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FOOD & DRINK
| Question | Answer |
|---|---|
| PASSED AWAY IN 2004, SHE WAS THE HOST OF THE FRENCH CHEF FROM 1963-1973 | JULIA CHILD |
| ONE OF THE IRON CHEFS, HE SPECIALIZES IN ITALIAN CUISINE | MARIO BATALI |
| NICKNAMED "THE NAKED CHEF", HE SPECIALIZES IN FRENCH AND ORGANIC CUISINE | JAMIE OLIVER |
| HOST OF SHOWS "HELL'S KITCHEN" AND "KITCHEN NIGHTMARES" | GORDON RAMSAY |
| AUSTRIAN CHEF, HAS RESTRAUNTS AND HIS LICENSED FOOD GOODS ARE SOLD IN STORES | WOLFGANG PUCK |
| FOOD NETWORK STAR WHO HOSTS SHOWS SUCH AS "THROWDOWN!" AND "BOY MEETS GRILL" | BOBBY FLAY |
| HOSTS HIS OWN COOKING SHOW, HIS SIGNATURE CATCHPHRASE IS BAM! | EMERIL LAGASSE |
| HOST OF "30 MINUTE MEALS" AND "$40 A DAY" ON THE FOOD NETWORK | RACHEL RAY |
| BEST KNOWN FOR HER "SEMI-HOMEMADE" COOKING STYLE WHICH IS 70% STORE-BOUGHT AND 30% FRESH MADE | SANDRA LEE |
| KNOWN FOR HER SOUTHERN COOKING, OWNS THE LADY AND SONS RESTURAUNT | PAULA DEEN |
| HOSTED "FOOD 911" AND "HOW TO BOIL WATER" ON THE FOOD NETWORK | TYLER FLORENCE |
| ITALIAN AMERICAN CHEF, HOSTS THE SHOW "EVERYDAY ITALIAN" AND WROTE A BOOK OF THE SAME TITLE | GIADA DE LAURENTIS |
| AUTHOR OF "THE BAREFOOT CONTESSA", AND BRANDED THAT NAME TO PRODUCT AND TV | INA GARTEN |
| FRENCH CHEF CONSIDERED ON OF THE FINEST OF THE 20TH-C.; COOKING AWARD NAMED AFTER HIM | PAUL BOCUSE |
| HOST OF THE SHOW "NO RESERVATIONS" ON THE FOOD NETWORK | ANTHONY BOURDAIN |
| CHEF OF FRENCH CUISINE WHO'S LANDMARK RESTERAUNT "THE FRENCH LAUNDRY" IN NAPA VALLEY | THOMAS KELLER |
| BEST KNOWN FOR HIS STINTS ON BOTH THE JAPANESE AND AMERICAN VERSIONS OF "IRON CHEF", HE IS KNOWN FOR HIS JAPANESE FUSION STYLE COOKING | MASAHARU MORIMOTO |
| AUSTRIA: VEAL FRIED IN BREADCRUMBS | WIENER SCHNITZEL |
| GERMANY: SALTED AND FERMENTED SHREDDED CABBAGE | SAUERKRAUT |
| FRANCE: GOOSE OR DUCK LIVER | FOIE GRAS |
| SPAIN: CHILLED TOMATO-BASED SOUP WITH VEGETABLES AND HERBS | GAZPACHO |
| ITALY: RICE DISH COOKED IN BROTH, OFTEN WITH SAFFRON | RISSOTO |
| JAPAN: SLICED RAW FISH (WITHOUT RICE) | SASHIMI |
| MIDDLE EAST (EGYPT): PUREE OF EGGPLANT AND GROUND SESAME SEED PASTE. GARNISHED WITH MINT OR PISTACHIOS | BABA GHANOUSH |
| UNITED KINGDOM : MINCED LAMB PIE WITH A POTATO CRUST | SHEPHERD'S PIE |
| MEXICO: FILLINGS COATED WITH MASA DOUGH AND WRAPPED IN A CORN HUSK | TAMALE |
| INDIA: YOGURT DRINK FLAVORED WITH FRUIT OR SPICES | LASSI |
| TURKEY: FRIED OR BAKED PHYLLO PASTRY WITH A SAVORY FILLING | BOREK |
| HUNGARY: MEAT & VEGETABLE STEW OR SOUP, SEASONED WITH PAPRIKA | GOULASH |
| RUSSIA: THINLY SLICED BEEF FILLET SAUTEED WITH MUSHROOMS AND SOUR CREAM OVER NOODLES | BEEF STROGANOFF |
| UKRAINE: BEET SOUP WITH SOUR CREAM | BORSCHT |
| NORTH AFRICA (MOROCCO): SPHERICAL SEMOLINA WHEAT GRANULES | COUSCOUS |
| SWITZERLAND: HOT DISH OF MELTED CHEESE FOR DIPPING BREAD, MEAT, OR FRUIT | FONDUE |
| LEBANON: CHICKPEA PASTE | HUMMUS |
| GREECE: MEAT, TOMATO, ONION, AND TZATZIKI SAUCE ON PITA BREAD | GYRO |
| CHINA: ROAST DUCK WITH THIN, CRISPY SKIN | PEKING DUCK |
| DON'T WONDER, NAAN, ROTI & PURI ARE TYPES OF THIS IN INDIA | BREAD |
| MEAL AT WHICH YOU'D NORMALLY SERVE MUESLI | BREAKFAST |
| IF YOU MAKE IT RIGHT, YOUR SALSA VERDE SHOULD BE THIS COLOR | GREEN |
| A MEAT-FILLED TORTILLA IN A CHILI SAUCE, ITS NAME IS FROM THE SPANISH FOR "TO SEASON WITH CHILI" | ENCHILADA |
| THIS STYLE OF TOPPING MAY SOUND GOOD, BUT ITS NAME IS FROM THE FRENCH FOR "WITH THE BURNT SCRAPINGS" | AU GRATIN |
| IN GERMANY, THIS BEVERAGE IS MADE OF MALT, HOPS, YEAST, AND WATER AND NOTHING ELSE | BEER |
| THIS MEXICAN DISH MADE WITH MASHED AVACADOS CAN BE USED AS A DIP, A SAUCE, OR A TOPPING | GUACAMOLE |
| THIS DISH WHOSE NAME COMES FROM FRENCH FOR "TO PUFF UP" MUST BE SERVED THE INSTANT IT COMES OUT OF THE OVEN | SOUFFLE |
| RISOTTO ALLA MILANESE GETS ITS GOLDEN COLOR FROM THIS EXPENSIVE SPICE | SAFFRON |
| THIS ENGLISH BLUE CHEESE IS NAMED FOR A SMALL VILLAGE IN HUNTINGDONSHIRE WHERE IT WAS FIRST SOLD | STILTON |
| CHLODNIK, A POLISH SOUP MADE FROM BEETS, IS A SUMMER VARIETY OF THIS RUSSIAN SOUP | BORSCHT |
| SERVED WITH SAUSAGE, WHAT THE ENGLISH CALL "MASH" IS MADE FROM THIS VEGETABLE | POTATOES |
| THIS SPANISH DISH OF SAFFRON-FLAVORED RICE AND SHELLFISH TAKES ITS NAME FROM THE PAN IT'S COOKED IN | PAELLA |
| TYROPITTA IS A GREEK PASTRY MADE OF FETA CHEESE STUFFED INTO THIS FLAKEY DOUGH | PHYLLO |
| FROM THE ITALIAN FOR "TO SERVE", THIS SOUP COULD BE SERVED TO A MINISTER | MINESTRONE |
| A FILLED TORTILLA, ITS NAME IS FROM SPANISH FOR A YOUNG DONKEY | BURRITO |
| IT'S A NORTH AFRICAN STEAMED SEMOLINA DISH | COUSCOUS |
| IN JEWISH COOKERY, IT'S A BAKED PASTRY, USUALLY WITH A MEAT OR POTATO FILLING | KNISH |
| MEANING "SLICE-BROIL", IT'S A JAPANESE DISH OF MEAT, BEAN CURD, AND VEGETABLES COOKED IN SOY SAUCE AND SUGAR | SUKIYAKI |
| KOMBU, A FLAVORFUL TYPE OF THIS MARINE ALGAE, IS SAVORED IN JAPAN | SEAWEED |
| TENNESSEE WILLIAMS COULD HAVE TOLD YOU THIS LIZARD IS A TASTE TREAT IN MEXICO; IT'S EVEN FOUND IN TAMALES | IGUANA |
| THIS "ORANGE" FISH, A FAVORITE IN NEW ZEALAND, MIGHT BE LESS POPULAR IF KNOWN BY ITS OTHER NAME, SLIMEHEAD | ROUGHY |
| MOROCCAN MARKETS SELL HAMED M'RAKAD, WHICH ARE THESE SOUR FRUITS PICKLED IN SALT AND THEIR OWN JUICE | LEMONS |
| IT'S NOT A REAL "DUCK", IT'S A BUMMALO FISH IMPREGNATED WITH A SAFETIDA PLANT RESIN AND SERVED WITH CURRY | BOMBEGA |
| THE MIDDLE EAST'S POPULAR POCKET BREAD | PITA |
| 16TH-C. DEVELOPMENT OF A PIG MUZZLE WAS A LANDMARK IN HARVESTING THIS FUNGUS | TRUFFLE |
| A SMALL ORIENTAL ORANGE OF A DIVISION OF CHINESE CUISINE | MANDARIN |
| CITY WIENER SCHNITZEL IS NAMED FOR | VIENNA |
| THE "COQ" IN COQ AU VIN | CHICKEN |
| A BRITISH VARIETY IS CALLED "BANGERS", A MEXICAN VARIETY, "CHORIZO" | SAUSAGE |
| JEWISH CREPE FILLED WITH CHEESE | BLINTZ |
| FRENCH FOR A TOOTHSOME CUT OF BEEF SERVED TO A TWOSOME | CHATEAUBRIAND |
| PREP & LINE ARE TYPES OF THIS 4-LETTER JOB | CHEF/COOK |
| "TOP CHEF" AND "THE REAL HOUSEWIVES OF NJ" ARE FOUND ON THIS CABLE NETWORK | BRAVO |
| IN 1963, JULIA CHILD BECAME A STAPLE ON PBS, HOSTING THIS LONG-RUNNING SHOW | THE FRENCH CHEF |
| IN 1946 THIS CHEF BECAME THE FIRST TO HOST A COOKING INSTRUCTION SHOW ON TELEVISION | JAMES BEARD |
| SCHOOL FOR ASPIRING CHEFS | CULINARY SCHOOL |
| THE JAMES BEARD FOUNDATION'S CELEBRITY CHEF TOUR ALSO BRINGS ALONG A MASTER THIS, WO YOU DON'T GET TOO THIRSTY | SOMMELIER |
| SULLIVAN UNIVERSITY OFFERS THE USA'S FIRST DIPLOMA FOR PERSONAL THESE, WHO CAN WHIP YOU UP A NICE TERRINE DE CANARD | CHEF |
| THE NAMESAKE OF THIS BRAND OF CANNED PASTA WAS AN ITALIAN IMMIGRANT WHO GOT A JOB COOKING AT NYC'S PLAZA HOTEL | CHEF BOYARDEE |
| THE FETTUCINE DISH BECAME FAMOUS WHEN MARY PICKFORD AND DOUGLAS FAIRBANKS CROWNED THE CHEF THE KING OF THE NOODLES | FETTUCINE ALFREDO |
| POPULAR MAGAZINES FROM FOOD NETWORK CHEFS INCLUDE "COOKING WITH PAULA DEEN" AND EVERY DAY WITH..."HER | RACHEL RAY |
| A FAVORITE OF CHEFS, THIS TYPE OF CHOCOLATE CONTAINS AT LEAST 35% CHOCOLATE LIQUOR | BITTERSWEET |
| "IRON CHEF" CHEN KENICHI OF PRAWNS IN CHILI SAUCE FAME, IS THE SON OF THE MAN WHO BROUGHT THIS SPICY CHINESE STYLE TO JAPAN | SZECHUAN |
| FAMOUS CULINARY ARTS SCHOOL FOUNDED IN PARIS IN 1895 | CORDON BLEU |
| THIS JAMIE OLIVER NICKNAME REFERS TO HIS MINIMALIST STYLE OF COOKING | THE NAKED CHEF |
| ETHNICITY OF THE "MUPPET SHOW" CHEF, WHOSE LITTLE SONG ENDED, "BORK, BORK, BORK" | SWEDEN |
| THIS FOOD NETWORK CHEF HOSTED "FOOD 911" AND "HOW TO BOIL WATER" | TYLER FLORENCE |
| "MANY HANDS MAKE LIGHT WORK", BUT "TOO MANY COOKS SPOIL" THIS | THE SOUP |
| MOST CHEF SALADS CONSIST IN PART OF CHEESE AND MEAT CUT IN THIS STYLE THAT BEARS A WOMAN'S NAME | JULIENNE |
| THIS CHEF WAS BORN IN AUSTRIA IN 1949 | WOLFGANG PUCK |
| THIS ROTUND P.I.'S HOUSEHOLD INCLUDES CHEF FRITZ BRENNER AND "ORCHID NURSE" THEODORE HORSTMANN | NERO WOLFE |
| SUSHI WAS FIRST SERVED TO THIS WARRIOR CLASS | SAMURAI |
| A CHEF AT DELMONICO'S IN NY NAMED THIS DESSERT IN HONOR OF A BIG PURCHASE THE U.S. MADE FROM RUSSIA | BAKED ALASKA |
| FOR HIS PREGNANT WIFE WHO HAD LOST HER APPETITE, A CHEF NAMED ALFREDO CREATED A CREAMY DISH USING THIS PASTA | FETTUCINE |
| REMY, A RODENT WHO WORKS IN A PARIS BISTRO, LONGS TO BECOME A CHEF IN THIS ANIMATED FILM | RATATOUILLE |
| THE DISNEY CHANNEL: THIS TITLE KID IS "IN THE (WHITE) HOUSE WHEN HIS DAD IS MADE EXECUTIVE CHEF | CORY |
| MEANING "THRIFTY", IT DESCRIBES GOURMET TV CHEF JEFF SMITH | FRUGAL |
| A BEEF AND SOUR CREAM DISH BEARS THE NAME OF THIS NOBLE FAMILY; IT WAS CREATED BY THEIR CHEF | BEEF STROGANOFF |
| THE "ESSENCE OF" THIS CHEF FROM FALL RIVER, MA. IS THAT HE LIKES TO "KICK IT UP A NOTCH" | EMERIL LAGASSE |
| THIS IRMA ROMBAUER COOKBOOK HAS A 75TH-ANNIVERSARY EDITION, REVISED BY IRMA'S DAUGHTER MARION | THE JOY OF COOKING |
| THIS MAN WROTE "THE JOY OF WOKKING" | MARTIN YAN |
| THIS HOST OF THE FOOD NETWORK'S "EVERYDAY ITALIAN" WAS BORN IN ROME, AND IS THE GRANDDAUGHTER OF FILM PRODUCER DINO | GIADA DELAURENTIS |
| IN 1984 HE PUBLISHED HIS "LOUISIANA KITCHEN COOKBOOK" | PAUL PRUDHOMME |
| VERNON RANDOLPH USED A SECRET RECIPE FROM A NEW ORLEANS CHEF TO BEGIN SELLING THE KRISPY KREME BRAND OF THESE | DOUGHNUTS |
| TALL, CLOSE-FITTING WHITE HAT WORN BY CHEFS | TOQUE |
| IT'S SAID THIS EMPEROR'S CHEF CREATED CHICKEN MARENGO FOR HIM RIGHT ON THE BATTLEFIELD | NAPOLEON |
| THIS CONFECTION OF SUGAR-COATED ALMONDS IS NAMED FOR THE FRENCH ARMY OFFICER WHOSE CHEF FIRST PREPARED IT | PRALINE |
| IT'S THE FRENCH WORD FOR HEAD, BOSS, TOP MAN | CHEF |
| IN 1982 THIS AUSTRIAN-BORN CHEF OPENED SPAGO ON SUNSET BLVD. | WOLFGANG PUCK |
| CELEBRITY CHEF MARIO BATALI SAYS A SANDWICH OF THIS SMOKE MEAT FROM KATZ'S "IS WHAT'S BAD AND GOOD ABOUT FOOD" | PASTRAMI |
| FRENCH CHEFS TURN THIS FRESHWATER CRUSTACEAN INTO MOUSSE D'CREVISSE | CRAWFISH |
| THIS CHEF, WHO DIED AT AGE 91 IN 2004, EARNED A HISTORY DEGREE FROM SMITH IN 1934 | JULIA CHILD |
| IT'S A SCIENTIFIC FACT, YOUR EGG WHITES WILL BEAT HIGHER IN A BOWL MADE OF THIS METAL PRIZED BY CHEFS | COPPER |
| THOUGH FRENCH CHEFS MOST OFTEN MAKE SOUP FROM THIS REPTILE, ITS FLIPPERS MAY BE BRAISED AND SERVED IN SAUCE | TURTLE |
| PEACH MELBA WAS ONE OF THE CREATIONS OF THIS FAMOUS FRENCH CHEF | ESCOFFIER |
| FRENCH CHEFS COOK THESE IN BUTTER AND SPRINKLE THEM WITH BRANDY; IN A NURSERY RHYME, THEY WERE "BAKED IN A PIE" | BLACKBIRDS |
| CAJUN CHEFS HAVE BEEN KNOWN TO COOK NUTRIA, A FURRY MEMBER OF THIS ORDER OF MAMMALS | RODENTS |
| THIS FRENCH TERM CAN DESCRIBE A CHICKEN, HAM & CHEESE DISH, OR THE MASTER CHEF WHO PREPARED IT | CORDON BLEU |
| CHEF WHOSE WIFE, K, IS THE "K" IN "K-PAUL'S LOUISIANA KITCHEN" | PAUL PRUDHOMME |
| LIVING FROM 1846 TO 1935, THIS CELEBRATED FRENCHMAN WAS KNOWN AS "THE KING OF CHEFS AND THE CHEF OF KINGS" | ESCOFFIER |
| IMMIGRATING TO THE U.S. AT AGE 17, HE COOKED AT THE PLAZA IN NYC AND CATERED PRESIDENT WILSON'S WEDDING RECEPTION IN 1915 | CHEF BOYARDEE (ETTORE BOIARDI) |
| THE DINNER MENU AT COMMANDER'S PALACE IN NEW ORLEANS HAS THIS DU JOUR AS WELL AS SOUP DU JOUR | GUMBO |
| THIS SAUSAGE WITH A FRENCH ORIGIN IS TRADITIONAL IN SPECIALTIES LIKE CORNBREAD STUFFING | ANDOUILLE |
| FOR SAFETY, RATHER THAN THE TRADITIONAL PLASTIC BABY, YOU CAN SUBSTITUTE A PECAN IN THIS MARDI GRAS TREAT | KING CAKE |
| CAN'T GET MORE NEW ORLEANS THAN CRAWFISH TAILS IN THE BATTER FOR THESE DEEP-FRIED DOUGH TREATS, SAVORY OR SWEET | BEIGNETS |
| IN MAKING OYSTER DRESSING FOR HOLIDAY TURKEY, RESERVE THE CLEAR JUICE OF THE OYSTERS, CALLED THIS | LIQUOR |
| TAVERN ON THE GREEN OPENED AS A RESTAURANT IN 1934; THIS NYC MAYOR OPENED THE DOOR WITH A BRASS KEY AND SAMPLED THE CUISINE | LA GUARDIA |
| BRATWASH, A LIQUID FOUND AT WISCONSIN TAILGATE PARTIES, IS THIS TO THE REST OF US | BEER |
| SAKE IS MADE BY KNEADING, THEN HEATING AND FERMENTING THIS | RICE |
| THIS DEEP-FRIED DISH WAS INTRODUCED TO JAPAN BY THE PORTUGUESE | TEMPURA |
| MEANING "PULL-NOODLE", THIS FAST-COOKING NOODLE DISH IN BROTH IS HARD TO TOP FOR A QUICK MEAL | RAMEN |
| THE MOST VALUABLE PART OF THE TUNA IS THE FATTY BELLY MEAT KNOWN BY THIS JAPANESE NAME | TORO |
| ASPARAGUS HAS LONG BEEN THOUGHT TO HELP IN THIS ROMANCE DEPT.; FOR VARIETY, TRY THE EUROPEAN WHITE TYPE, GROWN IN DARKNESS SO THEY LACK THIS PIGMENT | CHLOROPHYLL |
| SPANISH ARRAY OF APPETIZERS | TAPAS |
| STURGEON FROM THIS BODY OF WATER PRODUCES THE HIGHEST-QUALITY CAVIER | CASPIAN SEA |
| TOP A STEAK WITH THIS EGGY SAUCE NAMED FOR AN OLD PROVINCE OF SOUTHWESTERN FRANCE | BERNAISE |
| THESE SEDUCTIVE CHOCOLATE TREATS GOT THEIR NAME BECAUSE THEY LOOKED LIKE A CERTAIN FUNGUS | TRUFFLES |
| THIS FERMENTED LEGUME PRODUCT IS THE MOST VERSATILE AND IMPORTANT VEGETARIAN INGREDIENT IN CHINESE CUISINE | TOFU |
| SPICE UP YOUR LIFE WITH CHICKEN PAPRIKASH, A FAMOUS DISH FROM THIS COUNTRY | HUNGARY |
| SOME FOLKS MAKE WELSH RAREBIT WITH MILK INSTEAD OF THIS TRADITIONAL LIQUID; HOMER SIMPSON WOULD BE OUTRAGED | BEER |
| BLAA MAY NOT SOUND APPEALING, BUT IT'S A NICE FLOURY BREAD FROM WATERFORD IN THIS COUNTRY | IRELAND |
| MANY THINGS MAY BE STUFFED TO MAKE THIS TRADITIONAL GREEK DISH, BUT STUFFED GRAPE LEAVES ARE THE MOST POPULAR | DOLMAS |
| BLACK PEPPER IS A LEADING INGREDIENT IN THESE COOKIES WHOSE NAME IS GERMAN FOR "PEPPERNUTS" | PFEFFERNUESSE |
| "CRAIG CLAIBORNE'S SOUTHERN COOKING" RECIPES INCLUDING DIXIE, GEORGIA, AND BOURBON VERSIONS OF THIS CLASSIC PIE | PECAN |
| YOU CAN ADD A LITTLE CRUNCH TO YOUR CORNBREAD USING THESE CRISPY PIECES OF PORK OR POULTRY FAT AFTER IT'S BEEN RENDERED | CRACKLINS' |
| SOME SAY THIS BLACK-EYED PEAS AND RICE DISH WAS NAMED FOR A SERVANT WHO KEPT ON HIS TOES WHILE DISHING IT OUT | HOPPIN' JOHN |
| FROM FRENCH FOR "TO SUFFOCATE", IT'S A POPULAR CAJUN STEW OF CRAWFISH AND VEGETABLES SERVED OVER WHITE RICE | ETOUFFEE |
| SIMILAR TO STEAK TARTARE, KITFO IS A COLD GROUND BEEF DISH THAT IS SERVED THIS WAY | RAW |
| TEJ IS A TYPE OF THIS ETHIOPIAN DISH MADE WITH HONEY; ETHIOPIANS THINK IT WAS ONCE SHARED BY SOLOMON AND THE QUEEN OF SHEBA | A MEAD |
| FOR ETHIOPIAN MEALS, COFFEE IS USUALLY SERVED IN THESE SMALL CUPS, FROM THE FRENCH FOR "HALF-CUP" | DEMITASSE |
| TEFF, SIMILAR TO MILLET, IS A TYPE OF THIS THAT COMES FROM A GRASS GROWN IN ETHIOPIA | GRAIN |
| SIMILAR TO THE INDIAN GHEE, NITER KIBBEH IS A CLARIFIED SPICE-INFUSED TYPE OF THIS & IS USED IN MANY DISHES | BUTTER |
| NAMED FOR A FORMER SOVIET CITY, THIS BUTTER-FILLED FRIED CHICKEN DISH IS OFTEN SERVED IN RUSSIAN CUISINE | CHICKEN KIEV |
| THIS WORD FOR ANY STYLE OF COOKING IS FROM THE FRENCH FOR "COOKING" | CUISINE |
| LANCASHIRE HOT POT IS A HOT STEW FROM THIS COUNTRY | ENGLAND |
| BEANS OF THIS COLOR ARE A SIGNATURE INGREDIENT OF THE FRENCH DISH CASSOULET | WHITE |
| MADE WITH CHEESE AND NUTS, PASKHA IS A TRADITIONAL RUSSIAN TREAT FOR THIS SPRING HOLIDAY | EASTER |
| THERE ARE MANY VARIATIONS OF THIS LAYERED GREEK DISH, BUT YOU PROBABLY KNOW THE ONE MADE WITH MEAT AND EGGPLANT | MOUSSAKA |
| SEEN IN SOUPS, STELLINE IS AN ITALIAN PASTA WHOSE NAME MEANS "LITTLE..." THESE | STARS |
| PANETTONE, A TRADITIONAL ITALIAN TREAT FOR THIS HOLIDAY, CAN BE BAKED IN A COFFEE CAN | CHRISTMAS |
| IF YOU'VE LIVED THE HIGH LIFE IN THIS LOW COUNTRY, YOU'VE PROBABLY DINED ON WATERZOOI, A CLASSIC STEW | BELGIUM |
| GREEK FOOD IS OFTEN ACCOMPANIED BY THIS TYPE OF WINE FLAVORED WITH PINE RESIN | RETSINA |
| BASED ON ALMONDS, NOT TOMATOES, AJO BLANCO IS A WHITE VERSION OF THIS CHILLED SOUP | GAZPACHO |
| THIS LATE, GREAT POLE WAS FOND OF A PASTRY CALLED KREMOWKA, ABOUT WHICH HE REMINISCED ON HIS 1999 VISIT HOME | POPE JOHN PAUL II |
| NAUTICAL NAME FOR A SANDWICH MADE FROM A LONG ROLL CUT HORIZONTALLY | SUBMARINE |
| THE POPULAR SNACK KNOWN AS "ANTS ON A LOG" IS MADE WITH RAISINS, PEANUT BUTTER, AND THIS VEGETABLE | CELERY |
| THE NAME OF THIS ITALIAN APPETIZER MEANS "BEFORE THE FOOD" | ANTIPASTO |
| IN ITALIAN CUISINE, THIS MEAT IS TRADITIONALLY THE MOST POPULAR TO COOK "CACCITORE" OR "HUNTER STYLE" | CHICKEN |
| VITELLO TONNATO IS THIS MEAT COOKED IN A TUNA AND MAYONNAISE PUREE | VEAL |
| NO GREEK SALAD IS COMPLETE WITHOUT THIS CHEESE WHOSE NAME MEANS "SLICE" | FETA |
| GREEK LAMB DISH, SIMILAR TO SHASHLIK, WHOSE NAME COMES FROM GREEK FOR "SKEWER" | SOUVLAKIA |
| THIS ANISE-FLAVORED GREEK LIQUEUR IS CLEAR, BUT WHEN YOU MIX WATER AND ICE, IT TURNS OPAQUE AND MILKY | OUZO |
| TO MAKE BAKLAVA, YOU'LL NEED SOME OF THESE TISSUE-THIN LAYERS OF PASTRY DOUGH, WHOSE NAME IS FROM THE GREEK FOR "LEAF" | PHYLLO |
| THIS GREEK DISH, MADE WITH SPINACH, CHEESE, AND ONIONS IS ALMOST AS MUCH FUN TO SAY AS TO EAT | SPANAKOPITA |
| SLYDERS AND CHEESE STICKS ARE HIGHLIGHTS OF THE CUISINE OFFERED AT THIS HAMBURGER CHAIN | WHITE CASTLE |
| HUNGARIAN CUISINE USES THIS ORANGE-RED SPICE AS A MAINSTAY FLAVORING | PAPRIKA |
| UNDER VARIOUS NAMES, THIS ITEM IS PART OF THE CUISINE OF MUCH OF EUROPE; IN JEWISH COOKING, IT'S CALLED THIS | A BLINTZ |
| MEALIE IS THE AFRICAN NAME FOR THIS CEREAL PLANT THAT IS USED TO MAKE MUSH AND BATTERS | CORN |
| BILTONG FROM THIS COUNTRY IS AFRIKAANS FOR RUMP AND TONGUE... IT'S FROM THE RUMP AND TASTES LIKE SMOKED TONGUE | SOUTH AFRICA |
| ANGOLA'S CUISINE IS INFLUENCED BY THIS EUROPEAN COUNTRY THAT BROUGHT INGREDIENTS FROM ITS BRAZILIAN COLONY | PORTUGAL |
| DORO WAT, STEWED CHICKEN OVER INJERA BREAD, IS A NATIONAL DISH OF THIS EAST AFRICAN COUNTRY | ETHIOPIA |
| GRANULAR SEMOLINA GOES BY THIS NAME WHICH IS ALSO THE NAME OF A STEW MADE IN MOROCCO, ALGERIA, AND TUNISIA | COUSCOUS |
| THE YANGTZE FLOWS THROUGH THIS PROVINCE THAT'S CHINA'S MOST POPULOUS AND KNOWN FOR ITS SPICY CUISINE | SZECHUAN |
| P.F. CHANG'S IS AN UPSCALE BISTRO SPECIALIZING IN THE CUISINE OF THIS COUNTRY | CHINA |
| WHEN MAKING THIS CLASSIC CHINESE SOUP, BE SURE TO REMOVE THE TWIGS, FEATHERS, AND INSECTS FIRST | BIRD'S NEST SOUP |
| TO ENJOY THIS NATIONAL SWISS DISH, YOU'D BETTER LIKE CHEESE, LOTS OF IT, MELTED IN WINE | FONDUE |
| THE SEAFOOD IN THIS MEXICAN DISH IS "COOKED" NOT BY HEAT, BUT BY THE ACID IN LIME JUICE | CEVICHE |
| THIS GREEK DISH TYPICALLY CONSISTS OF LAYERS OF EGGPLANT AND GROUND LAMB OR BEEF TOPPED WITH A WHITE SAUCE | MOUSSAKA |
| ON AN ITALIAN MENU THIS TERM DESCRIBES PASTA WITH A SAUCE OF EGGS, CREAM, PARMESAN & BACON | CARBONARA |
| THIS STYLE OF CUISINE INCLUDES THE BETTER-KNOWN DISHES OF VARIOUS WESTERN EUROPEAN NATIONS | CONTINENTAL |
| IN CHINESE CUISINE, PANCAKES KEPT IN A STEAMER ARE OFTEN CALLED THESE, LIKE SMALL ORNAMENTAL MATS | DOILYS |
| KULCHA, NAN, & PARATHA ARE TYPES OF THIS FROM INDIA | BREAD |
| A TYPE OF THIS IS THE QUESO IN A QUESADILLA | CHEESE |
| IT'S THE TYPE OF PASTRY DOUGH YOU USE WHEN YOU WHIP UP SOME GREEK FLOYERES | PHYLLO |
| TO MAKE THIS CLASSIC GERMAN DISH, POUND A VEAL CUTLET, COAT IT WITH CRUMBS, THEN BROWN IT IN FAT | WIENERSCHNITZEL |
| IN ASIAN CUISINE, SPROUTS ARE FROM BEANS, AND SHOOTS ARE USUALLY FROM THIS | BAMBOO |
| SKYWORLD, A RESTAURANT ON TORTOLA, IS FAMED FOR THIS CITRUS PIE THAT'S ALSO A FAVORITE IN FLORIDA | KEY LIME PIE |
| IN ARUBA, YOU'LL HAVE FUN EATING FUNCHI, A SIDE DISH MADE FROM THIS KIND OF MEAL | CORN MEAL |
| LA HABICHUELA IN CANCUN FEATURES COCOBICHUELA; LOBSTER AND SHRIMP SERVED IN ONE OF THESE SHELLS | COCONUT SHELL |
| IGUANA IS A TASTE TREAT ON THIS ISLAND THAT THE U.S. INVADED IN 1983 | GRENADA |
| GOAT STEW IS SAVORED ON THIS "C" OF THE ABC ISLANDS, WHICH LENT ITS NAME TO AN ORANGE-PEEL LIQUEUR | CURACAO |
| JAMAICANS COMBINE SALT FISH WITH ACKEE, A FRUIT INTRODUCED TO THE ISLAND AS PART OF THIS CAPTAIN'S "BOUNTY" | CAPTAIN WILLIAM BLIGH |
| DERBY CHEESE, WHICH ORIGINATED IN THIS COUNTRY, IS SOMETIMES FLAVORED WITH SAGE | ENGLAND |
| EUROPEAN CHEFS COOK THE YOUNG FOLIAGE OF THIS STINGING PLANT, URTICA DIOICA, LIKE SPINACH | NETTLES |
| THIS GERMAN DISH WHOSE NAME MEANS "HARE PEPPER", IS OFTEN SERVED WITH SOUR CREAM | HASSENPFEFFER |
| LEGEND SAYS THIS SMOKED HADDOCK DISH CAME FROM THE SCOTTISH FISHING VILLAGE OF FINDHORN | FINNAN HADDIE |
| IN JAPAN, A TYPE OF THIS CURD NORMALLY MADE WITH SOY BEANS, IS MADE WITH KUDZY | TOFU |
| YOU CAN MAKE A DARK VEGETARIAN STOCK FROM THE RED OR BLACK TYPE OF THESE LEGUMES | BEANS |
| THIS 4-LETTER WORD IS SEEN AFTER "APPLE" LESS OFTEN THAN AFTER "COLE" | SLAW |
| THE MAIN INGREDIENTS OF THE GREEK DISH SPANAKOPITA ARE CHEESE AND THIS GREEN VEGETABLE | SPINACH |
| AS A VEGETARIAN, JIMMY BUFFETT "MADE IT NEARLY 70 DAYS...DRINKIN' LOTS OF" THIS JUICE "AND SOAKIN' UP RAYS | CARROT JUICE |
| THE NAME OF THIS FRAGRANT TYPE OF RICE MEANS "QUEEN OF FRAGRANCE" IN SANSKRIT | BASMATI |
| FRESH VARIETIES OF THIS DAIRY TREAT WITH A TURKISH NAME HAVE MORE ACTIVE BACTERIA THAN THE FROZEN | YOGURT |
| RELATED TO POISON IVY, THIS KIDNEY-SHAPED SNACK NUT IS SOLD WITHOUT ITS TOXIC SHELL | CASHEW |
| MAIN GUACOMOLE INGREDIENT | AVACADO |
| "COOKING BANANAS" | PLANTAINS |
| IN THE DOMINICAN REPUBLIC, LA BANDERA, "THE FLAG", IS MADE WITH RED BEANS, MEAT, AND THIS WHITE GRAIN | RICE |
| IN HAITI, LAMBI IS THIS BIG SPIRAL-SHELLED SEA SNAIL | CONCH |
| IN BARBADOS, YOU'LL GO CUCKOO FOR COU-COO, A MIX OF CORNMEAL AND THIS ESSENTIAL GUMBO VEGETABLE | OKRA |
| PANDA EXPRESS SERVES THE GOURMET TYPE OF THIS NATIONAL CUISINE | CHINESE |
| SLICED APPLES SAUTEED IN BUTTER ARE A CLASSIC FILLING FOR THESE FRENCH PANCAKES | CREPES |
| MANY A FRENCH MEALENDS WITH A DRY RED WINE SERVED WITH THIS BLUE-VEINED TREAT, THE "CHEESE OF KINGS AND POPES" | ROQUEFORT |
| THIS CHILLED LEEK AND POTATO SOUP IS TRADITIONALLY SERVED WITH CHOPPED CHIVES | VICHYSSOISE |
| FOR A CHANGE OF PACE AT SOUP TIME, TRY SOUP AUX CERISES, MADE WITH RED WINE AND THIS FRUIT | CHERRIES |
| FRENCH FAVORITE "VIN BLANC" IS THIS BEVERAGE IN ENGLISH | WHITE WINE |
| IF YOU ORDER "SPAGHETTI E POLPETTE" IN ITALY, YOU'LL GET SPAGHETTI AND THESE | MEATBALLS |
| CLOSELY RELATED TO PUMPKINS, THERE ARE MORE THAN 40 KINDS OF THESE GOURD-SHAPED VEGETABLES | SQUASH |
| "IT JUST DOESN'T GET ANY BETTER THAN THIS" FOR DRINKERS OF THIS "OLD" BEER | OLD MILWAUKEE |
| GAZPACHO, A SOUP OFTEN FLAVORED WITH GARLIC, WAS CREATED IN THIS COUNTRY | SPAIN |
| JAMBONNEAUX DOESN'T MEAN BEAUTIFUL JAM; IT'S A FANCY FRENCH WORD FOR THIS ANIMAL'S KNUCKLES | PIG |
| THIS NUTRITIOUS TISSUE FOUND IN BONES CAN BE MADE INTO BALLS THAT THE GERMANS CALL MARKKLOSSCHEN | MARROW |
| IN INDIA GHEE, A SEMI-FLUID BUTTER, IS OFTEN MADE FROM THE MILK OF THIS ANIMAL | WATER BUFFALO |
| SOME CANADIANS COOK THIS REINDEER RELATIVE WHOSE NAME IS FROM THE ALGONQUIN FOR "PAWER" | CARIBOU |
| AN IMPORTANT HERB IS FRENCH CUISINE, IT'S ALSO KNOWN AS ESTRAGON | TARRAGON |
| A TASTY PASTRY NAMED FOR THIS BEAVER APPENDAGE IS A SPECIALTY OF HOOKER'S, AN OTTAWA EATERY | BEAVER TAIL |
| THESE LINGUAL ORGANS OF COD ARE SO POPULAR IN NEWFOUNDLAND THAT ST. JOHN'S HAS A CONTEST FOR EATING THEM | TONGUES |
| MALPEQUE BAY OYSTERS ARE A TASTE TREAT FROM THIS ISLAND PROVINCE OF CANADA | PRINCE EDWARD ISLAND |
| CATATLAN CUISINE IS FEATURED AT SET PORTES, A 161-YEAR OLD RESTAURANT IN THIS CATALONIAN CITY | BARCELONA |
| VISIT HERE AND ENJOY MEDITERRANEAN CUSINE, BEAUTIFUL WOMEN, AND A HUGE WOODEN HORSE DONATED BY THE GREEKS | TROY |
| THIS TARO ROOT PASTE IS AVAILABLE IN A POWDER, SO YOU CAN BRING SOME HOME FROM MAUI | POI |
| THIS INGREDIENT THAT COMES FROM RUMINANTS' STOMACHS GIVES PHILADELPHIA PEPPER POT ITS DISTINCTIVE FLAVOR | TRIPE |
| A FAVORITE IN NEW ENGLAND, RED FLANNEL HASH GETS ITS COLOR FROM THESE RED VEGGIES | BEETS |
| CRAIG CLAIBORNE SAID, "THERE ARE MORE RECIPES FOR" THIS "BREAD THAN THERE ARE MAGNOLIA TREES IN THE SOUTH" | CORNBREAD |
| IT'S AN ENGLISH TRADITION TO ADORN THIS TUSKED ANIMAL'S HEAD WITH SPRIGS OF BAY, ROSEMARY, AND LITTLE FLAGS | BOAR'S HEAD |
| AT CHRISTMASTIME, YOU MIGHT HAVE A "BURNING" DESIRE TO MAKE A BUCHE DE NOEL, A CAKE SHAPED LIKE THIS | YULE LOG |
| TO MAKE SOME LATKES, FIRST YOU GOTTA GRATE THESE, THE MAIN INGREDIENT | POTATOES |
| MEANING "NEW COOKING", THIS FRENCH PHRASE IS USED IN AMERICA FOR LIGHT & FRESHLY PREPARED DISHES | NOUVELLE CUISINE |
| WHEN ROLLING YOUR DOLMATHES YALANTZI, KEEP THE SHINY SIDE OF THESE ON THE OUTSIDE | GRAPE LEAVES |
| FROM ITALIAN FOR "RESTAURATEUR", IT'S A SMALL ITALIAN RESTAURANT | TRATTORIA |
| IT'S TRADITIONAL TO CUT THIS RELIGIOUS SYMBOL INTO THE TOP OF IRISH SODA BREAD | CROSS |
| FRENCH DISHES DESCRIBED AS ARGENTEUIL FEATURE THIS VEGETABLE...SOMETIMES JUST THE TIPS | ASPARAGUS |
| GOATWATER STEW, MADE WITH GOAT & VEGETABLES, IS A SPECIALTY OF MONTSERRAT, AN ISLAND IN THIS SEA | CARIBBEAN |
| BOIL THESE TUBERS IN SALTED WATER AND YOU'LL HAVE THE GERMAN DISH SALZKARTOFFEIN | POTATOES |
| TURKISH COOKS KNOW THAT MIDYE TAVASI ARE THESE BIVALVES FRIED IN BATTER | MUSSELS |
| KOMBU, A FLAVORFUL TYPE OF THIS MARINE ALGAE, IS SAVORED IN JAPAN | SEAWEED |
| POPULAR IN JAMAICA, ACKEE IS A TROPICAL FRUIT, THAT, WHEN COOKED, TASTES LIKE THESE SCRAMBLED ITEMS | EGGS |
| YOU MIGHT BEGIN A GERMAN MEAL WITH AALSUPPE, A SOUP MADE FROM THIS SNAKE-LIKE SEA CREATURE | EEL |
| ROMESCO, A CLASSIC CATALAN SAUCE FROM THIS COUNTRY, CONTAINS TOMATOES, GARLIC, RED PEPPERS, NUTS, AND OLIVE OIL | SPAIN |
| PASTITSIO, A POPULAR NOODLE DISH FROM THIS MEDITERRANEAN COUNTRY, MAY FEATURE LAMB OR FETA CHEESE | GREECE |
| BASIL, GARLIC, PINE NUTS, PARMESAN CHEESE, AND OLIVE OIL GO INTO THIS SAUCE THAT ORIGINATED IN GENOA | PESTO |
| TRADITIONAL SWEET & SOUR PORK CONTAINS THIS TROPICAL FRUIT | PINEAPPLE |
| "SMART" PEOPLE KNOW THAT HIRNSUPPE IS A GERMAN SOUP MADE FROM THIS ORGAN MEAT | BRAINS |
| CUITLACOCHE, A MEXICAN DELICACY, COMES FROM THE EARS OF THIS THAT HAVE BEEN ATTACKED BY USTILAGO MAYDIS FUNGUS | CORN |
| SOBA ARE A JAPANESE TYPE OF THESE MADE FROM BUCKWHEAT FLOUR AND SERVED HOT OR COLD | NOODLES |
| VELOUTE DE CREVETTES IS A RICH FRENCH SOUP MADE FROM THESE SHELLFISH | SHRIMP |
| A MASHED BANANA OR A QUARTER CUP OF APPLESAUCE CAN REPLACE OIL OR A SINGLE ONE OF THESE IN A CAKE RECIPE | EGG |
| NICKNAMED "WHEAT-MEAT", SEITAN IS MADE FROM WHEAT GLUTEN RICH IN THIS COMPOUND ESSENTIAL TO LIFE | PROTEIN |
| THIS BRIGHT GREEN FRUIT IS FEATURED IN PAVLOVA, A DESSERT FROM NEW ZEALAND | KIWI |
| A POPULAR CHINESE DISH, IT CONSISTS OF STIR FRIED SHREDDED MEAT & VEGETABLES SERVED IN THIN PANCAKES | MU SHU PORK |
| THIS SALAD OF BULGAR WHEAT, ONIONS, TOMATOES, PARSLEY, AND MINT IS A CLASSIC DISH OF THE MIDDLE EAST | TABBOULEH |
| COMBINE MINCED SHALLOTS WITH THIS BREAD SPREAD TO MAKE BEURRE D'ENCHALOTE | BUTTER |
| CANARD SAUVAGE, THE "WILD" TYPE OF THIS BIRD, MAY BE COVERED WITH SAUCE CHAMBERTIN | DUCK |
| MEE KROB IS A SWEET, CRISPY NOODLE DISH FROM THE CUISINE OF THIS COUNTRY | THAILAND |
| AMERICAN HOG MAW IS SIMILAR TO THIS SCOTTISH DISH | HAGGIS |
| IN SPANISH, MEXICO'S SALSA BORRACHA MEANS "DRUNKEN SAUCE", AS IT CONTAINS THIS POTENT POTABLE | TEQUILA |
| THE 2 MEATS IN SALTIMBOCCA | VEAL AND HAM |
| THIS EVER-POPULAR PICKLED CABBAGE DISH MAY BE FLAVORED WITH WEISSWEIN...WHITE WINE | SAUERKRAUT |
| GERMANS TRADITIONALLY SERVE BOCKWURST, A DELICATELY FLAVORED SAUSAGE, WITH THIS BEVERAGE | BEER |
| IN GERMANY, THESE SWEETS ARE KNOWN AS KOKONUSS-MAKRONEN | COCONUT MACAROONS |
| LEBERKNODEL ARE DUMPLINGS MADE FROM THIS ORGAN MEAT | LIVER |
| THIS FRUIT IS THE MAIN INGREDIENT IN THE COLD SOUP KIRSCHKALTSCHALE | CHERRIES |
| CREATED TO HONOR A BICYCLE RACE, PARIS-BREST IS A CAKE MADE TO RESEMBLE THIS BICYCLE PART | WHEEL |
| OFTEN SERVED WITH FISH, POMMES DE TERRE A L'ANGLAISE ARE THESE VEGETABLES, BOILED OR STEAMED | POTATOES |
| THIS LEAFY GREEN VEGETABLE IS THE MAIN INGREDIENT IN SOUFFLE D'EPINARDS | SPINACH |
| THIS PUREE GIVES CONSOMME CARMEN A LIGHT ROSY TINGE | TOMATO PUREE |
| COUPES A L'ANANAS ARE ICE CREAM DESSERTS MADE WITH THIS TROPICAL FRUIT, NOT BANANAS | PINEAPPLES |
| FRENCH DISHES DESCRIBED AS A L'ALLEMANDE ARE INSPIRED BY THE CUISINE OF THIS COUNTRY | GERMANY |
| PASTA WHOSE NAME MEANS "LITTLE TONGUES" | LINGUINE |
| A FISH CALLED RASCASSE IS ESSENTIAL TO THIS CELEBRATED SEAFOOD STEW FROM PROVENCE | BOUILLABAISSE |
| A POPULAR THAI DISH, IT'S MEAT OR CHICKEN ON A SKEWER SERVED WITH A SPICY PEANUT SAUCE | SATAY |
| IT'S THE KIND OF MEAT YOU NEED TO MAKE SCHWEINESCHNITZEL | PORK |
| THE GERMAN DISH GEROSTETE AUSTERN ARE THESE MOLLUSKS ROASTED AND SERVED ON THE HALF SHELL | OYSTERS |
| IN GERMANY, KASE IS THIS DAIRY PRODUCT, AND ESSENTIAL INGREDIENT IN THE DISH KNOWN AS KASESPATZLE | CHEESE |
| THE NAME HASENOHREN, WHICH ARE DEEP-FRIED PASTRIES, MEANS THIS ANIMALS' EARS | RABBIT |
| CORNISH PASTIES ARE NAMED FOR THIS ENGLISH COUNTY | CORNWALL |
| MELIZANOSOLATA, AN EGGPLANT SALAD, IS AN APPETIZER OR SIDE DISH FROM THIS MEDITERRANEAN COUNTRY | GREECE |
| A TRATTORIA USUALLY SPECIALIZES IN THIS COUNTRY'S CUISINE | ITALY |
| THE WORD "MALLOSOL" ON A CAVIER LABEL MEANS THE ROE IS PRESERVED WITH A MINIMUM OF THIS SEASONING | SALT |
| ANCIENT ROMANS CULTIVATED THESE GASTROPODS ON FARMS; FATTENING THEM ON MEAL AND WINE | SNAILS |
| EGGS MEYERBEER, NAMED IN HONOR OF THE COMPOSER, IS MADE WITH THESE ORGANS THE FRENCH CALL REINS | KIDNEYS |
| SERVED WITH BEARNAISE SAUCE, THIS THICK CUT OF BEEF IS NAMED FOR A FRENCH STATESMAN, NOT A FRENCH CASTLE | CHATEAUBRIAND |
| SONOMA JACK CHEESE ORIGINATED IN THIS U.S. STATE | CALIFORNIA |
| A FAVORITE IN THE SOUTH, AMBROSIA IS A DESSERT MADE WITH SLICED ORANGES AND THIS SHREDDED TROPICAL FRUIT | COCONUT |
| RHYMING NAME OF THE CUISINE THAT COMBINES THE FLAVORS OF OUR 28TH STATE AND ITS NEIGHBOR TO THE SOUTH | TEX-MEX |
| CRAIG CLAIBORNE'S RECIPE FOR KENTUCKY BURGOO CALLS FOR THE 100-PROOF TYPE OF THIS LIQUOR | BOURBON |
| RIZ AU LAIT SAMP IS A SIMPLE DESSERT MADE OF RICE COOKED IN THIS DAIRY PRODUCT | MILK |
| ESCOFFIER SAID THESE SHELLFISH, WHICH THE FRENCH CALL HUITRES,ARE BEST RAW, BUT HE ALSO SERVED THEM A LA FLORENTINE | OYSTERS |
| A FAMOUS FRENCH SAUCE IS CALLED CHAUD FROID, FRENCH FOR THESE 2 ANTONYMS | HOT AND COLD |
| DISHES DESCRIBED AS A LA DUBARRY CONTAIN THIS VEGETABLE | CAULIFLOWER |
| THE FRENCH CALL THIS VEGETABLE CHOU-FLEUR | CAULIFLOWER |
| REINS, THESE ORGAN MEATS, MAY BE SAUTEED WITH MUSHROOMS | KIDNEYS |
| GHEE, A TYPE OF CLARIFIED BUTTER, USED IN CURRY PASTE, ORIGINATED IN THIS COUNTRY | INDIA |
| TO MAKE A SIMPLE QUESIDILLA, START BY FOLDING ONE OF THESE AROUND A CHEESE FILLING | TORTILLA |
| KAASDOPEN, A CHEESE FONDUE DISH FROM THIS COUNTRY, IS MADE WITH GOUDA AND SERVED WITH BREAD | NETHERLANDS |
| YOU CAN USE THE INSTANT TYPE OF THIS BEVERAGE TO MAKE A SOUFFLE AU CAFE | COFFEE |
| IF YOU WANT TO ORDER THIS EVER-POPULAR DESSERT IN FRANCE, ASK FOR GATEAU AU CHOCOLAT | CHOCOLATE CAKE |
| AFTER YOU STUFF THIS VEGETABLE, YOU CAN CALL IT CHOU-FARSI | CABBAGE |
| THE ITALIAN DISH OSSO BUCO IS MADE WITH THIS TYPE OF MEAT | VEAL |
| THE FRENCH WILL TELL YOU CUISSES DE GRENOUILLE, WHICH ARE THESE, TASTE A LOT LIKE CHICKEN | FROGS' LEGS |
| THIS POPULAR THAI DISH CONSISTS OF SWEET CRISPY NOODLES WITH CHICKEN OR SHRIMP | MEE KROB |
| LATIN AMERICAN POP MUSIC STYLE, OR A SAUCE USED IN MEXICAN COOKING | SALSA |
| IF YOUR RECIPE CALLS FOR "BLANCHING" GREEN BEANS, PLUNGE THEM INTO THIS | BOILING WATER |
| YOU CAN'T MAKE A SOUFFLE WITHOUT BREAKING SOME EGGS AND DOING THIS TO THEM BEFORE BEATING | SEPARATING |
| FRENCH TYPE OF SWISS CHEESE THAT'S AN IMPORTANT INGREDIENT IN FONDUES, GRATINS, AND CREPES | GRUYERE |
| A PATE-LIKE DISH, OR THE NAME OF THE MOLD IN WHICH PATE IS BAKED | TERRINE |
| THE MIDDLE CUT OF A RIB STEAK, IT LITERALLY MEANS "BETWEEN 2 RIBS" | INTRE CUT |
| COLCANNON, A DISH OF POTATOES, LEEKS, CABBAGE, AND CREAM, IS ASSOCIATED WITH THIS COUNTRY'S CUISINE | IRELAND |
| JEWISH CREPE FILLED WITH CHEESE | BLINTZ |
| FRENCH FOR A TOOTHSOME CUT OF BEEF SERVED TO A TWOSOME | CHATEAUBRIAND |
| FROM THE FRENCH, IT MEANS TO REMOVE BONES, ESPECIALLY THE BACKBONES, FROM FISH | FILET |
| FROM THE GREEK FOR "TO ROAST", IT'S TO COOK WITH DRY OVEN HEAT | BAKE |
| TO COOK SUGAR UNTIL IT FORMS A BROWN SYRUP | CARAMELIZE |
| AMERICANS USING BRITISH COOKBOOKS SHOULD KNOW THAT A RECIPE CALLING FOR ONE OF THESE IS EQUIVALENT TO 20 OUNCES, NOT 16 | PINT |
| THE AMOUNT OF COOKIES PRODUCED AT ONE BAKING, IT'S FROM THE OLD ENGLISH FOR "BAKE" | BATCH |
| A DESSERT SPOON IS EQUIVALENT TO 2 OF THESE, ROUGHLY 10 MILLILITERS IN THE U.S. | TEASPOONS |
| CHINESE DUMPLINGS SERVED IN SOUP | WONTONS |
| FOR YOUR SUPER BOWL PARTY, "THE JOY OF COOKING" RECOMMENDS THE TRADITIONAL DIP OF THIS MANY LAYERS | 7 |
| "JOY OF COOKING" HAS A RECIPE FOR THIS MADE WITH WALNUT CATSUP, VINEGAR, AND ANCHOVY ESSENCE | WORCESTERSHIRE SAUCE |
| CLASSIC MEXICAN AVOCADO RELISH | GUACAMOLE |
| A PASTRY SHELL FILLED WITH EGGS, CREAM, AND OTHER INGREDIENTS, THIS DISH ORIGINATED IN THE ALSACE-LORRAINE REGION | QUICHE |
| THIS SEAFOOD STEW OF MARSEILLES WAS ORIGINALLY COOKED ON THE BEACH BY FISHERMEN | BOUILLABAISSE |
| THIS SPECIALTY OF ALSACE & PERIGORD IS GOOSE LIVER MARINATED IN PORT AND SEASONINGS | PATE FOIE GRAS |
| AS THE NAME SAYS, THIS CLASSIC DISH IS CHICKEN COOKED IN RED WINE | COQ AU VIN |
| WHEN IT'S IN THE GARDEN, IT'S CALLED CHINESE PARSLEY; WHEN THE LEAVES ARE USED, IT'S SPANISH CILANTRO; THE SEEDS USED IN COOKING ARE CALLED THIS FROM MIDDLE ENGLISH | CORIANDER |
| YOU CAN USE ARBORIO RICE TO MAKE THIS DISH; LET EACH ADDITION OF BROTH BE ABSORBED BEFORE ADDING THE NEXT | RISOTTO |
| TO MAKE A BASIC VERSION OF THIS ITALIAN STAPLE, GRADUALLY ADD CORNMEAL TO BOILING WATER, STIR CONSTANTLY | POLENTA |
| THIS NO-COOK SAUCE BLENDS BASIL, PINE NUTS, AND GARLIC; ADD OIL SLOWLY SO THE SAUCE EMULSIFIES FULLY | PESTO |
| YOU CAN USE LEFTOVERS TO MAKE ONE OF THESE ITALIAN-NAMED EGG DISHES THAT'S SIMILAR TO AN OMELET | FRITTATA |
| CUT A BAGUETTE, BRUSH WITH OLIVE OIL AND BAKE UNTIL GOLDEN; NOW YOU'VE GOT THIS APPETIZER, ITALIAN FOR "LITTLE TOASTS" | CROSTINI |
| MADE WITH CORNMEAL, IT COMES OUT OF THE OVEN SO SOFT YOU HAVE TO EAT IT WITH THE UTENSIL IN ITS NAME | SPOON BREAD |
| ORVILLE REDBACHER SELLS THIS SWEET & SALTY TREAT AS WELL AS ITS MORE FAMOUS COUSIN | KETTLE CORN |
| BOBBY FLAY'S REICPE FOR THIS INCLUDES AS SPECIAL EQUIPMENT, A ROD TO SKEWER THE BIRD WITH | ROTISSERIE CHICKEN |
| THIS TYPE OF OVEN USES A FAN TO CIRCULATE THE HOT AIR | CONVECTION OVEN |
| "IF YOU CAN READ, YOU CAN COOK", SHE WROTE IN THE INTRODUCTION TO HER CLASSIC "MASTERING THE ART OF FRENCH COOKING" | JULIA CHILD |
| IF A RECIPE CALLS FOR BLANCHING TOMATOES, IT'S SO THAT YOU CAN REMOVE THIS MORE EASILY | SKIN |
| BE ALERT WHEN YOU HEAT OIL FOR FRYING, BECAUSE ONCE IT REACHES THE POINT WHEN IT DOES THIS, IT DECOMPOSES | SMOKES |
| TO MAKE PUMPERNICKEL, USE THE DARK FLOUR OF THIS GRAIN | RYE |
| AN ITALIAN DISH OF VEAL SHANKS COOKED WITH WHITE WINE, OLIVE OIL, SPICES, TOMATOES, AND A FEW ANCHOVIES | OSSO BUCO |
| FROM FRENCH "TO MAKE WHITE", IT'S TO BOIL FOOD FOR A SHORT TIME | BLANCH |
| ADDING HOT OR TANGY SEASONINGS TO FOOD, IT'S SATAN'S FAVORITE METHOD OF COOKING HAM OR EGGS | DEVILED |
| TO COOK FOOD IN LIQUID JUST BELOW THE BOILING POINT, IT'S A WAY TO PAMPER YOUR EGGS | CODDLING |
| TO BROWN A PIECE OF MEAT & THEN SIMMER IT IN A SMALL AMOUNT OF LIQUID IN A COVERED PAN | BRAISING |
| MENTHA PIPERITA, THIS ONE OF THE MORE THAN 20 SPECIES OF MINT, IS FREQUENTLY USED IN COOKING | PEPPERMINT |
| POPULAR IN CAJUN COOKING, TASSO IS USUALLY A SPICED TYPE OF THIS MEAT | HAM |
| THIS AGED VINEGAR IS MADE FROM GRAPES IN MODENA | BALSAMIC |
| YOU MIGHT ENJOY A GLASS OF THIS SICILIAN FORTIFIED WINE WHILE COOKING UP THE VEAL DISH OF THE SAME NAME | MARSALA |
| THIS CORNING GLASS USED FOR COOKING WAS CAST TO MAKE THE 200" TELESCOPE LENS FOR MOUNT PALOMAR | PYREX |
| BEAN SAUCE, AN ESSENTIAL INGREDIENT IN CHINESE COOKING, IS USUALLY MADE FROM THESE BEANS | SOY BEANS |
| A COOKING DEVICE IN WHICH MEAT TURNS SLOWLY ON A SPIT | ROTISSERIE |
| THIS DISH, STEAK DIPPED IN BATTER BEFORE COOKING; IT DOESN'T CONTAIN THE POULTRY THAT'S IN THE NAME | CHICKEN-FRIED STEAK |
| "YANKEE" BEFORE THE NAME OF THIS BRAISED BEEF DISH MEANS THAT VEGETABLES WERE ADDED DURING THE COOKING PROCESS | POT ROAST |
| TO MAXIMIZE FLAVOR IMPACT, THIS TYPE OF PLANT, LIKE BASIL OR PARSLEY, SHOULD BE ADDED AT THE END OF COOKING | AN HERB |
| BUTTERBALL ADVISES PUTTING THE THERMOMETER IN THIS PART OF THE TURKEY THAT PROVIDES DARK MEAT | THIGH |
| FROM THE LATIN FOR "FLAT WOOD", IT'S ONE OF A FRY COOK'S TOOLS | SPATULA |
| CRAIG CLAIBORNE'S RECIPE FOR THIS FRENCH SOUP REMINDS YOU TO CHILL THOROUGHLY AND PRONOUNCE THE FINAL "S" | VICYSSOISE |
| ALSO SOMETIMES DONE TO HARBORS, IT MEANS TO COAT FOOD WITH A DRY INGREDIENT LIKE FLOUR | DREDGE |
| BEFORE COOKING, YOU HAVE TO TOP & TAIL AND MAYBE DE-STRING THE RUNNER TYPE OF THESE | BEANS |
| IN JEWISH COOKING, POTATO PANCAKES, COMMONLY ENJOYED DURING HANUKKAH, ARE KNOWN AS THESE | LATKES |
| SEVERAL STATES INCLUDING TEXAS HAVE THIS COOKING UTENSIL FEATURE | PANHANDLE |
| COOK BACON UNTIL IT HAS RELEASED MOST OF ITS FAT, A VERSION OF THIS SEPARATION PROCESS | RENDERING |
| IN DORO WAT, ETHIOPIAN CHICKEN STEW, THESE GO IN AT THE END OF COOKING, SO THE CHICKEN STEW COMES FIRST | EGGS |
| BEST KNOWN OF ALL PHYLLO PASTRIES | BAKLAVA |
| CARL SONTHEIMER COMBINED HIS ELECTRONICS EXPERTISE WITH HIS LOVE OF COOKING TO CREATE THIS FOOD PROCESSOR | CUISINART |
| YOU'RE REALLY COOKING WITH THIS PERCUSSION INSTRUMENT; IT HAS A COOKING-POT NAME | KETTLEDRUM |
| IN CHINA AND INDIA, PEANUTS ARE PROCESSED MAINLY FOR THIS COOKING INGREDIENT | PEANUT OIL |
| IN COOKING, A STICK OF BUTTER CONVERTS TO THIS MANY OUNCES | 4 |
| AS ITS NAME INDICATES, STEAK AU POIVRE IS COVERED WITH THIS BEFORE COOKING | PEPPER |
| ALSO A COOKING TERM, IT MEANS TO WALK WITH SHORT, DELICATE STEPS | MINCE |
| AN AROMATIC HERB OF THE MINT FAMILY, HAVING LEAVES USED AS A SEASONING | OREGANO |
| THIS "JAMES" ESTABLISHED A COOKING SCHOOL IN NY IN 1955 | JAMES BEARD |
| THIS AROMATIC PLANT USED IN COOKING TASTES LIKE LICORICE AND HAS THE CRUNCHY TEXTURE OF CELERY | FENNEL |
| TO MAKE BUNNY SALAD, USE A CHILLED PEAR HALF FOR THE BUNNY'S BODY AND A BALL OF COTTAGE CHEESE FOR THIS APPENDAGE | TAIL |
| IT DESCRIBES THE COOKING SURFACE OF A TEFLON-COATED FRYING PAN | NON-STICK |
| 2-WORD COOKING TERM FOR A SOCIETY MADE UP OF MANY DIFFERENT CULTURES | MELTING POT |
| THIS AROMATIC HERB USED IN COOKING BEARS CLUSTERS OF SMALL GREEN AND WHITE FLOWERS | TARRAGON |
| BROWN SUGAR IS A MIXTURE OF WHITE SUGAR AND THIS THICK SYRUP, WHICH GIVES IT ITS COLOR | MOLASSES |
| BRAMLEY APPLES ARE A POPULAR COOKING INGREDIENT IN THIS COUNTRY OF THEIR ORIGIN | ENGLAND |
| IT WAS FIRST PRINTED PRIVATELY AND DISTRIBUTED FROM IRMA ROMBAUER'S HOME | THE JOY OF COOKING |
| ALSO CALLED COMINO, IT'S USED IN SEED FORM OR GROUND INTO POWDER TO FLAVOR A MYRIAD OF DISHES | CUMIN |
| THIS TYPE OF BOUILLON USED TO POACH FISH SOUNDS LIKE SOMETHING A JUDGE WOULD SERVE | COURT BOUILLON |
| HARDWOODS WORK BEST FOR THIS TYPE OF COOKING THAT SOME PURISTS CALL THE ONLY REAL TYPE OF BARBECUE | SMOKING |
| IN 1933 THIS FAMOUS FRENCH COOKING SCHOOL OPENED A LONDON BRANCH | CORDON BLEU |
| THE ISLAND OF AEGINA IS RICH IN THIS TREE THAT PRODUCES A COOKING OIL AS WELL AS THIS BELOVED NUT | PISTACHIO |
| "JOY OF COOKING" RECIPES FOR THIS CUT OF BEEF INCLUDE SWEET & SOUR AND TZIMMIS WITH POTATO KNAIDLE | BRISKET |
| THE MESS IS THE AREA ON A SHIP WHERE THE CREW EATS; THIS IS THE TERM FOR THE KITCHEN WHERE THE COOKING IS DONE | GALLEY |
| BEVERAGE THAT COWBOYS CALLED ARBUCKLE | COFFEE |
| THE WAGON COWBOYS WERE FED FROM | CHUCK WAGON |
| THE BONE-IN TYPE OF THIS STEAK WITH A DOUBLE ANATOMICAL NAME IS ALSO CALLED A COWBOY STEAK | RIBEYE |
| TRAIL COOKS COULDN'T CARRY EGGS & MILK, SO THEY USED STARTER TO MAKE THIS TYPE OF BISCUIT CALLED A "HOT ROCK" | SOURDOUGH |
| "JOY OF COOKING" SAYS RABBIT CAN BE SUBSTITUTED FOR THIS "IN ALMOST ANY DISH" BY USING "THE SADDLE AS THE BREAT MEAT" | CHICKEN |
| AN EGG THAT SPINS MERRILY & EASILY ON THE COUNTER, TELLS YOU IT'S THIS | HARD BOILED |
| FOR VEGETARIANS, INSTEAD OF VITELLO ALLA PARMIGIANA, VEAL PARMESAN, MAKE MALAZINE ALLA PARMIGIANA, THIS | EGGPLANT |
| YOU'LL WANT TO REMOVE THE STEM AND POSSIBLY THE GILLS BEFORE COOKING WITH THIS JUMBO-SIZED MUSHROOM | PORTOBELLO |
| THE BULB USED IN COOKING RARELY PRODUCES SEEDS; MOST PEOPLE BREAK IT INTO CLOVES AND PLANT THEM | GARLIC |
| AS OPPOSED TO REGULAR BREADS, QUICK BREADS ARE MADE WITHOUT THIS LEAVENER, ELIMINATING THE TIME TO RISE | YEAST |
| YOU CAN USE RIGATONI OR SHELL PASTA, BUT TRADITIONALLY FOR KASHA VARNISHKES, IT'S THIS "NECKWEAR" TYPE | BOW TIE |
| FINGER FOOD INVENTED IN 1964 AT THE ANCHOR BAR IN NEW YORK STATE | BUFFALO WINGS |
| THIS TERM FROM FRENCH COOKING REFERS TO A HIGHLY SEASONED STEW OF MEAT OR FISH & SOMETIMES VEGETABLES | RAGOUT |
| THIS COOKING SPRAY FIRST MADE ITS WAY INTO KITCHENS OVER 50 YEARS AGO | PAM |
| TRADITIONALLY, AN IMPORTANT INGREDIENT IN JEWISH COOKING IS SCHMALTZ, WHICH IS THIS | FAT |
| BEFORE BAKING, SPRINKLE THIS ITALIAN BREAD WITH OIL, SALT, AND ROSEMARY | FOCCACIO |
| "JOY OF COOKING" SAYS A RULE OF THUMB IS 1/2 CUP OF THIS FOR EVERY POUND OF TURKEY | STUFFING |
| FOR COOKING, POPULAR ONES INCLUDE THE GRAVENSTEIN AND THE GREENING | APPLES |
| WHILE IT MAY CONTAIN COTTAGE CHEESE, THE TRADITIONAL NY CHEESECAKE IS BASED ON THIS CHEESE | CREAM CHEESE |
| AN APPALACHIAN FAVORITE IS THIS PUDDING, MADE FROM A VEGETABLE ALSO USED IN BOURBON, ANOTHER FAVORITE THERE | CORN PUDDING |
| THESE PUNGENT SEEDS CAN BE PICKED OUT OF RYE BREAD | CARROWAY SEEDS |
| MEANING "TO MAKE CLEAR BY REMOVING IMPURITIES", IT'S DONE TO BUTTER OR STOCK | CLARIFY |
| THIS TYPE OF SUGAR CAN BE USED TO CREATE PATTERNS ON A CAKE | CONFECTIONER'S SUGAR |
| IN COOKING, TO CUT OPEN AND SPREAD FLAT, AS WITH SHRIMP OR STEAK | BUTTERFLY |
| THE EGGS IN EGGS BENEDICT ARE COOKED THIS WAY | POACHED |
| THIS SALAD GREEN, A VARIETY OF ITALIAN CHICORY, IS USUALLY REDDISH | RADICCHIO |
| AN AUSTRIAN FINGERLING IS A LIGHT-SKINNED, YELLOW-FLESHED ONE OF THESE | POTATO |
| THIS TERM FOR CRIMPED DECORATIVE EDGE OF A PIE CRUST INCLUDES THE NAME OF A MUSICAL INSTRUMENT | FLUTED |
| RHYMING WITH COD, IT'S A YOUNG FISH LIKE COD OR HADDOCK, THAT'S BEEN SPLIT AND READIED FOR COOKING | SCROD |
| COOK EGGS QUICKLY ON ONE SIDE THEN FLIP 'EM AND COOK 'EM AGAIN AND YOU'RE COOKING THEM THIS WAY | OVER EASY |
| THE POBLANO TYPE OF THESE IS POPULAR WHEN MAKING THEM RELLENOS, OR STUFFED | CHILIES |
| AUTHOR DIANA KENNEDY SAYS, "ALWAYS SERVE A WEDGE OF" THIS MEXICAN DESSERT "WITH PLENTY OF THE EXTRA SYRUP" | FLAN |
| YOU CAN MAKE THE TRADITIONAL TIES FOR THIS MEXICAN DISH FROM STRANDS OF THEIR CORN HUSK WRAPPINGS | TAMALES |
| COCHINITA PIBIL, A CLASSIC YUCATAN DISH, IS ONE OF THESE COOKED IN A PIB, OR PIT | PIG |
| THE NAME OF THIS MEXICAN CHOPPED FRUIT RELISH MEANS "ROOSTER'S BEAK" | PICO DE GALLO |
| SOUVLAKI ORIGINATED IN THIS COUNTRY | GREECE |
| OSSO BUCO IS FROM THIS COUNTRY | ITALY |
| TEMPURA IS FROM THIS COUNTRY | JAPAN |
| THIS AROMATIC HERB IS KNOWN FOR ITS ANISELIKE FLAVOR | TARRAGON |
| POPULAR IN CAJUN COOKING, THIS SAUSAGE WITH A FRENCH NAME IS FULL OF TRIPEY GOODNESS | ANDOUILLE |
| THIS ANNUAL COOKING CONTEST FIRST TOOK PLACE IN 1949 AT NYC'S WALDORF-ASTORIA HOTEL | PILLSBURY BAKE-OFF |
| THE JAPANESE NAME FOR THIS FLAVOR ENHANCER, ALSO POPULAR IN CHINESE COOKING, IS AJI-NO-MOTO | MSG |
| CHINESE COOKING HAS EXTREMES OF EGG FOO YUNG AND THIS DISH OF DUCK EGGS THAT HAVE BEEN BURIED FOR A LONG WHILE | THOUSAND/HUNDRED-YEAR-OLD EGGS |
| THIS FLAVOR ENHANCER USED IN ASIAN COOKING WAS FIRST OBTAINED FROM SEAWEED | MSG |
| THIS REDDISH METAL IS A GREAT CONDUCTOR OF HEAT AS WELL AS ELECTRICITY, SO IT'S USED IN COOKING UTENSILS | COPPER |
| THIS HYBRID TEA ROSE SHARES ITS NAME WITH A TOP FRENCH COOKING SCHOOL | CORDON BLEU |
| SOME CREDIT A DELMONICO'S CHEF WITH COOKING UP THIS DESSERT OF ICE CREAM COVERED IN MERINGUE AND BROWNED | BAKED ALASKA |
| IT CAN BE A SERIOUS QUARREL OR A RED-STALKED VEGETABLE USED IN COOKING | RHUBARB |
| IT MEANS TO BEAT OR REPRIMAND, NOT TO MOISTEN A YOUNG SHEEP WHILE COOKING IT | LAMBASTE |
| IN LAS VEGAS IT'S A SHORT TRIP FROM NY-NY TO DETROIT AND THE HOME COOKING OF THIS MUSIC-THEMED CAFE | MOTOWN CAFE |
| POPULAR IN ASIA, THIS COOKING UTENSIL THAT USUALLY HAS 2 HANDLES IS PERFECT FOR STIR FRYING | WOK |
| MIX DRIED, POUNDED MEAT WITH FAT AND BERRIES TO MAKE THIS TRADITIONAL FOOD OF NATIVE AMERICANS | PEMMICAN |
| LAROUSSE SUGGESTS COOKING BRILL, A "FLAT" TYPE OF THIS, IN CHAMPAGNE SAUCE | FISH |
| THESE LARGE NUTS FROM THE AMAZON RIVER VALLEY CAN BE USED IN COOKING MUCH THE SAME WAY AS COCONUT | BRAZIL NUTS |
| THESE CRISP EDIBLE SHOOTS OF GERMINATED BEANS LIKE MUNG ARE POPULAR IN CHINESE COOKING | BEAN SPROUTS |
| PEOPLE WHO EAT THIS URSINE MAMMAL OFTEN MARINATE THE MEAT FOR AT LEAST A DAY BEFORE COOKING | BEAR |
| "JOY OF COOKING" SAYS DOGFISH IS A CLASSIC PART OF THIS BRITISH STAPLE DISH SERVED WITH VINEGAR | FISH AND CHIPS |
| FIRST CENTURY ALCHEMIST MARIA THE JEWESS INVENTED THIS "DOUBLE" APPARATUS USED IN COOKING | DOUBLE BOILER |
| APPROPRIATELY, "THE JOY OF COOKING" HAS A RECIPE FOR MAKING THIS SPONGE-LIKE CAKE AT HIGH ALTITUDES | ANGEL FOOD CAKE |
| COOKING'S EQUIVALENT OF THE OSCARS IS NAMED FOR THIS LATE EXPERT ON FOOD AND DRINK | JAMES BEARD |
| ALSO KNOWN AS A BROAD BEAN, IT SHOULD BE DE-PODDED AND SKINNED BEFORE COOKING | FAVA BEAN |
| IN FRENCH COOKING, A "SUPREME" IS A VELOUTE TYPE OF THIS, MADE WITH MEAT STOCK, BUTTER, AND FLOUR | SAUCE |
| THIS MESH-BOTTOMED CUP IS USED TO BREAK UP LARGE PIECES IN CONFECTIONER'S SUGAR OR FLOUR | SIFTER |
| PEOPLE NORMALLY TOP OFF A BOWL OF GOULASH WITH A DOLLOP OF THIS DAIRY PRODUCT | SOUR CREAM |
| THIS HERB'S NAME COMES FROM THE LATIN "SALVUS" MEANING "SAFE", NOT "WISE" | SAGE |
| RICOTTA ISN'T A CHEESE, IT'S A CHEESE BY-PRODUCT MADE FROM THIS LIQUID DRAINED FROM CHEESES | WHEY |
| TERM FOR BOILING A SAUCE TO LESSEN THE VOLUME BY EVAPORATION, CAUSING IT TO THICKEN | TO REDUCE |
| SOME FOLKS MAKE WINE FROM THIS FAMILIAR WEED, WHILE OTHERS COOK ITS LEAVES LIKE SPINACH | DANDELION |
| THEY'RE THE MELTED FAT & JUICES LEFT OVER AFTER BACON IS FRIED | DRIPPINGS |
| MANY COOKS CHOP THESE PALM FRUITS AND ADD THEM TO NUT BREAD | DATES |
| POPULAR IN JAPAN, THIS LARGE WHITE ASIAN RADISH MAY BE PICKLED OR SERVED IN SALADS | DAIKON |
| A NATIONAL PHILIPPINE DISH, ADOBO CONTAINS CHICKEN & PORK, AND THE MILK OF THIS PALM FRUIT | COCONUT |
| A GERMAN SPECIALTY, BRAUNSCHWEIGER IS A SMOKED SAUSAGE TRADITIONALLY MADE FROM THIS ORGAN MEAT | LIVER |
| WATCH OUT FOR THE HOT PEPPERS WHEN PARTAKING OF THIS SZECHWAN CHINESE DISH MADE WITH CHICKEN AND PEANUTS | KUNG PAO CHICKEN |
| IT'S THE TRADITIONAL MEAT IN SOUVLAKI, A POPULAR GREEK DISH | LAMB |
| RAD NA AND PAD WOON SEN ARE POPULAR NOODLE DISHES FROM THIS COUNTRY | THAILAND |
| IN A FAMILY OF FLAT NOODLES, THESE ARE WIDER THAN FETTUCCELLE BUT NARROWER THAN FETTUCCE | FETTUCINE |
| THIS SUBSTANCE, SUGAR BROWNED BY HEATING, IS USED IN DISHES FROM SOUP TO NUT BRITTLE | CARAMEL |
| POUR BEATEN EGGS SLOWLY INTO SIMMERING BROTH TO MAKE THIS CHINESE DISH | EGG DROP SOUP |
| BAKING AND THIS OVEN COOKING METHOD ARE BASICALLY THE SAME PROCESS, AT THE SAME TEMPERATURE | ROASTING |
| IN NOVELS, IT MEANS TO PALE, AS WITH FEAR; IN COOKING, TO PLACE FOOD IN BOILING, THEN IN COLD WATER | BLANCHE |
| A TYPE OF ENDIVE AND A TYPE OF WAFFLE TAKE THEIR NAMES FROM THIS COUNTRY | BELGIUM |
| THIS SOUP IS MADE FROM THE TAIL OF ANY BEEF ANIMAL, INCLUDING THE COW AND THE STEER | OX-TAIL SOUP |
| TO A THAI, THEY'RE BA MEE; TO A FILIPINO, PANCIT MAMI; AND TO A JAPANESE, RAMEN | NOODLES |
| THIS PIZZA TURNOVER IS FROM NAPLES AND ITS NAME MEANS "TROUSER LEG" | CALZONE |
| TERM FOR WHOLE WHEAT BERRIES THAT HAVE BEEN STEAMED, DRIED, AND CRACKED; THEY'RE FOUND IN TABBOULEH | BULGAR |
| THE NAME OF THIS HERB ESSENTIAL TO FRENCH COOKING IS DERIVED FROM THE GREEK FOR "DRAGON" | TARRAGON |
| DEER FLESH, COMMONLY KNOWN BY THIS TERM, IS SO LEAN THAT EXPERTS ADVISE INSERTING FAT BEFORE COOKING | VENISON |
| MUFFINS ARE MADE IN AN IMPLEMENT NAMED FOR THIS METAL | TIN |
| USED TO KEEP FOOD WARM, THIS "DISH" IS A CONTAINER WITH A PAN OF HOT WATER BENEATH IT | CHAFING DISH |
| WHEN USING THIS SHORT, AXLIKE BUTCHER'S KNIFE, KEEP YOUR OTHER HAND OUT OF THE WAY | CLEAVER |
| MADE OF BEANS AND EGGS, FUL MEDAMES HAS BEEN EATEN IN THIS COUNTRY PERHAPS SINCE THE TIME OF THE PHAROAHS | EGYPT |
| THIS PIECE OF COOKING EQUIPMENT, RESEMBLING A WASHBOARD, EASES THE PROCESS OF JULIENNING POTATOES OR CARROTS | MANDOLINE |
| IN GHANA A DUMPLING CALLED FUFU IS SERVED WITH A SOUP MADE OF THE GROUNDNUT KNOWN HERE AS THIS | PEANUT |
| MTORI, A TANZANIAN PLANTAIN SOUP, CAN ALSO BE MADE WITH THIS SIMILAR FRUIT | BANANA |
| ALMOND MILK IS ENJOYED IN THIS COUNTRY, WHERE IT IS SOLD ON THE STREETS OF MARRAKESH | MOROCCO |
| IN ZIMBABWE, BOWARA REFERS TO THE LEAVES OF THIS LARGE GOURD THAT IS CARVED IN THE U.S. | PUMPKIN |
| COOKING SAUCES IN THIS TYPE OF POT WILL INCREASE LEVELS OF THE MINERAL NEEDED FOR HEMOGLOBIN | IRON |
| ASSOCIATED WITH ASIAN COOKING, IT'S FRYING OVER HIGH HEAT WHILE MOVING THE FOOD ABOUT | STIR-FRYING |
| THIS DISH USED TO MAKE ASPIC OR PUDDING MAY BE MADE OF METAL OR CERAMIC | MOLD/BOWL |
| THE NAME OF THESE TINY DUMPLINGS SERVED AS A SIDE DISH MEANS "LITTLE SPARROW" IN GERMAN | SPAETZLE |
| THE NAME OF THIS CONSOMME FLAVORED WITH TOMATO JUICE COMES FROM "MADRID" | MADRILENNE |
| THE "BULB" TYPE OF THIS UTENSIL MOISTENS MEAT WHILE IT'S COOKING | BASTER |
| AS A VERB, IT MEANS TO INSERT STRIPS OF FAT INTO MEAT; AS A NOUN, IT'S RENDERED PORK FAT ITSELF | LARD |
| THESE ONION RELATIVES FOUND IN VICHYSSOISE MUST BE WASHED CAREFULLY TO REMOVE DIRT FROM THE LEAVES | LEEKS |
| ALLERGIC TO CHOCOLATE? USE THIS HEALTH FOOD STORE ITEM, ALSO KNOWN AS LOCUST BEAN, TO FLAVOR FUDGE | CAROB |
| THE FEATHERY LEAVES OF THIS PICKLE HERB ADD A PLEASANT FLAVOR TO VEGETABLES OR FISH | DILL |
| THIS FRENCH MUSTARD OFTEN MADE WITH WHITE WINE IS A POPULAR INGREDIENT IN SAUCES | DIJON |
| THE NAME OF THIS HEAVY POT USED FOR STEWS MAY BE DERIVED FROM A CERTAIN ETHNIC GROUP IN PENNSYLVANIA | DUTCH OVEN |
| SEA FOAM CANDY IS A VARIATION OF THIS FLUFFY "HEAVENLY" SWEET | DIVINITY |
| "JOY OF COOKING" SUGGESTS SERVING THIS NORTH AMERICAN MARSUPIAL WITH TURNIP GREENS | POSSUM |
| THIS WORD CAN REFER TO A SAUCE SERVED ON A SALAD OR A MIXTURE USED TO STUFF POULTRY | DRESSING |
| THIS CLASSIC KIND OF CLAM CHOWDER CONTAINS TOMATOES; NEW ENGLAND CLAM CHOWDER DOESN'T | MANHATTAN CLAM CHOWDER |
| SOME REICPES FOR THESE SOUTHERN PECAN PATTIES CALL FOR GRANULATED SUGAR AND BROWN SUGAR | PRALINES |
| DICED HAM & VEGETABLES OFTEN GO INTO A FRITTAT, AN ITALIAN TYPE OF THIS EGG DISH | OMELET |
| THIS STEP IN MAKING CHEESE IS A SIGN OF SPOILAGE IN MILK | CURDLING |
| TO MAKE CHOCOLATE RUFFLES, SPREAD THE CHOCOLATE ON A CHILLED PIECE OF THIS STONE | MARBLE |
| TRADITIONAL ORANGE MARMALADE IS MADE FROM THESE SLIGHTLY BITTER SPANISH ORANGES | SEVILLE |
| WHEN THIS FRUIT IS ADDED, A SUNDAE BECOMES A ROYALE OR A SPLIT | BANANA |
| A ZESTER CUTS THREADS OF THIS FROM AN ORANGE, LEMON, OR LIME | RIND |
| TAKING A FEW DAYS, IT'S AMONG THE OLDEST METHODS OF PRESERVING FOOD; TODAY, IT'S CONSIDERED CHIC FOR TOMATOES | SUN-DRYING |
| THEY'RE ADDED TO CAKES TO GIVE OFF A SWEET, PUNGENT AROMA AND STUCK IN FRUIT TO MAKE POMANDERS | CLOVES |
| "COOKING A TO Z" RECOMMENDS THAT YOU CHOOSE ONE WITH A FULL OR RAT-TAIL TANG AND FULL RIVETS | KNIFE |
| THIS COOKING TERM IS ITALIAN FOR "TO THE TOOTH" | AL DENTE |
| A PASTE MADE WITH THIS COOKING INGREDIENT IS RECOMMENDED TO SOOTHE THE PAIN OF AN INSECT STING | BAKING SODA |
| KITCHEN TOOL MADE TO CRUSH GARLIC | GARLIC PRESS |
| THE CURLER COMMONLY USED ON THIS SPREAD HAS A SERRATED HOOK ON ONE END | BUTTER |
| TAHINI, A THICK PASTE USED IN MIDDLE EASTERN COOKING, IS MADE FROM THESE GROUND SEEDS | SESAME SEEDS |
| THIS MEMBER OF THE NIGHTSHADE FAMILY IS OFTEN PREPARED PARMIGIANA | EGGPLANT |
| BECHAMEL SAUCE IS ALSO CALLED THIS COLOR SAUCE | WHITE SAUCE |
| YOU SHOULD WHIP THIS INGREDIENT BEFORE YOU TOP YOUR CHANTILLY POTATOES WITH IT | CREAM |
| A CLASSIC PLUM PUDDING CONTAINS THIS KIND OF FAT | SUET |
| A TYPE OF SHELL THAT HOLDS CREAMED MEAT DISHES, OR A NICKNAME FOR PATRICIA | PATTY |
| IF YOU WANT TO BE VEDDY BRITISH, SPRINKLE YOUR FISH & CHIPS WITH THE MALT TYPE OF THIS | VINEGAR |
| A GENOISE IS A BUTTER-RICH ONE OF THESE | SPONGE CAKE |
| THE HERB ALSO CALLED CHINESE PARLEY OR FRESH CORIANDER IS CALLED THIS IN MEXICAN COOKING | CILANTRO |
| THIS PENNSYLVANIA DISH, MADE WITH SCRAPS OF PORK MIXED WITH CORN MEAL, IS SHAPED INTO LOAVES AND THEN SLICED AND FRIED | SCRAPPLE |
| IN MEXICAN COOKING, THIS SPICY SAUCE MADE WITH CHILIES AND CHOCOLATE IS OFTEN SERVED OVER POULTRY | MOLE |
| THE NAME OF THIS FLATFISH CAN MEAN TO MOVE ABOUT CLUMSILY | FLOUNDER |
| "JOY OF COOKING" SAYS WHETHER THIS CAKE IS "ROUND OR RECTANGULAR, THE CUTTING BEGINS AT THE LOWEST TIER" | WEDDING CAKE |
| ONE OF THE OLDER TYPES OF COOKING VESSELS, IT FIGURES IMPORTANTLY IN ACT IV OF "MACBETH" | CAULDRON |
| THE U.S. EQUIVALENT OF ITALIAN "FRITTELLE", GERMAN "PFANNKUCHEN" AND FRENCH "CREPES" | PANCAKES |
| THE NAME OF THIS DISH DERIVES FROM THE POVERTY OF THE 18TH-C. WELSH | WELSH RAREBIT |
| LITERALLY, "OUTSIDE THE WORK", IT'S AN ADDITIONAL DISH SERVED BEFORE A MEAL | HORS D'OEUVRES |
| SAUERKRAUT DIDN'T ORIGINATE IN GERMANY BUT WAS BROUGHT FROM THIS COUNTRY BY THE TATARS | CHINA |
| GREEK EQUIVALENT OF SHISH KEBAB | SOUVLAKIA |
| IN THE 1989 FARMER'S ALMANAC, EDMUND MUSKIE TELLS HOW TO HYPNOTIZE ONE OF THESE BEFORE COOKING | LOBSTER |
| THE 3 TRADITIONAL METHODS USED IN COOKING PUDDINGS ARE BOILING, BAKING, AND THIS | STEAMING |
| IF YOU ORDER COQUILLES ST. JACQUES IN A RESTAURANT, THIS IS WHAT YOU WILL BE SERVED | SCALLOPS |
| THE METHOD YOU WOULD USE TO COOK SHIRRED EGGS | BAKING |
| USED IN COOKING, THIS GELATINOUS PRODUCT IS PREPARED FROM ALGAE | AGAR |
| "JOY OF COOKING" CALLES THIS STRONG LIQUOR "THE GULP OF MEXICO" | TEQUILA |
| IN 2006 THE CHICAGO CITY COUNCIL BANNED RESTAURANTS IN THE CITY FROM SELLING THIS GOOSE LIVER DISH | FOIE GRAS |
| A JERUSALEM ARTICHOKE IS ALSO KNOWN BY THIS NAME | SUNCHOKE |
| THIS COCKTAIL OF GIN, CHERRY BRANDY, AND LEMON JUICE IS NAMED FOR A CITY NEAR THE MALAY PENINSULA | SINGAPORE SLING |
| TRADITIONALLY SERVED IN A COPPER MUG, THIS COCKTAIL IS VODKA, LEMON JUICE, AND GINGER BEER; IT'S GOT A REAL KICK | MOSCOW MULE |
| A TRADITION AT VIENNA'S DEMEL COFFEEHOUSE, FOUNDED IN 1786, IS A CUP OF THIS WARM SWEET BEVERAGE ON NEW YEAR'S DAY | HOT CHOCOLATE |
| VALMEUSE & ST. BENOIT ARE NICE SOFT RUNNY THESE | CHEESES |
| THIS ITEM IS POPULAR IN SALADS, BUT SOME OBJECT BECAUSE HARVESTING IT CAN DESTROY THE TREE | HEART OF PALM |
| THIS OLD-TIMEY SODA FOUNTAIN DRINK GOT ITS NAME FROM ONE INGREDIENT...A LITTLE PHOSPHORIC ACID | PHOSPHATE |
| THE THEATER AREA NICKNAMED THIS OFTEN HELD THE CHEAPEST SEATS, USUALLY THOSE IN THE REAR OF THE BALCONY | PEANUT GALLERY |
| A PIG PRODUCT GAVE US THIS TERM MEANING "CLUMSY" OR "INEPT" | HAM-HANDED |
| THIS APPETIZER OF RAW FISH MARINATED IN CITRUS JUICE IS FOUND IN NEARLY EVERY RESTAURANT IN PERU; THE LIQUID IS CALLED TIGER'S MILK AND IS A DELICACY ON ITS OWN | CEVICHE |
| ENSALADA PALLARES IS A TRADITIONAL PERUVIAN SALAD OF TOMATOES, ONIONS, AND OF COURSE PALLARES, THESE IN ENGLISH | LIMA BEANS |
| CREATED IN 1935 IN HONOR OF THIS ANNIVERSARY OF THE FOUNDING OF THE CAPITAL, INCA KOLA IS MORE POPULAR THAN COKE AND PEPSI IN PERU | 400TH |
| A MODERN GREEK WORD FOR "BREAD" GAVE US THE NAME OF THIS BREAD THAT'S OFTEN STUFFED WITH DELICIOUS FILLINGS | PITA |
| IN A TRADITIONAL CHINESE DISH, HARD-COOKED EGGS GET A MARBLED APPEARANCE BY BEING SIMMERED IN THIS BEVERAGE | TEA |
| THE NAME OF THE POPULAR PUDDING ARROZ CON LECHE IS SPANISH FOR THIS "WITH MILK" | RICE |
| VIRTUALLY BRAZIL'S NATIONAL DRINK, CAIPIRINHA IS AN ICY CONCOCTION OF FRESH LIME & CACHACA, A LIQUEUR DISTILLED MAINLY FROM THIS SWEET CROP | SUGAR CANE |
| IF YOU SEE "LUMACHE" ON AN ITALIAN MENU, FIND OUT IF THEY'RE THESE GASTROPODS OR THE PASTA SHAPED LIKE THEM | SNAILS |
| BRIOCHE, POPULAR FOR CONTINENTAL BREAKFASTS, IS A TYPE OF THIS STAPLE | BREAD |
| A FAMOUS MEAT SAUCE IS NAMED FOR THIS ITALIAN "SAUSAGE" CITY | BOLOGNA |
| CREME D'ANANAS IS A LIQUEUR FLAVORED WITH THIS FRUIT | PINEAPPLE |
| IT'S A FRENCH TERM FOR A SPIRITED DRINK, LIKE BRANDY OR COGNAC, TAKEN AFTER A MEAL TO HELP PROCESS THE FOOD | DIGESTIF |
| JAMES BEARD PUT THIS TRADITIONAL TOPPING ON PUMPKIN PIE, BUT THE PILGRIMS COULDN'T; THEY DIDN'T HAVE ANY COWS YET | WHIPPED CREAM |
| A MOLINILLLO IS THE SPECIAL TOOL USED TO WHISK CHAMPURRADO, A MEXICO VERSION OF THIS SWEET BEVERAGE | CHOCOLATE |
| NAMED FOR A TOWN IN MEXICO, IT'S BELIEVED TO BE THE FIRST DISTILLED SPIRIT PRODUCED IN NORTH AMERICA | TEQUILA |
| THIS PUDDING THAT MAKES HEAVY USE OF EGG YOLKS, HAS MANY VARIEITIES, INCLUDING A CHALLAH ONE | BREAD PUDDING |
| HAVE A "CUP" OF THIS GIN-BASED ENGLISH LIQUOR FIRST SOLD IN 1859 | PIMM'S |
| THOUGH OFTEN REFERRED TO AS A WINE, THIS JAPANESE ALCOHOL IS ACTUALLY BREWED MORE LIKE A BEER | SAKE |
| IT'S THE OFFICIAL STATE BERRY OF MASSACHUSETTS | CRANBERRY |
| OFFICIAL STATE PIE OF FLORIDA | KEY LIME |
| THE OFFICIAL STATE DRINK OF RHODE ISLAND IS MILK WITH THIS FLAVOR SYRUP; THAT'LL WAKE YOU UP | COFFEE |
| IT'S HOT ROASTED MEAT SERVED IN A PITA, TOPPED WITH ONIONS, TOMATOES, AND A CUCUMBER-YOGURT SAUCE | GYRO |
| ONE OF GREECE'S NATIONAL APERTIFS IS THIS SWEET ANISE-FLAVORED LIQUEUR, BUT DRINK SLOWLY | OUZO |
| LIKE THE SWEDISH, THE GREEKS HAVE THEIR OWN VERSION OF THESE BEEFY BITE-SIZE APPETIZERS, KEFTEDAKIA | MEATBALLS |
| WHITE OR ROSE, THIS CLASSIC WINE TREATED WITH PINE TREE RESIN, TASTES SOMEWHAT LIKE TURPENTINE | RESINA |
| TRADITIONALLY, MOUSSAKA IS MADE WITH SLICES OF THIS VEGETABLE AND GROUND LAMB OR BEEF, LAYERED AND BAKED | EGGPLANT |
| A NICE PERONI BEER FROM THIS COUNTRY WILL GO PERFECTLY WITH YOUR PEPPERONI PIZZA | ITALY |
| IN 1680 THE FRENCH SOCIAL CRITIC MARQUISE DE SEVIGNE MADE THE FIRST MENTION OF ADDING THIS TO TEA | MILK |
| SHASHLIK, WHICH IS MEAT & VEGETABLES COOKED ON SKEWERS, IS THE RUSSIAN VERSION OF THIS TURKISH AND MIDDLE EAST DISH | SHISH KEBAB |
| WHATEVER KIND OF CAVIER YOU EAT, IT'S TRADITIONALLY SERVED ON ONE OF THESE RUSSIAN BUCKWHEAT PANCAKES | BLINIS |
| THE DORSA BROTHERS BORROWED $35 TO BUY A WAFFLE IRON AND THIS FROZEN BRAND WAS BORN | EGGO |
| THE SIGHT OF A BALLOON-FILLED SKY FILLED A BAKING COMPANY VP WITH A SENSE OF THIS, HENCE THE NAME OF THEIR BREAD | WONDER |
| IT'S THE STATE FRUIT OF GEORGIA AND SOUTH CAROLINA | PEACH |
| ALSO CALLED A FILBERT, IT'S OREGON'S STATE NUT | HAZELNUT |
| OKLAHOMA HAS AN ENTIRE STATE MEAL INCLUDING CHICKEN FRIED STEAK, CORNBREAD, AND THESE "COLORFUL" LEGUMES | BLACK-EYED PEAS |
| THIS FRUIT JUICE IS MASSACHUSETTS' STATE BEVERAGE | CRANBERRY JUICE |
| ONE WHO LIVES LUXURIOUSLY AND ENJOYS GOOD FOOD AND DRINK | BON VIVANT |
| CALISTOGA MINERAL WATER IS FROM THIS CALIFORNIA VALLEY THAT'S FAMOUS FOR ITS VINEYARDS | NAPA VALLEY |
| THIS MARSHMALLOW BRAND IS NAMED FOR THE MANUFACTURING PROCESS THAT INFUSES AIR INTO THE MARSHMALLOWS | JET-PUFFED |
| MR. T WAS FEATURED IN BUSTA RHYMES' 2002 VIDEO "PASS THE ..." THIS NAPOLEONIC COGNAC | COURVOISIER |
| EYGPTIANS MADE DAILY TEMPLE OFFERINGS TO THE GODS OF THESE TWO THINGS, THEIR OWN DAILY FOOD AND DRINK, WHICH BEGIN WITH THE SAME LETTER | BREAD AND BEER |
| AT STARBUCKS THEY DILUTE THIS STRONG COFFEE WITH WATER TO MAKE CAFFE AMERICANO | ESPRESSO |
| ON "SEINFELD" GEORGE'S ATM PASSWORD WAS THIS CHOCOLATE SYRUP | BOSCO |
| THE TASTE OF THIS TROPICAL FRUIT HAS BEEN DESCRIBED AS A MIX OF PEACH & PINEAPPLE, ONLY SWEETER | MANGO |
| THE MOREL IS MINNESOTA'S STATE ONE OF THESE | MUSHROOM |
| A VARIETY OF THE MUSCADINE, THE SCUPPERNONG TYPE OF THIS IS NORTH CAROLINA'S STATE FRUIT | GRAPE |
| THIS ALLITERATIVE STATE COOKIE OF MASSACHUSETTS WAS INVENTED IN THE 1930S | CHOCOLATE CHIP |
| CROWN CORK & SEAL MAKES 1/3 OF THESE USED FOR FOOD IN NORTH AMERICA AND 1/5 OF THEM USED FOR DRINKS WORLDWIDE | CANS |
| EAT THEM ALONE OR DUNK THESE ITALIAN TREATS INTO YOUR FAVORITE BEVERAGE | BISCOTTI |
| THE NAME OF THIS GEM PRECEDES BOTH A MARBLE-SIZED ONION AND A TYPE OF BARLEY | PEARL |
| TOP A CRISP TORTILLA WITH REFRIED BEANS, MEAT, LETTUCE, TOMATOES, AND CHEESE AND YOU'VE GOT THIS MEXICAN SALAD | TOSTADO |
| TRANSLATED AS "LITTLE MEATS", IT'S SHREDDED PORK EATEN WITH SALSA OR USED AS A FILLING FOR TACOS | CARNITAS |
| ONE OF MY FAVORITE MEXICAN DISHES IS THIS ONE...RAW SEAFOOD MARINATED IN LIME JUICE, GARNISHED WITH ONIONS AND TOMATOES | CEVICHE |
| EVIAN WATER COMES FROM A SPRING IN THIS MOUNTAIN RANGE | ALPS |
| IN 1921 THE WASHBURN CROSBY CO. CREATED HER TO PROMOTE ITS FLOUR AND BAKING PRODUCTS | BETTY CROCKER |
| PROFESSION OF THE INVENTORS OF PEPSI & COKE | PHARMACISTS |
| WHEN IT COMES TO STEAK, TRY THIS CUT FROM JUST IN FRONT OF THE RUMP; IT'S TOPS | SIRLOIN |
| TRADITIONALLY AT TEA, SCONES ARE SERVED WARM WITH JAM AND THIS, NAMED FOR AN ENGLISH COUNTY | DEVONSHIRE CREAM |
| THESE 2 SNACKS ARE MENTIONED IN "TAKE ME OUT TO THE BALLGAME" | PEANUTS & CRACKER JACK |
| SASSAFRAS & SARSPARILLA ORIGINALLY WENT INTO AND HELPED NAMED THIS SOFT DRINK | ROOT BEER |
| AS USED DURING THE LAST SUPPER, THEY'RE THE FOOD AND DRINK BLESSED DURING THE EUCHARIST | BREAD & WINE |
| TUBORG IS A FAMOUS BEER FROM THIS COUNTRY | DENMARK |
| ADD CHERRY BRANDY AND SEASONINGS TO MELTED GRUYERE CHEESE AND YOU'LL HAVE THIS CLASSIC DIPPING DISH | FONDUE |
| THESE SHOULD BE STORED IN THE FRIDGE POINTED END DOWN, AND SHOULD NOT BE EATEN RAW | EGGS |
| ANTIOXIDANT PROPERTIES IN THE RED TYPE OF THIS DRINK, SUCH AS A MERLOT, MAY REDUCE HEART DISEASE | WINE |
| FEATURED IN "ROGER & ME" AND "FATAL ATTRACTION", THIS MEAT IS A GOOD SOURCE OF SELENIUM | RABBIT |
| THIS BIRD SIZED TO FEED ONE PERSON, WAS NAMED FOR THE AFRICAN COASTAL REGION WHERE IT ORIGINATED | GUINEA FOWL |
| CAESAR CARDINI, WHO WANTED HIS CAESAR SALAD SUBTLY FLAVORED, WAS AGAINST USING THIS FISH IN THE RECIPE | ANCHOVIES |
| THIS SALAD WITH CHOPPED TURKEY, AVOCADO, BACON AND BLUE CHEESE, WAS CREATED AT L.A.'S BROWN DERBY RESTAURANT | COBB SALAD |
| SING OUT IF YOU KNOW THAT SINGHA BEER COMES FROM THIS COUNTRY | THAILAND |
| STRASBOURG PIE IS A VARIATION OF THIS GOOSE LIVER HORS D'OEUVRE | PATE DE FOIE GRAS |
| FROM FRENCH FOR "TO STRIKE" OR "CHILL", IT'S A TALL, COOL COFFEE DRINK BLENDED WITH SUGAR & ICE | FRAPPE/FRAPPUCINO |
| THIS ONION IS GEORGIA'S STATE VEGETABLE | VIDALIA |
| PISUM SATIVUM, THE GARDEN VARIETY OF THIS LEGUME, USUALLY BEARS 5 TO 10 SEEDS IN ITS PODS | PEAS |
| YOU'RE HEADING FOR THIS BRAND OF BEER WHEN YOU "HEAD FOR THE MOUNTAINS" | BUSCH |
| THIS SWISS CHARD RELATIVE FOUND IN FLORENTINE DISHES PROBABLY COMES FROM ASIA AND WAS USED MEDICINALLY | SPINACH |
| IN CYPRUS THIS COMMON DRINK IS SERVED GREEK STYLE; SHORT, STRONG, AND UNFILTERED | COFFEE |
| SHYAKPA IS A MEAT & POTATO STEW FAVORED BY THE SHERPAS OF THIS COUNTRY | NEPAL |
| MALOSSOL ON THE LABEL MEANS THIS RICH RUSSIAN "FISHY" FOOD IS PREPARED WITH "LITTLE SALT" | CAVIER |
| BULGARIANS ENJOY BANITSA, A PASTRY STUFFED WITH FRUIT OR THIS MILK CURD PRODUCT | CHEESE |
| IN AMERICAN SAMOA, A SOLEMN CEREMONY GOES WITH DRINKING KAVA FROM A CUP THAT'S ONE OF THESE SHELLS | COCONUT |
| DARJEELING IS CLASSIFIED AS A "BLACK" TYPE OF THIS BEVERAGE | TEA |
| TO MAKE A FRENCH "75" COCKTAIL, YOU NEED CHAMPAGNE, POWDERED SUGAR, GIN AND THIS SOUR JUICE | LEMON JUICE |
| THIS "BUTTER" IS EXTRACTED FROM BEANS DURING THE CHOCOLATE-MAKING PROCESS | COCOA BUTTER |
| DAIKON, AN ASIAN TYPE OF THIS ROOT VEGETABLE, IS OFTEN FOUND IN SALADS | RADISH |
| CAPELLI D'ANGELO, WHOSE ENGLISH NAME IS THIS, ONLY NEEDS A LIGHT SAUCE TO TASTE "HEAVENLY" | ANGEL HAIR PASTA |
| YOU'LL NEED SOME WHITE WINE, GARLIC, AND THIS 8-ARMED CEPHALOPOD TO MAKE THE FRENCH DISH POULPE A LA PROVENCALE | OCTOPUS |
| TUSKER AND WHITE CAP ARE POPULAR KENYAN TYPES OF THIS ALCOHOLIC BREW | BEER |
| GRENADANS ARE KNOWN FOR GRATING THIS SPICE ON THEIR RUM PUNCH; YOU MAY PREFER IT ON EGGNOG | NUTMEG |
| MANY OF THIS COUNTRY'S FINEST RED WINES COME FROM THE COONAWARRA REGION, SOUTHEAST OF ADELAIDE | AUSTRALIA |
| SOME FRENCH MENUS FEATURE CERVELLE, WHICH "CLEVER" FOLKS KNOW IS THIS ORGAN MEAT | BRAINS |
| THE RUSSIAN SALAD KNOWN AS SALAT STALICHNYA CONTAINS MEAT, EGGS, MAYONNAISE, SOUR CREAM, AND THESE TUBERS | POTATOES |
| KNOWN FOR ITS FULL BODY, ASSAM TEA ORIGINATED IN THIS COUNTRY'S STATE OF ASSAM | INDIA |
| NINOS ENVUELTOS, OR "WRAPPED CHILDREN", ARE TASTE TREATS IN THIS SECOND-LARGEST SOUTH AMERICAN COUNTRY | ARGENTINA |
| ALWAYS OFFER YOUR GUESTS THEIR CHOICE OF CREAM OR LEMON AT THE AFTERNOON PARTY NAMED FOR THIS BEVERAGE | TEA |
| CIOPPINO IS A FISH STEW FROM THIS CITY'S FISHERMAN'S WHARF | SAN FRANCISCO |
| BEURRE BERCY IS MADE WITH WHITE WINE, SHALLOTS, DICED BEEF MARROW, PARSLEY, AND OF COURSE, THIS SPREAD | BUTTER |
| IN SCOTLAND, THESE "COLORFUL" BERRIES ARE CALLED BRAMBLES AND SCOTS MAKE BRAMBLE WINE FROM THEM | BLACKBERRIES |
| BY DEFINITION, A SANDWICH THAT IS OPEN-FACED LACKS THIS ON TOP | BREAD |
| THIS BASIC SAUCE NAMED FOR ITS COLOR IS OFTEN THE FOUNDATION OF CHEESE SAUCE | WHITE SAUCE |
| OFTEN SERVED WITH FRUIT FOR DESSERT, TALEGGIO IS A CHEESE FROM THIS COUNTRY | ITALY |
| THIS BREAKFAST TREAT WITH DEEP POCKETS WAS INTRODUCED TO AMERICANS AT THE 1964 WORLD'S FAIR | BELGIAN WAFFLES |
| THOMAS' IS A BRAND OF THESE, FAMED FOR THEIR NOOKS AND CRANNIES | ENGLISH MUFFINS |
| THIS CURED MEAT IS IN THE CLASSIC MCDONALD'S EGG MCMUFFIN | CANADIAN BACON |
| ACTUALLY AN AMERICAN RECIPE, THIS CONDIMENT MAY HAVE BEEN GIVEN ITS NAME BECAUSE CAVIER WAS ONCE AN INGREDIENT | RUSSIAN DRESSING |
| ITS OTHER NAMES INCLUDE POOR KNIGHTS OF WINDSOR AND PAIN PERDU (LOST BREAD) | FRENCH TOAST |
| A MALTESE SPECIALTY, LAMPUKI PIE IS MADE WITH THE FISH BETTER KNOWN BY THIS DOUBLE TALK NAME | MAHI MAHI |
| CALDILLO DE CONGRIO IS A CHOWDER FROM THIS SOUTH AMERICAN COUNTRY THAT ON THE MAP IS PRACTICALLY ALL SEACOAST | CHILE |
| BACALHAU, PORTUGAL'S NATIONAL DISH AND AN ACQUIRED TASTE, IS THIS FISH SALTED; THE NICKNAME BOBBY "BACALA" ON "THE SOPRANOS" MEANS THE SAME THING | COD |
| KAJIKI IS THIS FISH, MADE INTO SUSHI; BE "EN GARDE" FOR ITS STRONG TASTE | SWORDFISH |
| PROUST RHAPSODIZES ABOUT THIS FLATFISH PREPARED A LA MEUNIERE | SOLE |
| IN CROSSWORD CLUES, YOU ARE SURE TO SEE THIS BLUE-VEINED ITALIAN CHEESE LINKED WITH MEDUSA | GORGONZOLA |
| PERHAPS THE MOST FAMOUS GRATING CHEESE, IT IS NAMED FOR AN ITALIAN PROVINCE; BEST KNOWN FOR IT USE IN FETTUCINE ALFREDO | PARMESAN |
| A DENSE & CRUMBLY CHEESE FROM ENGLAND THAT SHOULD BE NAMED BY FANS OF LEWIS CARROLL; WHY ARE YOU GRINNING | CHESHIRE |
| DUTCH CHEESE THAT IS TRADITIONALLY SOLD AS SPHERES WITH A PALE YELLOW INTERIOR AND A COAT OF PARAFFIN | EDAM |
| THIS SWISS CHEESE IS BEST KNOWN FOR ITS USE IN BAKING AND TRADITIONALLY USED IN FRENCH ONION SOUP AS WELL AS IN CROQUE MONSIEUR | GRUYERE |
| SOFT FRENCH CHEESE CALLED "THE KING OF CHEESES" | BRIE |
| THIS IS A NATURAL COMPLEX OF ENZYMES PRODUCED IN ANY MAMMALIAN STOMACH TO DIGEST THE MOTHER'S MILK, AND OFTEN USED IN THE PRODUCTION OF CHEESE | RENNET |
| STINKY GERMAN CHEESE...ENOUGH SAID | LIMBURGER |
| THE MOST POPULAR CHEESE IN THE UK; U.S. PRESIDENT ANDREW JACKSON HELD AN OPEN HOUSE PARTY WHERE A 1,400 LB. BLOCK WAS SERVED | CHEDDDAR |
| THIS IS THE TERM FOR THE CRAFT OF MATURING AND AGING CHEESES | AFFINAGE |
| JARLSBERG CHEESE IS FROM THIS SCANDINAVIAN COUNTRY | NORWAY |
| THIS CHEESE WAS FAMOUSLY ISSUED TO FRENCH TROOPS DURING WWI, BECOMING FIRMLY FIXED IN FRENCH POPULAR CULTURE AS A RESULT; NAMED FOR A VILLAGE IN NORMANDY | CAMEMBERT |
| THIS DUTCH CHEESE, HOLLAND'S MOST EXPORTED, IS MADE INTO WHEELS WITH A WAXED RED OR YELLOW RIND; A FONDUE IS USUALLY MADE WITH THIS | GOUDA |
| THERE'S ONLY ONE NAME YOU SHOULD THINK OF WHEN YOU HEAR THE WORDS "ENGLISH BLUE CHEESE" | STILTON |
| THIS SOFT & SALTY CHEESE BEST ASSOCIATED WITH GREECE, IS SATURATED IN BRINE TO STOP ITS RIPENING | FETA |
| BEST KNOWN BLUE CHEESE FROM FRANCE | ROQUEFORT |
| THIS FRENCH WORD FOR GOAT IS A GENERIC WORD FOR GOAT'S-MILK CHEESE | CHEVRE |
| A FAVORITE COMPONENT OF MANY ITALIAN DESSERTS, THE NAME OF THIS CHEESE MEANS "RECOOKED"; MADE FROM WHEY, RATHER THAN MILK | RICOTTA |
| THIS CHEESE IS NAMED FOR THE CAPITAL OF ITALY | ROMANO |
| CORRECT NAME FOR THE CHEESE FROM SWITZERLAND WITH CHARACTERISTIC LARGE HOLES | EMMENTAL |
| GENERIC NAME FOR SEVERAL RELATED VARIETIES OF CHEESE, ALL OF WHICH RESEMBLE THE EMMENTAL AND HAVE DISTINCTIVE "EYES" | SWISS CHEESE |
| THIS POPULAR PIZZA CHEESE IS MADE FROM WATER BUFFALO MILK AND TAKES ITS NAME FROM THE ITALIAN FOR "CUT" | MOZZARELLA |
| THE NAME OF THIS CUT OF BEEF FROM THE SIDE CAN ALSO MEAN THE EXTREME LEFT OR RIGHT SIDE OF AN ARMY | FLANK STEAK |
| A STEAK MADE FROM THE DIAPHRAGM THAT IS VERY FLAVORFUL, BUT ALSO RATHER TOUGH. TYPES DO NOT INCLUDE MINI, A-LINE, PENCIL, OR HOBBLE | SKIRT STEAK |
| A STEAK CUT FROM THE HIP. THE NAME COMES FROM THE KNIGHTING BY AN ENGLISH KING OF A PIECE OF MEAT | SIRLOIN STEAK |
| BONELESS TOP LOIN MUSCLE IS THE 'STEAK' OF THESE 2 U.S. CITIES | NEW YORK OR KANSAS CITY |
| NOT A STEAK, BUT RATHER A PATTY FROM GROUND BEEF MADE WITH ONIONS & OCCASIONALLY MUSHROOMS | SALISBURY STEAK |
| STEAK USUALLY SERVED FOR TWO AND NAMED FOR A FRENCH DIPLOMAT | CHATEAUBRIAND STEAK |
| HIGHLY SEASONED AND SMOKED CUT OF BEEF USUALLY FROM THE SHOULDER | PASTRAMI |
| A STEAK FROM NEAR THE CENTER OF THE DIAPHRAGM. OFTEN CALLED THE 'BUTCHER'S TENDERLOIN' | HANGER STEAK |
| ITS THE CUT OF BEEF BETWEEN THE NECK & THE SHOULDER BLADE; IT ALSO IS A CLAMP BETWEEN THE BIT AND THE DRILL | CHUCK STEAK |
| THIS CUT FROM THE SHOULDER BLADE TAKES THE NAME OF AN ICONIC NY BUILDING | FLAT IRON STEAK |
| A CUT OF MEAT, USUALLY TOP ROUND, TENDERIZED BY A FIERCE POUNDING OF A MALLET | CUBE STEAK |
| FINELY CHOPPED FILLET OF RAW BEEF, ONION, PARSLEY, AND CAPERS, USUALLY SERVED WITH A RAW EGG | STEAK TARTARE |
| THE BEEF EQUIVALENT OF A CHICKEN BREAST | BRISKET |
| THIS LARGE STEAK CUT IS NAMED FOR A TYPE OF RESTAURANT AND CONTAINS THE TENDERLOIN & THE TOP LOIN MUSCLES | PORTERHOUSE |
| FROM THE END OF A TENDERLOIN, IT IS BONELESS BUT EXPENSIVE! | FILET MIGNON |
| BUTTERY, FLAKY PASTRY NAMED FOR ITS DISTINCTIVE CRESCENT SHAPE | CROISSANT |
| BRAIDED JEWISH BREAD; ACCORDING TO JEWISH TRADITION, SABBATH & HOLIDAY MEALS BEGIN WITH A BLESSING OVER 2 LOAVES OF THIS | CHALLAH |
| A TYPE OF QUICK BREAD IN WHICH BAKING SODA HAS BEEN SUBSTITUTED FOR YEAST; ASSOCIATED WITH IRELAND AND TYPICALLY SEEN WITH A CROSS | SODA BREAD |
| KNOWN IN ENGLISH AS A FRENCH STICK OR A FRENCH LOAF. | BAGUETTE |
| TERM FOR ANY SUBSTANCE THAT MAKES DOUGH RISE | LEAVENING |
| GENERIC TERM FOR ANY KIND OF FOOD COATED IN BATTER AND DEEP FRIED | FRITTER |
| A HIGHLY ENRICHED FRENCH BREAD, WHOSE HIGH EGG AND BUTTER CONTENT GIVE IT WHAT IS SEEN AS A RICH AND TENDER CRUMB. MARIE ANTOINETTE REPORTEDLY SAID "QU'ILS MANGENT DE LA ...." OR "LET THEM EAT CAKE" | BRIOCHE |
| IT IS CALLED A DOUGHNUT WITH RIGOR MORTIS. | BAGEL |
| PARISIANS CALL IT "PAIN PERDU", OR "LOST BREAD" | FRENCH TOAST |
| DAMPER IS A TRADITIONAL SODA BREAD ASSOCIATED WITH THIS COUNTRY | AUSTRALIA |
| BREAD WITH A DISTINTIVELY TANGY TASTE | SOURDOUGH BREAD |
| UNLEAVENED JEWISH BREAD | MATZO |
| ITALIAN WHITE BREAD WHOSE NAME MEANS "SLIPPER". | CIABATTA |
| THIN, UNLEAVENED FLAT BREAD, USUALLY MADE FROM CORN | TORTILLA |
| DARK GERMAN BREAD MADE FROM RYE | PUMPERNICKEL |
| MIDDLE EASTERN "POCKET BREAD" | PITA |
| USUALLY SERVED WITH TEA, THESE ENGLISH TREATS HAVE SMALL HOLES ON TOP | CRUMPETS |
| STICKY, ELASTIC PROTEIN SUBSTANCE THAT GIVES TEXTURE TO BREAD | GLUTEN |
| FRENCH FOR 'FRIED DOUGH', IT IS A PASTRY FROM DEEP-FRIED DOUGH AND SPRINKLED WITH CONFECTIONER'S SUGAR | BEIGNET |
| ROUND, YEAST-LEAVENED FORM OF "NATIONAL" BREAD USUALLY DUSTED WITH CORNMEAL | ENGLISH MUFFIN |
| THIS GERMAN WORD TRANSLATES TO "TWICE BAKED" AND REFERS TO BREAD THAT IS BAKED, CUT INTO SLICES AND THEN RETURNED TO THE OVEN UNTIL VERY CRISP AND DRY | ZWIEBACK |
| THIS BRITISH SNACK IS TRADITIONALLY EATEN WITH BUTTER, PRESERVES AND CLOTTED CREAM | SCONE |
| FAVORITE PASTA OF GARFIELD, THE CAT | LASAGNA |
| A POPULAR PASTA, COMPRISED OF A FILLING, COMMONLY MEAT-BASED AND SEALED BETWEEN 2 LAYERS OF PASTA DOUGH | RAVIOLI |
| CAMPANELLE PASTA TAKES ITS NAME FROM THE ITALIAN FOR THIS | BELL |
| CASTOR & POLLOX WOULD KNOW THAT THIS PASTA IS NOT TWIN TUBES TWISTED AROUND ON ANOTHER, AS THEY APPEAR TO BE, BUT RATHER A SINGLE S-SHAPED STRAND TWISTED INTO A SPIRAL | GEMILLI |
| PASTA THAT LOOKS LIKE LITTE WHEELS WITH SPOKES | ROTELLE |
| CAPELLINI WHICH MEANS "THIN HAIR" IS SLIGHTLY THICKER THAN THIS SIMILAR BUT "DIVINE" PASTA | ANGEL HAIR |
| BUCO MEANS "HOLE" IN ITALIAN. HENCE THIS SPAGHETTI-LIKE PASTA WITH A HOLE RUNNING THROUGH THE CENTER TAKES THIS NAME | BUCATINI |
| THEY HAVE A CYLINDRICAL SHAPE AND, USUALLY, THEIR ENDS CUT DIAGONALLY | PENNE |
| A RING-SHAPED PASTA TYPICALLY STUFFED WITH A MIX OF MEAT OR CHEESE | TORTELLINI |
| COMMONLY KNOWN AS "BOW-TIE" PASTA | FARFALLE |
| "LITTLE WORMS" PASTA | VERMICELLI |
| 4-LETTER PASTA BEST KNOWN FOR ITS USE IN SOUPS | ORZO |
| CAN BE LITERALLY TRANSLATED AS "LITTLE STRINGS" AND GOES WELL WITH MEATBALLS | SPAGHETTI |
| RIDGED, TUBE-SHAPED PASTA THAT IS LARGER THAN PENNE AND ZITI AND THE TUBE'S END DOES NOT TERMINATE AT AN ANGLE, LIKE PENNE | RIGATONI |
| "LITTLE TONGUES" PASTA | LINGUINE |
| CONCHIGLIE PASTA | SEASHELLS |
| THIS VERY FLAT, THICK PASTA IS "LITTLE RIBBONS" IN ITALIAN | FETTUCCINE |
| CORKSCREW PASTA | FUSILLI |
| THE ORIGINAL TOLL HOUSE COOKIES WERE THIS TYPE | CHOCOLATE CHIP |
| APPROPRIATELY, A BIG TOP IS ON THE PACKAGE OF THESE ANIMAL COOKIES FROM MOTHER'S | CIRCUS ANIMAL COOKIES |
| ONE STORY ABOUT THE ORIGIN OF THE NAME OF THIS PIE SAYS ITS SWEETNESS ATTRACTED A CERTAIN INSECT | SHOO-FLY PIE |
| THIS DESSERT, CHOCOLATE CAKE FILLED WITH APRICOT JAM, WAS CREATED BY A VIENNESE MAN | SACHERTORTE |
| THIS CANDY BAR WAS ORIGINALLY 3 NOUGAT BARS | THREE MUSKETEERS |
| IN "THE GODFATHER", RICHARD CASTELLANO SAYS, "LEAVE THE GUN. TAKE..." THESE | CANNOLIS |
| LIQUOR BRAND THAT'S INTEGRAL TO THE SWEET POTATO PUDDING AT MISS MARY BOBO'S BOARDING HOUSE IN LYNCHBURG, TN | JACK DANIEL'S |
| IN 1948 AARON LAPIN'S COMPANY INTRODUCED THIS AEROSOL DESSERT TOPPING BRAND | REDDI-WHIP |
| AT A LUAU, YOU MIGHT FINISH OFF YOUR MEAL WITH HAUPIA, A PUDDING MADE WITH THIS MILK | COCONUT MILK |
| TRY ONE OF MY BLONDIES; IT'S LIKE A BROWNIE BUT MADE WITH THIS FLAVORING INSTEAD OF CHOCOLATE | VANILLA OR BUTTERSCOTCH |
| ONE BAKING SHEET CAN HOLD 32 OF THESE FRENCH DESSERT TREATS WHOSE NAME IN PART MEANS "LITTLE" | PETITS FOURS |
| "JOY OF COOKING" CALLS IT "THE BEST KNOWN OF ALL PHYLLO PASTRIES" | BAKLAVA |
| LITERALLY FRENCH FOR "PERFECT", IT'S THE PERFECT DESSERT TO SERVE IN A TALL GLASS | PARFAIT |
| THIS ITALIAN TREAT IS MADE OF COFFEE-& LIQUOR-SOAKED LAYERS OF SPONGE CAKE & A RICH CHEESE FILLING | TIRAMISU |
| A SACHER TORTE CONTAINS PLENTY OF CHOCOLATE AND THIS FLAVOR JAM | APRICOT |
| IT'S THE 4-LETTER SPANISH EQUIVALENT OF CREME CARAMEL | FLAN |
| THE NAME OF THIS CUSTARDY DESSERT MEANS "BURNT CREAM" | CREME BRULEE |
| THIS PENNSYLVANIA DUTCH DESSERT MADE WITH BROWN SUGAR AND MOLASSES IS PARTNERED WITH APPLE PAN DOWDY IN A CLASSIC SONG | SHOO-FLY PIE |
| IN FRANCE THIS HOLIDAY CAKE IS CALLED BUCHE DE NOEL | YULE LOG |
| THIS ITALIAN DESSERT CONSISTS OF EGG YOLKS, WINE & SUGAR WHISKED TOGETHER | ZABAGLIONE |
| IN THE 1930S RUTH WAKEFIELD ADDED A CUT-UP CHOCOLATE BAR TO COOKIE DOUGH, CREATING THE COOKIE NAMED FOR THIS "HOUSE" | TOLL HOUSE |
| A GLOWING RED "HOT DOUGHNUTS NOW" SIGN ANNOUNCES THE FRESH ORIGINAL GLAZED DOUGHNUTS FROM THIS CHAIN | KRISPY KREME |
| THESE REPTILES AREN'T AN INGREDIENT IN THE CHOCOLATE & CARAMEL CANDIES NAMED FOR THEM | TURTLES |
| DESPITE ITS NAME, SARA LEE'S "ALL BUTTER" ONE IS ONLY 10 3/4 OUNCES | POUND CAKE |
| A HAPPY BAKING ACCIDENT LED TO THE INVENTION OF THIS SEMISOFT CANDY THAT'S OFTEN CHOCOLATE | FUDGE |
| ONE VARIATION OF THIS COOKIE IS THE DOUBLE STUF, WITH TWICE THE CREME FILLING OF THE ORIGINAL | OREO |
| SEA CAPTAIN HANSON GREGORY AND THE PENNSYLVANIA DUTCH ARE BOTH CREDITED WITH PUTTING THE HOLE IN THIS TREAT | DOUGHNUT |
| THIS FRUIT DESSERT IS KNOWN AS BETTY FOR SHORT | BROWN BETTY |
| IN NAMES OF DESSERTS, THIS WOMAN'S NAME MAY FOLLOW CHOCOLATE OR PRECEDE RUSSE | CHARLOTTE |
| BLACK FOREST CAKE IS MADE WITH KIRSCH, A LIQUOR MADE FROM THIS FRUIT | CHERRIES |
| A CULINARY FOUNDATION IS NAMED FOR THIS DEAN OF AMERICAN COOKERY WHO WAS BORN IN PORTLAND ON MAY 5, 1903 | JAMES BEARD |
| CAVIER COMES FROM THIS FISH | STURGEON |
| A COMPETITION IN WHICH CULINARY SPECIALTIES ARE PREPARED | COOK-OFF |
| THE SPANISH WORD PANADERO MEANS THIS | BAKER |
| SHAKESPEARE COINED THIS "CULINARY" TERM FOR A TIME OF YOUTHFUL EXUBERANCE | 'SALAD DAYS' |
| JAMES BEARD FOUNDATION SCHOLARSHIPS SEND BUDDING CHEFS TO THIS TYPE OF SCHOOL, FROM THE LATIN FOR "KITCHEN" | CULINARY SCHOOL |
| BAD BOY OF THE CULINARY SCENE WITH THE BOOK "KITCHEN CONFIDENTIAL" AND THE TV SHOW "NO RESERVATIONS" | ANTHONY BOURDAIN |
| CULINARY EXPLORERS KNOW THE NAME OF THIS FISH OF SOUTH AMERICAN RIVERS IS SPANISH FOR "GOLDEN" | DORADO |
| THE CULINARY INSTITUTE OF AMERICA'S RECIPE FOR THIS DISH WITH A PAPAL NAME CALLS FOR 8 ENGLISH MUFFINS AND 16 SLICES OF BACON | EGGS BENEDICT |
| HANDWERKER WAS THE LAST NAME OF THE MAN WHO OPENED THIS "FAMOUS" CONEY ISLAND CULINARY EMPORIUM IN 1916 | NATHAN'S |
| AN IVOIRIAN CULINARY SPECIALTY IS FOUTOU, OFTEN MADE FROM THIS, WHICH GETS CONFUSED WITH THE SWEET POTATO | YAM |
| THE CHICKEN PO'BOY AND THE CATFISH PO'BOY ARE CULINARY HIGHLIGHTS OF THIS FRIED CHICKEN CHAIN | POPEYE'S |
| STAR OF THE NBC REALITY SHOW "THE RESTAURANT" | ROCCO DI SPIRITO |
| MARK TWAIN SAID THAT CAULIFLOWER "IS NOTHING BUT" THIS VEGETABLE "WITH A COLLEGE EDUCATION" | CABBAGE |
| WOODY ALLEN SAYS HE WON'T EAT THIS SHELLFISH BECAUSE "I WANT MY FOOD DEAD, NOT SICK, NOT WOUNDED, DEAD" | OYSTERS |
| THACKERAY'S "BALLAD OF ...." THIS DISH CALLS IT "A SORT OF SOUP OR BROTH...OR HOTCHPOTCH OF ALL SORTS OF FISHES" | BOUILLABAISSE |
| IN 1961 JULIA CHILD STARTED A CULINARY REVOLUTION WHEN SHE PUBLISHED "MASTERING THE ART OF..."THIS | FRENCH COOKING |
| THOUGH IT SEATS 500, GINO'S EAST IN CHICAGO REGULARLY HAS LINES OUTSIDE FOR THIS CULINARY SPECIALTY, EVEN IN WINTER | PIZZA |
| THIS CULINARY TERM FOR THE WAY A SALAMI IS AGED SOUNDS LIKE YOU'RE HEALING IT | CURING |
| BANANAS ARE A CULINARY MAINSTAY IN BAHIA, AN ATLANTIC COAST STATE IN THIS SOUTH AMERICAN COUNTRY | BRAZIL |
| EEL IS A CULINARY SPECIALTY OF THIS THIRD-LARGEST JAPANESE CITY, SITE OF THE 1970 WORLD'S FAIR | OSAKA |
| A LEADING ITALIAN RESTAURANT CHAIN, IT'S INCREASING ITS EXPERTISE BY OPENING THE CULINARY INSTITUTE OF TUSCANY | THE OLIVE GARDEN |
| DUBBED CACKLEBERRIES, THEY CAN BE BOILED, CODDLED OR POACHED | EGGS |
| DURING WWI, THIS DISH WAS CALLED LIBERTY CABBAGE | SAUERKRAUT |
| TERM FOR FOOD THAT PUTS YOU AT EASE AND MAKES YOU NOSTALGIC FOR YOUR YOUTH | COMFORT FOOD |
| IT'S THE CULINARY TERM FOR BURNT SUGAR OR A CANDY MADE FROM BROWNED SUGAR | CARAMEL |
| THIS FRUIT DESSERT WAS CREATED TO CELEBRATE QUEEN VICTORIA'S DECADES ON THE BRITISH THRONE | CHERRIES JUBILEE |
| FROM GREEK FOR "FINGER", THE ARABS CLAIM IT HAS AS MANY CULINARY & PHARMACEUTICAL USES AS DAYS IN A YEAR | DATE |
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