from the Loire valley in France
muscat: sweet aromatic grape used for raisins and wine
mushroom: fleshy body of any of numerous edible fungi
mushroom sauce: brown sauce and sauteed mushrooms
mushy peas: marrowfat peas that have been soaked overnight and then boiled; served with fish and chips
muskellunge: flesh of very large North American pike; a game fish
muskmelon: the fruit of a muskmelon vine; any of several sweet melons related to cucumbers
mussel: black marine bivalves usually steamed in wine
must: grape juice before or during fermentation
mustard sauce: sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings
mustard seed: black or white seeds ground to make mustard pastes or powders
mustard: pungent powder or paste prepared from ground mustard seeds
mutton chop: chop cut from a mature sheep
naan: leavened bread baked in a clay oven in India; usually shaped like a teardrop
nacho: a tortilla chip topped with cheese and chili-pepper and broiled
NADA daiquiri: a daiquiri made without alcohol
Nantua: white sauce with whipping cream and shrimp butter
napoleon: a rectangular piece of pastry with thin flaky layers and filled with custard cream
nasturtium: flowers and seeds and leaves all used as flavorings
native peach: red Australian fruit; used for dessert or in jam
navel orange: seedless orange enclosing a small secondary fruit at the apex
navy bean: white-seeded bean; usually dried
Neapolitan ice cream: a block of ice cream with 3 or 4 layers of different colors and flavors
near beer: drink that resembles beer but with less than 1/2 percent alcohol
neck: a cut of meat from the neck of an animal
neck sweetbread: edible thymus gland of an animal
nectar: fruit juice especially when undiluted
nectarine: a variety or mutation of the peach that has a smooth skin
negus: wine and hot water with sugar and lemon juice and nutmeg
Nesselrode pudding: a rich frozen pudding made of chopped chestnuts and maraschino cherries and candied fruits and liqueur or rum
net melon: the fruit of a variety of muskmelon vine; a melon with netlike markings and deep green flesh
New England boiled dinner: corned beef simmered with onions and cabbage and usually other vegetables
New England clam chowder: a thick chowder made with clams and potatoes and onions and salt pork and milk
New York strip: steak from upper part of the short loin
Newburg sauce: lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira
Newtown Wonder: apple used primarily in cooking
nightcap: an alcoholic drink taken at bedtime; often alcoholic
nipa: made from sap of the Australasian nipa palm
nonfat dry milk: dehydrated skimmed milk
nonpareil: a flat disk of chocolate covered with beads of colored sugar
nonpareil: colored beads of sugar used as a topping on e.g. candies and cookies
noodle: a ribbonlike strip of pasta
Northern Spy: large late-ripening apple with skin striped with yellow and red
Norwegian lobster: caught in European waters; slenderer than American lobster
nosh: (Yiddish) a snack or light meal
nosh-up: a large satisfying meal
nougat: nuts or fruit pieces in a sugar paste
nougat bar: a bar of nougat candy often dipped in chocolate
nouvelle cuisine: a school of French cooking that uses light sauces and tries to bring out the natural flavors of foods instead of making heavy use of butter and cream
Nova Scotia salmon: brine-cured salmon that is less salty than most; sometimes sugar is also used in the curing
nut bar: paste of nuts and sugar on a pastry base cut into bars
nut bread: bread containing chopped nuts
nut butter: ground nuts blended with a little butter
nutmeg: hard aromatic seed of the nutmeg tree used as spice when grated or ground
oat: seed of the annual grass Avena sativa (spoken of primarily in the plural as `oats')
oatcake: thin flat unleavened cake of baked oatmeal
oatmeal cookie: cookies containing rolled oats
oatmeal: meal made from rolled or ground oats
obesity diet: a diet designed to help you lose weight (especially fat)
ocean perch: North Atlantic rockfish
octopus: tentacles of octopus prepared as food
oenomel: wine mixed with honey
offal: viscera and trimmings of a butchered animal often considered inedible by humans
oil cake: mass of e.g. linseed or cottonseed or soybean from which the oil has been pressed; used as food for livestock
oil meal: ground oil cake
oil of wintergreen: oil or flavoring obtained from the creeping wintergreen or teaberry plant
oil: any of a group of liquid edible fats that are obtained from plants
Oktoberfest: a strong lager made originally in Germany for the Oktoberfest celebration; sweet and copper-colored
old fashioned: a cocktail made of whiskey and bitters and sugar with fruit slices
olive: one-seeded fruit of the European olive tree usually pickled and used as a relish
olive oil: oil from olives
omelet: beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
onion: an aromatic flavorful vegetable
onion bagel: bagel flavored with onion
onion bread: bread containing finely minced onions
onion butter: butter blended with minced onion
onion roll: yeast-raised roll flavored with onion
onion salt: ground dried onion and salt
oolong: Chinese tea leaves that have been partially fermented before being dried
open sandwich: sandwich without a covering slice of bread
orange: round yellow to orange fruit of any of several citrus trees
orange juice: bottled or freshly squeezed juice of oranges
orange liqueur: liqueur flavored with orange
orange marmalade: marmalade made from oranges
orange peel: strips of orange peel cooked in sugar and coated with sugar
orange peel: the rind of an orange
orange pekoe: a superior grade of black tea; grown in India and Sri Lanka and Java
orange soda: orange-flavored carbonated drink
orange toast: buttered toast with sugar and grated orange rind and a little orange juice
orange zest: tiny bits of orange peel
orangeade: sweetened beverage of diluted orange juice
oreo: chocolate cookie with white cream filling
organs: edible viscera of a butchered animal
orzo: pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine
osso buco: sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables
ouzo: a Greek liquor flavored with anise
Oven Stuffer Roaster: a brand name for a roasting chicken
oxtail soup: a soup made from the skinned tail of an ox
oyster: a small muscle on each side of the back of a fowl
oyster cracker: a small dry usually round cracker
oyster dressing: stuffing made with oysters
oyster plant: long white salsify
oyster stew: oysters in cream
oysters Rockefeller: oysters spread with butter and spinach and seasonings and baked on the half shell
Pablum: a soft form of cereal for infants
paddy: rice in the husk either gathered or still in the field
paella: saffron-flavored dish made of rice with shellfish and chicken
pale ale: an amber colored ale brewed with pale malts; similar to bitter but drier and lighter
palm oil: oil from nuts of oil palms especially the African oil palm
pancake batter: batter for making pancakes
panfish: any of numerous small food fishes; especially those caught with hook and line and not available on the market
panocha: fudge made with brown sugar and butter and milk and nuts
pap: a diet that does not require chewing; advised for those with intestinal disorders
papaw: fruit with yellow flesh; related to custard apples
papaya: large oval melon-like tropical fruit with yellowish flesh
papaya juice: juice from papayas
paprika: a mild powdered seasoning made from dried pimientos
parfait: layers of ice cream and syrup and whipped cream
paring: (usually plural) a part of a fruit or vegetable that is pared or cut off; especially the skin or peel
Parker House roll: yeast-raised dinner roll made by folding a disk of dough before baking
Parmesan: hard dry sharp-flavored Italian cheese; often grated
parsley: aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
parsnip: whitish edible root; eaten cooked
parson's nose: the tail of a dressed fowl
partridge: flesh of either quail or grouse
Paschal celery: any of several types of commercially grown celery having green stalks
passion fruit: egg-shaped tropical fruit of certain passionflower vines; used for sherbets and confectionery and drinks
pasta: a dish that contains pasta as its main ingredient
pasta salad: a salad having any of various pastas as the base
pasta sauce: any of numerous sauces for spaghetti or other kinds of pasta
paste: a tasty mixture to be spread on bread or crackers or used in preparing other dishes
pasteurized milk: milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation
pastis: similar to absinthe but containing no wormwood
pastrami: highly seasoned cut of smoked beef
pastry: any of various baked foods made of dough or batter
pastry: a dough of flour and water and shortening
pasty: small meat pie or turnover
pate: liver or meat or fowl finely minced or ground and variously seasoned
pate a choux: batter for making light hollow cases to hold various fillings
pate feuillete: dough used for very light flaky rich pastries
patty: small pie or pasty
patty: round flat candy
pattypan squash: round greenish-white squash having one face flattened with a scalloped edge
pavlova: a dessert consisting of a meringue base or cup filled with fruit and whipped cream
pea: seed of a pea plant used for food
pea flour: meal made from dried peas
pea soup: a thick soup made of dried peas (usually made into a puree)
peach: downy juicy fruit with sweet yellowish or whitish flesh
peach ice cream: ice cream flavored with fresh peaches
peach melba: ice cream and peaches with a liqueur
peach sauce: for Chinese dishes: peach preserves and chutney
peanut bar: bar of peanuts in taffy
peanut brittle: brittle containing peanuts
peanut butter: a spread made from ground peanuts
pear: sweet juicy gritty-textured fruit available in many varieties
pearl barley: barley ground into small round pellets
pearl hominy: hominy prepared by milling to pellets of medium size
Pearmain: any of several varieties of apples with red skins
pease pudding: a pudding made with strained split peas mixed with egg
pecan: smooth brown oval nut of south central United States
pecan pie: pie made of pecans and sugar and corn syrup and butter and eggs
peel: the rind of a fruit or vegetable
pemican: lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
penne: pasta in short tubes with diagonally cut ends
pepper: sweet and hot varieties of fruits of plants of the genus Capsicum
pepper steak: strips of steak sauteed with green peppers and onions
pepper steak: steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
pepper: pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
peppermint oil: oil from the peppermint plant used as flavoring
peppermint patty: a patty flavored with peppermint
peppermint: a candy flavored with peppermint oil
pepperoni: a pork and beef sausage (or a thin slice of this sausage)
pepperoni pizza: tomato and cheese pizza with pepperoni
Pepsi Cola: Pepsi Cola is a trademarked cola
perch: any of numerous fishes of America and Europe
perishable: food that will decay rapidly if not refrigerated
periwinkle: small edible marine snail; steamed in wine or baked
Pernod: (registered trademark) a liqueur flavored with anise
perry: a fermented and often effervescent beverage made from juice of pears; similar in taste to hard cider
Persian melon: the fruit of a variety of winter melon vine; a large green melon with orange flesh
persimmon: orange fruit resembling a plum; edible when fully ripe
pesto: a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil
pet food: food prepared for animal pets
petit four: small (individual) frosted and ornamented cake
pheasant: flesh of a pheasant; usually braised
pheasant under glass: a dish of roast pheasant served in a manner characteristic of expensive restaurants
Philadelphia pepper pot: a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings
phosphate: carbonated drink with fruit syrup and a little phosphoric acid
phyllo: tissue thin sheets of pastry used especially in Greek dishes
piccalilli: relish of chopped pickled cucumbers and green peppers and onion
pickerel: flesh of young or small pike
pickle: vegetables (especially cucumbers) preserved in brine or vinegar
pickle relish: relish of chopped (usually sweet) pickles
pickled herring: herring preserved in a pickling liquid (usually brine or vinegar)
picnic: any informal meal eaten outside or on an excursion
picnic ham: shoulder of a hog usually smoked
pie: dish baked in pastry-lined pan often with a pastry top
pie crust: pastry used to hold pie fillings
piece de resistance: the most important dish of a meal
piece: a serving that has been cut from a larger portion
pieplant: long pinkish sour leafstalks usually eaten cooked and sweetened
pignolia: edible seed of any of several nut pines especially some pinons of southwestern North America
pigs in blankets: small frankfurters wrapped in biscuit dough and baked
pigs' feet: feet or knuckles of hogs used as food; pickled or stewed or jellied
pigswill: wet feed (especially for pigs) consisting of mostly kitchen waste mixed with water or skimmed or sour milk
pike: highly valued northern freshwater fish with lean flesh
pilaf: rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
pilchard: small fatty fish usually canned
Pilsener: a pale lager with strong flavor of hops; first brewed in the Bohemian town of Pilsen
pimento butter: butter blended with mashed pimento
pimento: fully ripened sweet red pepper; usually cooked
pin bone: part of the sirloin between the flat bone and the porterhouse
pina colada: a mixed drink made of pineapple juice and coconut cream and rum
pineapple juice: the juice of pineapples (usually bottled or canned)
pink lady: a cocktail made of gin and brandy with lemon juice and grenadine shaken with an egg white and ice
pinole: meal made of finely ground corn mixed with sugar and spices
Pinot blanc: dry white California table wine made from white Pinot grapes
Pinot Chardonnay: dry white table wine resembling Chablis but made from Chardonnay grapes
Pinot noir: dry red California table wine made from purple Pinot grapes
pinto bean: mottled or spotted bean of southwestern United States; usually dried
pinwheel roll: pinwheel-shaped rolls spread with cinnamon and sugar and filled with e.g. jam before baking
Pippin: any of numerous superior eating apples with yellow or greenish yellow skin flushed with red
pirogi: small fruit or meat turnover baked or fried
pistachio: nut of Mediterranean trees having an edible green kernel
pita: usually small round bread that can open into a pocket for filling
pitahaya: highly colored edible fruit of pitahaya cactus having bright red juice; often as large as a peach
pizza: Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
plaice: flesh of large European flatfish
plain flour: flour that does not contain a raising agent
plantain: starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics
planter's punch: a cocktail made of rum and lime or lemon juice with sugar and sometimes bitters
plate: a main course served on a plate
plate: the thin under portion of the forequarter
pledge: a drink in honor of or to the health of a person or event
plonk: a cheap wine of inferior quality
ploughman's lunch: a meal consisting of a sandwich of bread and cheese and a salad
plum: any of numerous varieties of small to medium-sized round or oval fruit having a smooth skin and a single pit
plum sauce: for Chinese dishes: plum preserves and chutney
plum tomato: a kind of cherry tomato that is frequently used in cooking rather than eaten raw
plumcot: hybrid between plum and apricot
poi: Hawaiian dish of taro root pounded to a paste and often allowed to ferment
Poivrade: for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
polenta: a thick mush made of cornmeal boiled in stock or water
polished rice: having husk or outer brown layers removed
pollack: lean white flesh of North Atlantic fish; similar to codfish
polony: another name for Bologna sausage
pomegranate: large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind
pomelo: large pear-shaped fruit similar to grapefruit but with coarse dry pulp
pompano: flesh of pompano; warm-water fatty fish
pond apple: ovoid yellow fruit with very fragrant peach-colored flesh; related to custard apples
pop: a sweet drink containing carbonated water and flavoring
popcorn: small kernels of corn exploded by heat
popcorn ball: popcorn combined with a thick sugar or molasses or caramel syrup and formed into balls
popover: light hollow muffin made of a puff batter (individual Yorkshire pudding) baked in a deep muffin cup
poppy seed: small grey seed of a poppy flower; used whole or ground in baked items
porc: meat from a domestic hog or pig
porcupine ball: meat patties rolled in rice and simmered in a tomato sauce
porgy: lean flesh of fish found in warm waters of southern Atlantic coast of the United States
pork and beans: dried beans cooked with pork and tomato sauce
pork belly: side of fresh pork
pork loin: meat from a loin of pork
pork pie: small pie filled with minced seasoned pork
pork roast: cut of pork suitable for roasting
pork sausage: sausage containing pork
pork tenderloin: pork loin muscle
pork-and-veal goulash: made with sauerkraut and caraway seeds and served with sour cream
porkchop: chop cut from a hog
porkholt: made of lamb or pork
porridge: soft food made by boiling oatmeal or other meal or legumes in water or milk until thick
port: sweet dark-red dessert wine originally from Portugal
porter: a very dark sweet ale brewed from roasted unmalted barley
porterhouse: large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin
posset: sweet spiced hot milk curdled with ale or beer
Postum: trade mark for a coffee substitute invented by C. W. Post and made with chicory and roasted grains
pot roast: cut of beef suitable for simmering in liquid in a closed pot
pot-au-feu: traditional French stew of vegetables and beef
potage St. Germain: made of fresh green peas and stock with shredded lettuce onion and celery
potage: thick (often creamy) soup
potato peel: crisp fried potato peeling
potato salad: any of various salads having chopped potatoes as the base
poteen: unlawfully distilled Irish whiskey
potherb: any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning
potion: a medicinal or magical or poisonous beverage
potluck: whatever happens to be available especially when offered to an unexpected guest or when brought by guests and shared by all
potpie: deep-dish meat and vegetable pie or a meat stew with dumplings
pottage: a stew of vegetables and (sometimes) meat
poulette: allemande sauce with chopped parsley
poultry: flesh of chickens or turkeys or ducks or geese raised for food
pound cake: rich loaf cake made of a pound each of butter and sugar and flour
pousse-cafe: small drink served after dinner (especially several liqueurs poured carefully so as to remain in separate layers)
powdered sugar: sugar granulated into a fine powder
praline: cookie-sized candy made of brown sugar and butter and pecans
prawn: any of various edible decapod crustaceans
pretzel: glazed and salted cracker typically in the shape of a loose knot
prickly pear: round or pear-shaped spiny fruit of any of various prickly pear cacti
Prima: used primarily as eating apples
process cheese: made by blending several lots of cheese
profiterole: a small hollow pastry that is typically filled with cream and covered with chocolate
proof spirit: a mixture containing half alcohol by volume at 60 degrees Fahrenheit
prosciutto: Italian salt-cured ham usually sliced paper thin
prune: dried plum
prune cake: moist cake containing prunes that have been made into a puree
prune whip: dessert made of prune puree and whipped cream
pruno: a liquor concocted from a mixture of ingredients (such as prunes and raisins and milk and sugar) that can be fermented to produce alcohol; made by prison inmates
pud: (British) the dessert course of a meal (`pud' is used informally)
pudding: any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed
pudding: any of various soft thick unsweetened baked dishes
puff: a light inflated pastry or puff shell
puffed rice: puffy rice kernels
puffed wheat: puffy wheat berries
pulasan: fruit of an East Indian tree similar to the rambutan but sweeter
pulque: fermented Mexican drink from juice of various agave plants especially the maguey
pulse: edible seeds of various pod-bearing plants (peas or beans or lentils etc.)
pumpkin: usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn
pumpkin pie: pie made of mashed pumpkin and milk and eggs and sugar
pumpkin seed: the edible seed of a pumpkin
punch: an iced mixed drink usually containing alcohol and prepared for multiple servings; normally served in a punch bowl
puree: food prepared by cooking and straining or processed in a blender
purple onion: flat mild onion having purplish tunics; used as garnish on hamburgers and salads
quaff: a hearty draft
quail: flesh of quail; suitable for roasting or broiling if young; otherwise must be braised
quandong nut: edible nutlike seed of the quandong fruit
quark: fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet
quesadilla: a tortilla that is filled with cheese and heated
quiche: a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)
quiche Lorraine: quiche made with cheese and bacon
quick bread: breads made with a leavening agent that permits immediate baking
quince: aromatic acid-tasting pear-shaped fruit used in preserves
quinine water: lime- or lemon-flavored carbonated water containing quinine
rabbit food: an uncooked vegetable
rack: rib section of a forequarter of veal or pork or especially lamb or mutton
radicchio: prized variety of chicory having globose heads of red leaves
radish: pungent fleshy edible root
ragout: well-seasoned stew of meat and vegetables
rainbow trout: flesh of Pacific trout that migrate from salt to fresh water
raised doughnut: a doughnut made light with yeast rather than baking powder
raisin: dried grape
raisin bran: bran flakes with raisins
raisin bread: bread containing raisins
raisin cookie: cookie containing raisins
raisin-nut cookie: cookie filled with a paste of raisins and nuts
raita: an Indian side dish of yogurt and chopped cucumbers and spices
rambotan: pleasantly acid bright red oval Malayan fruit covered with soft spines
ramekin: a cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes
raspberry: red or black edible aggregate berries usually smaller than the related blackberries
rat cheese: informal names for American cheddar
ratafee: sweet liqueur made from wine and brandy flavored with plum or peach or apricot kernels and bitter almonds
ratafia: macaroon flavored with ratafia liqueur
ratatouille: a vegetable stew; usually made with tomatoes, eggplant, zucchini, peppers, onion, and seasonings
ration: the food allowance for one day (especially for service personnel)
ravigote: veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers
raw meat: uncooked meat
raw milk: unpasteurized milk
ready-mix: a commercial preparation containing most of the ingredients for a dish
rechauffe: warmed leftovers
red Bordeaux: dry red Bordeaux or Bordeaux-like wine
red cabbage: compact head of purplish-red leaves
red currant: small red berries used primarily in jams and jellies
Red Delicious: a sweet eating apple with bright red skin; most widely grown apple worldwide
red herring: a dried and smoked herring having a reddish color
red meat: meat that is dark in color before cooking (as beef, venison, lamb, mutton)
red pepper: very hot red peppers; usually long and thin; some very small
red rockfish: red flesh of large food fish of Pacific coast
red salmon: fatty red flesh of salmon of Pacific coast and rivers
red snapper: highly esteemed reddish lean flesh of snapper from Atlantic coast and Gulf of Mexico
red wine: wine having a red color derived from skins of dark-colored grapes
refection: a light meal or repast
refined sugar: a white crystalline carbohydrate used as a sweetener and preservative
refresher: a drink that refreshes
refreshment: snacks and drinks served as a light meal
refrigerator cookie: dough formed into a roll and chilled in the refrigerator then sliced and baked
relish: spicy or savory condiment
remoulade sauce: a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
retsina: Greek wine flavored with resin
Reuben: a hot sandwich with corned beef and Swiss cheese and sauerkraut on rye bread
Rhine wine: any of several white wines from the Rhine River valley in Germany (`hock' is British usage)
Rhone wine: any of various wines from the Rhone River valley in France
rhubarb pie: pie containing diced rhubarb and much sugar
rib: cut of meat including one or more ribs
rib roast: a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs
ribier: dark reddish-purple table grape of California
rice: grains used as food either unpolished or more often polished
rice beer: Japanese alcoholic beverage made from fermented rice; usually served hot
rickey: a mixed drink made of sweetened lime juice and soda water usually with liquor
ricotta: soft Italian cheese like cottage cheese
Riesling: fragrant dry or sweet white wine from the Rhine valley or a similar wine from California
rigatoni: tubular pasta in short ribbed pieces
rijstafel: dish originating in Indonesia; a wide variety of foods and sauces are served with rice
rind: the natural outer covering of food (usually removed before eating)
Rioja: dry red table wine from the Rioja region of northern Spain
rissole: minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
river prawn: large Australian prawn
roast veal: cut of veal suitable for roasting
roaster: flesh of a large young chicken over 3 1/2 lb suitable for roasting
Rob Roy: a manhattan cocktail made with Scotch whiskey
rock cake: a small cake with a hard surface said to resemble a rock
rock candy: sugar in large hard clear crystals on a string
Rock Cornish hen: flesh of a small fowl bred for roasting
rock salmon: any of several coarse fishes (such as dogfish or wolffish) when used as food
rock: hard bright-colored stick candy (typically flavored with peppermint)
rockfish: the lean flesh of any of various valuable market fish caught among rocks
rolled biscuit: biscuit made from dough rolled and cut
rollmops: a pickled herring filet that has been rolled or wrapped around a pickle
roly-poly: pudding made of suet pastry spread with jam or fruit and rolled up and baked or steamed
Rome Beauty: large red apple used primarily for baking
root beer: carbonated drink containing extracts of roots and herbs
root beer float: an ice-cream soda made with ice cream floating in root beer
root vegetable: any of various fleshy edible underground roots or tubers
Roquefort: French blue cheese
Roquefort dressing: vinaigrette containing crumbled Roquefort or blue cheese
rose apple: fragrant oval yellowish tropical fruit used in jellies and confections
rosemary: extremely pungent leaves used fresh or dried as seasoning for especially meats
rotgut: any alcoholic beverage of inferior quality
roulade: a dish consisting of a slice of meat that is rolled around a filling and cooked
round: a cut of beef between the rump and the lower leg
round steak: a lean cut of beef from between the rump and the shank
round: a serving to each of a group (usually alcoholic)
roux: a mixture of fat and flour heated and used as a basis for sauces
rue: leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
rugelach: pastry made with a cream cheese dough and different fillings (as raisins and walnuts and cinnamon or chocolate and walnut and apricot preserves)
rum: liquor distilled from fermented molasses
rum sling: a sling made with rum
rump: fleshy hindquarters; behind the loin and above the round
rump roast: a cut of beef or veal from the fleshy hindquarters of the animal
rump steak: a steak cut from the rump
Russian mayonnaise: mayonnaise with horseradish grated onion and chili sauce or catsup; sometimes with caviar added
rutabaga: the large yellow root of a rutabaga plant used as food
rye bread: any of various breads made entirely or partly with rye flour
rye: whiskey distilled from rye or rye and malt
sabayon: light foamy custard-like dessert served hot or chilled
saccharin: a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener
sack: any of various light dry strong white wine from Spain and Canary Islands (including sherry)
saddle: cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
saddle of lamb: backbone and both loins of a lamb
safflower oil: oil from seeds of the safflower plant
saffron: dried pungent stigmas of the Old World saffron crocus
sage: aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc
sailfish: a saltwater fish with lean flesh
Saint Emilion: full-bodied red wine from around the town of Saint Emilion in Bordeaux
Saint-John's-bread: powder from the ground seeds and pods of the carob tree; used as a chocolate substitute
salad: food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
salad burnet: leaves sometimes used for salad
salad cream: a creamy salad dressing resembling mayonnaise
salad green: greens suitable for eating uncooked as in salads
salad nicoise: typically containing tomatoes and anchovies and garnished with black olives and capers
salad oil: any of several edible vegetable oils that can be used in salad dressings
salami: highly seasoned fatty sausage of pork and beef usually dried
Salisbury steak: ground beef patty usually with a sauce
Sally Lunn: a flat round slightly sweet teacake usually served hot
salmagundi: cooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing
salmi: ragout of game in a rich sauce
salmon: flesh of any of various marine or freshwater fish of the family Salmonidae
salmon loaf: fish loaf made with flaked salmon
salmon trout: flesh of marine trout that migrate from salt to fresh water
salsa: spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
salsify: either of two long roots eaten cooked
salt cod: codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes
salt pork: fat from the back and sides and belly of a hog carcass cured with salt
salt-rising bread: white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp
saltine: a cracker sprinkled with salt before baking
saltwater fish: flesh of fish from the sea used as food
sambuca: an Italian liqueur made with elderberries and flavored with licorice
samosa: small turnover of Indian origin filled with vegetables or meat and fried and served hot
sand dab: the lean flesh of a small flounder from the Pacific coast of North America
sandwich: two (or more) slices of bread with a filling between them
sandwich plate: a serving consisting of a sandwich or sandwiches with garnishes
sangaree: sweetened red wine and orange or lemon juice with soda water
sapodilla: tropical fruit with a rough brownish skin and very sweet brownish pulp
sapsago: a hard green Swiss cheese made with skim-milk curd and flavored with clover
Saratoga chip: a thin crisp slice of potato fried in deep fat
sarsaparilla: carbonated drink flavored with an extract from sarsaparilla root or with birch oil and sassafras
sashimi: very thinly sliced raw fish
sassafras: dried root bark of the sassafras tree
satsuma: medium-sized largely seedless mandarin orange with thin smooth skin
sauce: flavorful relish or dressing or topping served as an accompaniment to food
sauce Albert: creamy white sauce with horseradish and mustard
sauce Espagnole: bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.
sauce Espagnole: brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira
sauce Louis: mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and Worcestershire sauce and lemon juice
sauerbraten: pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings
sauerkraut: shredded cabbage fermented in brine
sausage: highly seasoned minced meat stuffed in casings
sausage meat: any meat that is minced and spiced and cooked as patties or used to fill sausages
sausage pizza: tomato and cheese pizza with sausage
sausage roll: sausage meat rolled and baked in pastry
saute: a dish of sauteed food
Sauternes: semisweet golden-colored table or dessert wine from around Bordeaux in France; similar wine from California
Sauvignon blanc: a California wine
savarin: a sponge cake baked in a ring mold
saveloy: a ready-cooked and highly seasoned pork sausage
savory: an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre
savory: either of two aromatic herbs of the mint family
savoy: head of soft crinkly leaves
Sazerac: a cocktail made with bourbon with bitters and Pernod and sugar served with lemon peel
scalded milk: milk heated almost to boiling
scallopine: sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
scampi: large shrimp sauteed in oil or butter and garlic
Scandinavian lox: salt-cured Scandinavian salmon
schnapps: any of various strong liquors especially a Dutch spirit distilled from potatoes
schrod: flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
scone: small biscuit (rich with cream and eggs) cut into diamonds or sticks and baked in an oven or (especially originally) on a griddle
Scotch and soda: a highball with Scotch malt whiskey and club soda
Scotch broth: a thick soup made from beef or mutton with vegetables and pearl barley
Scotch egg: hard-cooked egg encased in sausage meat then breaded and deep-fried
Scotch kiss: butterscotch candy kiss
Scotch malt whiskey: whiskey distilled in Scotland; especially whiskey made from malted barley in a pot still
Scotch pancake: a scone made by dropping a spoonful of batter on a griddle
Scotch woodcock: creamy scrambled eggs on toast spread with anchovy paste
scrag: lean end of the neck
scrag: the lean end of a neck of veal
scrambled eggs: eggs beaten and cooked to a soft firm consistency while stirring
scrapple: scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying
screwdriver: a cocktail made with vodka and orange juice
scrumpy: strong cider (as made in western England)
scup: flesh of fish found in colder waters of northern Atlantic coast of the United States
scuppernong: amber-green muscadine grape of southeastern United States
sea scallop: muscle of large deep-water scallops
seafood: edible fish (broadly including freshwater fish) or shellfish or roe etc
seafood Newburg: seafood in Newburg sauce served on toast or rice
seasoned salt: combination of salt and vegetable extracts and spices and monosodium glutamate
seckel: small yellowish- to reddish-brown pear
second joint: the upper joint of the leg of a fowl
section: a segment of a citrus fruit
seed cake: a sweet cake flavored with sesame or caraway seeds and lemon
seeded raisin: seeded grape that has been dried
seedless raisin: dried seedless grape
self-raising flour: a commercially prepared mixture of flour and salt and a leavening agent
seltzer: naturally effervescent mineral water
semi-skimmed milk: milk from which some of the cream has been removed
semolina: milled product of durum wheat (or other hard wheat) used in pasta
sesame oil: oil obtained from sesame seeds
Seville orange: highly acidic orange used especially in marmalade
shad: bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast
shad roe: roe of shad; may be parboiled or baked or sauteed gently
shallot: small mild-flavored onion-like or garlic-like clustered bulbs used for seasoning
shandy: a drink made of beer and lemonade
shank: a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
Shawnee cake: form of johnnycake
shebeen: unlicensed drinking establishment
shell bean: unripe beans removed from the pod before cooking
shellfish: meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
shepherd's pie: pie of hash covered with mashed potatoes and browned in the oven
sherbert: a frozen dessert made primarily of fruit juice and sugar, but also containing milk or egg-white or gelatin
sherry: dry to sweet amber wine from the Jerez region of southern Spain or similar wines produced elsewhere; usually drunk as an aperitif
shin: a cut of meat from the lower part of the leg
shoofly pie: open pie filled with a mixture of sweet crumbs and molasses
short loin: the portion of the loin from which porterhouse steaks are cut
short ribs: cut of beef containing rib ends near the sternum
shortbread: very rich thick butter cookie
shortcake: very short biscuit dough baked as individual biscuits or a round loaf; served with sweetened fruit and usually whipped cream
shortening: fat such as butter or lard used in baked goods
shoulder: a cut of meat including the upper joint of the foreleg
shrimp butter: butter blended with chopped shrimp or seasoned with essence from shrimp shells
shrimp cocktail: a cocktail of cold cooked shrimp and a sauce
shrimp Newburg: shrimp in Newburg sauce usually served in a rice ring
Sicilian pizza: pizza made with a thick crust
side of beef: dressed half of a beef carcass
side of pork: dressed half of a hog carcass
side: a lengthwise dressed half of an animal's carcass used for food
sidecar: a cocktail made of orange liqueur with lemon juice and brandy
sillabub: spiced hot milk with rum or wine
sillabub: sweetened cream beaten with wine or liquor
simnel: a fruitcake (sometimes covered with almond paste) eaten at mid-Lent or Easter or Christmas
simnel: a crisp bread of fine white flour
sirloin: the portion of the loin (especially of beef) just in front of the rump
sirloin steak: a cut of beef from the sirloin
sirloin tip: a cut of beef from the upper end of the sirloin
sirup: a thick sweet sticky liquid
skillet cake: batter baked atop a layer of sweetened fruit then turned upside down so fruit is on top
skillet corn bread: cornbread usually containing ham or bacon bits and cooked in a skillet
skilly: a thin porridge or soup (usually oatmeal and water flavored with meat)
skim milk: milk from which the cream has been skimmed
sling: a highball with liquor and water with sugar and lemon or lime juice
slipskin grape: a grape whose skin slips readily from the pulp
slivovitz: a colorless plum brandy popular in the Balkans
sloe: small sour dark purple fruit of especially the Allegheny plum bush
sloe gin: gin flavored with sloes (fruit of the blackthorn)
slop: (usually plural) weak or watery unappetizing food or drink
Sloppy Joe: ground beef (not a patty) cooked in a spicy sauce and served on a bun
slug: an amount of an alcoholic drink (usually liquor) that is poured or gulped
slumgullion: a thin stew of meat and vegetables
smallmouth bass: flesh of smallmouth bass
smelt: small cold-water silvery fish; migrate between salt and fresh water
Smitane: veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream
smoked eel: eel cured by smoking
smoked mackerel: mackerel cured by smoking
smoked salmon: salmon cured by smoking
smoothie: a thick smooth drink consisting of fresh fruit pureed with ice cream or yoghurt or milk
smorgasbord: 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
snack food: food for light meals or for eating between meals
snail butter: for preparing snails: butter seasoned with shallots and garlic and parsley
snap: tender green beans without strings that easily snap into sections
snapper: flesh of any of various important food fishes of warm seas
snow pea: green peas with flat edible pods
snowball: ball of crushed ice with fruit syrup
snowball: ball of ice cream covered with coconut and usually chocolate sauce
Soave: dry white Italian wine from Verona
soda cracker: unsweetened cracker leavened slightly with soda and cream of tartar
soft drink: nonalcoholic beverage (usually carbonated)
soft pretzel: a pretzel made of soft bread
soft roll: yeast-raised roll with a soft crust
soft-shell crab: freshly molted crab with new shell still tender and flexible
solanaceous vegetable: any of several fruits of plants of the family Solanaceae; especially of the genera Solanum, Capsicum, and Lycopersicon
soochong: a fine quality of black tea native to China
sop: piece of solid food for dipping in a liquid
sorb: acid gritty-textured fruit
sorbet: an ice containing no milk but having a mushy consistency; usually made from fruit juice
sorghum: made from juice of sweet sorghum
souari nut: a large nutlike seed of a South American tree
Soubise: veloute sauce with sauteed chopped onions and whipping cream
souffle: light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
soul food: food traditionally eaten by African-Americans in the South
soup: liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
soup du jour: the soup that a restaurant is featuring on a given day
sour: a cocktail made of a liquor (especially whiskey or gin) mixed with lemon or lime juice and sugar
sour bread: made with a starter of a small amount of dough in which fermentation is active
sour cherry: acid cherries used for pies and preserves
sour cream: artificially soured light cream
sour gourd: acid-tasting Australian gourd-like fruit with a woody rind and large seeds
sour mash: any whiskey distilled from sour mash
sour milk: milk that has turned sour
sour salt: crystals of citric acid used as seasoning
sourball: round piece of tart hard candy
souse: pork trimmings chopped and pickled and jelled
souvlaki: made of lamb
sowbelly: salt pork from the belly of a hog carcass
soy flour: meal made from soybeans
soy: thin sauce made of fermented soy beans
soy: 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)
soya milk: a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu
soyabean oil: oil from soya beans
spaghetti: pasta in the form of long strings
spaghetti: spaghetti served with a tomato sauce
spaghetti and meatballs: spaghetti with meatballs in a tomato sauce
spaghetti squash: medium-sized oval squash with flesh in the form of strings that resemble spaghetti
spaghettini: thin spaghetti
Spam: a canned meat made largely from pork
Spanish burgoo: Spanish version of burgoo
Spanish lime: round one-inch Caribbean fruit with green leathery skin and sweet juicy translucent pulp; eaten like grapes
Spanish mackerel: flesh of commercially important fishes especially of the Atlantic coastal waters of America
Spanish onion: large mild and succulent onion; often eaten raw
Spanish paprika: a mild seasoning made from a variety of pimiento grown in Spain
Spanish rice: spicy rice with tomatoes and onions and green peppers
sparerib: a cut of pork ribs with much of the meat trimmed off
spareribs: cut of pork from the rib section with most of the meat trimmed off
sparkling wine: effervescent wine
spatchcock: flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed)
spearmint oil: an aromatic oil obtained from the spearmint plant
special: a dish or meal given prominence in e.g. a restaurant
spice: any of a variety of pungent aromatic vegetable substances used for flavoring food
spice cake: cake flavored with spices
spice cookie: cookie flavored with spices
spinach: dark green leaves; eaten cooked or raw in salads
split: a dessert of sliced fruit and ice cream covered with whipped cream and cherries and nuts
split-pea: dried hulled pea; used in soup
split-pea soup: made of stock and split peas with onions carrots and celery
sponge cake: a light porous cake made with eggs and flour and sugar without shortening
spotted dick: a suet pudding containing currants
spring water: water from a spring
spritzer: a mixed drink made of wine mixed with a sparkling water
sprout: a newly grown bud (especially from a germinating seed)
spruce beer: a brew made by fermenting molasses and other sugars with the sap of spruce trees (sometimes with malt)
square meal: a substantial and nourishing meal
squash: edible fruit of a squash plant; eaten as a vegetable
squash pie: similar to pumpkin pie but made with winter squash instead of pumpkin
starches: foodstuff rich in natural starch (especially potatoes, rice, bread)
Stayman: apple grown chiefly in the Shenandoah Valley
Stayman Winesap: crisp tart apple; good for eating raw and suitable for cooking
steak: a slice of meat cut from the fleshy part of an animal or large fish
steak and kidney pie: steak with sauteed kidneys and onions cooked in wine and stock then covered with pastry and baked
steak sauce: pungent bottled sauce for steak
steamed pudding: a pudding cooked by steaming
stew: food prepared by stewing especially meat or fish with vegetables
stew meat: tough meat that needs stewing to be edible
stick: a rectangular quarter pound block of butter or margarine
stick cinnamon: dried rolled strips of cinnamon bark
Stilton: English blue cheese
stinger: a cocktail made of made of creme de menthe and brandy
stirrup cup: a farewell drink (especially one offered to a horseman ready to depart); usually alcoholic
stock cube: a cube of dehydrated stock
stockfish: fish cured by being split and air-dried without salt
stodge: heavy and filling (and usually starchy) food
stomach sweetbread: edible pancreas of an animal
stone crab: pale flesh with delicate texture and flavor; found in Florida but now very rare
stout: a strong very dark heavy-bodied ale made from pale malt and roasted unmalted barley and (often) caramel malt with hops
stover: the dried stalks and leaves of a field crop (especially corn) used as animal fodder after the grain has been harvested
straw wine: sweet wine from grapes partially sun-dried on the vine or on straw mats
strawberry: sweet fleshy red fruit
strawberry daiquiri: daiquiri with crushed strawberries
strawberry ice cream: ice cream flavored with fresh strawberries
strawberry jam: made with strawberries
streusel: pastry with a topping of streusel
streusel: a crumbly topping for a pastry
string bean: green beans with strings that must be removed
string cheese: cheese formed in long strings twisted together
striped bass: caught along the Atlantic coast of the United States
strudel: thin sheet of filled dough rolled and baked
stuffed cabbage: parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce
stuffed mushroom: mushrooms stuffed with any of numerous mixtures of e.g. meats or nuts or seafood or spinach
stuffed peppers: parboiled green peppers stuffed usually with rice and meat and baked briefly
succotash: fresh corn and lima beans with butter or cream
sucker: flesh of any of numerous North American food fishes with toothless jaws
suds: a dysphemism for beer (especially for lager that effervesces)
suet: hard fat around the kidneys and loins in beef and sheep
suet pudding: a sweet or savory pudding made with suet and steamed or boiled
sugar beet: white-rooted beet grown as a source of sugar
sugar candy: made by boiling pure sugar until it hardens
sugar cookie: cookies sprinkled with granulated sugar
sugar snap pea: green peas with edible pods that are very crisp and not flat
sugar syrup: sugar and water and sometimes corn syrup boiled together; used as sweetening especially in drinks
sugar water: water sweetened with sugar
sugarplum: any of various small sugary candies
sukiyaki: thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce
sultana: pale yellow seedless grape used for raisins and wine
summer savory: herb with delicately flavored leaves with many uses
summer squash: any of various fruits of the gourd family that mature during the summer; eaten while immature and before seeds and rind harden
sun tea: tea made by exposing tea leaves steeped in water to the direct rays of the sun; usually served with ice
sundowner: a drink taken at sundown
sunfish: the lean flesh of any of numerous American perch-like fishes of the family Centrarchidae
sunflower oil: oil from sunflower seeds
sunflower seed: edible seed of sunflowers; used as food and poultry feed and as a source of oil
sup: a small amount of liquid food
supper: a light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime
sushi: rice (with raw fish) wrapped in seaweed
Swedish meatball: meatballs simmered in stock
Swedish rye bread: a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind
sweet calabash: apple-sized passion fruit of the West Indies
sweet cicely: fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs
sweet cider: unfermented cider
sweet oil: mild vegetable oil when used as food; especially olive or edible rape oil
sweet orange: orange with sweet juicy pulp; often has a thin skin
sweet pepper: large mild crisp thick-walled capsicum peppers usually bell-shaped or somewhat oblong; commonly used in salads
sweet pickle: pickle cured in brine and preserved in sugar and vinegar
sweet potato: the edible tuberous root of the sweet potato vine which is grown widely in warm regions of the United States
sweet woodruff: fragrant dark green leaves used to flavor May wine
sweetbread: edible glands of an animal
sweetener: something added to foods to make them taste sweeter
sweetmeat: a sweetened delicacy (as a preserve or pastry)
Swiss chard: long succulent whitish stalks with large green leaves
Swiss cheese: hard pale yellow cheese with many holes from Switzerland
Swiss roll: thin sheet of sponge cake spread with jelly and then rolled up to make a cylindrical cake
Swiss steak: steak braised in tomato and onion mixture
swizzle: any of various tall frothy mixed drinks made usually of rum and lime juice and sugar shaken with ice
swordfish: flesh of swordfish usually served as steaks
T-bone steak: small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin
Tabasco sauce: very spicy sauce (trade name Tabasco) made from fully-aged red peppers
tabbouleh: a finely chopped salad with tomatoes and parsley and mint and scallions and bulgur wheat
table wine: wine containing not more than 14 percent alcohol usually served with a meal
taco: a tortilla rolled cupped around a filling
taco sauce: spicy tomato-based sauce for tacos
taffy: chewy candy of sugar or syrup boiled until thick and pulled until glossy
tagliatelle: pasta cut in narrow ribbons
tahini: a thick Middle Eastern paste made from ground sesame seeds
takeaway: prepared food that is intended to be eaten off of the premises
tamal: dough stuffed with a meat mixture and sometimes wrapped in corn husks and steamed
tamale pie: a meat mixture covered with cornbread topping that resembles a Mexican dish
tamarind: large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys
tangelo: large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin
tangerine: any of various deep orange mandarins grown in the United States and southern Africa
tap water: water directly from the spigot
tapenade: a spread consisting of capers and black olives and anchovies made into a puree with olive oil
tapioca: granular preparation of cassava starch used to thicken especially puddings
tapioca pudding: sweet pudding thickened with tapioca
tart: a pastry cup with a filling of fruit or custard and no top crust
tart: a small open pie with a fruit filling
tartar sauce: mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
tartlet: a small tart usually used as a canape
tea: a beverage made by steeping tea leaves in water
tea bag: a measured amount of tea in a bag for an individual serving of tea
tea biscuit: flat semisweet cookie or biscuit usually served with tea
tea bread: sweetened buns to be eaten with tea
tea: dried leaves of the tea shrub; used to make tea
tea-like drink: a beverage that resembles tea but is not made from tea leaves
teacake: any of various small cakes or cookies often served with tea
temple orange: large sweet easily-peeled Florida fruit with deep orange rind
tempura: vegetables and seafood dipped in batter and deep-fried
tenderloin: the tender meat of the loin muscle on each side of the vertebral column
tequila: Mexican liquor made from fermented juices of an agave plant
teriyaki: beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled
terrine: a pate or fancy meatloaf baked in an earthenware casserole
Tetrazzini: a pasta dish with cream sauce and mushrooms
Thompson Seedless: seedless green table grape of California
Thousand Island dressing: mayonnaise with chili sauce or catsup and minced olives and peppers and hard-cooked egg
thyme: leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
timbale: individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell
timbale: small pastry shell for creamy mixtures of minced foods
timothy: a grass grown for hay
tipsy cake: a trifle soaked in wine and decorated with almonds and candied fruit
tiramisu: 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
tisane: infusion of e.g. dried or fresh flowers or leaves
toad-in-the-hole: sausage baked in batter
toast: slices of bread that have been toasted
Tokay: variety of wine grape originally grown in Hungary; the prototype of vinifera grapes
Tokay: Hungarian wine made from Tokay grapes
Toll House cookie: cookies containing chocolate chips
Tom and Jerry: hot rum toddy with a beaten egg
Tom Collins: tall iced drink of liquor (usually gin) with fruit juice
tomalley: edible greenish substance in boiled lobster
tomato: mildly acid red or yellow pulpy fruit eaten as a vegetable
tomato concentrate: a concentrated form of tomatoes
tomato juice: the juice of tomatoes (usually bottled or canned)
tomato paste: thick concentrated tomato puree
tomato sauce: sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta
tongue: the tongue of certain animals used as meat
top round: roast cut from the round; usually suitable for roasting
topping: a flavorful addition on top of a dish
torte: rich cake usually covered with cream and fruit or nuts; originated in Austria
tortellini: small ring-shaped stuffed pasta
tortilla: thin unleavened pancake made from cornmeal or wheat flour
tortilla chip: a small piece of tortilla
tossed salad: salad tossed with a dressing
tostada: a crisp flat tortilla
tostada: a flat tortilla with various fillings piled on it
tournedos: thick steak cut from the beef tenderloin
tourtiere: a meat pie that is usually eaten at Christmas in Quebec
training table: planned meals for athletes in training (usually served in a mess hall)
trifle: a cold pudding made of layers of sponge cake spread with fruit or jelly; may be decorated with nuts, cream, or chocolate
tripe: lining of the stomach of a ruminant (especially a bovine) used as food
triple cream: fresh soft French cheese containing at least 72% fat
triple sec: type of curacao having higher alcoholic content
trout: flesh of any of several primarily freshwater game and food fishes
tuck: eatables (especially sweets)
tuna fish salad: salad composed primarily of chopped canned tuna fish
tuna: important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
tunaburger: a sandwich that resembles a hamburger but made with tuna instead of beef
turban squash: large squash shaped somewhat like a turban usually with a rounded central portion protruding from the blossom end
turbot: flesh of a large European flatfish
turkey: flesh of large domesticated fowl usually roasted
turkey drumstick: the lower joint of the leg of a turkey
turkey stew: a stew made with turkey
turkey stuffing: stuffing for turkey
turkey wing: the wing of a turkey
Turkish coffee: a drink made from pulverized coffee beans; usually sweetened
Turkish Delight: a jellied candy typically flavored with rose water
turmeric: ground dried rhizome of the turmeric plant used as seasoning
turnip: root of any of several members of the mustard family
turnip greens: tender leaves of young white turnips
turnover: a dish made by folding a piece of pastry over a filling
tutti-frutti: ice cream containing chopped candied fruits
TV dinner: a meal that is prepared in advance and frozen; can be heated and served
Twinkie: a small sponge cake with a synthetic cream filling
Uruguay potato: similar to the common potato
V-8 juice: brand name for canned mixed vegetable juices
Valencia orange: variety of sweet orange cultivated extensively in Florida and California
vanilla bean: long bean-like fruit; seeds are used as flavoring
vanilla ice cream: ice cream flavored with vanilla extract
vanilla pudding: sweet vanilla flavored custard-like pudding usually thickened with flour rather than eggs
vanilla: a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)
varietal: a wine made principally from one grape and carrying the name of that grape
veal cordon bleu: thin slices of veal stuffed with cheese and ham and then sauteed
veal parmesan: sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce
veal scallopini: thin sauteed cutlets of veal
veal: meat from a calf
veg: edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
vegetarianism: a diet excluding all meat and fish
veloute: white sauce made with stock instead of milk
Velveeta: trademark: soft processed American cheese
venison: meat from a deer used as food
Verdicchio: a dry white Italian wine made from Verdicchio grapes
vermicelli: pasta in strings thinner than spaghetti
vermouth: any of several white wines flavored with aromatic herbs; used as aperitifs or in mixed drinks
viand: a choice or delicious dish
Vichy water: sparkling mineral water from springs at Vichy, France or water similar to it
vichyssoise: a creamy potato soup flavored with leeks and onions; usually served cold
Victoria plum: a large red plum served as dessert
Victoria sandwich: a cake consisting of two layers of sponge cake with a jelly filling in between
Vidalia onion: sweet-flavored onion grown in Georgia
Vienna roll: yeast-raised roll with a hard crust
Vienna sausage: short slender frankfurter usually with ends cut off
vin ordinaire: cheap French table wine of unspecified origin
vinifera grape: grape from a cultivated variety of the common grape vine of Europe
vino: fermented juice (of grapes especially)
vintage: a season's yield of wine from a vineyard
Virgin Mary: a Bloody Mary made without alcohol
Virginia ham: a lean hickory-smoked ham; has dark red meat
vitamin pill: a pill containing one or more vitamins; taken as a dietary supplement
vodka: unaged colorless liquor originating in Russia
vodka martini: martini made with vodka rather than gin
vol-au-vent: puff paste shell filled with a savory meat mixture usually with a sauce
Vouvray: a dry white French wine (either still or sparkling) made in the Loire valley
wafer: thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)
wafer: a small thin crisp cake or cookie
waffle: pancake batter baked in a waffle iron
Waldorf salad: typically made of apples and celery with nuts or raisins and dressed with mayonnaise
walnut: nut of any of various walnut trees having a wrinkled two-lobed seed with a hard shell
walnut oil: oil from walnuts
wasabi: 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
wassail: a punch made of sweetened ale or wine heated with spices and roasted apples; especially at Christmas
water: a liquid necessary for the life of most animals and plants
water biscuit: a thin flour-and-water biscuit usually made without shortening; often served with cheese
water chestnut: edible bulbous tuber of a Chinese marsh plant
water chinquapin: edible nutlike seeds of an American lotus having the flavor of a chinquapin
watercress: cresses that grow in clear ponds and streams
watermelon: large oblong or roundish melon with a hard green rind and sweet watery red or occasionally yellowish pulp
wax bean: snap beans with yellow pods
weakfish: lean flesh of food and game fishes of the Atlantic coast of the United States
wedge bone: part of the sirloin nearest the rump
weenie roast: a cookout where roasted frankfurters are the main course
Weissbier: a general name for beers made from wheat by top fermentation; usually very pale and cloudy and effervescent
Weizenbier: a general name in southern Germany for wheat beers
Weizenbock: a German wheat beer of bock strength
Welsh rarebit: cheese melted with ale or beer served over toast
West Indian cherry: acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C
western omelet: a firm omelet that has diced ham and peppers and onions
western: a sandwich made from a western omelet
wheat flour: flour prepared from wheat
wheat germ: embryo of the wheat kernel; removed before milling and eaten as a source of vitamins
wheat gluten: gluten prepared from wheat
wheat: grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
wheatflake: crisp flake made from wheat
whelk: large marine snail much used as food in Europe
whey: watery part of milk produced when raw milk sours and coagulates
whip: a dessert made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit
whipped cream: cream that has been beaten until light and fluffy
whiskey neat: a drink consisting of whiskey without a mixer
whiskey on the rocks: whiskey with ice
whiskey sour: a sour made with whiskey
whiskey: a liquor made from fermented mash of grain
white Burgundy: dry white table wine of Chablis, France or a wine resembling it
white cake: cake made without egg yolks
white chocolate: 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
white pepper: pepper ground from husked peppercorns
White Russian: a cocktail made with vodka, coffee liqueur, and milk or cream
white turnip: white root of a turnip plant
white wine: pale yellowish wine made from white grapes or red grapes with skins removed before fermentation
whitebait: minnows or other small fresh- or saltwater fish (especially herring); usually cooked whole
whitefish: flesh of salmon-like or trout-like cold-water fish of cold lakes of the northern hemisphere
whitefish: any market fish--edible saltwater fish or shellfish--except herring
whiting: flesh of any of a number of slender food fishes especially of Atlantic coasts of North America
whiting: flesh of a cod-like fish of the Atlantic waters of Europe
whole milk: milk from which no constituent (such as fat) has been removed
Wiener schnitzel: deep-fried breaded veal cutlets
wild spinach: leafy greens collected from the wild and used as a substitute for spinach
wildfowl: flesh of any of a number of wild game birds suitable for food
windfall: fruit that has fallen from the tree
wine sauce: white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat
wine vinegar: vinegar made from wine
Winesap: crisp apple with dark red skin
wing: the wing of a fowl
winter cress: cress cultivated for winter salads
winter crookneck squash: a squash with a hard rind and an elongated curved neck
winter melon: the fruit of the winter melon vine; a green melon with pale green to orange flesh that keeps well
winter savory: resinous leaves used in stews and stuffings and meat loaf
winter squash: 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
wish-wash: any thin watery drink
won ton: a Chinese dumpling filled with spiced minced pork; usually served in soup
won ton: a soup with won ton dumplings
Worcestershire sauce: a savory sauce of vinegar and soy sauce and spices
wort: unfermented or fermenting malt
wrap: a sandwich in which the filling is rolled up in a soft tortilla
yak butter: butter made from yaks' milk
yak's milk: the milk of a yak
yam: edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food
yam: sweet potato with deep orange flesh that remains moist when baked
yeast cake: small cake of compressed moist yeast
Yellow Delicious: a sweet eating apple with yellow skin
yellow squash: squash having yellow skin and yellowish flesh and usually elongated neck
yellowtail flounder: flesh of American flounder having a yellowish tail
yoghourt: a custard-like food made from curdled milk
Yorkshire pudding: light puffy bread made of a puff batter and traditionally baked in the pan with roast beef
Yquem: a sweet white French wine
zinfandel: dry fruity red wine from California
ziti: medium-sized tubular pasta in short pieces
zombi: several kinds of rum with fruit juice and usually apricot liqueur