Nouns denoting foods and drinks

strong green liqueur flavored with wormwood and anise
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
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
a sweetened beverage of diluted fruit juice
a dish of marinated vegetables and meat or fish; served with rice
afternoon tea
a light midafternoon meal of tea and sandwiches or cakes
a dish served as the last course of a meal
a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed
aromatic bulb used as seasoning
garlic mayonnaise
a cut of beef including the H-shaped rump bone
Scandinavian liquor usually flavored with caraway seeds
Alaskan king crab
meat of large cold-water crab; mainly leg meat
relatively small tuna with choice white flesh; major source of canned tuna
the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
a liquor or brew containing alcohol as the active agent
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
flesh of shad-like fish abundant along the Atlantic coast or in coastal streams
leguminous plant grown for hay or forage
alfalfa sprout
sprouted alfalfa seeds
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
egg-thickened veloute
allergy diet
a diet designed to avoid the foods that you are allergic to
ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
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
pale red sour cherry with colorless or nearly colorless juice
an Italian almond liqueur
fruit dessert made of oranges and bananas with shredded coconut
(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
pale medium-dry sherry from Spain
anadama bread
a yeast-raised bread made of white flour and cornmeal and molasses
large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated
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
aromatic stems or leaves or roots of Angelica Archangelica
candied stalks of the angelica plant
anise cookie
cookie made without butter and flavored with anise seed
liquorice-flavored seeds, used medicinally and in cooking and liquors
anisette de Bordeaux
liquorice-flavored usually colorless sweet liqueur made from aniseed
a pear with firm flesh and a green skin
sweet pulpy tropical fruit with thick scaly rind and shiny black seeds
a course of appetizers in an Italian meal
alcoholic beverage taken before a meal as an appetizer
food or drink to stimulate the appetite (usually served before a meal or as the first course)
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
distilled from hard cider
applesauce cake
moist spicy cake containing applesauce
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
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
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
a thistlelike flower head with edible fleshy leaves and heart
ash cake
corn bread wrapped in cabbage leaves and baked in hot ashes (southern)
edible young shoots of the asparagus plant
an artificial sweetener made from aspartic acid; used as a calorie-free sweetener
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
eaten as mush or as a thin gruel
egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
a small cake leavened with yeast
baba au rhum
a baba soaked in rum
a coffee cake flavored with orange rind and raisins and almonds
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
(Yiddish) glazed yeast-raised doughnut-shaped roll with hard crust
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
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
an American eating apple with red or yellow and red skin
bamboo shoot
edible young shoots of bamboo
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
(British informal) pork sausage
a flat bread made of oat or barley flour; common in New England and Scotland
a meal that is well prepared and greatly enjoyed
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
meat that has been barbecued or grilled in a highly seasoned sauce
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
a grain of barley
a rich currant cake or bun
juicy yellow pear
leaves of the common basil; used fresh or dried
any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)
the lean flesh of a saltwater fish of the family Serranidae
bathtub gin
homemade gin especially that made illegally
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)
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
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
a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice
dry fruity light red wine drunk within a few months after it is made; from the Beaujolais district in southeastern France
milk thickened with a butter and flour roux
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
meat from an adult domestic bovine
a sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients
a beef steak usually cooked by broiling
beefsteak tomato
any of several large tomatoes with thick flesh
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
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
a French liqueur originally made by Benedictine monks
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
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
any liquid suitable for drinking
flat crusty-bottomed onion roll
Bibb lettuce
lettuce with relatively crisp leaves
a Polish stew of cabbage and meat
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
the flesh of a bird or fowl (wild or domestic) used as food
an Indian dish made with highly seasoned rice and meat or fish or vegetables
birthday cake
decorated cake served at a birthday party
small round bread leavened with baking-powder or soda
any of various small flat sweet cakes (`biscuit' is the British term)
port wine mulled with oranges and cloves
a thick cream soup made from shellfish
a small amount of solid food; a mouthful
a light informal meal
a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream
English term for a dry sharp-tasting ale with strong flavor of hops (usually on draft)
bitter lemon
tart lemon-flavored carbonated drink
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
large sweet black or very dark purple edible aggregate fruit of any of various bushes of the genus Rubus
heart cherry with dark flesh and skin cherry
a cut of beef from the shoulder blade
blade roast
a roast cut from the blade
a white sauce of fat, broth, and vegetables (used especially with braised meat)
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
cheese containing a blue mold
Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream
(Judaism) thin pancake folded around a filling and fried or baked
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
delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
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
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
flesh of very large tuna
fatty bluish flesh of bluefish
blush wine
pinkish table wine from red grapes whose skins were removed after fermentation began
food or meals in general
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
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
flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna
whiskey illegally distilled from a corn mash
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
brown sauce with beef marrow and red wine
a Russian or Polish soup usually containing beet juice as a foundation
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
shell of puff paste
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
a clear seasoned broth
bouillon cube
a cube of evaporated seasoned meat extract
whiskey distilled from a mash of corn and malt and rye and aged in charred oak barrels
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
spicy red berrylike fruit; source of wintergreen oil
large raspberry-flavored fruit; cross between blackberries and raspberries
the brain of certain animals used as meat
Bramley's Seedling
very large cooking apple
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
distilled from wine or fermented fruit juice
brandy sling
a sling made with brandy
a British candy flavored with brandy
a gingersnap flavored with brandy
a small pork sausage
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
food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
crumb of bread; used especially for coating or thickening
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
a crisp stick-shaped roll; often served with soup
flour or meal or grain used in baking bread
the first meal of the day (usually in the morning)
breakfast food
any food (especially cereal) usually served for breakfast
flesh of various freshwater fishes of North America or of Europe
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
meat carved from the breast of a fowl
drink made by steeping and boiling and fermenting rather than distilling
brick cheese
semisoft sweet American cheese from whole milk in a brick form
a rich cake with two or more tiers and covered with frosting and decorations; served at a wedding reception
soft creamy white cheese; milder than Camembert
a strong solution of salt and water used for pickling
a light roll rich with eggs and butter and somewhat sweet
a cut of meat from the breast or lower chest especially of beef
small fatty European fish; usually smoked or canned like sardines
caramelized sugar cooled in thin sheets
broad bean
shell beans cooked as lima beans
broad bean
a bean plant cultivated for use animal fodder
branched green undeveloped flower heads
broccoli raab
slightly bitter dark green leaves and clustered flower buds
flesh of a small young chicken not over 2 1/2 lb suitable for broiling
brook trout
a delicious freshwater food fish
a thin soup of meat or fish or vegetable stock
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
square or bar of very rich chocolate cake usually with nuts
brownie mix
a commercial mix for making brownies
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
a white sparkling wine either produced in Champagne or resembling that produced there
buck's fizz
a mixed drink containing champagne and orange juice
grain ground into flour
buckwheat cake
a pancake made with buckwheat flour
meat from an American bison
buffalo wing
crisp spicy chicken wings
large carp-like North American fish
a meal set out on a buffet at which guests help themselves
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
a cocktail made with vodka and beef bouillon or consomme
bully beef
beef cured or pickled in brine
small rounded bread either plain or sweet
bunya bunya
nut tasting like roasted chestnuts; a staple food of Australian aborigines
thick spicy stew of whatever meat and whatever vegetables are available; southern United States
a gathering at which burgoo stew is served
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)
a flour tortilla folded around a filling
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
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
lettuce with delicate and relatively crunchy leaves
buttercup squash
drum-shaped squash with dark green rind marked in silver or grey
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
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
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
a hard brittle candy made with butter and brown sugar
a sandwich
a canned field ration issued by the United States Army
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
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
baked goods made from or based on a mixture of flour, sugar, eggs, and fat
cake mix
a commercial mix for making a cake
small flat mass of chopped food
(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
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
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
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
a rich sweet made of flavored sugar and often combined with fruit or nuts
a candy made by spinning sugar that has been boiled to a high temperature
cane sugar
sugar from sugarcane used as sweetening agent
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
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
vegetable oil made from rapeseed; it is high in monounsaturated fatty acids
the fruit of a cantaloup vine; small to medium-sized melon with yellowish flesh
pickled flower buds used as a pungent relish in various dishes and sauces
caper sauce
allemande sauce with capers
flesh of a castrated male chicken
small circular or square cases of dough with savory fillings
equal parts of espresso and hot milk topped with cinnamon and nutmeg and usually whipped cream
deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert
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
burnt sugar; used to color and flavor food
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
a piece of meat (or fish) that has been scored and broiled
sauce for pasta; contains eggs and bacon or ham and grated cheese
carbonated water
effervescent beverage artificially charged with carbon dioxide
aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
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
the lean flesh of a fish that is often farmed; can be baked or braised
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
melon having yellowish rind and whitish flesh
kidney-shaped nut edible only when roasted
a flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking
food cooked and served in a casserole
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
slipskin grape; a reddish American table grape
flesh of scaleless food fish of the southern United States; often farmed
thick spicy sauce made from tomatoes
cattle cake
a concentrated feed for cattle; processed in the form of blocks or cakes
compact head of white undeveloped flowers
salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre
a long and often twisted hot red pepper
ground pods and seeds of pungent red peppers of the genus Capsicum
thickened edible aromatic root of a variety of celery plant
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
leaves having celery-like stems eaten raw or cooked
the sweet central portion of a piece of candy that is enclosed in chocolate or some other covering
a breakfast food prepared from grain
foodstuff prepared from the starchy grains of cereal grasses
tropical cylindrical fruit resembling a pinecone with pineapple-banana flavor
certified milk
milk from dairies regulated by an authorized medical milk commission
(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
flat pancake-like bread cooked on a griddle
a mold lined with cake or crumbs and filled with fruit or whipped cream or custard
charlotte russe
lady fingers enclosing Bavarian cream
aromatic green or yellow liqueur flavored with orange peel and hyssop and peppermint oils; made at monastery near Grenoble, France
a drink to follow immediately after another drink
a very thick center cut of beef tenderloin
a wad of something chewable as tobacco
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
a hamburger with melted cheese on it
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
large tropical fruit with leathery skin and soft pulp; related to custard apples
a red fruit with a single hard stone
cherry tomato
small red to yellow tomatoes
small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino
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
edible nut of any of various chestnut trees of the genus Castanea
made from goats' milk
chewing gum
a preparation (usually made of sweetened chicle) for chewing
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
the flesh of a chicken used for food
large white roundish Asiatic legume; usually dried
chicory escarole
variety of endive having leaves with irregular frilled edges
root of the chicory plant roasted and ground to substitute for or adulterate coffee
crisp spiky leaves with somewhat bitter taste
chiffon cake
very light cake
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
ground beef and chili peppers or chili powder often with tomatoes and kidney beans
small nut of either of two small chestnut trees of the southern United States; resembles a hazelnut
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
pink or white flesh of large Pacific salmon
a small thin sausage
a ripe jalapeno that has been dried for use in cooking
strips of potato fried in deep fat
small intestines of hogs prepared as food
cylindrical leaves used fresh as a mild onion-flavored seasoning
colloquial British abbreviation
colloquial British abbreviation for chocolate ice cream
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
a beverage made from cocoa powder and milk and sugar; usually drunk hot
choice morsel
a small tasty bit of food
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
a spicy Spanish pork sausage
puff filled with cream or custard
chow mein
chop suey served with fried noodles
informal terms for a meal
a Chinese preserve of mixed fruits and ginger
chopped pickles in mustard sauce
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
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
a beverage made from juice pressed from apples
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)
cold-water fish caught in Lake Superior and northward
more aromatic and acid tasting than oranges; used in beverages and marmalade
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
raw milk that has soured and thickened
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
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
a mandarin orange of a deep reddish orange color and few seeds
fruit (especially peach) whose flesh adheres strongly to the pit
spice from dried unopened flower bud of the clove tree; used whole or ground
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
nut of any of several trees of the genus Corylus
tall sweetened iced drink of wine or liquor with fruit
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
soup made from chicken boiled with leeks
common edible European bivalve
an appetizer served as a first course at a meal
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
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
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
the edible white meat of a coconut; often shredded for use in e.g. cakes and curries
tropical starchy tuberous root
squash resembling zucchini
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
a seed of the coffee tree; ground to make coffee
a beverage consisting of an infusion of ground coffee beans
high quality grape brandy distilled in the Cognac district of France
fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes
cola extract
a flavoring extracted from the kola nut
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
coarse curly-leafed cabbage
basically shredded cabbage
collard greens
kale that has smooth leaves
a digestible substance used to give color to food
combination salad
containing meat or chicken or cheese in addition to greens and vegetables
any substance that can be used as food
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
leaves make a popular tisane; young leaves used in salads or cooked
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
dessert of stewed or baked fruit
a concentrated form of a foodstuff; the bulk is reduced by removing water
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
a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
a food rich in sugar
candy and other sweets considered collectively
a piece of meat (especially a duck) cooked slowly in its own fat
preserved or candied fruit
a Chinese rice gruel eaten for breakfast
fruit preserved by cooking with sugar
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
an informal meal cooked and eaten outdoors
an iced drink especially white wine and fruit juice
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
seafood served in a scallop shell
coquilles Saint-Jacques
scallops in white wine sauce served in scallop shells
unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces
strong highly flavored sweet liquor usually drunk after a meal
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
whiskey distilled from a mash of not less than 80 percent corn
ears of corn that can be prepared and served for human food
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
cornbread often made without milk or eggs and baked or fried (southern)
large apple with a red skin
lettuce with long dark-green leaves in a loosely packed elongated head
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
small cucumber-shaped vegetable marrow; typically dark green
part of a meal served at one time
a pasta made in northern Africa of crushed and steamed semolina
a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew
chocolate that contains at least 32 percent cocoa butter
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
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
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
the crisp residue left after lard has been rendered
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
small sunfishes of the genus Pomoxis of central United States rivers
tiny lobster-like crustaceans usually boiled briefly
warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
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
pungent leaves of any of numerous cruciferous herbs
cocoa of superior quality
crisphead lettuce
lettuce with crisp tightly packed light-green leaves in a firm head
the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.
yellow squash with a thin curved neck and somewhat warty skin
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
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
raw vegetables cut into bite-sized strips and served with a dip
small friedcake formed into twisted strips and fried; richer than doughnuts
small piece of e.g. bread or cake
crumb cake
cake or coffeecake topped with a mixture of sugar and butter and flour
a thick soft cake with a porous texture; cooked on a griddle
crystallized ginger
strips of gingerroot cooked in sugar syrup and coated with sugar
cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
food of a ruminant regurgitated to be chewed again
the practice or manner of preparing food or the food so prepared
aromatic seeds of the cumin herb of the carrot family
a punch served in a pitcher instead of a punch bowl
small cake baked in a muffin tin
a cup of tea
flavored with sour orange peel
coagulated milk; used to make cheese
a coagulated liquid resembling milk curd
any of several tart red or black berries used primarily for jellies and jams
small dried seedless raisin grown in the Mediterranean region and California; used in cooking
(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
globose or ovoid squash with striped grey and green warty rind
the lean flesh of a cod-like fish of North Atlantic waters
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
a piece of meat that has been cut from an animal carcass
thin slice of meat (especially veal) usually fried or broiled
something considered choice to eat
a cocktail made with rum and lime or lemon juice
dairy product
milk and butter and cheese
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
light sweet yeast-raised roll usually filled with fruits or cheese
a fine variety of black tea grown in northern India
dark meat
the flesh of the legs of fowl used as food
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
coffee with the caffeine removed
dehydrated food
food preserved by dehydration
a midday meal
ready-to-eat food products
variety of sweet eating apples
Delmonico steak
small steak from the front of the short loin of beef
dark rum from Guyana
light brown cane sugar; originally from Guyana
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
blackberry-like fruits of any of several trailing blackberry bushes
diabetic diet
a diet designed to help control the symptoms of diabetes
the usual food and drink consumed by an organism (person or animal)
a prescribed selection of foods
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
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
the main meal of the day served in the evening or at midday
tasty mixture or liquid into which bite-sized foods are dipped
a particular item of prepared food
white creamy fudge made with egg whites
dog biscuit
a hard biscuit for dogs
dog food
food prepared for dogs
a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll
well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock
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
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
a flour mixture stiff enough to knead or roll
a rounded lump of dough that is deep-fried and served as hot bread
flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled
deep-dish apple dessert covered with a rich crust
draft beer
beer drawn from a keg
a serving of drink (usually alcoholic) drawn from a keg
sugar-coated nut or fruit piece
silvery candy beads used for decorating cakes
dragon's eye
Asian fruit similar to litchi
a sweet Scotch whisky liqueur
savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
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
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
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
the lower joint of the leg of a fowl
(trademark) a sweet aromatic French wine (red or white) used chiefly as an aperitif
flesh of a duck (domestic or wild)
duck pate
a pate made from duck liver
duck sauce
a thick sweet and pungent Chinese condiment
flesh of a young domestic duck
a stiff flour pudding steamed or boiled usually and containing e.g. currants and raisins and citron
dessert made by baking fruit wrapped in pastry
small balls or strips of boiled or steamed dough
Dungeness crab
flesh of Cancer magister (Dungeness crab)
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)
pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms
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
bulky food like grass or hay for browsing or grazing horses or cattle
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
oblong cream puff
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
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
oval reproductive body of a fowl (especially a hen) used as food
eggdrop soup
made by stirring beaten eggs into a simmering broth
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
a milkshake with egg in it
berrylike fruit of an elder used for e.g. wines and jellies
a substance believed to cure all ills
elixir of life
a hypothetical substance believed to maintain life indefinitely; once sought by alchemists
young eel; may be sauteed or batter-fried
Swiss cheese with large holes
red table grape of California
an eating apple that somewhat resembles a McIntosh; used as both an eating and a cooking apple
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
fodder harvested while green and kept succulent by partial fermentation as in a silo
cut of meat taken from between the ribs
the principal dish of a meal
a dish that is served with, but is subordinate to, a main course
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
edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
strong black coffee brewed by forcing hot water under pressure through finely ground coffee beans
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
small croquette of mashed chick peas or fava beans seasoned with sesame seeds
Fanny Adams
nautical term for tinned meat
mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs
the food and drink that are regularly served or consumed
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
doughnut traditionally eaten on Shrove Tuesday
salt pork from the back of a hog carcass
extremely fine pasta thinner than vermicelli
feed grain
grain grown for cattle feed
food for domestic livestock
dark-green kiwi-sized tropical fruit with white flesh; used chiefly for jellies and preserves
fennel seeds are ground and used as a spice or as an ingredient of a spice mixture
fennel seed
aromatic anis-scented seeds
aromatic seeds used as seasoning especially in curry
fettuccine Alfredo
fettuccine in cream sauce with cheese
pasta in flat strips wider than linguine
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
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
a boneless steak cut from the tenderloin of beef
a longitudinal slice or boned side of a fish
fillet of sole
lean flesh of any of several flatfish
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
haddock usually baked but sometimes broiled with lots of butter
any strong spirits (such as strong whisky or rum)
firm omelet
eggs beaten with milk or cream and cooked until set
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
a paste of fish or shellfish
five spice powder
Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon
food that is a component of a mixture in cooking
an effervescent beverage (usually alcoholic)
a French bean variety with light-colored seeds; usually dried
flame tokay
purplish-red table grape
open pastry filled with fruit or custard
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
any of various breads made from usually unleavened dough
the thin wafer-like bread of Scandinavia
sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets
something added to food primarily for the savor it imparts
hot or cold alcoholic mixed drink containing a beaten egg
fish steak usually cut from a halibut
salted and cured abdominal wall of a side of pork
a drink with ice cream floating in it
Florence fennel
aromatic bulbous stem base eaten cooked or raw in salads
flesh of any of various American and European flatfish
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
a bland custard or pudding especially of oatmeal
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
candy made of a thick creamy sugar paste
hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
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
any solid substance (as opposed to liquid) that is used as a source of nourishment
relatively large lima beans
the front half of a side of meat
a cut of meat from the upper part of a front leg
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
pastry with a creamy almond-flavored filling
frankfurter bun
a long bun shaped to hold a frankfurter
thick milkshake containing ice cream
liqueur poured over shaved ice
a frozen dessert with fruit flavoring (especially one containing no milk)
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
larded veal braised and glazed in its own juices
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
small cake in the form of a ring or twist or ball or strip fried in deep fat
flesh of a medium-sized young chicken suitable for frying
Mexican bean; usually dried
frijoles refritos
dried beans cooked and mashed and then fried in lard with various seasonings
Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
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
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
a rich cake containing dried fruit and nuts and citrus peel and so on
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
soft creamy candy
fudge sauce
thick chocolate sauce served hot
a blowfish highly prized as a delicacy in Japan but highly dangerous because the skin and organs are poisonous
boned poultry stuffed then cooked and covered with aspic; served cold
golden Italian liqueur flavored with herbs
the flesh of wild animals that is used for food
hind portion of a side of bacon
meat cut from the thigh of a hog (usually smoked)
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
something (such as parsley) added to a dish for flavor or decoration
a particular style of cookery (as of a region)
any of various rich and elaborate cakes
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
an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
a sweet quick bread baked in a cup-shaped pan
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.)
a succulent orange-sized tropical fruit with a thick rind
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
clarified butter used in Indian cookery
any of various small cucumbers pickled whole
small prickly cucumber
edible viscera of a fowl
lamb leg suitable for roasting
a cocktail made of gin or vodka and lime juice
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
pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery
dried ground gingerroot
cake flavored with ginger
gingerbread man
gingerbread cut in the shape of a person
any of various thin shiny (savory or sweet) coatings applied to foods
globe pepper
round sweet pepper
Scandinavian punch made of claret and aquavit with spices and raisins and orange peel and sugar
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
(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
a lump or chunk of raw meat
golden gram
seed of the mung bean plant used for food
golden syrup
a pale cane syrup
flesh of a goose (domestic or wild)
goose liver
liver of a goose used as meat
currant-like berry used primarily in jams and jellies
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
flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage)
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
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
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
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
Italian brandy made from residue of grapes after pressing
a cocktail made of creme de menthe and cream (sometimes with creme de cacao)
grated cheese
hard or semihard cheese grated
a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats
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
any of various leafy plants or their leaves and stems eaten as vegetables
sweet green or greenish-yellow variety of plum
thin syrup made from pomegranate juice; used in mixed drinks
Grimes' golden
yellow apple that ripens in late autumn; eaten raw
a long slender crusty breadstick
grain intended to be or that has been ground
coarsely ground hulled corn boiled as a breakfast dish in the southern United States
the hulled and crushed grain of various cereals
rum cut with water
ground beef
beef that has been ground
groundnut oil
an oil from peanuts; used in cooking and making soap
nutlike tuber; important food of Native Americans
flesh of a saltwater fish similar to sea bass
flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil
a thin porridge (usually oatmeal or cornmeal)
grugru nut
nut of Brazilian or West Indian palms
Swiss cheese with small holes
a dip made of mashed avocado mixed with chopped onions and other seasonings
large spiny tropical fruit with tart pulp related to custard apples
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)
a kind of bitter stout
gum ball
a ball of chewing gum with a coating of colored sugar
a soup or stew thickened with okra pods
long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
a jellied candy coated with sugar crystals
a Greek sandwich: sliced roast lamb with onion and tomato stuffed into pita bread
small edible dark purple to black berry with large pits; southern United States
lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried
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
the lean flesh of a fish similar to cod
(Islam) meat from animals that have been slaughtered in the prescribed way according to the shariah
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
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
a British sweet made with molasses and butter and almonds
very hard unsalted biscuit or bread; a former ship's staple
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
chopped meat mixed with potatoes and browned
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
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
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
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
one of the crusty ends of a loaf of bread
an individual quantity of food or drink taken as part of a meal
flesh of an older chicken suitable for stewing
aromatic potherb used in cookery for its savory qualities
herb tea
tea-like drink made of leaves of various herbs
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
a mixed drink made of alcoholic liquor mixed with water or a carbonated beverage and served in a tall glass
the back half of a side of meat
a cut of meat from the upper part of a rear leg
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
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
hulled corn with the bran and germ removed
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
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
the fruit of a variety of winter melon vine; a large smooth greenish-white melon with pale green flesh
an illicitly distilled (and usually inferior) alcoholic liquor
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
the flesh of horses as food
grated horseradish root
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
a stew (or thick soup) made with meat and vegetables
hubbard squash
large football-shaped winter squash with a warty grey-green rind
blue-black berry similar to blueberries and bilberries of the eastern United States
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)
honey diluted in water; becomes mead when fermented
a Chinese green tea with twisted leaves
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
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
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
tough-skinned purple grapelike tropical fruit grown in Brazil
immense East Indian fruit resembling breadfruit; it contains an edible pulp and nutritious seeds that are commonly roasted
the outer skin of a potato
jacket potato
a baked potato served with the jacket on
Jaffa orange
sweet almost seedless orange of Israel
hot green or red pepper of southwestern United States and Mexico
preserve of crushed fruit
Jamaica apple
large heart-shaped tropical fruit with soft acid pulp
Jamaica rum
heavy pungent rum from Jamaica
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
a large round hard candy
fruit-flavored dessert (trade mark Jell-O) made from a commercially prepared gelatin powder
a preserve made of the jelled juice of fruit
jelly bean
sugar-glazed jellied candy
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
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)
a piece of meat roasted or for roasting and of a size for slicing into more than one portion
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
the liquid part that can be extracted from plant or animal tissue by squeezing or cooking
chewy fruit-flavored jellied candy (sometimes medicated to soothe a sore throat)
bourbon and sugar and mint over crushed ice
a clear soup garnished with julienne vegetables
a vegetable cut into thin strips (usually used as a garnish)
small flat ring-shaped cake or cookie
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
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
cubes of meat marinated and cooked on a skewer usually with vegetables
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
boiled or baked buckwheat
an alcoholic drink made from the aromatic roots of the kava shrub
a dish of rice and hard-boiled eggs and cooked flaked fish
Kentucky wonder bean
flat-podded green bean
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
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
the lean flesh of any of several fish caught off the Atlantic coast of the United States
salted and smoked herring
kippered salmon
salted and smoked salmon
from fermented juice of black morello cherries
(Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet
a cookie made of egg whites and sugar
short thick highly seasoned sausage
(Yiddish) a baked or fried turnover filled with potato or meat or cheese; often eaten as a snack
fleshy turnip-shaped edible stem of the kohlrabi plant
food that fulfills the requirements of Jewish dietary law
an alcoholic beverage made from fermented mare's milk; made originally by nomads of central Asia
liqueur flavored with caraway seed or cumin
small oval citrus fruit with thin sweet rind and very acid pulp
fermented beverage resembling beer but made from rye or barley
a small amount of liquor added to a food or beverage
small finger-shaped sponge cake
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
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
leaves collected from the wild
Lane's Prince Albert
apple used primarily in cooking
East Indian tart yellow berrylike fruit
soft white semisolid fat obtained by rendering the fatty tissue of the hog
a supply of food especially for a household
largemouth bass
flesh of largemouth bass
baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables
very wide flat strips of pasta
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
Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried
related to onions; white cylindrical bulb and flat dark-green leaves
food remaining from a previous meal
the limb of an animal used for food
the seedpod of a leguminous plant (such as peas or beans or lentils)
a sweet filling made of prunes or apricots
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
sweetened beverage of diluted lemon juice
lemonade mix
a commercial mix for making lemonade
round flat seed of the lentil plant used for food
lentil soup
made of stock and lentils with onions carrots and celery
leaves of any of various plants of Lactuca sativa
a serving (of wine) poured out in honor of a deity
(facetious) a serving of an alcoholic beverage
a black candy flavored with the dried root of the licorice plant
a sweetened Rhenish wine (especially one from Hesse in western Germany)
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
a soft white cheese with a very strong pungent odor and flavor
the green acidic fruit of any of various lime trees
lime juice
usually freshly squeezed juice of limes
sweetened beverage of lime juice and water
a rye bread made with molasses or brown sugar
mollusk with a low conical shell
the lean flesh of a fish caught off the Pacific coast of the United States
a highly seasoned Portuguese pork sausage flavored with garlic and onions
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
the liquid in which vegetables or meat have be cooked
a quahog when young and small; usually eaten raw; an important food popular in New York
liver of an animal used as meat
liver pudding
sausage containing ground liver
a quantity of food (other than bread) formed in a particular shape
loaf sugar
a large conical loaf of concentrated refined sugar
a shaped mass of baked bread that is usually sliced before eating
thick gruel
a stew of meat and vegetables and hardtack that is eaten by sailors
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
large red variety of the dewberry
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
stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers
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
brine-cured salmon that is lightly smoked
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
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
pasta in the form of slender tubes
macaroni and cheese
macaroni prepared in a cheese sauce
macaroni salad
having macaroni as the base
chewy cookie usually containing almond paste
spice made from the dried fleshy covering of the nutmeg seed
mixed diced fruits or vegetables; hot or cold
flesh of very important usually small (to 18 in) fatty Atlantic fish
fine Burgundy wine usually white and dry
similar to McIntosh; juicy and late-ripening
macrobiotic diet
a diet consisting chiefly of beans and whole grains
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
a tomato-flavored consomme; often served chilled
sweet Madeira wine
a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer
a milkshake made with malt powder
malted milk
powder made of dried milk and malted cereals
globular or ovoid tropical fruit with thick russet leathery rind and juicy yellow or reddish flesh
brown oval fruit flesh makes excellent sherbet
a somewhat flat reddish-orange loose skinned citrus of China
cultivated as feed for livestock
large oval tropical fruit having smooth skin, juicy aromatic pulp, and a large hairy seed
two- to three-inch tropical fruit with juicy flesh suggestive of both peaches and pineapples
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
large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce
(Old Testament) food that God gave the Israelites during the Exodus
very dry pale sherry from Spain
maple syrup
made by concentrating sap from sugar maples
tropical fruit from the Philippines having a mass of small seeds embedded in sweetish white pulp
cherry preserved in true or imitation maraschino liqueur
distilled from fermented juice of bitter wild marasca cherries
marble cake
made of light and dark batter very lightly blended
the intermixture of fat and lean in a cut of meat
made from residue of grapes or apples after pressing
marchand de vin
brown sauce with mushrooms and red wine or Madeira
almond paste and egg whites
a spread made chiefly from vegetable oils and used as a substitute for butter
a cocktail made of tequila and triple sec with lime and lemon juice
mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
sauce for pasta; contains tomatoes and garlic and herbs
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
a preserve made of the pulp and rind of citrus fruits
soup cooked in a large pot
large elongated squash with creamy to deep green skins
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
dark sweet or semisweet dessert wine from Sicily
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
a cocktail made of gin (or vodka) with dry vermouth
Maryland chicken
chicken fried than oven-baked and served with milk gravy
soft mild Italian cream cheese
mixture of ground animal feeds
mashed potato
potato that has been peeled and boiled and then mashed
nuts of forest trees used as feed for swine
South American tea-like drink made from leaves of a South American holly called mate
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
brittle flat bread eaten at Passover
May wine
a punch made of Moselle and sugar and sparkling water or champagne flavored with sweet woodruff
egg yolks and oil and vinegar
early-ripening apple popular in the northeastern United States; primarily eaten raw but suitable for applesauce
made of fermented honey and water
coarsely ground foodstuff; especially seeds of various cereal grasses or pulse
the food served and eaten at one time
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
ground meat formed into a ball and fried or simmered in broth
a circular helping of food (especially a boneless cut of meat)
crabapple-like fruit used for preserves
a South African globular fruit with brown leathery skin and pithy flesh having a sweet-acid taste
red Bordeaux wine from the Medoc district of southwestern France
Melba toast
very thin crisp brown toast
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
the dishes making up a meal
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
dry red wine made from a grape grown widely in Bordeaux and California
a colorless Mexican liquor distilled from fermented juices of certain desert plants of the genus Agavaceae (especially the century plant)
a meal eaten in a mess hall by service personnel
soft semiliquid food
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
a white nutritious liquid secreted by mammals and used as food by human beings
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
small seed of any of various annual cereal grasses especially Setaria italica
fish sperm or sperm-filled reproductive gland; having a creamy texture
food chopped into small bits
mince pie
pie containing 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
soup made with a variety of vegetables
the leaves of a mint plant used fresh or candied
mint sauce
sweetened diluted vinegar with chopped mint leaves
a candy that is flavored with a mint oil
minute steak
a thin steak that can be cooked quickly
a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces
a commercially prepared mixture of dry ingredients
mixed drink
made of two or more ingredients
club soda or fruit juice used to mix with alcohol
a flavoring made from coffee mixed with chocolate
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
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
a dish or dessert that is formed in or on a mold
molded salad
salad of meats or vegetables in gelatin
spicy sauce often containing chocolate
purplish tropical fruit
monkey bread
African gourd-like fruit with edible pulp
flesh of a large-headed anglerfish of the Atlantic waters of North America
a white Burgundy wine
moo goo gai pan
a Cantonese dish of chicken and sauteed vegetables
cultivated sour cherry with dark-colored skin and juice
Mornay sauce
onion-flavored creamy cheese sauce with egg yolk and grated cheese
German white wine from the Moselle valley or a similar wine made elsewhere
pasta somewhat resembling little moustaches
casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
a light creamy dish made from fish or meat and set with gelatin
a rich, frothy, creamy dessert made with whipped egg whites and heavy cream
a small amount eaten or drunk
meat from a mature domestic sheep
mild white Italian cheese
white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
semisoft pale-yellow cheese
mixture of untoasted dry cereals and fruits
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
a soup of eastern India that is flavored with curry; prepared with a meat or chicken base
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
wine from muscat grapes
dry white wine from the Loire valley in France
sweet aromatic grape used for raisins and wine
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
flesh of very large North American pike; a game fish
the fruit of a muskmelon vine; any of several sweet melons related to cucumbers
black marine bivalves usually steamed in wine
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
pungent powder or paste prepared from ground mustard seeds
mutton chop
chop cut from a mature sheep
leavened bread baked in a clay oven in India; usually shaped like a teardrop
a tortilla chip topped with cheese and chili-pepper and broiled
NADA daiquiri
a daiquiri made without alcohol
white sauce with whipping cream and shrimp butter
a rectangular piece of pastry with thin flaky layers and filled with custard cream
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
a cut of meat from the neck of an animal
neck sweetbread
edible thymus gland of an animal
fruit juice especially when undiluted
a variety or mutation of the peach that has a smooth skin
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
an alcoholic drink taken at bedtime; often alcoholic
made from sap of the Australasian nipa palm
nonfat dry milk
dehydrated skimmed milk
a flat disk of chocolate covered with beads of colored sugar
colored beads of sugar used as a topping on e.g. candies and cookies
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
(Yiddish) a snack or light meal
a large satisfying meal
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
hard aromatic seed of the nutmeg tree used as spice when grated or ground
seed of the annual grass Avena sativa (spoken of primarily in the plural as `oats')
thin flat unleavened cake of baked oatmeal
oatmeal cookie
cookies containing rolled oats
meal made from rolled or ground oats
obesity diet
a diet designed to help you lose weight (especially fat)
ocean perch
North Atlantic rockfish
tentacles of octopus prepared as food
wine mixed with honey
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
any of a group of liquid edible fats that are obtained from plants
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
one-seeded fruit of the European olive tree usually pickled and used as a relish
olive oil
oil from olives
beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
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
Chinese tea leaves that have been partially fermented before being dried
open sandwich
sandwich without a covering slice of bread
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
sweetened beverage of diluted orange juice
chocolate cookie with white cream filling
edible viscera of a butchered animal
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
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
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
a soft form of cereal for infants
rice in the husk either gathered or still in the field
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
any of numerous small food fishes; especially those caught with hook and line and not available on the market
fudge made with brown sugar and butter and milk and nuts
a diet that does not require chewing; advised for those with intestinal disorders
fruit with yellow flesh; related to custard apples
large oval melon-like tropical fruit with yellowish flesh
papaya juice
juice from papayas
a mild powdered seasoning made from dried pimientos
layers of ice cream and syrup and whipped cream
(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
hard dry sharp-flavored Italian cheese; often grated
aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
whitish edible root; eaten cooked
parson's nose
the tail of a dressed fowl
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
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
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
similar to absinthe but containing no wormwood
highly seasoned cut of smoked beef
any of various baked foods made of dough or batter
a dough of flour and water and shortening
small meat pie or turnover
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
small pie or pasty
round flat candy
pattypan squash
round greenish-white squash having one face flattened with a scalloped edge
a dessert consisting of a meringue base or cup filled with fruit and whipped cream
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)
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
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
any of several varieties of apples with red skins
pease pudding
a pudding made with strained split peas mixed with egg
smooth brown oval nut of south central United States
pecan pie
pie made of pecans and sugar and corn syrup and butter and eggs
the rind of a fruit or vegetable
lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
pasta in short tubes with diagonally cut ends
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
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
a candy flavored with peppermint oil
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
any of numerous fishes of America and Europe
food that will decay rapidly if not refrigerated
small edible marine snail; steamed in wine or baked
(registered trademark) a liqueur flavored with anise
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
orange fruit resembling a plum; edible when fully ripe
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
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
carbonated drink with fruit syrup and a little phosphoric acid
tissue thin sheets of pastry used especially in Greek dishes
relish of chopped pickled cucumbers and green peppers and onion
flesh of young or small pike
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)
any informal meal eaten outside or on an excursion
picnic ham
shoulder of a hog usually smoked
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
a serving that has been cut from a larger portion
long pinkish sour leafstalks usually eaten cooked and sweetened
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
wet feed (especially for pigs) consisting of mostly kitchen waste mixed with water or skimmed or sour milk
highly valued northern freshwater fish with lean flesh
rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
small fatty fish usually canned
a pale lager with strong flavor of hops; first brewed in the Bohemian town of Pilsen
pimento butter
butter blended with mashed 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
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
any of numerous superior eating apples with yellow or greenish yellow skin flushed with red
small fruit or meat turnover baked or fried
nut of Mediterranean trees having an edible green kernel
usually small round bread that can open into a pocket for filling
highly colored edible fruit of pitahaya cactus having bright red juice; often as large as a peach
Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
flesh of large European flatfish
plain flour
flour that does not contain a raising agent
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
a main course served on a plate
the thin under portion of the forequarter
a drink in honor of or to the health of a person or event
a cheap wine of inferior quality
ploughman's lunch
a meal consisting of a sandwich of bread and cheese and a salad
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
hybrid between plum and apricot
Hawaiian dish of taro root pounded to a paste and often allowed to ferment
for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
a thick mush made of cornmeal boiled in stock or water
polished rice
having husk or outer brown layers removed
lean white flesh of North Atlantic fish; similar to codfish
another name for Bologna sausage
large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind
large pear-shaped fruit similar to grapefruit but with coarse dry pulp
flesh of pompano; warm-water fatty fish
pond apple
ovoid yellow fruit with very fragrant peach-colored flesh; related to custard apples
a sweet drink containing carbonated water and flavoring
small kernels of corn exploded by heat
popcorn ball
popcorn combined with a thick sugar or molasses or caramel syrup and formed into balls
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
meat from a domestic hog or pig
porcupine ball
meat patties rolled in rice and simmered in a tomato sauce
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
chop cut from a hog
made of lamb or pork
soft food made by boiling oatmeal or other meal or legumes in water or milk until thick
sweet dark-red dessert wine originally from Portugal
a very dark sweet ale brewed from roasted unmalted barley
large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin
sweet spiced hot milk curdled with ale or beer
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
traditional French stew of vegetables and beef
potage St. Germain
made of fresh green peas and stock with shredded lettuce onion and celery
thick (often creamy) soup
potato peel
crisp fried potato peeling
potato salad
any of various salads having chopped potatoes as the base
unlawfully distilled Irish whiskey
any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning
a medicinal or magical or poisonous beverage
whatever happens to be available especially when offered to an unexpected guest or when brought by guests and shared by all
deep-dish meat and vegetable pie or a meat stew with dumplings
a stew of vegetables and (sometimes) meat
allemande sauce with chopped parsley
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
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
cookie-sized candy made of brown sugar and butter and pecans
any of various edible decapod crustaceans
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
used primarily as eating apples
process cheese
made by blending several lots of cheese
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
Italian salt-cured ham usually sliced paper thin
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
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
(British) the dessert course of a meal (`pud' is used informally)
any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed
any of various soft thick unsweetened baked dishes
a light inflated pastry or puff shell
puffed rice
puffy rice kernels
puffed wheat
puffy wheat berries
fruit of an East Indian tree similar to the rambutan but sweeter
fermented Mexican drink from juice of various agave plants especially the maguey
edible seeds of various pod-bearing plants (peas or beans or lentils etc.)
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
an iced mixed drink usually containing alcohol and prepared for multiple servings; normally served in a punch bowl
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
a hearty draft
flesh of quail; suitable for roasting or broiling if young; otherwise must be braised
quandong nut
edible nutlike seed of the quandong fruit
fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet
a tortilla that is filled with cheese and heated
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
aromatic acid-tasting pear-shaped fruit used in preserves
quinine water
lime- or lemon-flavored carbonated water containing quinine
rabbit food
an uncooked vegetable
rib section of a forequarter of veal or pork or especially lamb or mutton
prized variety of chicory having globose heads of red leaves
pungent fleshy edible root
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
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
an Indian side dish of yogurt and chopped cucumbers and spices
pleasantly acid bright red oval Malayan fruit covered with soft spines
a cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes
red or black edible aggregate berries usually smaller than the related blackberries
rat cheese
informal names for American cheddar
sweet liqueur made from wine and brandy flavored with plum or peach or apricot kernels and bitter almonds
macaroon flavored with ratafia liqueur
a vegetable stew; usually made with tomatoes, eggplant, zucchini, peppers, onion, and seasonings
the food allowance for one day (especially for service personnel)
veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers
raw meat
uncooked meat
raw milk
unpasteurized milk
a commercial preparation containing most of the ingredients for a dish
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
a light meal or repast
refined sugar
a white crystalline carbohydrate used as a sweetener and preservative
a drink that refreshes
snacks and drinks served as a light meal
refrigerator cookie
dough formed into a roll and chilled in the refrigerator then sliced and baked
spicy or savory condiment
remoulade sauce
a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
Greek wine flavored with resin
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
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
dark reddish-purple table grape of California
grains used as food either unpolished or more often polished
rice beer
Japanese alcoholic beverage made from fermented rice; usually served hot
a mixed drink made of sweetened lime juice and soda water usually with liquor
soft Italian cheese like cottage cheese
fragrant dry or sweet white wine from the Rhine valley or a similar wine from California
tubular pasta in short ribbed pieces
dish originating in Indonesia; a wide variety of foods and sauces are served with rice
the natural outer covering of food (usually removed before eating)
dry red table wine from the Rioja region of northern Spain
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
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
hard bright-colored stick candy (typically flavored with peppermint)
the lean flesh of any of various valuable market fish caught among rocks
rolled biscuit
biscuit made from dough rolled and cut
a pickled herring filet that has been rolled or wrapped around a pickle
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
French blue cheese
Roquefort dressing
vinaigrette containing crumbled Roquefort or blue cheese
rose apple
fragrant oval yellowish tropical fruit used in jellies and confections
extremely pungent leaves used fresh or dried as seasoning for especially meats
any alcoholic beverage of inferior quality
a dish consisting of a slice of meat that is rolled around a filling and cooked
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
a serving to each of a group (usually alcoholic)
a mixture of fat and flour heated and used as a basis for sauces
leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
pastry made with a cream cheese dough and different fillings (as raisins and walnuts and cinnamon or chocolate and walnut and apricot preserves)
liquor distilled from fermented molasses
rum sling
a sling made with rum
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
the large yellow root of a rutabaga plant used as food
rye bread
any of various breads made entirely or partly with rye flour
whiskey distilled from rye or rye and malt
light foamy custard-like dessert served hot or chilled
a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener
any of various light dry strong white wine from Spain and Canary Islands (including sherry)
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
dried pungent stigmas of the Old World saffron crocus
aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc
a saltwater fish with lean flesh
Saint Emilion
full-bodied red wine from around the town of Saint Emilion in Bordeaux
powder from the ground seeds and pods of the carob tree; used as a chocolate substitute
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
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
cooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing
ragout of game in a rich sauce
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
spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
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
a cracker sprinkled with salt before baking
saltwater fish
flesh of fish from the sea used as food
an Italian liqueur made with elderberries and flavored with licorice
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
two (or more) slices of bread with a filling between them
sandwich plate
a serving consisting of a sandwich or sandwiches with garnishes
sweetened red wine and orange or lemon juice with soda water
tropical fruit with a rough brownish skin and very sweet brownish pulp
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
carbonated drink flavored with an extract from sarsaparilla root or with birch oil and sassafras
very thinly sliced raw fish
dried root bark of the sassafras tree
medium-sized largely seedless mandarin orange with thin smooth skin
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
pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings
shredded cabbage fermented in brine
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
a dish of sauteed food
semisweet golden-colored table or dessert wine from around Bordeaux in France; similar wine from California
Sauvignon blanc
a California wine
a sponge cake baked in a ring mold
a ready-cooked and highly seasoned pork sausage
an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre
either of two aromatic herbs of the mint family
head of soft crinkly leaves
a cocktail made with bourbon with bitters and Pernod and sugar served with lemon peel
scalded milk
milk heated almost to boiling
sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
large shrimp sauteed in oil or butter and garlic
Scandinavian lox
salt-cured Scandinavian salmon
any of various strong liquors especially a Dutch spirit distilled from potatoes
flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
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
lean end of the neck
the lean end of a neck of veal
scrambled eggs
eggs beaten and cooked to a soft firm consistency while stirring
scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying
a cocktail made with vodka and orange juice
strong cider (as made in western England)
flesh of fish found in colder waters of northern Atlantic coast of the United States
amber-green muscadine grape of southeastern United States
sea scallop
muscle of large deep-water scallops
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
small yellowish- to reddish-brown pear
second joint
the upper joint of the leg of a fowl
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
naturally effervescent mineral water
semi-skimmed milk
milk from which some of the cream has been removed
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
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
small mild-flavored onion-like or garlic-like clustered bulbs used for seasoning
a drink made of beer and lemonade
a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
Shawnee cake
form of johnnycake
unlicensed drinking establishment
shell bean
unripe beans removed from the pod before cooking
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
a frozen dessert made primarily of fruit juice and sugar, but also containing milk or egg-white or gelatin
dry to sweet amber wine from the Jerez region of southern Spain or similar wines produced elsewhere; usually drunk as an aperitif
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
very rich thick butter cookie
very short biscuit dough baked as individual biscuits or a round loaf; served with sweetened fruit and usually whipped cream
fat such as butter or lard used in baked goods
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
a lengthwise dressed half of an animal's carcass used for food
a cocktail made of orange liqueur with lemon juice and brandy
spiced hot milk with rum or wine
sweetened cream beaten with wine or liquor
a fruitcake (sometimes covered with almond paste) eaten at mid-Lent or Easter or Christmas
a crisp bread of fine white flour
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
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
a thin porridge or soup (usually oatmeal and water flavored with meat)
skim milk
milk from which the cream has been skimmed
a highball with liquor and water with sugar and lemon or lime juice
slipskin grape
a grape whose skin slips readily from the pulp
a colorless plum brandy popular in the Balkans
small sour dark purple fruit of especially the Allegheny plum bush
sloe gin
gin flavored with sloes (fruit of the blackthorn)
(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
an amount of an alcoholic drink (usually liquor) that is poured or gulped
a thin stew of meat and vegetables
smallmouth bass
flesh of smallmouth bass
small cold-water silvery fish; migrate between salt and fresh water
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
a thick smooth drink consisting of fresh fruit pureed with ice cream or yoghurt or milk
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
tender green beans without strings that easily snap into sections
flesh of any of various important food fishes of warm seas
snow pea
green peas with flat edible pods
ball of crushed ice with fruit syrup
ball of ice cream covered with coconut and usually chocolate sauce
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
a fine quality of black tea native to China
piece of solid food for dipping in a liquid
acid gritty-textured fruit
an ice containing no milk but having a mushy consistency; usually made from fruit juice
made from juice of sweet sorghum
souari nut
a large nutlike seed of a South American tree
veloute sauce with sauteed chopped onions and whipping cream
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
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
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
round piece of tart hard candy
pork trimmings chopped and pickled and jelled
made of lamb
salt pork from the belly of a hog carcass
soy flour
meal made from soybeans
thin sauce made of fermented soy beans
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
pasta in the form of long strings
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
thin spaghetti
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
a cut of pork ribs with much of the meat trimmed off
cut of pork from the rib section with most of the meat trimmed off
sparkling wine
effervescent wine
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
a dish or meal given prominence in e.g. a restaurant
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
dark green leaves; eaten cooked or raw in salads
a dessert of sliced fruit and ice cream covered with whipped cream and cherries and nuts
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
a mixed drink made of wine mixed with a sparkling water
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
edible fruit of a squash plant; eaten as a vegetable
squash pie
similar to pumpkin pie but made with winter squash instead of pumpkin
foodstuff rich in natural starch (especially potatoes, rice, bread)
apple grown chiefly in the Shenandoah Valley
Stayman Winesap
crisp tart apple; good for eating raw and suitable for cooking
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
food prepared by stewing especially meat or fish with vegetables
stew meat
tough meat that needs stewing to be edible
a rectangular quarter pound block of butter or margarine
stick cinnamon
dried rolled strips of cinnamon bark
English blue cheese
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
fish cured by being split and air-dried without salt
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
a strong very dark heavy-bodied ale made from pale malt and roasted unmalted barley and (often) caramel malt with hops
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
sweet fleshy red fruit
strawberry daiquiri
daiquiri with crushed strawberries
strawberry ice cream
ice cream flavored with fresh strawberries
strawberry jam
made with strawberries
pastry with a topping of 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
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
fresh corn and lima beans with butter or cream
flesh of any of numerous North American food fishes with toothless jaws
a dysphemism for beer (especially for lager that effervesces)
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
any of various small sugary candies
thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce
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
a drink taken at sundown
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
a small amount of liquid food
a light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime
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
edible glands of an animal
something added to foods to make them taste sweeter
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
any of various tall frothy mixed drinks made usually of rum and lime juice and sugar shaken with ice
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
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
a tortilla rolled cupped around a filling
taco sauce
spicy tomato-based sauce for tacos
chewy candy of sugar or syrup boiled until thick and pulled until glossy
pasta cut in narrow ribbons
a thick Middle Eastern paste made from ground sesame seeds
prepared food that is intended to be eaten off of the premises
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
large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys
large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin
any of various deep orange mandarins grown in the United States and southern Africa
tap water
water directly from the spigot
a spread consisting of capers and black olives and anchovies made into a puree with olive oil
granular preparation of cassava starch used to thicken especially puddings
tapioca pudding
sweet pudding thickened with tapioca
a pastry cup with a filling of fruit or custard and no top crust
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
a small tart usually used as a canape
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
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
any of various small cakes or cookies often served with tea
temple orange
large sweet easily-peeled Florida fruit with deep orange rind
vegetables and seafood dipped in batter and deep-fried
the tender meat of the loin muscle on each side of the vertebral column
Mexican liquor made from fermented juices of an agave plant
beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled
a pate or fancy meatloaf baked in an earthenware casserole
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
leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell
small pastry shell for creamy mixtures of minced foods
a grass grown for hay
tipsy cake
a trifle soaked in wine and decorated with almonds and candied fruit
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
infusion of e.g. dried or fresh flowers or leaves
sausage baked in batter
slices of bread that have been toasted
variety of wine grape originally grown in Hungary; the prototype of vinifera grapes
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
edible greenish substance in boiled lobster
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
the tongue of certain animals used as meat
top round
roast cut from the round; usually suitable for roasting
a flavorful addition on top of a dish
rich cake usually covered with cream and fruit or nuts; originated in Austria
small ring-shaped stuffed pasta
thin unleavened pancake made from cornmeal or wheat flour
tortilla chip
a small piece of tortilla
tossed salad
salad tossed with a dressing
a crisp flat tortilla
a flat tortilla with various fillings piled on it
thick steak cut from the beef tenderloin
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)
a cold pudding made of layers of sponge cake spread with fruit or jelly; may be decorated with nuts, cream, or chocolate
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
flesh of any of several primarily freshwater game and food fishes
eatables (especially sweets)
tuna fish salad
salad composed primarily of chopped canned tuna fish
important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
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
flesh of a large European flatfish
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
ground dried rhizome of the turmeric plant used as seasoning
root of any of several members of the mustard family
turnip greens
tender leaves of young white turnips
a dish made by folding a piece of pastry over a filling
ice cream containing chopped candied fruits
TV dinner
a meal that is prepared in advance and frozen; can be heated and served
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
a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)
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
meat from a calf
edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
a diet excluding all meat and fish
white sauce made with stock instead of milk
trademark: soft processed American cheese
meat from a deer used as food
a dry white Italian wine made from Verdicchio grapes
pasta in strings thinner than spaghetti
any of several white wines flavored with aromatic herbs; used as aperitifs or in mixed drinks
a choice or delicious dish
Vichy water
sparkling mineral water from springs at Vichy, France or water similar to it
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
fermented juice (of grapes especially)
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
unaged colorless liquor originating in Russia
vodka martini
martini made with vodka rather than gin
puff paste shell filled with a savory meat mixture usually with a sauce
a dry white French wine (either still or sparkling) made in the Loire valley
thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)
a small thin crisp cake or cookie
pancake batter baked in a waffle iron
Waldorf salad
typically made of apples and celery with nuts or raisins and dressed with mayonnaise
nut of any of various walnut trees having a wrinkled two-lobed seed with a hard shell
walnut oil
oil from walnuts
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
a punch made of sweetened ale or wine heated with spices and roasted apples; especially at Christmas
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
cresses that grow in clear ponds and streams
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
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
a general name for beers made from wheat by top fermentation; usually very pale and cloudy and effervescent
a general name in southern Germany for wheat beers
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
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
grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
crisp flake made from wheat
large marine snail much used as food in Europe
watery part of milk produced when raw milk sours and coagulates
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
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
minnows or other small fresh- or saltwater fish (especially herring); usually cooked whole
flesh of salmon-like or trout-like cold-water fish of cold lakes of the northern hemisphere
any market fish--edible saltwater fish or shellfish--except herring
flesh of any of a number of slender food fishes especially of Atlantic coasts of North America
flesh of a cod-like fish of the Atlantic waters of Europe
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
flesh of any of a number of wild game birds suitable for food
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
crisp apple with dark red skin
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
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
unfermented or fermenting malt
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
edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food
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
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
a sweet white French wine
dry fruity red wine from California
medium-sized tubular pasta in short pieces
several kinds of rum with fruit juice and usually apricot liqueur