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(v.) to cut decorative zigzags in round fruit or vegetable halves
(n.) a substance obtained from long podlike fruits and used to flavor foods
(n.) a pure silver foil used for garnishing Indian sweets such as barfi
(n.) a person who does not eat any animal products, including meat, eggs and dairy products
(n.) a thick, black, Australian savory spread made from concentrated yeast extract
(n.) a plant, or part of a plant, used as food
(v.) to teach people about vegetarianism and the negative aspects of factory farming
(n.) a white sauce made from a roux of butter and flour with chicken, veal, or pork stock
(n.) the edible flesh of a game animal, especially a deer
(n.) a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit
(n.) a form of pasta made in long strings smaller in diameter than spaghetti
(n.) a red or white wine flavored with aromatic herbs, chiefly made in France and Italy and drunk mixed with gin
(n.) a soup typically made of puréed potatoes, cream, chicken stock and onions or leeks
(n.) a foodstuff or provision usable by people
(n.) an oil mixed with something acidic such as lemon juice or vinegar, used as a marinade or salad dressing
(n.) a liquid containing acetic acid used for flavoring and preserving
(n.) the study of grape-growing and grape-harvesting
(n.) an alcoholic spirit of Russian origin made by distillation of rye, wheat, or potatoes
(n.) a small round case of puff pastry filled with a savory mixture, typically of meat or fish in a richly flavored sauce
(n.) the amount of a cooking ingredient commonly measured as liters, teaspoons, tablespoons, cups or similar units
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