LexiTopic: Food & Drink

The LexiConnexxions analysis has identified 535 words related to food and drink in the A-L portion of Spelling Bee lexicon, which comprises 63% of the entire lexicon. This list does not include words related to alcoholic beverages; they are included in LexiTopics: Intoxicants.
The entire list is shown below, followed by the topical analysis with definitions. The definition of each word has been confirmed in Merriam-Webster online (abridged), the online dictionary well-known to Spelling Bee players.
Words marked with an asterisk have been used in at least one Bee puzzle, then subsequently disallowed; they are retained here for historical interest.
Please review "Important Information about this Resource" at the LexiTopics master page, in particular as to why words may appear more than once in the list.
ABALONEABOILACAIADOBOADOBOAGAVEAGINGAIOLIALMONDANALOGANCHOANCHOVYANGELICAANTIOXIDANTAPPETITEAPPETITIVEAPPLEAPRICOTARABICAARANCINIARANCINIARBORIOARROWROOTARUGULAATTACKATTACKEDATTACKINGAUTOMATBABABABKABACONBAGELBAKEBAKEDBAKINGBAMBOOBANANABARBACOABARDBARKBARONBATHBATONBATTENBEANBEATBEATENBEECHBEEFBEETBEIGNETBELLYBELTBELTINGBENTOBIALYBIBIMBAPBILLYBINGEBINGEDBINGEINGBINGINGBIOTINBIRDBIRYANIBITEBITINGBLACKBLACKCAPBLANCHBLANDBLENDBLENDEDBLINBLINIBLINTZBLINTZEBLUEBLUEFINBLUEFINBOARDBOBABOILBOILBOILBOILEDBOILINGBOLOGNABOLTBOLTBOMBEBONBONBONEBONEDBONINGBONITOBOOTHBOTTLEBRANBRATBRAWNBRICKBRININGBROILBROTHBROWNBROWNINGBRULOTBUFFETBUFFETBULGURBULKBURBOTBURGOOBURRATABUTTCACAOCAFECAFFEINECAKECAKECAKECAKEYCAKYCALAMARICALLALOOCALLALOOCALORICCANAPECANDYCANDYCANNEDCANNELLINICANNING
CANNOLICANOLACAPELLINICAPICOLA*CARAWAYCARBCARBONARACAROBCARPACCIOCARROTCARRYOUTCATCHUPCAVIARCAYENNECHAICHALLAHCHAMPCHARCHARCHARDCHARGRILLCHEFCHEWCHEWABLECHEWEDCHEWINGCHIACHICKENCHICLECHICORYCHICORYCHIFFONCHILICHILICHILICHIMICHANGACHIPCHIPCHOCOHOLICCHOCOLATECHOCOLATECHOCOLATECHOICECHOKECHOMPCHOPCHOPCHOPPINGCHOWCHOWCHUCKCHUGCHUGGINGCHUMCHURROCHUTNEYCIABATTACINNAMONCIOPPINOCITRONCLAMBAKECLARIFYCLEMENTINECLINGCLOVECLUBCOCKTAILCOCOACOCONUTCODDLECODDLEDCOFFEECOLACOLACOLCANNONCOLLARDCOMMONCOMPLETECOMPOTECONCOCTIONCONECONFECTIONCONFITCONGEECONGEECONVIVIALCOOKCOOKABLECOOKBOOKCOOKEDCOOKINGCOOKOFFCOOKOUTCORINGCORNCORNCORNICHONCORTADOCRACKCRAMCROUTONCRUNCHCRUNCHYCUBECUBEDCUKECUMINCUPPA*CURDCURDYCURINGCURRANTCURRYCUTLETDACE*DAINTYDAIRYDATEDEBONEDEBONEDDECOCTDECOCTEDDEFATDEFATTEDDEGLAZEDEGLAZEDDELIDEVEINDEVEINEDDEVEININGDEVILEDDICEDICEDDICING
DIETDIETEDDIETETICDILLDINEDINEDDININGDOLLOPDOLMADONEDONUTDOPEDORADODOUGHDOUGHNUTDOUGHYDRANKDRIPDRIPPINGDROPDUCKDUFFDURUMEATABLE*EATENEDAMAMEEDIBLEEGGNOGEGGPLANTEGGYELBOWENDIVEENOKIETOUFFEEFALAFELFAMINEFARINAFARINGFARROFATLYFATTYFAVAFEEDFEEDINGFENNELFETAFETTUCCINEFIGGYFILEFILLFILLABLEFILLEDFILLETFILLETFILLINGFLAMEFLAMEFLANFLANKFLAPJACKFLATFLAUTAFLIGHTFLOATFLOURFLOURYFOCACCIAFOLATEFOLDFOLDEDFOLDINGFOLICFONDFONDU*FONTINAFOODFOODIEFOOLFORMULAFORMULAFORTIFYFOWLFRANKFRILLFRITTATAFRUITFUDGEFUGUFULLGAGEGALANGALGALETTEGANACHEGARBANZOGARLICGATEAUGAZPACHOGELATIGELATOGELEEGELLEDGELLINGGHEEGIBLETGLACEGLAZEGLAZEGLAZEDGLAZINGGLUGGLUGGEDGLUGGINGGLUTGLUTTEDGLUTTONGLUTTONYGLYCOGENGNAWGNAWINGGNOCCHIGOBBLEGOBBLEDGOBBLINGGORGINGGORPGOURDGRAMGRAVYGRILLGRILLGRILLINGGROATGROUNDGRUB
GRUNTGUARGUAVAGULPGUMDROPGUMMEDGUMMINGGUZZLINGGYROHAKEHALALHALIBUTHALVAHALVAHHAMACHIHANDHANDHARDHARDTACKHAUNCHHEALTHHEAVYHEELHIBACHIHOAGYHOCKHONEYHONEYDEWHONEYEDHORCHATAHOTPOTHOTPOTHULLHULLEDHULLINGHUNKICINGIMBIBEIMBIBEDIMBIBINGINCEPT*JACKJACKJAVAJEJUNEJELLJOINTJOINTJOINTEDJUGGINGJUICINGJULIENNEJULIENNEKABOBKALEKEBABKEEPKEEPABLEKEEPINGKELPKELPKEPTKETCHUPKETOKETTLEKILLKILLEDKILLINGKIMCHIKITCHENKITCHENKIWIKNEADKNEADABLEKNEADEDKNEADINGKNIFINGKNUCKLEKOLAKOLAKORMALACTEALLACTICLACTICLAMBLAPPEDLAPPINGLARDLARDLATKELATTELEAFLEANLEANLYLEAVENLEEKLEMONLENTILLETTUCELEUCINELICKLICKEDLICKINGLIGHTLIGHTLIGHTLIGHTLIMALIMELIMEADELINELINGUINILINKLITCHILITELITTLENECKLOADEDLOAFLOAFLOINLOLLIPOPLOLLIPOPLONGANLONGHORNLOOFALOOFAHLOVAGELUAULUNCHLUNCHEDLUNCHEONLUPINELYCHEE
THE COMPLETE TOPICAL ANALYSIS, WITH DEFINITIONS
Appetizers
ARANCINI: rounded balls of cooked rice with savory fillings (such as mozzarella cheese) that are coated with bread crumbs and deep-friedCANAPE: an appetizer consisting of a piece of bread or toast or a cracker topped with a savory spread (such as caviar or cheese)COCKTAIL: an appetizer served as a first course at a meal (shrimp cocktail)
Beverages (nonalcoholic)
ARABICA: the seeds of arabica [coffee] especially roasted and often groundBLACK: served without milk or cream (black coffee)BOBA: Bubble tea: a sweet drink of Taiwanese origin that in its basic form consists of tea mixed typically with milk or fruit syrup and small balls of tapiocaBRULOT: M-W: Only in the open compound “café brûlot,” a drink prepared with black coffee, cognac that is ignited and allowed to burn briefly, sweetening, and flavoring (as lemon peel, cloves, cinnamon, vanilla)CAFFEINE: a bitter alkaloid C8H10N4O2 found especially in coffee, tea, cacao, and kola nuts and used medicinally as a stimulant and diureticCHAI: a beverage that is a blend of black tea, honey, spices, and milkCHICORY: the dried ground roasted root of chicory used to flavor or adulterate coffee; also, its leaves used as a salad plantCHOCOLATE: a beverage made by mixing chocolate with water or milkCOCOA: powdered ground roasted cacao beans from which a portion of the fat has been removed, or a beverage prepared by heating cocoa with water or milkCOFFEE: a beverage made by percolation, infusion, or decoction from the roasted and ground seeds of a coffee plantCOLA: a carbonated soft drink colored usually with caramel and flavored usually with extracts from kola nuts, from Coca-Cola, a trademarkCORTADO: M-W does not include this “espresso drink of equal parts espresso and steamed milk”CUPPA*: M-W’s only definition: chiefly British: a cup of teaDOPE: chiefly Southern US: a cola drinkDRIP: of, relating to, or being coffee made by letting boiling water drip slowly through finely ground coffeeEGGNOG: FLAT: lacking effervescence or sparkle (flat ginger ale)FLIGHT: a selection of alcoholic drinks (such as wines, beers, or whiskeys) for tasting as a groupGROUND: grounds plural: ground coffee beans after brewingHORCHATA: a cold sweetened beverage made from ground rice or almonds and usually flavorings such as cinnamon or vanillaJAVA: coffee, named for Java, island of IndonesiaKOLA: variant spelling of cola, a carbonated soft drink colored usually with caramel and flavored usually with extracts from kola nuts, from Coca-Cola, a trademarkLATTE: espresso mixed with hot or steamed milk: caffe latte; also, a similar drink made with an ingredient (such as rooibos or chai) other than espressoLIGHT: of coffee: served with extra milk or creamLIMEADE: a beverage of sweetened lime juice mixed with plain or carbonated water
Breads, Baked Goods, etc.
BAGEL: a firm doughnut-shaped roll traditionally made by boiling and then bakingBEIGNET: a light square doughnut usually sprinkled with powdered sugarBIALY: a flat breakfast roll that has a depressed center and is usually covered with onion flakes; from bialystoker of Bialystok, city in PolandBLIN: a thin often buckwheat pancake usually filled (as with sour cream) and foldedBLINI: a thin often buckwheat pancake usually filled (as with sour cream) and foldedBLINTZ: variant spelling of blintze, a thin usually wheat-flour pancake folded to form a casing (as for cheese or fruit) and then sautéed or bakedBLINTZE: a thin usually wheat-flour pancake folded to form a casing (as for cheese or fruit) and then sautéed or bakedCAKE: a breadlike food made from a dough or batter that is usually fried or baked in small flat shapes and is often unleavened; also, a flattened usually round mass of food that is baked or fried (e.g., a fish cake)CHALLAH: egg-rich yeast-leavened bread that is usually braided or twisted before baking and is traditionally eaten by Jews on the Sabbath and holidaysCHURRO: Spanish and Mexican pastry resembling a doughnut or cruller and made from deep-fried unsweetened dough and sprinkled with sugarCIABATTA: a flat oblong bread having a moist interior and a crispy crustDONUT: M-W: variant of doughnut: a small usually ring-shaped piece of sweet fried doughDOUGHNUT: a small usually ring-shaped piece of sweet fried doughFLAPJACK: a pancakeFOCACCIA: a flat Italian bread typically seasoned with herbs and olive oilHARDTACK: a saltless hard biscuit, bread, or crackerHEEL: one of the crusty ends of a loaf of breadLEAVEN: a substance (such as yeast) used to produce fermentation in dough or a liquid, especially: sourdough; also, a material (such as baking powder) used to produce a gas that lightens dough or batter; also, to raise (something, such as bread) with a leavenLIGHT: well leavened (a light crust)LOAF: a shaped or molded mass of bread
Condiments, Pickles, etc.
AIOLI: a mayonnaise flavored with garlic and sometimes other ingredients CATCHUP: a seasoned pureed condiment usually made from tomatoes (less common spelling of ketchup) (all other “catch-up” entries in M-W are hyphenated or open compounds)CAVIAR: processed salted roe of large fish (such as sturgeon)CHOW: food in general, or any of a number of relishes, etc.CHUTNEY: a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices and is used as a condimentCORNICHON: a sour gherkin usually flavored with tarragonKETCHUP: a seasoned pureed condiment usually made from tomatoes [see also catchup, a less-common spelling of ketchup]
Confections and Desserts
AGAVE: Agave syrup is an amber-colored liquid sweetener that comes from the concentrated sap of the agave plantANGELICA: a confection prepared from angelica [The fortified wine Angelica is capitalized]BABA: baba au rhum: a rich cake soaked in a rum and sugar syrupBABKA: a glazed sweet bread made with dried fruit (such as raisins)BARK: a candy containing chocolate and nuts that is made in a sheet and broken into piecesBOMBE: a frozen dessert usually containing ice cream and formed in layers in a moldBONBON: a candy with chocolate or fondant coating and fondant center that sometimes contains fruits and nutsCAKE: a sweet baked food made from a dough or thick batter usually containing flour and sugar and often shortening, eggs, and a raising agent (such as baking powder)CAKEY: resembling cake especially in texture (e.g., cakey cookies)CAKY: less common spelling of cakey, resembling cake especially in texture (e.g., cakey cookies)CANDY: a confection made with sugar and often flavoring and fillingCANNOLI: a deep-fried tube of pastry filled with sweetened and flavored ricotta cheeseCHICLE: a gum from the latex of the sapodilla used as the chief ingredient of chewing gumCHIP: a small often cone-shaped bit of food often used for baking (chocolate chips)CHOCOLATE: a small candy with a center (such as a fondant) and a chocolate coatinggave her a box of chocolatesCONE: a crisp usually cone-shaped wafer for holding ice creamCONFECTION: a fancy dish or sweetmeat, or any sweet foodDROP: a small globular cookie or candy (a lemon drop)DUFF: a boiled or steamed pudding often containing dried fruitFLAN: an open pie containing any of various sweet or savory fillings, or a custard baked with a caramel glazeFLOAT: a soft drink with ice cream floating in itFOOL: a cold dessert of pureed fruit mixed with whipped cream or custardFUDGE: a soft creamy candy made typically of sugar, milk, butter, and flavoringGALETTE: a flat round cake of pastry often topped with fruit, or a food prepared and served in the shape of a flat round cakeGANACHE: a sweet creamy chocolate mixture used especially as a filling or frosting, probably named for a bonbon manufactured by the Parisian confectioner Siraudin (probably after Les Ganaches, a play by Victorien Sardou first performed in October, 1862)GATEAU: gâteau: food baked or served in the form of a cake, or a rich or fancy cakeGELATI: plural of gelato, a soft rich ice cream containing little or no airGELATO: a soft rich ice cream containing little or no airGELEE: gelée: a jellied food: an edible jellyGELLED: to change into or take on the form of a gelGELLING: to change into or take on the form of a gelGLACE: glacé: less commonly glacéed: coated with a glaze: candiedGRUNT: a dessert made by dropping biscuit dough on top of boiling berries and steamingGUMDROP: a sugar-coated candy made usually from corn syrup with gelatin or gum arabicHALVA: M-W: variant of halvah, a flaky confection of crushed sesame seeds in a base of syrup (as of honey)HALVAH: a flaky confection of crushed sesame seeds in a base of syrup (as of honey)ICING: a sweet flavored usually creamy mixture used to coat baked goods (such as cupcakes); called also frostingLOLLIPOP: a piece of hard candy on the end of a stick
Cookery and Food Preparation
ABOIL: being at the boiling point: boilingAGING: to acquire a desirable quality (such as mellowness or ripeness) by standing undisturbed for some timeBAKE: to cook by dry heat especially in an oven; also, to prepare food by baking itBAKED: to cook by dry heat especially in an oven; also, to prepare food by baking itBAKING: to cook by dry heat especially in an oven; also, to prepare food by baking itBARD: to dress meat for cooking by covering with strips of fatBATH: a contained liquid for a special purpose, or a receptacle holding the liquid; also, a medium for regulating the temperature of something placed in or on it, or a vessel containing this mediumBATON: a piece of food that has been cut into a narrow strip that is thicker than a julienned piece of foodBEAT: to mix by stirring: to whipBEATEN: to mix by stirring: to whipBILLY: chiefly Australia and New Zealand: a metal or enamelware pail or pot with a lid and wire bail, called also billycanBLANCH: to scald or parboil in water or steam in order to remove the skin from, whiten, or stop enzymatic action in (such as food for freezing)BLEND: to mix food ingredients togetherBLENDED: to mix food ingredients togetherBOIL: to cook in boiling water; to heat to the boiling point; to form or separate (something, such as sugar or salt) by boilingBOILED: to cook in boiling water; to heat to the boiling point; to form or separate (something, such as sugar or salt) by boilingBOILING: to cook in boiling water; to heat to the boiling point; to form or separate (something, such as sugar or salt) by boilingBOLT: to sift usually through fine-meshed cloth (to bolt flour)BONE: to remove the bones fromBONED: to remove the bones fromBONING: to remove the bones fromBRINING: to treat (as by steeping) with brineBROIL: to cook by direct exposure to radiant heat: grill; also, the act or state of cooking something directly over or under high radiant heat: the act or state of broilingBROWN: to become brown, or to make brownBROWNING: to become brown, or to make brownCANDY: to encrust in or coat with sugar; to cook in a heavy syrup until glazed; to crystallize into sugarCANNED: to put in a can: to preserve by sealing in airtight cans or jarsCANNING: to put in a can: to preserve by sealing in airtight cans or jarsCHAR: to burn slightly or partlyCHARGRILL: a charcoal grill; also, to cook (food) on a charcoal grillCHEF: French, short for chef de cuisine, head of the kitchenCHIFFON: having a light delicate texture achieved usually by adding whipped egg whites or whipped gelatinCHOP: to cut into pieces —often used with up (chop up an onion); also, material that has been chopped upCHOPPING: to cut into pieces —often used with up (chop up an onion); also, material that has been chopped upCLARIFY: to make (a liquid or something liquefied) clear or pure usually by freeing from suspended matter (clarify syrup, clarify butter)CODDLE: to cook (something, such as eggs) in liquid slowly and gently just below the boiling pointCODDLED: to cook (something, such as eggs) in liquid slowly and gently just below the boiling pointCOOK: to prepare food for eating especially by means of heat; to undergo the action of being cookedCOOKABLE: COOKBOOK: COOKED: to prepare food for eating especially by means of heat; to undergo the action of being cookedCOOKING: to prepare food for eating especially by means of heat; to undergo the action of being cookedCOOKOFF: M-W hyphenates cook-offCOOKOUT: CORING: to remove a core from [a fruit, such as an apple]CORN: to preserve or season with salt in grains, or to cure or preserve in brine containing preservatives and often seasoningsCUBE: to cut partly through (a steak) in a checkered pattern to increase tenderness by breaking the fibersCUBED: to cut partly through (a steak) in a checkered pattern to increase tenderness by breaking the fibersCURING: to prepare or alter especially by chemical or physical processing for keeping or useDEBONE: DEBONED: DECOCT: DECOCTED: DEFAT: to remove fat fromDEFATTED: to remove fat fromDEGLAZE: to dissolve the small particles of sautéed meat remaining in (a pan) by adding a liquid and heatingDEGLAZED: to dissolve the small particles of sautéed meat remaining in (a pan) by adding a liquid and heatingDEVEIN: to remove the dark dorsal vein from (shrimp)DEVEINED: to remove the dark dorsal vein from (shrimp)DEVEINING: to remove the dark dorsal vein from (shrimp)DEVILED: devil: to season highlyDICE: to cut into small cubesDICED: cut into small cubesDICING: to cut into small cubesDONE: food: cooked sufficientlyDOUGH: a mixture that consists essentially of flour or meal and a liquid (such as milk or water) and is stiff enough to knead or rollDOUGHY: DRIPPING: fat and juices drawn from meat during cooking —often used in pluralFILLING: a food mixture used to fill pastry or sandwichesFLAME: flambé: dressed or served covered with flaming liquorFLAME: to searFOLD: to incorporate (a food ingredient) into a mixture by repeated gentle overturnings without stirring or beatingFOLDED: to incorporate (a food ingredient) into a mixture by repeated gentle overturnings without stirring or beatingFOLDING: to incorporate (a food ingredient) into a mixture by repeated gentle overturnings without stirring or beatingFOND: small particles of browned food and especially meat that adhere to the bottom of a cooking pan and are used especially in making saucesFRILL: a strip of paper curled at one end and rolled to be slipped over the bone end (as of a chop) in servingGLAZE: a liquid preparation applied to food on which it forms a firm glossy coatingGLAZE: to apply a glaze to (to glaze doughnuts)GLAZED: to apply a glaze to (to glaze doughnuts)GLAZING: to apply a glaze to (to glaze doughnuts)GRAVY: a sauce made from the thickened and seasoned juices of cooked meatGRILL: a cooking utensil of parallel bars on which food is exposed to heat (as from charcoal or electricity), or food that is broiled usually on a grill, or to cook using a grillGRILLING: to cook using a grillHIBACHI: a charcoal brazierHOTPOT: M-W has the open compound hot pot, a vessel used in eastern Asian cuisine for cooking foods in broth at the tableHULL: of fruits of seeds: to remove the hulls ofHULLED: of fruits of seeds: to remove the hulls ofHULLING: of fruits of seeds: to remove the hulls ofJACK: a device for turning a spitJELL: to come to the consistency of jelly: CONGEAL, SETJOINT: to separate the joints of (e.g., to joint a piece of meat)JOINTED: to separate the joints of (e.g., to joint a piece of meat)JUGGING: to stew (something, such as a hare) in an earthenware vesselJUICING: to extract the juice of, or to add juice toJULIENNE: a preparation or garnish of food that has been cut into thin strips; also, food (such as meat or vegetables) that has been cut into thin strips; also, to slice (food) into thin strips about the size of matchsticks; French, short for potage à la julienne, probably from Julienne woman's nameKEEP: to preserve (food) in an unspoiled condition; of food, to remain in good condition (meat will keep in the freezer)KEEPABLE: capable of being kept for some time without deteriorationKEEPING: to preserve (food) in an unspoiled condition; of food, to remain in good condition (meat will keep in the freezer)KEPT: to preserve (food) in an unspoiled condition; of food, to remain in good condition (meat will keep in the freezer)KETTLE: a metallic vessel usually used for boiling liquids, especially: a teakettleKITCHEN: the people who prepare, cook, and serve food especially in a restaurant, cafeteria, etc.KNEAD: to work and press into a mass with or as if with the hands (e.g., to knead dough); to manipulate or massage with a kneading motionKNEADABLE: to work and press into a mass with or as if with the hands (e.g., to knead dough); to manipulate or massage with a kneading motionKNEADED: to work and press into a mass with or as if with the hands (e.g., to knead dough); to manipulate or massage with a kneading motionKNEADING: to work and press into a mass with or as if with the hands (e.g., to knead dough); to manipulate or massage with a kneading motionKNIFING: to cut, mark, or spread with a knifeLARD: to dress (meat) for cooking by inserting or covering with something (such as strips of fat)LINE: the part of a professional kitchen in which meals are cooked and platedLOADED: filled or topped with many things (a loaded baked potatoLOAF: a shaped or molded often symmetrical mass of food (e.g., meatloaf)LOLLIPOP: a piece of food served on the end of a stick (lollipop chicken)
Dairy Products
BLUE: blue cheeseBRICK: a semisoft cheese with numerous small holes, smooth texture, and often mild flavorBURRATA: Not in M-W, but in NOAD. Wiki: “an Italian cow milk (occasionally buffalo milk) cheese made from mozzarella and cream”CURD: the thick casein-rich part of coagulated milkCURDY: curd = the thick casein-rich part of coagulated milkDAIRY: milk from a cow or other domestic animal (such as a goat); also: food (such as ice cream, cheese, or yogurt) made primarily of or from milkEGGY: FETA: often capitalized: a white moderately hard and crumbly Greek cheese made from sheep's or goat's milk and cured in brineFONTINA: often capitalized: a cheese that is semisoft to hard in texture and mild to medium sharp in flavorHARD: of cheese: not capable of being spread: very firmJACK: Monterey Jack, a semisoft whole-milk cheese with high moisture contentLACTEAL: relating to, consisting of, producing, or resembling milk; conveying or containing a milky fluidLACTIC: of or relating to milkLONGHORN: longhorn cheese: a firm-textured usually mild cheese (such as cheddar or Colby)
Eateries
AUTOMAT: M-W capitalizes (NOAD does not) and says “service mark.” Used for a cafeteria in which food is obtained especially from vending machinesBENTO: M-W: always in the open compound “bento box”BOOTH: an enclosed seating area (as in a restaurant) consisting typically of a table placed between two high-backed benchesBUFFET: a counter for refreshments (they went back to the buffet for a second helping); also, chiefly British: a restaurant operated as a public convenience (as in a railway station); also CAFE: café: a usually small and informal establishment serving various refreshments; a restaurantCARRYOUT: takeoutCOMMON: commons plural in form but singular in construction: a dining hall (dining commons)DELI: short for delicatessen, a store where ready-to-eat food products (such as cooked meats and prepared salads) are soldGRILL: a usually informal restaurant or dining room
Eating and Drinking Experience
APPETITE: any of the instinctive desires necessary to keep up organic life especially: the desire to eatAPPETITIVE: any of the instinctive desires necessary to keep up organic life especially: the desire to eatATTACK: to begin to eat (food) eagerlyATTACKED: to begin to eat (food) eagerlyATTACKING: to begin to eat (food) eagerlyBATTEN: to grow fat; to feed gluttonouslyBELLY: appetite for foodBELT: a drink; also, to drink quicklyBELTING: to drink quicklyBINGE: an unrestrained and often excessive indulgence; especially: an act of excessive or compulsive consumption (as of food or alcoholic beverages); to go on a bingeBINGED: an unrestrained and often excessive indulgence; especially: an act of excessive or compulsive consumption (as of food or alcoholic beverages); to go on a bingeBINGEING: an unrestrained and often excessive indulgence; especially: an act of excessive or compulsive consumption (as of food or alcoholic beverages); to go on a bingeBINGING: an unrestrained and often excessive indulgence; especially: an act of excessive or compulsive consumption (as of food or alcoholic beverages); to go on a bingeBITE: food: such as; the amount of food taken at a bite: a morsel; also, a small amount of food: snack (have a bite to eat); also, to take a biteBITING: food: such as; the amount of food taken at a bite: a morsel; also, a small amount of food: snack (have a bite to eat); also, to take a biteBLAND: lacking strong flavorBOARD: daily meals especially when furnished for pay (e.g., paid for her room and board); also, to provide with regular meals and often also lodging usually for compensation; or to receive meals or lodging; specifically: to live at a boarding school; also, a table spread with a meal (e.g., offered to help clear the board)BOIL: a gathering at which a boil (a boiled dish of seafood, vegetables, and seasonings; a crab boil) is servedBOLT: to eat hastily or without chewing (bolted his breakfast)BUFFET: a meal set out on a buffet or table for ready access and informal service; also, adjective: served informally especially as a buffet (a buffet meal)CHAMP: to chomp; to chew or bite on something; to make biting or gnashing movementsCHEW: to crush, grind, or gnaw (something, such as food) with or as if with the teeth: to masticate; also, the act of chewing, or something to chewCHEWABLE: to crush, grind, or gnaw (something, such as food) with or as if with the teeth: to masticateCHEWED: to crush, grind, or gnaw (something, such as food) with or as if with the teeth: to masticateCHEWING: to crush, grind, or gnaw (something, such as food) with or as if with the teeth: to masticateCHOCOHOLIC: a person who craves or compulsively consumes chocolateCHOMP: alteration of champ, to chew or bite on somethingCHOW: to eatCHUG: M-W: variant of “chugalug,” to drink a container of liquid without pauseCHUGGING: M-W: variant of “chugalug,” to drink a container of liquid without pauseCONVIVIAL: elating to, occupied with, or fond of feasting, drinking, and good companyCRACK: to open (something, such as a bottle) for drinkingCRAM: to fill with food to satiety: to stuff; to eat voraciously: to bolt; to eat greedily or to satiety: to stuffCRUNCH: CRUNCHY: DAINTY: of food: something delicious to the taste; tasting good: tasty; attractively prepared and servedDIET: DIETED: DIETETIC: DINE: DINED: DINING: DOLLOP: an amount given, spooned, or ladled out: a portionDRANK: EATABLE*: EATEN: EDIBLE: FAMINE: an extreme scarcity of foodFARING: eating or diningFEED: FEEDING: FILL: a full supply, especially: a quantity that satisfies or satiates (eat your fill); also, to feed, satiate (fill livestock)FILLABLE: a full supply, especially: a quantity that satisfies or satiates (eat your fill); also, to feed, satiate (fill livestock)FILLED: a full supply, especially: a quantity that satisfies or satiates (eat your fill); also, to feed, satiate (fill livestock)FOODIE: a person having an avid interest in the latest food fadsFULL: satisfied especially with food or drinkGLUG: a large sip, or to take a large sipGLUGGED: to take a large sipGLUGGING: to take a large sipGLUT: to fill especially with food to satietyGLUTTED: to fill especially with food to satietyGLUTTON: one given habitually to greedy and voracious eating and drinkingGLUTTONY: excess in eating or drinkingGNAW: to bite or chew on with the teethGNAWING: to bite or chew on with the teethGOBBLE: to swallow or eat greedilyGOBBLED: to swallow or eat greedilyGOBBLING: to swallow or eat greedilyGORGING: to eat greedily or to repletionGRUB: foodGULP: to swallow hurriedly or greedily or in one swallowGUMMED: chewing with the gumsGUMMING: chewing with the gumsGUZZLING: HALAL: foods sanctioned by Islamic law, or selling or serving food ritually fit according to Islamic lawHEALTH: a toast to someone's health or prosperityHEAVY: of food: very rich and hard to digest (heavy desserts); not properly raised or leavened (heavy bread)HUNK: a large lump, piece, or portion (e.g., a hunk of breadIMBIBE: to drink and swallow any liquidIMBIBED: to drink and swallow any liquidIMBIBING: to drink and swallow any liquidINCEPT*: to ingestKILL: to consume (something, such as a drink) totally (killed his drink and held out the glass for more)KILLED: to consume (something, such as a drink) totally (killed his drink and held out the glass for more)KILLING: to consume (something, such as a drink) totally (killed his drink and held out the glass for more)LAPPED: to take in (food or drink) with the tongueLAPPING: to take in (food or drink) with the tongueLICK: an act or instance of licking; also, to draw the tongue over; to lap with or as if with the tongue; to take into the mouth with the tongue: to lapLICKED: an act or instance of licking; also, to draw the tongue over; to lap with or as if with the tongue; to take into the mouth with the tongue: to lapLICKING: an act or instance of licking; also, to draw the tongue over; to lap with or as if with the tongue; to take into the mouth with the tongue: to lapLIGHT: having a relatively mild flavor; also, easily digested (a light soup)LUAU: a Hawaiian feastLUNCH: a usually light meal, especially: one taken in the middle of the day; also, the food prepared for a lunch; also, to eat lunch or to treat to lunchlunch; probably short for luncheonLUNCHED: a usually light meal, especially: one taken in the middle of the day; also, the food prepared for a lunch; also, to eat lunch or to treat to lunchlunch; probably short for luncheonLUNCHEON: lunch; especially: a formal usually midday meal as part of a meeting or for entertaining a guest
Fats and Oils
CANOLA: canola oil: an edible vegetable oil obtained from the seeds of canolaFATLY: richlyFATTY: GHEE: a semifluid clarified butter made especially in IndiaLARD: a soft white solid or semisolid fat obtained by rendering fatty pork
Fish and Seafood
ABALONE: any of a genus (Haliotis) of edible rock-clinging gastropod mollusks that have a flattened shell slightly spiral in form, lined with mother-of-pearl, and with a row of apertures along its outer edgeANCHOVY: Any of a family (Engraulidae) of small fishes resembling herrings that are important food fishes used especially in appetizers, as a garnish, and for making sauces and relishesBLUEFIN: a very large tuna (Thunnus thynnus) that is an important food and game fish; called also bluefinBLUEFIN: bluefish, an active food and game marine fish (Pomatomus saltatrix) that is bluish above with silvery sides, or any of various dark or bluish fishes (such as the pollack)BONITO: any of several swift-swimming scombroid fishes (genus Sarda) that are typically dark blue to bluish-green with dark stripes and a silvery belly, that are intermediate in size between the related mackerel and tuna, and that are valued as food and sport fishes; bluefin tunaBURBOT: a Holarctic freshwater bony fish (Lota lota) of the cod family having barbels on the nose and chinCALAMARI: squid used as foodCHAR: any of a genus (Salvelinus) of small-scaled trouts with light-colored spotsCHUM: synonym of chum salmon, a metallic bluish green salmon (Oncorhynchus keta) of the northern Pacific Ocean and Arctic Oceanthat may reach a length of about 3.5 feet (1 meter) CLAMBAKE: the tan to dark brown spice that is prepared from cinnamon bark by powdering and has a somewhat sweet and spicy tasteDACE*: a small freshwater European cyprinid fish (Leuciscus leuciscus), or any of various small North American freshwater cyprinid fishesDORADO: synonym for mahi-mahi: “the flesh of a dolphinfish (Coryphaena hippurus) used for food” also: the fishFILLET: a piece or slice of boneless meat or fishFUGU: any of various very poisonous puffer fishes (family Tetraodontidae) that contain tetrodotoxin and that are used as food in Japan after the toxin-containing parts are removedHAKE: any of several marine food fishes (as of the genera Merluccius and Urophycis) related to the Atlantic codHALIBUT: any of several marine flatfishes (especially Hippoglossus hippoglossus of the Atlantic and H. stenolepis of the Pacific) that are widely used for food and include some of the largest bony fishesHAMACHI: NOAD: The young of the Japanese amberjack or yellowtail, which is fished and bred in Japan as a food fish.LITTLENECK: a young quahog suitable to be eaten raw; called also littleneck clam; named for Littleneck Bay, Long Island, New York
Food Products
ANALOG: a food product made by combining a less expensive food (such as soybeans or whitefish) with additives to give the appearance and taste of a more expensive food (such as beef or crab)LIGHT: made with a lower calorie content or with less of some ingredient (such as salt, fat, or alcohol) than usualLITE: light: made with a lower calorie content or with less of some ingredient (such as salt, fat, or alcohol) than usual, and/or having a relatively mild flavor (lite beer, lite salad dressing)
Fruits and Nuts
ACAI: açai berry: a small, dark purple, berrylike fruit with a juicy pulp that is often used in beverages or eaten raw and that is produced by a tall, slender palm (Euterpe oleracea) native to tropical rainforests of Central and South AmericaALMOND: the ellipsoidal edible kernel of a small tree (Prunus dulcis synonym P. amygdalus) of the rose family with flowers and young fruit resembling those of the peachAPPLE: the fleshy, usually rounded red, yellow, or green edible pome fruit of a usually cultivated tree (genus Malus) of the rose familyAPRICOT: the oval orange-colored fruit of a temperate-zone tree (Prunus armeniaca) resembling the related peach and plum in flavorBANANA: an elongated usually tapering tropical fruit with soft pulpy flesh enclosed in a soft usually yellow rind BEECH: the small edible nuts of the beech treeBLACKCAP: a black raspberry; a raspberry (Rubus occidentalis) of eastern North America that has a purplish-black fruit and is the source of several cultivated varietiesCITRON: a citrus fruit resembling a lemon … OR the preserved rind of the citron … OR a small hard-fleshed watermelon …CLEMENTINE: a small nearly seedless citrus fruit that is probably a hybrid between a tangerine and an orangeCLING: a clingstone: any of various stone fruits (such as some peaches or plums) with flesh that adheres strongly to the pitCOCONUT: the edible meat of the coconutCOLA: M-W has an entry for kola nut, or less commonly cola nut, the bitter caffeine-containing chestnut-sized seed of a kola tree used especially as a masticatory and in beveragesCOMPOTE: a dessert of fruit cooked in syrup CURRANT: a small seedless raisin originally grown chiefly in the eastern Mediterranean, or the acid edible fruit of various shrubs …Back-formation from earlier corawnce, currantes, ellipsis from Middle English reysouns of corans, borrowed from Anglo-French raisins de Curance "raisins of Corinth," from Corinth, GreeceDATE: the brown, oblong edible fruit of a palm (Phoenix dactylifera) FIGGY: containing or resembling figsFRUIT: a succulent plant part used chiefly in a dessert or sweet course; or a dish, quantity, or diet of fruitsGAGE: greengage, any of several rather small rounded greenish or greenish-yellow cultivated plums, named for Sir William Gage †1820 English botanistGUAVA: the roundish to pear-shaped fruit of a guava, a shrubby tree (P. guajava) widely cultivated for its yellow-skinned fruit with sweet acid yellow or pink fleshHAND: cluster of bananas developed from a single flower groupHONEYDEW: the honeydew melon, a pale smooth-skinned winter melon with sweet greenish fleshKIWI: kiwifruit: the edible fruit of a Chinese gooseberry having a fuzzy brown skin and slightly acidic typically green fleshKOLA: M-W has an entry for kola nut, or less commonly cola nut, the bitter caffeine-containing chestnut-sized seed of a kola tree used especially as a masticatory and in beveragesLEMON: an acid fruit that is botanically a many-seeded pale yellow oblong berry produced by a small thorny citrus tree (Citrus limon) and that has a rind from which an aromatic oil is extractedLIME: the small globose yellowish green fruit of a widely cultivated spiny tropical Asian citrus tree (Citrus aurantifolia) with a usually acid juicy pulp used as a flavoring agent and as a source of vitamin CLITCHI: lychee is the preferred spelling. or lychee nut or litchi nut or less commonly lichee nut [lichee not in SB] the small, oval to roundish fruit of a Chinese tree (Litchi chinensis) of the soapberry family having a rough or warty, yellow, pink, or reddish leathery rind and sweet to slightly acidic usually whitish edible flesh that surrounds a single large seedLONGAN: a pulpy fruit related to the lychee and produced by a southeast Asian evergreen tree (Euphoria longan synonym Dimocarpus longan) of the soapberry family; also, a tree that bears the longanLYCHEE: lychee is the preferred spelling. or lychee nut or litchi nut or less commonly lichee nut [lichee not in SB] the small, oval to roundish fruit of a Chinese tree (Litchi chinensis) of the soapberry family having a rough or warty, yellow, pink, or reddish leathery rind and sweet to slightly acidic usually whitish edible flesh that surrounds a single large seed
Grains, Pulses, and Pastas
ARANCINI: rounded balls of cooked rice with savory fillings (such as mozzarella cheese) that are coated with bread crumbs and deep-friedARBORIO: M-W: always in the open compound “arborio rice.” Named for Arborio, village in Piedmont region of ItalyBRAN: the edible broken seed coats of cereal grain separated from the flour or meal by sifting or boltingBULGUR: parched cracked wheatCAPELLINI: angel-hair pastaCONGEE: porridge made from riceCORN: a tall annual cereal grass (Zea mays) originally domesticated in Mexico and widely grown for its large elongated ears of starchy seeds (this def follows the def for British corn)DURUM: M-W’s only entry is for the open compound “durum wheat” - a wheat (Triticum durum) that yields a glutenous flour used especially in pasta; called also durumELBOW: elbow macaroniFARINA: a fine meal of vegetable matter (such as cereal grains) used chiefly for puddings or as a breakfast cerealFARRO: the grain of an ancient wheat having glumes that tightly enclose the kernel; specifically: the grain of emmer, einkorn, or spelt that is cooked in liquid and used in various dishes (such as soups or salads)FETTUCCINE: pasta in the form of narrow ribbons; also: a dish of which fettuccine forms the baseFLOUR: a product consisting of finely milled wheat; also: a similar product made from another grain or food product (such as dried potatoes or fish)FLOURY: a product consisting of finely milled wheat; also: a similar product made from another grain or food product (such as dried potatoes or fish)GNOCCHI: dumplings usually made with potato or semolina and served with sauceGROAT: usually plural in form but singular or plural in construction: hulled grain broken into fragments larger than grits; also, a grain (as of oats) exclusive of the hullLINGUINI: M-W’s main entry is for linguine, with linguini given as a variant. Narrow flat pasta.
Herbs, Spices, Seasonings, etc.
ADOBO: a spicy marinade used in Latin American cuisine and usually containing vinegar, garlic, and chili peppers; also, a seasoning mixture that typically includes ground dried garlic, ground dried onion, oregano, salt, and pepperARROWROOT: Starch from arrowroot plant used as a thickener, etc.CACAO: a dried, fermented, fatty seed of the fruit of a S. American evergreen tree (Theobroma cacao) that is used in making cocoa, chocolate, and cocoa butterCARAWAY: the pungent fruit of the caraway used in seasoning and medicine, also called also caraway seedCAROB: a pod of the carob tree or its sweet pulp having a flavor similar to that of chocolateCAYENNE: cayenne pepper: a pungent condiment consisting of the ground dried fruits or seeds of hot peppersCHIA: an annual herb (Salvia hispanica) of the mint family that is native to Mexico and Guatemala, has spikes of blue, purple, or white flowers, and is grown for its grayish, edible, mucilaginous seeds which are eaten whole or used especially to make a beverage or oilCHILI: a hot pepper of any of a group of cultivars (Capsicum annuum annuum group longum) noted for their pungency, or a thick sauce or dish made of meat and chiliesCHOCOLATE: a food prepared from ground roasted cacao beansCINNAMON: the aromatic, dried bark of any of several tropical trees (genus Cinnamomum) yielding a culinary spice, oil, and flavoring; the tan to dark brown spice that is prepared from cinnamon bark by powdering and has a somewhat sweet and spicy tasteCLOVE: one of the small bulbs (as in garlic) developed in the axils of the scales of a large bulb OR the dried flower bud of a tropical tree (Syzygium aromaticum or Eugenia aromatica) of the myrtle family that is used as a spice and is the source of an oilCUMIN: the seedlike fruit of cumin used as a spiceCURRY: a food, dish, or sauce in Indian cuisine seasoned with a mixture of pungent spices; or a food or dish seasoned with curry powder; or (verb) to flavor or cook with curry powder or a curry sauceDILL: any of several plants of the carrot family, especially: a European herb (Anethum graveolens) with aromatic foliage and seeds both of which are used in flavoring foods and especially picklesFILE: filé: powdered young leaves of sassafras used to thicken soups or stewsGALANGAL: the fresh, dried, or ground rhizome of a galangal used in cookery as a spice and in medicineGARLIC: a European allium (Allium sativum) widely cultivated for its pungent compound bulbs much used in cookery; or a bulb of garlicHAND: branched rootstock of gingerHONEY: a sweet viscid material elaborated out of the nectar of flowers in the honey sac of various bees; also, the quality or state of being sweet: sweetness; also, to sweeten with or as if with honeyHONEYED: made with or having honey; resembling honey; pleasingly sweetLOVAGE: any of several aromatic perennial herbs of the carrot family, especially: a European herb (Levisticum officinale) sometimes cultivated for use in medicine especially as a diuretic and in cookery usually as a flavoring agent; derived [ultimately] from the Latin for Ligurian
Infant Food
BOTTLE: liquid food (such as milk) used in place of mother's milk (baby is on the bottle)FORMULA: a milk mixture or substitute for feeding an infant
Legumes
CANNELLINI: cannellini bean, a usually large white kidney beanEDAMAME: immature green soybeans usually in the podFAVA: the fava bean or broad bean: the large, flat, edible, starchy seed of an Old World upright vetch (Vicia faba) that is typically pale green to whitish in color and is eaten raw, blanched, or cooked; also: this plant widely grown for its seeds and as fodder [and soil dressing[GARBANZO: the chickpea, an Asian herb (Cicer arietinum) of the legume family cultivated for its short pods with one or two seedsGRAM: the seeds of any of several leguminous plants (such as a chickpea) grown especially for their seed; alsoGUAR: a drought-tolerant legume (Cyamopsis tetragonoloba) cultivated in warm regions as a vegetable, for forage, and for its seeds which produce guar gumLENTIL: a widely cultivated Eurasian annual leguminous plant (Lens culinaris) with flattened edible seeds and leafy stalks used as fodder; also,: the seed of the lentilLIMA: M-W has only lima bean, a bushy or vining tropical American bean (Phaseolus lunatus synonym Phaseolus limensis) that is widely cultivated for its flat edible starchy seed which is usually pale green when immature and whitish or beige when mature; also, the seed of a lima bean eaten usually cooked as a vegetable, named for Lima, PeruLUPINE: any of a genus (Lupinus) of leguminous herbs including some poisonous forms and others cultivated for their long showy racemes of usually blue, purple, white, or yellow flowers or for green manure, fodder, or their edible seeds; also: an edible lupine seed
Meats and Poultry
BACON: a side of a pig cured and smoked; also: the thin strips cut from bacon; also, thin strips of meat other than pork that is cured and smokedturkey baconBARON: a joint of meat consisting of two sirloins or loins and legs not cut apart at the backboneBEEF: the flesh of an adult domestic bovine (such as a steer or cow) used as foodBOLOGNA: a large smoked sausage of beef, veal, and pork; short for Bologna sausage, from Bologna, ItalyBRAT: bratwurstBRAWN: headcheese, “a jellied loaf or sausage made from edible parts of the head, feet, and sometimes the tongue and heart especially of a pig”BUTT: a lean upper cut of the pork shoulderCAPICOLA*: capocollo (a cured and smoked pork product cased like a sausage)CHICKEN: the flesh of the common domestic fowl (Gallus gallus) used as foodCHOICE: a grade of meat between prime and goodCHOP: a small cut of meat often including part of a ribCHUCK: a cut of beef that includes most of the neck, the parts about the shoulder blade, and those about the first three ribsCONFIT: meat (such as goose, duck, or pork) that has been cooked and preserved in its own fat, or a garnish made usually from fruit or vegetables that are cooked until tender in a seasoned liquidCUTLET: a small slice of meat, or a flat croquette of chopped meat or fishDUCK: the flesh of a duck used as foodFILLET: a piece or slice of boneless meat or fishFLANK: a cut of meat from the flank of an animalFOWL: the meat of fowls used as foodFRANK: short for frankfurter, a cured cooked sausage (as of beef or beef and pork) that may be skinless or stuffed in a casingGIBLET: an edible visceral organ of a fowl —used in pluralHAUNCH: one side of the back half of the carcass of a quadruped including a leg and usually one or more ribsHOCK: a small cut of meat from a front or hind leg just above the footJOINT: chiefly British: a large piece of meat for roastingKNUCKLE: a cut of meat consisting of the tarsal or carpal joint with the adjoining fleshLAMB: the flesh of a lamb used as foodLEAN: containing little or no fat (lean meat); also, the part of meat that consists principally of lean muscleLEANLY: containing little or no fat (lean meat); also, the part of meat that consists principally of lean muscleLINK: a segment of sausage in a chainLOIN: a cut of meat comprising this part of one or both sides of a carcass with the adjoining half of the vertebrae included but without the flank
Nutrients
ANTIOXIDANT: a substance (such as beta-carotene or vitamin C) that inhibits oxidation or reactions promoted by oxygen, peroxides, or free radicalsBIOTIN: Vitamin B7BULK: biology: material that forms a mass in the intestine, especially fiberCALORIC: of, relating to, or containing caloriesCARB: short for carbohydrateCOMPLETE: of a protein: containing all essential amino acidsFOLATE: folic acid, a crystalline vitamin C19H19N7O6 of the B complex that is required for normal production of red blood cells, is used especially in the treatment of nutritional anemias, and occurs chiefly in green leafy vegetables, liver, kidneys, dried beans, and mushroomsFOLIC: M-W has only the open compound folic acid: a crystalline vitamin C19H19N7O6 of the B complex that is required for normal production of red blood cellsFOOD: nutriment in solid formFORTIFY: to enrich (food) by adding ingredients (such as vitamins or minerals) to improve the nutritional valueGLYCOGEN: a white amorphous tasteless polysaccharide (C6H10O5)x that is the principal form in which glucose is stored in animal tissues and especially muscle and liver tissueJEJUNE: lacking nutritive valueKELP: a dietary supplement containing processed kelpKETO: ketogenic: of, relating to, or caused by a ketogenic diet, a diet that supplies large amounts of fats, moderate amounts of proteins, and minimal amounts of carbohydrates and that is undertaken for weight loss or to control seizures in treatment-resistant epilepsyLACTIC: obtained from sour milk or wheyLEUCINE: a white crystalline essential amino acid C6H13NO2 that is obtained by the hydrolysis of dietary protein (as of eggs, soy, or fish) and plays an important role in various physiological functions (as the regulation of insulin secretion and stimulation of protein synthesis in skeletal muscle)
Recipes and Preparations
ADOBO: a Philippine dish of fish or meat usually marinated in a sauce containing vinegar and garlic, browned in fat, and simmered in the marinadeBARBACOA: Not in M-W. Meats … slow-cooked over an open fire or .. in a hole dug in the ground covered with agave (maguey) leaves. (M-W’s only entry is the capitalized Barbacoa, “a Chibchan people of northern Ecuador and southern Colombia” and their language)BIBIMBAP: a Korean dish of rice with cooked vegetables, usually meat, and often a raw or fried eggBIRD: a thin piece of meat rolled up with stuffing and cookedBIRYANI: an Indian dish of meat, fish, or vegetables cooked with rice flavored especially with saffron or turmericBOIL: a boiled dish of seafood, vegetables, and seasonings (a crab boil) also: a gathering at which this dish is servedBROTH: liquid in which meat, fish, cereal grains, or vegetables have been cooked: stockBURGOO: A gruel or stew, or the meal at which it is servedCAKE: a flattened usually round mass of food that is baked or fried (e.g., a fish cake)CALLALOO: a soup or stew made with greens, onions, and crabmeat or porkCARBONARA: dish of hot pasta into which other ingredients (such as eggs, bacon or ham, and grated cheese) have been mixedCARPACCIO: thinly sliced raw meat or fish served with a sauce; named for Vittore Carpaccio; from the prominent use of red in his paintingCHILI: a hot pepper of any of a group of cultivars (Capsicum annuum annuum group longum) noted for their pungency, or a thick sauce or dish made of meat and chiliesCHIMICHANGA: a tortilla wrapped around a filling (as of meat) and deep-friedCIOPPINO: a stew of fish and shellfish cooked usually with tomatoes, wine, spices, and herbsCONCOCTION: something (such as a food or drink) that is concocted from various elements: something prepared or devised by combining different ingredients; also, the act or process of concocting somethingCONGEE: porridge made from riceDOLMA: a stuffed grape leaf or vegetable shellETOUFFEE: étouffée: a Cajun stew of shellfish or chicken served over riceFALAFEL: a spicy mixture of ground vegetables (such as chickpeas or fava beans) formed into balls or patties and then friedFLAUTA: a usually corn tortilla rolled tightly around a filling (as of meat) and deep-friedFONDU*: uncommon variant of fondue, a dish similar to a soufflé usually made with cheese and bread crumbs, or a preparation of melted cheese (such as Swiss cheese and Gruyère) usually flavored with white wine and kirsch; or a dish that consists of small pieces of food (such as meat or fruit) cooked in or dipped into a hot liquidFORMULA: a recipe, a set of instructions for making something from various ingredientsFRITTATA: an unfolded omelet often containing chopped vegetables or meatsGAZPACHO: a spicy soup that is usually made from chopped raw vegetables (such as tomato, onion, pepper, and cucumber) and that is served coldHOTPOT: M-W has the open compound hot pot, a stew of meat and vegetablesJULIENNE: a consommé containing vegetables cut into thin strips; French, short for potage à la julienne, probably from Julienne woman's nameKABOB: less common spelling of kebab: cubes of meat (such as lamb or beef) marinated and cooked with vegetables usually on a skewerKEBAB: cubes of meat (such as lamb or beef) marinated and cooked with vegetables usually on a skewerKIMCHI: or less commonly kimchee: a spicy, pungent vegetable dish that consists of one or more pickled and fermented vegetables and especially NAPA CABBAGE and radishes with various seasonings (such as garlic, red chili pepper, ginger, scallions, and anchovy paste) and that is the national dish of South KoreaKITCHEN: a style of cooking: cuisine (e.g., the Thai kitchen)KORMA: an Indian dish of usually braised meat or vegetables cooked with spices and often yogurt or creamLATKE: a potato pancake
Sandwiches and Snacks
CHIP: a small, thin, crisp, usually salty piece of food typically prepared by frying, baking, or drying (potato chip, corn chip, French fry)CLUB: shortened form of club sandwich, a sandwich of three slices of bread with two layers of meat (such as turkey) and lettuce, tomato, and mayonnaiseCROUTON: a small cube of toasted or crisply fried breadGORP: trail mix; a snack consisting of high-energy food (such as raisins and nuts); Wiki: The American word gorp, a term for trail mix often used by hikers in North America, is typically said to be an acronym for "good ol' raisins and peanuts"GYRO: a sandwich especially of lamb and beef, tomato, onion, and yogurt sauce on pita breadHOAGY: M-W: less common variant of hoagie, a large sandwich on a long split roll with any of a variety of fillings
Vegetables and Greens
ANCHO: a poblano chili pepper especially when mature and dried to a reddish blackARUGULA: a yellowish-flowered Mediterranean herb (Eruca vesicaria sativa) of the mustard family cultivated for its foliage, used especially in saladsBAMBOO: any of various woody or arborescent grasses (as of the genera Bambusa, Arundinaria, and Dendrocalamus of the subfamily Bambusoideae) of tropical and temperate regions having hollow stems, thick rhizomes, and shoots that are used for foodBEAN: fava bean; also, an immature bean pod used as a vegetableBEET: its root used especially as a vegetable, as a source of sugar, or for forageCALLALOO: the edible young green leaves of a plant (such as taro or a member of the genus Xanthosoma) of the arum family used as greensCARROT: a biennial herb (Daucus carota of the family Umbelliferae, the carrot family) with a usually orange spindle-shaped edible rootCHARD: Swiss chard; a beet (Beta vulgaris cicla) having large leaves and succulent stalks often cooked as a vegetableCHICORY: the dried ground roasted root of chicory used to flavor or adulterate coffee; also, its leaves used as a salad plantCHILI: a hot pepper of any of a group of cultivars (Capsicum annuum annuum group longum) noted for their pungency, or a thick sauce or dish made of meat and chiliesCHOKE: [by folk etymology from artichoke]: the filamentous inedible center of an artichoke flower head; broadly: an artichoke flower headCOLCANNON: potatoes and cabbage boiled and mashed together with butter and seasoning (Irish)COLLARD: a cabbage (Brassica oleracea acephala) related to kale and having a loose head of stalked smooth leavesCUKE: short for cucumber, a vine (Cucumis sativus) of the gourd family cultivated as a garden vegetable, or the vine itselfEGGPLANT: the usually smooth ovoid typically blackish-purple or white fruit of the eggplantENDIVE: an annual or biennial composite herb (Cichorium endivia) that is closely related to chicory and occurs in two common varieties: curly endive (frisée) and escarole. Also, Belgian endive, the developing crown of chicory when blanched for use as a vegetable or in salads by growing in darkness or semidarkness.ENOKI: enoki mushroom: a whitish cultivated agaric mushroom (Flammulina velutipes synonym Collybia velutipes) with a long thin stem and a small capFENNEL: a perennial Eurasian herb (Foeniculum vulgare) … grown especially for its edible leaves and seeds that are used as a seasoning; and Florence fennel, (F. v. azoricum) cultivated for its edible bulbous stem base; finocchio; also, the edible parts (such as the seeds and leaves) of fennelGOURD: any of a family (Cucurbitaceae, the gourd family) of chiefly herbaceous tendril-bearing vines including the cucumber, melon, squash, and pumpkin, or the fruit of a gourdKALE: a hardy cabbage (Brassica oleracea acephala) with curled often finely incised leaves that do not form a dense head; also: its leaves used as a vegetable; also, cole, any of several brassicas, especially: any of various crop plants (such as broccoli, kale, brussels sprouts, cabbage, cauliflower, and kohlrabi) derived from the same wild cabbage (Brassica oleracea)KELP: a blade of kelp that is usually dried and used as food (as in sushi or soups)LEAF: the leaves of a plant as an article of commerce [e.g., leaf spinach, leaves of lettuce]LEEK: a biennial herbaceous plant (Allium porrum synonym A. ampeloprasum var. porrum) of the amaryllis family that is related to the garlic, onion and chive and is commonly grown as an annual for its mildly pungent linear leaves and especially for its cylindrical stemlike lower sheath of leavesLETTUCE: any of a genus (Lactuca) of composite plants, especially: a common garden vegetable (L. sativa) whose succulent leaves are used especially in saladsLOOFA: M-W has only loofah (or luffa), any of a genus (Luffa) of Old World tropical plants of the gourd family with white to yellow flowers and large usually elongate fruits that are sometimes eaten as vegetables when immature; also: the fruit of a loofah LOOFAH: M-W has only loofah (or luffa), any of a genus (Luffa) of Old World tropical plants of the gourd family with white to yellow flowers and large usually elongate fruits that are sometimes eaten as vegetables when immature; also: the fruit of a loofah
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