(n.) a thin, light, crisp biscuit
(n.) a small crisp batter cake, baked in an iron and eaten hot with butter, syrup and/or other toppings
(n.) a salad made from apples, walnuts, celery and mayonnaise
(n.) the large wrinkled edible seed of a deciduous tree, made up of two halves contained within a hard shell
(n.) a Japanese plant with a thick green root which tastes like strong horseradish and is used in cooking, used to accompany raw fish
(n.) a spiced ale or mulled wine drunk during celebrations at Christmastime
(n.) the crisp, white-fleshed tuber of a tropical sedge, used in East and Southeast Asian cooking
(n.) a Eurasian plant which grows in running water and whose pungent leaves are used in salad
(n.) the large fruit of a gourd plant, with smooth green skin and red, juicy pulp
(v.) to ooze or exude liquid out of a solid food, such as jellies, custards, and meringues
(n.) a cereal grown in temperate countries, the grain of which is ground to make flour for bread, pasta, pastry and other foods
(n.) the watery part of milk that remains after the formation of curds
(n.) a cooking utensil for whipping eggs or cream
(n.) a spirit distilled from malted grain, especially barley or rye
(n.) the small silvery-white young of herrings, sprats, and similar marine fish
(n.) a pale, ivory-colored confection made from cocoa butter, sugar and milk solids, without cocoa solids
(n.) a cocktail made of vodka, coffee liqueur and milk served on ice
(n.) a frankfurter or similar sausage
(n.) an alcoholic drink made from fermented grape juice
(n.) a large bowl-shaped frying pan used typically in Chinese cooking
(n.) a small Chinese round dumpling, usually eaten boiled in soup
(n.) a cocktail made of vodka, peach schnapps and cranberry juice
(n.) a pungent sauce containing vinegar, molasses and tamarind, or sometimes garlic and/or anchovies
(n.) the sweet infusion of ground malt or other grain before fermentation, used to produce beer and distilled malt liquors
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