Food, ingredients and cooking

fry very quickly over high heat

convert to caramel

cooking in fat or oil in a pan or griddle

cook and make edible by putting in a hot oven

transform by heating

a soft greasy substance occurring in organic tissue

a solid yellow food made from cream

long-lived tropical evergreen tree with a spreading crown and feathery evergreen foliage and fragrant flowers yielding hard yellowish wood and long pods with edible chocolate-colored acidic pulp

tropical Asiatic perennial herbs

bulbous herb of southern Europe widely naturalized

a sweet yellow liquid produced by bees

erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia

a slippery or viscous liquid or liquefiable substance not miscible with water

tall annual cereal grass bearing kernels on large ears: widely cultivated in America in many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times

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

a piece of dishware normally used as a container for holding or serving food

make sweeter in taste

a kind of sensing

a small open container usually used for drinking

a spoon larger than a dessert spoon; used for serving

a small spoon used for stirring tea or coffee

meat from a domestic hog or pig

annual or perennial rhizomatous marsh grasses

an edible tuber native to South America

mildly acid red or yellow pulpy fruit eaten as a vegetable

baked good based on a mixture of flour, sugar, eggs, and fat

any of numerous trees and shrubs producing a small fleshy round fruit with a single hard stone; many also produce a valuable hardwood

small bushy deciduous tree native to Asia and North Africa

tropical Asian tree with aromatic yellowish-brown bark

meat from an adult domestic bovine

large gallinaceous bird with fan-shaped tail

any of various mostly cold-blooded aquatic vertebrates

bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb

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

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

large shrimp sauteed in oil or butter and garlic

usually large hard-shelled seed

any of various mints of the genus Thymus

the green acidic fruit of any of various lime trees

cook with dry heat, usually in an oven

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

either of two bean-shaped excretory organs that filter wastes (especially urea) from the blood and excrete them and water in urine

a leguminous plant grown for its edible seeds and pods

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

small round bread leavened with baking-powder or soda

very finely granulated sugar that was formerly sprinkled from a castor

animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds

sweetened evaporated milk

finely powdered sugar used to make icing

fresh soft French cheese containing at least 60% fat

tiny bits of orange peel

a round vessel that is open at the top

the liquid part that can be extracted from plant or animal tissue by squeezing or cooking

cause to run

a white soluble compound (NaHCO3) used in effervescent drinks and in baking powders and as an antacid

any plant of the genus Helianthus having large flower heads with dark disk florets and showy yellow rays

English general

back and sides of a hog salted and dried or smoked

cut with a hacking tool

tubular pasta filled with meat or cheese

a French variety of green bean plant bearing light-colored beans

emptied or exhausted of

perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions

a thin flat piece cut off of some object

crumb of bread; used especially for coating or thickening

fry in a pan

as much as a spoon will hold

cooking slowly in fat in a closed pot with little moisture

a kitchen appliance used for cooking food

the act of making something slightly wet

a cooking utensil consisting of a flat rectangular metal sheet used for baking cookies or biscuits

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

a leguminous plant of the genus Pisum with small white flowers and long green pods containing edible green seeds

young sheep

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

a coarse vine widely cultivated for its large pulpy round orange fruit with firm orange skin and numerous seeds; subspecies of Cucurbita pepo include the summer squashes and a few autumn squashes

with handle and usually cylindrical

an edible tuber native to South America

plant bearing buff-colored squash having somewhat bottle-shaped fruit with fine-textured edible flesh and a smooth thin rind

vegetables preserved in brine or vinegar

an edible, leafy green plant with a peppery or bitter taste

aromatic West Indian tree that produces berries

a herb cultivated widely for its aromatic seeds and oil

liquorice-flavored usually colorless sweet liqueur made from aniseed

tropical Asian tree with aromatic yellowish-brown bark

moderate sized very symmetrical red-flowered evergreen widely cultivated in the tropics for its flower buds which are source of cloves

aromatic Eurasian perennial

climber having dark red berries when fully ripe

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

a tropical plant of India with yellow flowers and a deep aroma

East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace

any of several herbs of the genus Isatis

pasta in short tubes with diagonally cut ends

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

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

a short, hollow pasta shaped like a tube

pasta shaped like pearls of barley

fry in a pan

cook by immersing in fat

a fried ball or patty of flaked fish and mashed potatoes

oceanic schooling tuna of considerable value in Pacific but less in Atlantic; reaches 75 pounds; very similar to if not the same as oceanic bonito

ascidian that can contract its body and eject streams of water

a nerve agent easily absorbed into the body

gluten prepared from wheat

any of numerous marine percoid fishes especially (but not exclusively) of the family Sparidae

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

cooked by frying in fat

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

a small sea creature with a soft body in a spiny shell

the most highly proteinaceous vegetable known

food that is not preserved by canning or dehydration or freezing or smoking

radish of Japan with a long hard durable root eaten raw or cooked

oil obtained from sesame seeds

a building where people go to eat

eat at a restaurant or at somebody else's home

an area where fast food is sold

edible fish or shellfish or roe etc

having husk or outer brown layers removed

spiny tree having dark red edible fruits

edible viscera of a fowl

cooked over an outdoor grill

something added to food primarily for the savor it imparts

a store selling a limited variety of food and household items

edible viscera of a fowl

something added to food primarily for the savor it imparts

the taste experience when a savory condiment is taken into the mouth

(used informally) completely unclothed

cooked in steam

made on or suited to a limited budget

a person who holds no title

thin slice of meat usually fried or broiled

having the sticky properties of an adhesive

a flavorful addition on top of a dish

the most highly proteinaceous vegetable known

tea leaves that have been steamed and dried without fermenting

any of numerous marine percoid fishes especially (but not exclusively) of the family Sparidae

liquid in which meat and vegetables are simmered

plant growing in the sea, especially marine algae

of or relating to or providing nutrition

a yellow to rosy-colored fruit resembling a small peach

plant with dense clusters of tight green flower buds

perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions

widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked

plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum

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

a cruciferous plant with a thick bulbous edible yellow root