FOOD & DRINK
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| PASSED AWAY IN 2004, SHE WAS THE HOST OF THE FRENCH CHEF FROM 1963-1973 | show 🗑
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| ONE OF THE IRON CHEFS, HE SPECIALIZES IN ITALIAN CUISINE | show 🗑
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| show | JAMIE OLIVER
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| HOST OF SHOWS "HELL'S KITCHEN" AND "KITCHEN NIGHTMARES" | show 🗑
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| AUSTRIAN CHEF, HAS RESTRAUNTS AND HIS LICENSED FOOD GOODS ARE SOLD IN STORES | show 🗑
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| FOOD NETWORK STAR WHO HOSTS SHOWS SUCH AS "THROWDOWN!" AND "BOY MEETS GRILL" | show 🗑
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| HOSTS HIS OWN COOKING SHOW, HIS SIGNATURE CATCHPHRASE IS BAM! | show 🗑
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| HOST OF "30 MINUTE MEALS" AND "$40 A DAY" ON THE FOOD NETWORK | show 🗑
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| BEST KNOWN FOR HER "SEMI-HOMEMADE" COOKING STYLE WHICH IS 70% STORE-BOUGHT AND 30% FRESH MADE | show 🗑
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| show | PAULA DEEN
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| HOSTED "FOOD 911" AND "HOW TO BOIL WATER" ON THE FOOD NETWORK | show 🗑
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| ITALIAN AMERICAN CHEF, HOSTS THE SHOW "EVERYDAY ITALIAN" AND WROTE A BOOK OF THE SAME TITLE | show 🗑
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| AUTHOR OF "THE BAREFOOT CONTESSA", AND BRANDED THAT NAME TO PRODUCT AND TV | show 🗑
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| FRENCH CHEF CONSIDERED ON OF THE FINEST OF THE 20TH-C.; COOKING AWARD NAMED AFTER HIM | show 🗑
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| HOST OF THE SHOW "NO RESERVATIONS" ON THE FOOD NETWORK | show 🗑
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| CHEF OF FRENCH CUISINE WHO'S LANDMARK RESTERAUNT "THE FRENCH LAUNDRY" IN NAPA VALLEY | show 🗑
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| BEST KNOWN FOR HIS STINTS ON BOTH THE JAPANESE AND AMERICAN VERSIONS OF "IRON CHEF", HE IS KNOWN FOR HIS JAPANESE FUSION STYLE COOKING | show 🗑
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| show | WIENER SCHNITZEL
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| GERMANY: SALTED AND FERMENTED SHREDDED CABBAGE | show 🗑
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| show | FOIE GRAS
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| show | GAZPACHO
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| ITALY: RICE DISH COOKED IN BROTH, OFTEN WITH SAFFRON | show 🗑
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| show | SASHIMI
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| MIDDLE EAST (EGYPT): PUREE OF EGGPLANT AND GROUND SESAME SEED PASTE. GARNISHED WITH MINT OR PISTACHIOS | show 🗑
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| UNITED KINGDOM : MINCED LAMB PIE WITH A POTATO CRUST | show 🗑
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| MEXICO: FILLINGS COATED WITH MASA DOUGH AND WRAPPED IN A CORN HUSK | show 🗑
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| INDIA: YOGURT DRINK FLAVORED WITH FRUIT OR SPICES | show 🗑
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| show | BOREK
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| HUNGARY: MEAT & VEGETABLE STEW OR SOUP, SEASONED WITH PAPRIKA | show 🗑
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| RUSSIA: THINLY SLICED BEEF FILLET SAUTEED WITH MUSHROOMS AND SOUR CREAM OVER NOODLES | show 🗑
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| UKRAINE: BEET SOUP WITH SOUR CREAM | show 🗑
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| show | COUSCOUS
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| SWITZERLAND: HOT DISH OF MELTED CHEESE FOR DIPPING BREAD, MEAT, OR FRUIT | show 🗑
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| LEBANON: CHICKPEA PASTE | show 🗑
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| GREECE: MEAT, TOMATO, ONION, AND TZATZIKI SAUCE ON PITA BREAD | show 🗑
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| show | PEKING DUCK
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| DON'T WONDER, NAAN, ROTI & PURI ARE TYPES OF THIS IN INDIA | show 🗑
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| MEAL AT WHICH YOU'D NORMALLY SERVE MUESLI | show 🗑
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| IF YOU MAKE IT RIGHT, YOUR SALSA VERDE SHOULD BE THIS COLOR | show 🗑
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| A MEAT-FILLED TORTILLA IN A CHILI SAUCE, ITS NAME IS FROM THE SPANISH FOR "TO SEASON WITH CHILI" | show 🗑
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| show | AU GRATIN
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| show | BEER
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| show | GUACAMOLE
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| THIS DISH WHOSE NAME COMES FROM FRENCH FOR "TO PUFF UP" MUST BE SERVED THE INSTANT IT COMES OUT OF THE OVEN | show 🗑
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| show | SAFFRON
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| THIS ENGLISH BLUE CHEESE IS NAMED FOR A SMALL VILLAGE IN HUNTINGDONSHIRE WHERE IT WAS FIRST SOLD | show 🗑
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| show | BORSCHT
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| SERVED WITH SAUSAGE, WHAT THE ENGLISH CALL "MASH" IS MADE FROM THIS VEGETABLE | show 🗑
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| THIS SPANISH DISH OF SAFFRON-FLAVORED RICE AND SHELLFISH TAKES ITS NAME FROM THE PAN IT'S COOKED IN | show 🗑
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| TYROPITTA IS A GREEK PASTRY MADE OF FETA CHEESE STUFFED INTO THIS FLAKEY DOUGH | show 🗑
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| FROM THE ITALIAN FOR "TO SERVE", THIS SOUP COULD BE SERVED TO A MINISTER | show 🗑
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| show | BURRITO
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| show | COUSCOUS
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| show | KNISH
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| show | SUKIYAKI
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| KOMBU, A FLAVORFUL TYPE OF THIS MARINE ALGAE, IS SAVORED IN JAPAN | show 🗑
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| show | IGUANA
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| THIS "ORANGE" FISH, A FAVORITE IN NEW ZEALAND, MIGHT BE LESS POPULAR IF KNOWN BY ITS OTHER NAME, SLIMEHEAD | show 🗑
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| show | LEMONS
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| show | BOMBEGA
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| THE MIDDLE EAST'S POPULAR POCKET BREAD | show 🗑
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| 16TH-C. DEVELOPMENT OF A PIG MUZZLE WAS A LANDMARK IN HARVESTING THIS FUNGUS | show 🗑
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| show | MANDARIN
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| show | VIENNA
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| show | CHICKEN
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| show | SAUSAGE
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| JEWISH CREPE FILLED WITH CHEESE | show 🗑
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| show | CHATEAUBRIAND
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| PREP & LINE ARE TYPES OF THIS 4-LETTER JOB | show 🗑
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| show | BRAVO
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| IN 1963, JULIA CHILD BECAME A STAPLE ON PBS, HOSTING THIS LONG-RUNNING SHOW | show 🗑
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| show | JAMES BEARD
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| SCHOOL FOR ASPIRING CHEFS | show 🗑
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| THE JAMES BEARD FOUNDATION'S CELEBRITY CHEF TOUR ALSO BRINGS ALONG A MASTER THIS, WO YOU DON'T GET TOO THIRSTY | show 🗑
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| show | CHEF
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| THE NAMESAKE OF THIS BRAND OF CANNED PASTA WAS AN ITALIAN IMMIGRANT WHO GOT A JOB COOKING AT NYC'S PLAZA HOTEL | show 🗑
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| THE FETTUCINE DISH BECAME FAMOUS WHEN MARY PICKFORD AND DOUGLAS FAIRBANKS CROWNED THE CHEF THE KING OF THE NOODLES | show 🗑
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| show | RACHEL RAY
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| A FAVORITE OF CHEFS, THIS TYPE OF CHOCOLATE CONTAINS AT LEAST 35% CHOCOLATE LIQUOR | show 🗑
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| "IRON CHEF" CHEN KENICHI OF PRAWNS IN CHILI SAUCE FAME, IS THE SON OF THE MAN WHO BROUGHT THIS SPICY CHINESE STYLE TO JAPAN | show 🗑
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| FAMOUS CULINARY ARTS SCHOOL FOUNDED IN PARIS IN 1895 | show 🗑
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| show | THE NAKED CHEF
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| ETHNICITY OF THE "MUPPET SHOW" CHEF, WHOSE LITTLE SONG ENDED, "BORK, BORK, BORK" | show 🗑
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| show | TYLER FLORENCE
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| "MANY HANDS MAKE LIGHT WORK", BUT "TOO MANY COOKS SPOIL" THIS | show 🗑
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| show | JULIENNE
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| show | WOLFGANG PUCK
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| show | NERO WOLFE
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| show | SAMURAI
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| show | BAKED ALASKA
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| FOR HIS PREGNANT WIFE WHO HAD LOST HER APPETITE, A CHEF NAMED ALFREDO CREATED A CREAMY DISH USING THIS PASTA | show 🗑
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| show | RATATOUILLE
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| THE DISNEY CHANNEL: THIS TITLE KID IS "IN THE (WHITE) HOUSE WHEN HIS DAD IS MADE EXECUTIVE CHEF | show 🗑
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| show | FRUGAL
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| show | BEEF STROGANOFF
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| THE "ESSENCE OF" THIS CHEF FROM FALL RIVER, MA. IS THAT HE LIKES TO "KICK IT UP A NOTCH" | show 🗑
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| show | THE JOY OF COOKING
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| show | MARTIN YAN
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| show | GIADA DELAURENTIS
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| IN 1984 HE PUBLISHED HIS "LOUISIANA KITCHEN COOKBOOK" | show 🗑
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| VERNON RANDOLPH USED A SECRET RECIPE FROM A NEW ORLEANS CHEF TO BEGIN SELLING THE KRISPY KREME BRAND OF THESE | show 🗑
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| TALL, CLOSE-FITTING WHITE HAT WORN BY CHEFS | show 🗑
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| IT'S SAID THIS EMPEROR'S CHEF CREATED CHICKEN MARENGO FOR HIM RIGHT ON THE BATTLEFIELD | show 🗑
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| THIS CONFECTION OF SUGAR-COATED ALMONDS IS NAMED FOR THE FRENCH ARMY OFFICER WHOSE CHEF FIRST PREPARED IT | show 🗑
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| IT'S THE FRENCH WORD FOR HEAD, BOSS, TOP MAN | show 🗑
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| show | WOLFGANG PUCK
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| CELEBRITY CHEF MARIO BATALI SAYS A SANDWICH OF THIS SMOKE MEAT FROM KATZ'S "IS WHAT'S BAD AND GOOD ABOUT FOOD" | show 🗑
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| FRENCH CHEFS TURN THIS FRESHWATER CRUSTACEAN INTO MOUSSE D'CREVISSE | show 🗑
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| show | JULIA CHILD
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| IT'S A SCIENTIFIC FACT, YOUR EGG WHITES WILL BEAT HIGHER IN A BOWL MADE OF THIS METAL PRIZED BY CHEFS | show 🗑
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| show | TURTLE
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| show | ESCOFFIER
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| FRENCH CHEFS COOK THESE IN BUTTER AND SPRINKLE THEM WITH BRANDY; IN A NURSERY RHYME, THEY WERE "BAKED IN A PIE" | show 🗑
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| show | RODENTS
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| THIS FRENCH TERM CAN DESCRIBE A CHICKEN, HAM & CHEESE DISH, OR THE MASTER CHEF WHO PREPARED IT | show 🗑
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| CHEF WHOSE WIFE, K, IS THE "K" IN "K-PAUL'S LOUISIANA KITCHEN" | show 🗑
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| show | ESCOFFIER
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| IMMIGRATING TO THE U.S. AT AGE 17, HE COOKED AT THE PLAZA IN NYC AND CATERED PRESIDENT WILSON'S WEDDING RECEPTION IN 1915 | show 🗑
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| THE DINNER MENU AT COMMANDER'S PALACE IN NEW ORLEANS HAS THIS DU JOUR AS WELL AS SOUP DU JOUR | show 🗑
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| THIS SAUSAGE WITH A FRENCH ORIGIN IS TRADITIONAL IN SPECIALTIES LIKE CORNBREAD STUFFING | show 🗑
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| show | KING CAKE
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| CAN'T GET MORE NEW ORLEANS THAN CRAWFISH TAILS IN THE BATTER FOR THESE DEEP-FRIED DOUGH TREATS, SAVORY OR SWEET | show 🗑
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| show | LIQUOR
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| TAVERN ON THE GREEN OPENED AS A RESTAURANT IN 1934; THIS NYC MAYOR OPENED THE DOOR WITH A BRASS KEY AND SAMPLED THE CUISINE | show 🗑
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| BRATWASH, A LIQUID FOUND AT WISCONSIN TAILGATE PARTIES, IS THIS TO THE REST OF US | show 🗑
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| show | RICE
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| THIS DEEP-FRIED DISH WAS INTRODUCED TO JAPAN BY THE PORTUGUESE | show 🗑
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| MEANING "PULL-NOODLE", THIS FAST-COOKING NOODLE DISH IN BROTH IS HARD TO TOP FOR A QUICK MEAL | show 🗑
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| THE MOST VALUABLE PART OF THE TUNA IS THE FATTY BELLY MEAT KNOWN BY THIS JAPANESE NAME | show 🗑
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| show | CHLOROPHYLL
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| SPANISH ARRAY OF APPETIZERS | show 🗑
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| show | CASPIAN SEA
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| show | BERNAISE
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| THESE SEDUCTIVE CHOCOLATE TREATS GOT THEIR NAME BECAUSE THEY LOOKED LIKE A CERTAIN FUNGUS | show 🗑
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| show | TOFU
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| show | HUNGARY
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| SOME FOLKS MAKE WELSH RAREBIT WITH MILK INSTEAD OF THIS TRADITIONAL LIQUID; HOMER SIMPSON WOULD BE OUTRAGED | show 🗑
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| BLAA MAY NOT SOUND APPEALING, BUT IT'S A NICE FLOURY BREAD FROM WATERFORD IN THIS COUNTRY | show 🗑
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| show | DOLMAS
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| show | PFEFFERNUESSE
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| show | PECAN
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| show | CRACKLINS'
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| SOME SAY THIS BLACK-EYED PEAS AND RICE DISH WAS NAMED FOR A SERVANT WHO KEPT ON HIS TOES WHILE DISHING IT OUT | show 🗑
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| show | ETOUFFEE
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| SIMILAR TO STEAK TARTARE, KITFO IS A COLD GROUND BEEF DISH THAT IS SERVED THIS WAY | show 🗑
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| show | A MEAD
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| FOR ETHIOPIAN MEALS, COFFEE IS USUALLY SERVED IN THESE SMALL CUPS, FROM THE FRENCH FOR "HALF-CUP" | show 🗑
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| show | GRAIN
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| SIMILAR TO THE INDIAN GHEE, NITER KIBBEH IS A CLARIFIED SPICE-INFUSED TYPE OF THIS & IS USED IN MANY DISHES | show 🗑
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| show | CHICKEN KIEV
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| show | CUISINE
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| show | ENGLAND
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| show | WHITE
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| show | EASTER
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| THERE ARE MANY VARIATIONS OF THIS LAYERED GREEK DISH, BUT YOU PROBABLY KNOW THE ONE MADE WITH MEAT AND EGGPLANT | show 🗑
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| SEEN IN SOUPS, STELLINE IS AN ITALIAN PASTA WHOSE NAME MEANS "LITTLE..." THESE | show 🗑
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| PANETTONE, A TRADITIONAL ITALIAN TREAT FOR THIS HOLIDAY, CAN BE BAKED IN A COFFEE CAN | show 🗑
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| show | BELGIUM
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| show | RETSINA
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| BASED ON ALMONDS, NOT TOMATOES, AJO BLANCO IS A WHITE VERSION OF THIS CHILLED SOUP | show 🗑
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| show | POPE JOHN PAUL II
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| show | SUBMARINE
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| THE POPULAR SNACK KNOWN AS "ANTS ON A LOG" IS MADE WITH RAISINS, PEANUT BUTTER, AND THIS VEGETABLE | show 🗑
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| show | ANTIPASTO
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| IN ITALIAN CUISINE, THIS MEAT IS TRADITIONALLY THE MOST POPULAR TO COOK "CACCITORE" OR "HUNTER STYLE" | show 🗑
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| VITELLO TONNATO IS THIS MEAT COOKED IN A TUNA AND MAYONNAISE PUREE | show 🗑
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| NO GREEK SALAD IS COMPLETE WITHOUT THIS CHEESE WHOSE NAME MEANS "SLICE" | show 🗑
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| show | SOUVLAKIA
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| show | OUZO
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| TO MAKE BAKLAVA, YOU'LL NEED SOME OF THESE TISSUE-THIN LAYERS OF PASTRY DOUGH, WHOSE NAME IS FROM THE GREEK FOR "LEAF" | show 🗑
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| THIS GREEK DISH, MADE WITH SPINACH, CHEESE, AND ONIONS IS ALMOST AS MUCH FUN TO SAY AS TO EAT | show 🗑
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| SLYDERS AND CHEESE STICKS ARE HIGHLIGHTS OF THE CUISINE OFFERED AT THIS HAMBURGER CHAIN | show 🗑
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| HUNGARIAN CUISINE USES THIS ORANGE-RED SPICE AS A MAINSTAY FLAVORING | show 🗑
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| UNDER VARIOUS NAMES, THIS ITEM IS PART OF THE CUISINE OF MUCH OF EUROPE; IN JEWISH COOKING, IT'S CALLED THIS | show 🗑
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| MEALIE IS THE AFRICAN NAME FOR THIS CEREAL PLANT THAT IS USED TO MAKE MUSH AND BATTERS | show 🗑
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| show | SOUTH AFRICA
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| show | PORTUGAL
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| show | ETHIOPIA
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| show | COUSCOUS
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| THE YANGTZE FLOWS THROUGH THIS PROVINCE THAT'S CHINA'S MOST POPULOUS AND KNOWN FOR ITS SPICY CUISINE | show 🗑
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| show | CHINA
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| WHEN MAKING THIS CLASSIC CHINESE SOUP, BE SURE TO REMOVE THE TWIGS, FEATHERS, AND INSECTS FIRST | show 🗑
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| TO ENJOY THIS NATIONAL SWISS DISH, YOU'D BETTER LIKE CHEESE, LOTS OF IT, MELTED IN WINE | show 🗑
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| THE SEAFOOD IN THIS MEXICAN DISH IS "COOKED" NOT BY HEAT, BUT BY THE ACID IN LIME JUICE | show 🗑
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| show | MOUSSAKA
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| ON AN ITALIAN MENU THIS TERM DESCRIBES PASTA WITH A SAUCE OF EGGS, CREAM, PARMESAN & BACON | show 🗑
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| show | CONTINENTAL
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| IN CHINESE CUISINE, PANCAKES KEPT IN A STEAMER ARE OFTEN CALLED THESE, LIKE SMALL ORNAMENTAL MATS | show 🗑
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| show | BREAD
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| show | CHEESE
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| show | PHYLLO
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| TO MAKE THIS CLASSIC GERMAN DISH, POUND A VEAL CUTLET, COAT IT WITH CRUMBS, THEN BROWN IT IN FAT | show 🗑
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| IN ASIAN CUISINE, SPROUTS ARE FROM BEANS, AND SHOOTS ARE USUALLY FROM THIS | show 🗑
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| show | KEY LIME PIE
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| show | CORN MEAL
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| LA HABICHUELA IN CANCUN FEATURES COCOBICHUELA; LOBSTER AND SHRIMP SERVED IN ONE OF THESE SHELLS | show 🗑
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| IGUANA IS A TASTE TREAT ON THIS ISLAND THAT THE U.S. INVADED IN 1983 | show 🗑
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| show | CURACAO
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| JAMAICANS COMBINE SALT FISH WITH ACKEE, A FRUIT INTRODUCED TO THE ISLAND AS PART OF THIS CAPTAIN'S "BOUNTY" | show 🗑
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| show | ENGLAND
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| show | NETTLES
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| show | HASSENPFEFFER
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| show | FINNAN HADDIE
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| show | TOFU
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| YOU CAN MAKE A DARK VEGETARIAN STOCK FROM THE RED OR BLACK TYPE OF THESE LEGUMES | show 🗑
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| THIS 4-LETTER WORD IS SEEN AFTER "APPLE" LESS OFTEN THAN AFTER "COLE" | show 🗑
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| show | SPINACH
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| AS A VEGETARIAN, JIMMY BUFFETT "MADE IT NEARLY 70 DAYS...DRINKIN' LOTS OF" THIS JUICE "AND SOAKIN' UP RAYS | show 🗑
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| THE NAME OF THIS FRAGRANT TYPE OF RICE MEANS "QUEEN OF FRAGRANCE" IN SANSKRIT | show 🗑
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| show | YOGURT
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| RELATED TO POISON IVY, THIS KIDNEY-SHAPED SNACK NUT IS SOLD WITHOUT ITS TOXIC SHELL | show 🗑
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| show | AVACADO
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| show | PLANTAINS
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| show | RICE
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| IN HAITI, LAMBI IS THIS BIG SPIRAL-SHELLED SEA SNAIL | show 🗑
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| IN BARBADOS, YOU'LL GO CUCKOO FOR COU-COO, A MIX OF CORNMEAL AND THIS ESSENTIAL GUMBO VEGETABLE | show 🗑
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| PANDA EXPRESS SERVES THE GOURMET TYPE OF THIS NATIONAL CUISINE | show 🗑
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| show | CREPES
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| MANY A FRENCH MEALENDS WITH A DRY RED WINE SERVED WITH THIS BLUE-VEINED TREAT, THE "CHEESE OF KINGS AND POPES" | show 🗑
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| THIS CHILLED LEEK AND POTATO SOUP IS TRADITIONALLY SERVED WITH CHOPPED CHIVES | show 🗑
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| FOR A CHANGE OF PACE AT SOUP TIME, TRY SOUP AUX CERISES, MADE WITH RED WINE AND THIS FRUIT | show 🗑
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| FRENCH FAVORITE "VIN BLANC" IS THIS BEVERAGE IN ENGLISH | show 🗑
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| show | MEATBALLS
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| CLOSELY RELATED TO PUMPKINS, THERE ARE MORE THAN 40 KINDS OF THESE GOURD-SHAPED VEGETABLES | show 🗑
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| show | OLD MILWAUKEE
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| GAZPACHO, A SOUP OFTEN FLAVORED WITH GARLIC, WAS CREATED IN THIS COUNTRY | show 🗑
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| show | PIG
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| show | MARROW
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| IN INDIA GHEE, A SEMI-FLUID BUTTER, IS OFTEN MADE FROM THE MILK OF THIS ANIMAL | show 🗑
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| SOME CANADIANS COOK THIS REINDEER RELATIVE WHOSE NAME IS FROM THE ALGONQUIN FOR "PAWER" | show 🗑
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| AN IMPORTANT HERB IS FRENCH CUISINE, IT'S ALSO KNOWN AS ESTRAGON | show 🗑
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| A TASTY PASTRY NAMED FOR THIS BEAVER APPENDAGE IS A SPECIALTY OF HOOKER'S, AN OTTAWA EATERY | show 🗑
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| show | TONGUES
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| MALPEQUE BAY OYSTERS ARE A TASTE TREAT FROM THIS ISLAND PROVINCE OF CANADA | show 🗑
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| show | BARCELONA
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| show | TROY
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|
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| THIS TARO ROOT PASTE IS AVAILABLE IN A POWDER, SO YOU CAN BRING SOME HOME FROM MAUI | show 🗑
|
||||
| show | TRIPE
🗑
|
||||
| show | BEETS
🗑
|
||||
| show | CORNBREAD
🗑
|
||||
| IT'S AN ENGLISH TRADITION TO ADORN THIS TUSKED ANIMAL'S HEAD WITH SPRIGS OF BAY, ROSEMARY, AND LITTLE FLAGS | show 🗑
|
||||
| AT CHRISTMASTIME, YOU MIGHT HAVE A "BURNING" DESIRE TO MAKE A BUCHE DE NOEL, A CAKE SHAPED LIKE THIS | show 🗑
|
||||
| show | POTATOES
🗑
|
||||
| show | NOUVELLE CUISINE
🗑
|
||||
| show | GRAPE LEAVES
🗑
|
||||
| FROM ITALIAN FOR "RESTAURATEUR", IT'S A SMALL ITALIAN RESTAURANT | show 🗑
|
||||
| show | CROSS
🗑
|
||||
| show | ASPARAGUS
🗑
|
||||
| show | CARIBBEAN
🗑
|
||||
| show | POTATOES
🗑
|
||||
| TURKISH COOKS KNOW THAT MIDYE TAVASI ARE THESE BIVALVES FRIED IN BATTER | show 🗑
|
||||
| show | SEAWEED
🗑
|
||||
| show | EGGS
🗑
|
||||
| YOU MIGHT BEGIN A GERMAN MEAL WITH AALSUPPE, A SOUP MADE FROM THIS SNAKE-LIKE SEA CREATURE | show 🗑
|
||||
| show | SPAIN
🗑
|
||||
| show | GREECE
🗑
|
||||
| BASIL, GARLIC, PINE NUTS, PARMESAN CHEESE, AND OLIVE OIL GO INTO THIS SAUCE THAT ORIGINATED IN GENOA | show 🗑
|
||||
| TRADITIONAL SWEET & SOUR PORK CONTAINS THIS TROPICAL FRUIT | show 🗑
|
||||
| show | BRAINS
🗑
|
||||
| CUITLACOCHE, A MEXICAN DELICACY, COMES FROM THE EARS OF THIS THAT HAVE BEEN ATTACKED BY USTILAGO MAYDIS FUNGUS | show 🗑
|
||||
| SOBA ARE A JAPANESE TYPE OF THESE MADE FROM BUCKWHEAT FLOUR AND SERVED HOT OR COLD | show 🗑
|
||||
| show | SHRIMP
🗑
|
||||
| A MASHED BANANA OR A QUARTER CUP OF APPLESAUCE CAN REPLACE OIL OR A SINGLE ONE OF THESE IN A CAKE RECIPE | show 🗑
|
||||
| show | PROTEIN
🗑
|
||||
| show | KIWI
🗑
|
||||
| show | MU SHU PORK
🗑
|
||||
| THIS SALAD OF BULGAR WHEAT, ONIONS, TOMATOES, PARSLEY, AND MINT IS A CLASSIC DISH OF THE MIDDLE EAST | show 🗑
|
||||
| COMBINE MINCED SHALLOTS WITH THIS BREAD SPREAD TO MAKE BEURRE D'ENCHALOTE | show 🗑
|
||||
| show | DUCK
🗑
|
||||
| MEE KROB IS A SWEET, CRISPY NOODLE DISH FROM THE CUISINE OF THIS COUNTRY | show 🗑
|
||||
| show | HAGGIS
🗑
|
||||
| IN SPANISH, MEXICO'S SALSA BORRACHA MEANS "DRUNKEN SAUCE", AS IT CONTAINS THIS POTENT POTABLE | show 🗑
|
||||
| THE 2 MEATS IN SALTIMBOCCA | show 🗑
|
||||
| show | SAUERKRAUT
🗑
|
||||
| show | BEER
🗑
|
||||
| IN GERMANY, THESE SWEETS ARE KNOWN AS KOKONUSS-MAKRONEN | show 🗑
|
||||
| LEBERKNODEL ARE DUMPLINGS MADE FROM THIS ORGAN MEAT | show 🗑
|
||||
| THIS FRUIT IS THE MAIN INGREDIENT IN THE COLD SOUP KIRSCHKALTSCHALE | show 🗑
|
||||
| show | WHEEL
🗑
|
||||
| OFTEN SERVED WITH FISH, POMMES DE TERRE A L'ANGLAISE ARE THESE VEGETABLES, BOILED OR STEAMED | show 🗑
|
||||
| show | SPINACH
🗑
|
||||
| show | TOMATO PUREE
🗑
|
||||
| show | PINEAPPLES
🗑
|
||||
| show | GERMANY
🗑
|
||||
| show | LINGUINE
🗑
|
||||
| show | BOUILLABAISSE
🗑
|
||||
| A POPULAR THAI DISH, IT'S MEAT OR CHICKEN ON A SKEWER SERVED WITH A SPICY PEANUT SAUCE | show 🗑
|
||||
| IT'S THE KIND OF MEAT YOU NEED TO MAKE SCHWEINESCHNITZEL | show 🗑
|
||||
| THE GERMAN DISH GEROSTETE AUSTERN ARE THESE MOLLUSKS ROASTED AND SERVED ON THE HALF SHELL | show 🗑
|
||||
| show | CHEESE
🗑
|
||||
| THE NAME HASENOHREN, WHICH ARE DEEP-FRIED PASTRIES, MEANS THIS ANIMALS' EARS | show 🗑
|
||||
| show | CORNWALL
🗑
|
||||
| MELIZANOSOLATA, AN EGGPLANT SALAD, IS AN APPETIZER OR SIDE DISH FROM THIS MEDITERRANEAN COUNTRY | show 🗑
|
||||
| A TRATTORIA USUALLY SPECIALIZES IN THIS COUNTRY'S CUISINE | show 🗑
|
||||
| show | SALT
🗑
|
||||
| show | SNAILS
🗑
|
||||
| show | KIDNEYS
🗑
|
||||
| show | CHATEAUBRIAND
🗑
|
||||
| SONOMA JACK CHEESE ORIGINATED IN THIS U.S. STATE | show 🗑
|
||||
| A FAVORITE IN THE SOUTH, AMBROSIA IS A DESSERT MADE WITH SLICED ORANGES AND THIS SHREDDED TROPICAL FRUIT | show 🗑
|
||||
| RHYMING NAME OF THE CUISINE THAT COMBINES THE FLAVORS OF OUR 28TH STATE AND ITS NEIGHBOR TO THE SOUTH | show 🗑
|
||||
| CRAIG CLAIBORNE'S RECIPE FOR KENTUCKY BURGOO CALLS FOR THE 100-PROOF TYPE OF THIS LIQUOR | show 🗑
|
||||
| show | MILK
🗑
|
||||
| ESCOFFIER SAID THESE SHELLFISH, WHICH THE FRENCH CALL HUITRES,ARE BEST RAW, BUT HE ALSO SERVED THEM A LA FLORENTINE | show 🗑
|
||||
| show | HOT AND COLD
🗑
|
||||
| DISHES DESCRIBED AS A LA DUBARRY CONTAIN THIS VEGETABLE | show 🗑
|
||||
| show | CAULIFLOWER
🗑
|
||||
| REINS, THESE ORGAN MEATS, MAY BE SAUTEED WITH MUSHROOMS | show 🗑
|
||||
| GHEE, A TYPE OF CLARIFIED BUTTER, USED IN CURRY PASTE, ORIGINATED IN THIS COUNTRY | show 🗑
|
||||
| TO MAKE A SIMPLE QUESIDILLA, START BY FOLDING ONE OF THESE AROUND A CHEESE FILLING | show 🗑
|
||||
| KAASDOPEN, A CHEESE FONDUE DISH FROM THIS COUNTRY, IS MADE WITH GOUDA AND SERVED WITH BREAD | show 🗑
|
||||
| show | COFFEE
🗑
|
||||
| show | CHOCOLATE CAKE
🗑
|
||||
| AFTER YOU STUFF THIS VEGETABLE, YOU CAN CALL IT CHOU-FARSI | show 🗑
|
||||
| show | VEAL
🗑
|
||||
| THE FRENCH WILL TELL YOU CUISSES DE GRENOUILLE, WHICH ARE THESE, TASTE A LOT LIKE CHICKEN | show 🗑
|
||||
| THIS POPULAR THAI DISH CONSISTS OF SWEET CRISPY NOODLES WITH CHICKEN OR SHRIMP | show 🗑
|
||||
| show | SALSA
🗑
|
||||
| IF YOUR RECIPE CALLS FOR "BLANCHING" GREEN BEANS, PLUNGE THEM INTO THIS | show 🗑
|
||||
| show | SEPARATING
🗑
|
||||
| show | GRUYERE
🗑
|
||||
| A PATE-LIKE DISH, OR THE NAME OF THE MOLD IN WHICH PATE IS BAKED | show 🗑
|
||||
| THE MIDDLE CUT OF A RIB STEAK, IT LITERALLY MEANS "BETWEEN 2 RIBS" | show 🗑
|
||||
| COLCANNON, A DISH OF POTATOES, LEEKS, CABBAGE, AND CREAM, IS ASSOCIATED WITH THIS COUNTRY'S CUISINE | show 🗑
|
||||
| show | BLINTZ
🗑
|
||||
| show | CHATEAUBRIAND
🗑
|
||||
| show | FILET
🗑
|
||||
| show | BAKE
🗑
|
||||
| TO COOK SUGAR UNTIL IT FORMS A BROWN SYRUP | show 🗑
|
||||
| show | PINT
🗑
|
||||
| show | BATCH
🗑
|
||||
| A DESSERT SPOON IS EQUIVALENT TO 2 OF THESE, ROUGHLY 10 MILLILITERS IN THE U.S. | show 🗑
|
||||
| CHINESE DUMPLINGS SERVED IN SOUP | show 🗑
|
||||
| FOR YOUR SUPER BOWL PARTY, "THE JOY OF COOKING" RECOMMENDS THE TRADITIONAL DIP OF THIS MANY LAYERS | show 🗑
|
||||
| "JOY OF COOKING" HAS A RECIPE FOR THIS MADE WITH WALNUT CATSUP, VINEGAR, AND ANCHOVY ESSENCE | show 🗑
|
||||
| CLASSIC MEXICAN AVOCADO RELISH | show 🗑
|
||||
| A PASTRY SHELL FILLED WITH EGGS, CREAM, AND OTHER INGREDIENTS, THIS DISH ORIGINATED IN THE ALSACE-LORRAINE REGION | show 🗑
|
||||
| THIS SEAFOOD STEW OF MARSEILLES WAS ORIGINALLY COOKED ON THE BEACH BY FISHERMEN | show 🗑
|
||||
| THIS SPECIALTY OF ALSACE & PERIGORD IS GOOSE LIVER MARINATED IN PORT AND SEASONINGS | show 🗑
|
||||
| AS THE NAME SAYS, THIS CLASSIC DISH IS CHICKEN COOKED IN RED WINE | show 🗑
|
||||
| show | CORIANDER
🗑
|
||||
| show | RISOTTO
🗑
|
||||
| TO MAKE A BASIC VERSION OF THIS ITALIAN STAPLE, GRADUALLY ADD CORNMEAL TO BOILING WATER, STIR CONSTANTLY | show 🗑
|
||||
| THIS NO-COOK SAUCE BLENDS BASIL, PINE NUTS, AND GARLIC; ADD OIL SLOWLY SO THE SAUCE EMULSIFIES FULLY | show 🗑
|
||||
| show | FRITTATA
🗑
|
||||
| CUT A BAGUETTE, BRUSH WITH OLIVE OIL AND BAKE UNTIL GOLDEN; NOW YOU'VE GOT THIS APPETIZER, ITALIAN FOR "LITTLE TOASTS" | show 🗑
|
||||
| MADE WITH CORNMEAL, IT COMES OUT OF THE OVEN SO SOFT YOU HAVE TO EAT IT WITH THE UTENSIL IN ITS NAME | show 🗑
|
||||
| ORVILLE REDBACHER SELLS THIS SWEET & SALTY TREAT AS WELL AS ITS MORE FAMOUS COUSIN | show 🗑
|
||||
| BOBBY FLAY'S REICPE FOR THIS INCLUDES AS SPECIAL EQUIPMENT, A ROD TO SKEWER THE BIRD WITH | show 🗑
|
||||
| show | CONVECTION OVEN
🗑
|
||||
| "IF YOU CAN READ, YOU CAN COOK", SHE WROTE IN THE INTRODUCTION TO HER CLASSIC "MASTERING THE ART OF FRENCH COOKING" | show 🗑
|
||||
| IF A RECIPE CALLS FOR BLANCHING TOMATOES, IT'S SO THAT YOU CAN REMOVE THIS MORE EASILY | show 🗑
|
||||
| BE ALERT WHEN YOU HEAT OIL FOR FRYING, BECAUSE ONCE IT REACHES THE POINT WHEN IT DOES THIS, IT DECOMPOSES | show 🗑
|
||||
| TO MAKE PUMPERNICKEL, USE THE DARK FLOUR OF THIS GRAIN | show 🗑
|
||||
| show | OSSO BUCO
🗑
|
||||
| FROM FRENCH "TO MAKE WHITE", IT'S TO BOIL FOOD FOR A SHORT TIME | show 🗑
|
||||
| ADDING HOT OR TANGY SEASONINGS TO FOOD, IT'S SATAN'S FAVORITE METHOD OF COOKING HAM OR EGGS | show 🗑
|
||||
| TO COOK FOOD IN LIQUID JUST BELOW THE BOILING POINT, IT'S A WAY TO PAMPER YOUR EGGS | show 🗑
|
||||
| show | BRAISING
🗑
|
||||
| MENTHA PIPERITA, THIS ONE OF THE MORE THAN 20 SPECIES OF MINT, IS FREQUENTLY USED IN COOKING | show 🗑
|
||||
| show | HAM
🗑
|
||||
| show | BALSAMIC
🗑
|
||||
| YOU MIGHT ENJOY A GLASS OF THIS SICILIAN FORTIFIED WINE WHILE COOKING UP THE VEAL DISH OF THE SAME NAME | show 🗑
|
||||
| THIS CORNING GLASS USED FOR COOKING WAS CAST TO MAKE THE 200" TELESCOPE LENS FOR MOUNT PALOMAR | show 🗑
|
||||
| show | SOY BEANS
🗑
|
||||
| A COOKING DEVICE IN WHICH MEAT TURNS SLOWLY ON A SPIT | show 🗑
|
||||
| show | CHICKEN-FRIED STEAK
🗑
|
||||
| "YANKEE" BEFORE THE NAME OF THIS BRAISED BEEF DISH MEANS THAT VEGETABLES WERE ADDED DURING THE COOKING PROCESS | show 🗑
|
||||
| TO MAXIMIZE FLAVOR IMPACT, THIS TYPE OF PLANT, LIKE BASIL OR PARSLEY, SHOULD BE ADDED AT THE END OF COOKING | show 🗑
|
||||
| show | THIGH
🗑
|
||||
| show | SPATULA
🗑
|
||||
| show | VICYSSOISE
🗑
|
||||
| show | DREDGE
🗑
|
||||
| show | BEANS
🗑
|
||||
| show | LATKES
🗑
|
||||
| show | PANHANDLE
🗑
|
||||
| show | RENDERING
🗑
|
||||
| show | EGGS
🗑
|
||||
| show | BAKLAVA
🗑
|
||||
| show | CUISINART
🗑
|
||||
| show | KETTLEDRUM
🗑
|
||||
| IN CHINA AND INDIA, PEANUTS ARE PROCESSED MAINLY FOR THIS COOKING INGREDIENT | show 🗑
|
||||
| IN COOKING, A STICK OF BUTTER CONVERTS TO THIS MANY OUNCES | show 🗑
|
||||
| show | PEPPER
🗑
|
||||
| show | MINCE
🗑
|
||||
| show | OREGANO
🗑
|
||||
| show | JAMES BEARD
🗑
|
||||
| show | FENNEL
🗑
|
||||
| TO MAKE BUNNY SALAD, USE A CHILLED PEAR HALF FOR THE BUNNY'S BODY AND A BALL OF COTTAGE CHEESE FOR THIS APPENDAGE | show 🗑
|
||||
| IT DESCRIBES THE COOKING SURFACE OF A TEFLON-COATED FRYING PAN | show 🗑
|
||||
| show | MELTING POT
🗑
|
||||
| show | TARRAGON
🗑
|
||||
| BROWN SUGAR IS A MIXTURE OF WHITE SUGAR AND THIS THICK SYRUP, WHICH GIVES IT ITS COLOR | show 🗑
|
||||
| BRAMLEY APPLES ARE A POPULAR COOKING INGREDIENT IN THIS COUNTRY OF THEIR ORIGIN | show 🗑
|
||||
| show | THE JOY OF COOKING
🗑
|
||||
| show | CUMIN
🗑
|
||||
| THIS TYPE OF BOUILLON USED TO POACH FISH SOUNDS LIKE SOMETHING A JUDGE WOULD SERVE | show 🗑
|
||||
| show | SMOKING
🗑
|
||||
| IN 1933 THIS FAMOUS FRENCH COOKING SCHOOL OPENED A LONDON BRANCH | show 🗑
|
||||
| THE ISLAND OF AEGINA IS RICH IN THIS TREE THAT PRODUCES A COOKING OIL AS WELL AS THIS BELOVED NUT | show 🗑
|
||||
| show | BRISKET
🗑
|
||||
| show | GALLEY
🗑
|
||||
| BEVERAGE THAT COWBOYS CALLED ARBUCKLE | show 🗑
|
||||
| THE WAGON COWBOYS WERE FED FROM | show 🗑
|
||||
| show | RIBEYE
🗑
|
||||
| show | SOURDOUGH
🗑
|
||||
| show | CHICKEN
🗑
|
||||
| AN EGG THAT SPINS MERRILY & EASILY ON THE COUNTER, TELLS YOU IT'S THIS | show 🗑
|
||||
| show | EGGPLANT
🗑
|
||||
| show | PORTOBELLO
🗑
|
||||
| THE BULB USED IN COOKING RARELY PRODUCES SEEDS; MOST PEOPLE BREAK IT INTO CLOVES AND PLANT THEM | show 🗑
|
||||
| show | YEAST
🗑
|
||||
| show | BOW TIE
🗑
|
||||
| FINGER FOOD INVENTED IN 1964 AT THE ANCHOR BAR IN NEW YORK STATE | show 🗑
|
||||
| show | RAGOUT
🗑
|
||||
| show | PAM
🗑
|
||||
| TRADITIONALLY, AN IMPORTANT INGREDIENT IN JEWISH COOKING IS SCHMALTZ, WHICH IS THIS | show 🗑
|
||||
| BEFORE BAKING, SPRINKLE THIS ITALIAN BREAD WITH OIL, SALT, AND ROSEMARY | show 🗑
|
||||
| show | STUFFING
🗑
|
||||
| show | APPLES
🗑
|
||||
| WHILE IT MAY CONTAIN COTTAGE CHEESE, THE TRADITIONAL NY CHEESECAKE IS BASED ON THIS CHEESE | show 🗑
|
||||
| show | CORN PUDDING
🗑
|
||||
| show | CARROWAY SEEDS
🗑
|
||||
| MEANING "TO MAKE CLEAR BY REMOVING IMPURITIES", IT'S DONE TO BUTTER OR STOCK | show 🗑
|
||||
| show | CONFECTIONER'S SUGAR
🗑
|
||||
| show | BUTTERFLY
🗑
|
||||
| THE EGGS IN EGGS BENEDICT ARE COOKED THIS WAY | show 🗑
|
||||
| THIS SALAD GREEN, A VARIETY OF ITALIAN CHICORY, IS USUALLY REDDISH | show 🗑
|
||||
| show | POTATO
🗑
|
||||
| THIS TERM FOR CRIMPED DECORATIVE EDGE OF A PIE CRUST INCLUDES THE NAME OF A MUSICAL INSTRUMENT | show 🗑
|
||||
| show | SCROD
🗑
|
||||
| show | OVER EASY
🗑
|
||||
| show | CHILIES
🗑
|
||||
| show | FLAN
🗑
|
||||
| YOU CAN MAKE THE TRADITIONAL TIES FOR THIS MEXICAN DISH FROM STRANDS OF THEIR CORN HUSK WRAPPINGS | show 🗑
|
||||
| show | PIG
🗑
|
||||
| THE NAME OF THIS MEXICAN CHOPPED FRUIT RELISH MEANS "ROOSTER'S BEAK" | show 🗑
|
||||
| SOUVLAKI ORIGINATED IN THIS COUNTRY | show 🗑
|
||||
| show | ITALY
🗑
|
||||
| show | JAPAN
🗑
|
||||
| THIS AROMATIC HERB IS KNOWN FOR ITS ANISELIKE FLAVOR | show 🗑
|
||||
| POPULAR IN CAJUN COOKING, THIS SAUSAGE WITH A FRENCH NAME IS FULL OF TRIPEY GOODNESS | show 🗑
|
||||
| THIS ANNUAL COOKING CONTEST FIRST TOOK PLACE IN 1949 AT NYC'S WALDORF-ASTORIA HOTEL | show 🗑
|
||||
| THE JAPANESE NAME FOR THIS FLAVOR ENHANCER, ALSO POPULAR IN CHINESE COOKING, IS AJI-NO-MOTO | show 🗑
|
||||
| show | THOUSAND/HUNDRED-YEAR-OLD EGGS
🗑
|
||||
| THIS FLAVOR ENHANCER USED IN ASIAN COOKING WAS FIRST OBTAINED FROM SEAWEED | show 🗑
|
||||
| show | COPPER
🗑
|
||||
| THIS HYBRID TEA ROSE SHARES ITS NAME WITH A TOP FRENCH COOKING SCHOOL | show 🗑
|
||||
| SOME CREDIT A DELMONICO'S CHEF WITH COOKING UP THIS DESSERT OF ICE CREAM COVERED IN MERINGUE AND BROWNED | show 🗑
|
||||
| show | RHUBARB
🗑
|
||||
| show | LAMBASTE
🗑
|
||||
| IN LAS VEGAS IT'S A SHORT TRIP FROM NY-NY TO DETROIT AND THE HOME COOKING OF THIS MUSIC-THEMED CAFE | show 🗑
|
||||
| POPULAR IN ASIA, THIS COOKING UTENSIL THAT USUALLY HAS 2 HANDLES IS PERFECT FOR STIR FRYING | show 🗑
|
||||
| show | PEMMICAN
🗑
|
||||
| show | FISH
🗑
|
||||
| THESE LARGE NUTS FROM THE AMAZON RIVER VALLEY CAN BE USED IN COOKING MUCH THE SAME WAY AS COCONUT | show 🗑
|
||||
| show | BEAN SPROUTS
🗑
|
||||
| show | BEAR
🗑
|
||||
| show | FISH AND CHIPS
🗑
|
||||
| show | DOUBLE BOILER
🗑
|
||||
| APPROPRIATELY, "THE JOY OF COOKING" HAS A RECIPE FOR MAKING THIS SPONGE-LIKE CAKE AT HIGH ALTITUDES | show 🗑
|
||||
| show | JAMES BEARD
🗑
|
||||
| show | FAVA BEAN
🗑
|
||||
| IN FRENCH COOKING, A "SUPREME" IS A VELOUTE TYPE OF THIS, MADE WITH MEAT STOCK, BUTTER, AND FLOUR | show 🗑
|
||||
| THIS MESH-BOTTOMED CUP IS USED TO BREAK UP LARGE PIECES IN CONFECTIONER'S SUGAR OR FLOUR | show 🗑
|
||||
| PEOPLE NORMALLY TOP OFF A BOWL OF GOULASH WITH A DOLLOP OF THIS DAIRY PRODUCT | show 🗑
|
||||
| show | SAGE
🗑
|
||||
| RICOTTA ISN'T A CHEESE, IT'S A CHEESE BY-PRODUCT MADE FROM THIS LIQUID DRAINED FROM CHEESES | show 🗑
|
||||
| show | TO REDUCE
🗑
|
||||
| show | DANDELION
🗑
|
||||
| show | DRIPPINGS
🗑
|
||||
| show | DATES
🗑
|
||||
| POPULAR IN JAPAN, THIS LARGE WHITE ASIAN RADISH MAY BE PICKLED OR SERVED IN SALADS | show 🗑
|
||||
| A NATIONAL PHILIPPINE DISH, ADOBO CONTAINS CHICKEN & PORK, AND THE MILK OF THIS PALM FRUIT | show 🗑
|
||||
| A GERMAN SPECIALTY, BRAUNSCHWEIGER IS A SMOKED SAUSAGE TRADITIONALLY MADE FROM THIS ORGAN MEAT | show 🗑
|
||||
| show | KUNG PAO CHICKEN
🗑
|
||||
| show | LAMB
🗑
|
||||
| show | THAILAND
🗑
|
||||
| show | FETTUCINE
🗑
|
||||
| show | CARAMEL
🗑
|
||||
| show | EGG DROP SOUP
🗑
|
||||
| BAKING AND THIS OVEN COOKING METHOD ARE BASICALLY THE SAME PROCESS, AT THE SAME TEMPERATURE | show 🗑
|
||||
| IN NOVELS, IT MEANS TO PALE, AS WITH FEAR; IN COOKING, TO PLACE FOOD IN BOILING, THEN IN COLD WATER | show 🗑
|
||||
| A TYPE OF ENDIVE AND A TYPE OF WAFFLE TAKE THEIR NAMES FROM THIS COUNTRY | show 🗑
|
||||
| show | OX-TAIL SOUP
🗑
|
||||
| TO A THAI, THEY'RE BA MEE; TO A FILIPINO, PANCIT MAMI; AND TO A JAPANESE, RAMEN | show 🗑
|
||||
| THIS PIZZA TURNOVER IS FROM NAPLES AND ITS NAME MEANS "TROUSER LEG" | show 🗑
|
||||
| TERM FOR WHOLE WHEAT BERRIES THAT HAVE BEEN STEAMED, DRIED, AND CRACKED; THEY'RE FOUND IN TABBOULEH | show 🗑
|
||||
| THE NAME OF THIS HERB ESSENTIAL TO FRENCH COOKING IS DERIVED FROM THE GREEK FOR "DRAGON" | show 🗑
|
||||
| DEER FLESH, COMMONLY KNOWN BY THIS TERM, IS SO LEAN THAT EXPERTS ADVISE INSERTING FAT BEFORE COOKING | show 🗑
|
||||
| show | TIN
🗑
|
||||
| show | CHAFING DISH
🗑
|
||||
| show | CLEAVER
🗑
|
||||
| show | EGYPT
🗑
|
||||
| THIS PIECE OF COOKING EQUIPMENT, RESEMBLING A WASHBOARD, EASES THE PROCESS OF JULIENNING POTATOES OR CARROTS | show 🗑
|
||||
| IN GHANA A DUMPLING CALLED FUFU IS SERVED WITH A SOUP MADE OF THE GROUNDNUT KNOWN HERE AS THIS | show 🗑
|
||||
| show | BANANA
🗑
|
||||
| ALMOND MILK IS ENJOYED IN THIS COUNTRY, WHERE IT IS SOLD ON THE STREETS OF MARRAKESH | show 🗑
|
||||
| show | PUMPKIN
🗑
|
||||
| show | IRON
🗑
|
||||
| show | STIR-FRYING
🗑
|
||||
| THIS DISH USED TO MAKE ASPIC OR PUDDING MAY BE MADE OF METAL OR CERAMIC | show 🗑
|
||||
| show | SPAETZLE
🗑
|
||||
| THE NAME OF THIS CONSOMME FLAVORED WITH TOMATO JUICE COMES FROM "MADRID" | show 🗑
|
||||
| THE "BULB" TYPE OF THIS UTENSIL MOISTENS MEAT WHILE IT'S COOKING | show 🗑
|
||||
| show | LARD
🗑
|
||||
| show | LEEKS
🗑
|
||||
| ALLERGIC TO CHOCOLATE? USE THIS HEALTH FOOD STORE ITEM, ALSO KNOWN AS LOCUST BEAN, TO FLAVOR FUDGE | show 🗑
|
||||
| show | DILL
🗑
|
||||
| THIS FRENCH MUSTARD OFTEN MADE WITH WHITE WINE IS A POPULAR INGREDIENT IN SAUCES | show 🗑
|
||||
| show | DUTCH OVEN
🗑
|
||||
| show | DIVINITY
🗑
|
||||
| "JOY OF COOKING" SUGGESTS SERVING THIS NORTH AMERICAN MARSUPIAL WITH TURNIP GREENS | show 🗑
|
||||
| THIS WORD CAN REFER TO A SAUCE SERVED ON A SALAD OR A MIXTURE USED TO STUFF POULTRY | show 🗑
|
||||
| show | MANHATTAN CLAM CHOWDER
🗑
|
||||
| SOME REICPES FOR THESE SOUTHERN PECAN PATTIES CALL FOR GRANULATED SUGAR AND BROWN SUGAR | show 🗑
|
||||
| show | OMELET
🗑
|
||||
| show | CURDLING
🗑
|
||||
| show | MARBLE
🗑
|
||||
| show | SEVILLE
🗑
|
||||
| WHEN THIS FRUIT IS ADDED, A SUNDAE BECOMES A ROYALE OR A SPLIT | show 🗑
|
||||
| show | RIND
🗑
|
||||
| TAKING A FEW DAYS, IT'S AMONG THE OLDEST METHODS OF PRESERVING FOOD; TODAY, IT'S CONSIDERED CHIC FOR TOMATOES | show 🗑
|
||||
| show | CLOVES
🗑
|
||||
| show | KNIFE
🗑
|
||||
| show | AL DENTE
🗑
|
||||
| show | BAKING SODA
🗑
|
||||
| KITCHEN TOOL MADE TO CRUSH GARLIC | show 🗑
|
||||
| show | BUTTER
🗑
|
||||
| show | SESAME SEEDS
🗑
|
||||
| THIS MEMBER OF THE NIGHTSHADE FAMILY IS OFTEN PREPARED PARMIGIANA | show 🗑
|
||||
| show | WHITE SAUCE
🗑
|
||||
| show | CREAM
🗑
|
||||
| show | SUET
🗑
|
||||
| show | PATTY
🗑
|
||||
| show | VINEGAR
🗑
|
||||
| show | SPONGE CAKE
🗑
|
||||
| THE HERB ALSO CALLED CHINESE PARLEY OR FRESH CORIANDER IS CALLED THIS IN MEXICAN COOKING | show 🗑
|
||||
| show | SCRAPPLE
🗑
|
||||
| IN MEXICAN COOKING, THIS SPICY SAUCE MADE WITH CHILIES AND CHOCOLATE IS OFTEN SERVED OVER POULTRY | show 🗑
|
||||
| THE NAME OF THIS FLATFISH CAN MEAN TO MOVE ABOUT CLUMSILY | show 🗑
|
||||
| show | WEDDING CAKE
🗑
|
||||
| show | CAULDRON
🗑
|
||||
| show | PANCAKES
🗑
|
||||
| THE NAME OF THIS DISH DERIVES FROM THE POVERTY OF THE 18TH-C. WELSH | show 🗑
|
||||
| LITERALLY, "OUTSIDE THE WORK", IT'S AN ADDITIONAL DISH SERVED BEFORE A MEAL | show 🗑
|
||||
| show | CHINA
🗑
|
||||
| show | SOUVLAKIA
🗑
|
||||
| show | LOBSTER
🗑
|
||||
| show | STEAMING
🗑
|
||||
| show | SCALLOPS
🗑
|
||||
| THE METHOD YOU WOULD USE TO COOK SHIRRED EGGS | show 🗑
|
||||
| USED IN COOKING, THIS GELATINOUS PRODUCT IS PREPARED FROM ALGAE | show 🗑
|
||||
| show | TEQUILA
🗑
|
||||
| show | FOIE GRAS
🗑
|
||||
| A JERUSALEM ARTICHOKE IS ALSO KNOWN BY THIS NAME | show 🗑
|
||||
| THIS COCKTAIL OF GIN, CHERRY BRANDY, AND LEMON JUICE IS NAMED FOR A CITY NEAR THE MALAY PENINSULA | show 🗑
|
||||
| show | 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 | show 🗑
|
||||
| show | CHEESES
🗑
|
||||
| show | HEART OF PALM
🗑
|
||||
| THIS OLD-TIMEY SODA FOUNTAIN DRINK GOT ITS NAME FROM ONE INGREDIENT...A LITTLE PHOSPHORIC ACID | show 🗑
|
||||
| show | PEANUT GALLERY
🗑
|
||||
| show | 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 | show 🗑
|
||||
| show | 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 | show 🗑
|
||||
| show | PITA
🗑
|
||||
| IN A TRADITIONAL CHINESE DISH, HARD-COOKED EGGS GET A MARBLED APPEARANCE BY BEING SIMMERED IN THIS BEVERAGE | show 🗑
|
||||
| show | RICE
🗑
|
||||
| VIRTUALLY BRAZIL'S NATIONAL DRINK, CAIPIRINHA IS AN ICY CONCOCTION OF FRESH LIME & CACHACA, A LIQUEUR DISTILLED MAINLY FROM THIS SWEET CROP | show 🗑
|
||||
| IF YOU SEE "LUMACHE" ON AN ITALIAN MENU, FIND OUT IF THEY'RE THESE GASTROPODS OR THE PASTA SHAPED LIKE THEM | show 🗑
|
||||
| BRIOCHE, POPULAR FOR CONTINENTAL BREAKFASTS, IS A TYPE OF THIS STAPLE | show 🗑
|
||||
| show | BOLOGNA
🗑
|
||||
| CREME D'ANANAS IS A LIQUEUR FLAVORED WITH THIS FRUIT | show 🗑
|
||||
| show | DIGESTIF
🗑
|
||||
| JAMES BEARD PUT THIS TRADITIONAL TOPPING ON PUMPKIN PIE, BUT THE PILGRIMS COULDN'T; THEY DIDN'T HAVE ANY COWS YET | show 🗑
|
||||
| show | CHOCOLATE
🗑
|
||||
| NAMED FOR A TOWN IN MEXICO, IT'S BELIEVED TO BE THE FIRST DISTILLED SPIRIT PRODUCED IN NORTH AMERICA | show 🗑
|
||||
| THIS PUDDING THAT MAKES HEAVY USE OF EGG YOLKS, HAS MANY VARIEITIES, INCLUDING A CHALLAH ONE | show 🗑
|
||||
| HAVE A "CUP" OF THIS GIN-BASED ENGLISH LIQUOR FIRST SOLD IN 1859 | show 🗑
|
||||
| THOUGH OFTEN REFERRED TO AS A WINE, THIS JAPANESE ALCOHOL IS ACTUALLY BREWED MORE LIKE A BEER | show 🗑
|
||||
| show | CRANBERRY
🗑
|
||||
| show | KEY LIME
🗑
|
||||
| show | COFFEE
🗑
|
||||
| IT'S HOT ROASTED MEAT SERVED IN A PITA, TOPPED WITH ONIONS, TOMATOES, AND A CUCUMBER-YOGURT SAUCE | show 🗑
|
||||
| show | OUZO
🗑
|
||||
| LIKE THE SWEDISH, THE GREEKS HAVE THEIR OWN VERSION OF THESE BEEFY BITE-SIZE APPETIZERS, KEFTEDAKIA | show 🗑
|
||||
| show | RESINA
🗑
|
||||
| TRADITIONALLY, MOUSSAKA IS MADE WITH SLICES OF THIS VEGETABLE AND GROUND LAMB OR BEEF, LAYERED AND BAKED | show 🗑
|
||||
| A NICE PERONI BEER FROM THIS COUNTRY WILL GO PERFECTLY WITH YOUR PEPPERONI PIZZA | show 🗑
|
||||
| IN 1680 THE FRENCH SOCIAL CRITIC MARQUISE DE SEVIGNE MADE THE FIRST MENTION OF ADDING THIS TO TEA | show 🗑
|
||||
| SHASHLIK, WHICH IS MEAT & VEGETABLES COOKED ON SKEWERS, IS THE RUSSIAN VERSION OF THIS TURKISH AND MIDDLE EAST DISH | show 🗑
|
||||
| WHATEVER KIND OF CAVIER YOU EAT, IT'S TRADITIONALLY SERVED ON ONE OF THESE RUSSIAN BUCKWHEAT PANCAKES | show 🗑
|
||||
| THE DORSA BROTHERS BORROWED $35 TO BUY A WAFFLE IRON AND THIS FROZEN BRAND WAS BORN | show 🗑
|
||||
| show | WONDER
🗑
|
||||
| IT'S THE STATE FRUIT OF GEORGIA AND SOUTH CAROLINA | show 🗑
|
||||
| show | HAZELNUT
🗑
|
||||
| show | BLACK-EYED PEAS
🗑
|
||||
| show | CRANBERRY JUICE
🗑
|
||||
| show | BON VIVANT
🗑
|
||||
| show | NAPA VALLEY
🗑
|
||||
| show | JET-PUFFED
🗑
|
||||
| show | COURVOISIER
🗑
|
||||
| show | BREAD AND BEER
🗑
|
||||
| show | ESPRESSO
🗑
|
||||
| ON "SEINFELD" GEORGE'S ATM PASSWORD WAS THIS CHOCOLATE SYRUP | show 🗑
|
||||
| THE TASTE OF THIS TROPICAL FRUIT HAS BEEN DESCRIBED AS A MIX OF PEACH & PINEAPPLE, ONLY SWEETER | show 🗑
|
||||
| THE MOREL IS MINNESOTA'S STATE ONE OF THESE | show 🗑
|
||||
| show | GRAPE
🗑
|
||||
| show | CHOCOLATE CHIP
🗑
|
||||
| show | CANS
🗑
|
||||
| EAT THEM ALONE OR DUNK THESE ITALIAN TREATS INTO YOUR FAVORITE BEVERAGE | show 🗑
|
||||
| show | PEARL
🗑
|
||||
| show | TOSTADO
🗑
|
||||
| TRANSLATED AS "LITTLE MEATS", IT'S SHREDDED PORK EATEN WITH SALSA OR USED AS A FILLING FOR TACOS | show 🗑
|
||||
| ONE OF MY FAVORITE MEXICAN DISHES IS THIS ONE...RAW SEAFOOD MARINATED IN LIME JUICE, GARNISHED WITH ONIONS AND TOMATOES | show 🗑
|
||||
| show | ALPS
🗑
|
||||
| show | BETTY CROCKER
🗑
|
||||
| PROFESSION OF THE INVENTORS OF PEPSI & COKE | show 🗑
|
||||
| show | SIRLOIN
🗑
|
||||
| TRADITIONALLY AT TEA, SCONES ARE SERVED WARM WITH JAM AND THIS, NAMED FOR AN ENGLISH COUNTY | show 🗑
|
||||
| THESE 2 SNACKS ARE MENTIONED IN "TAKE ME OUT TO THE BALLGAME" | show 🗑
|
||||
| show | ROOT BEER
🗑
|
||||
| show | BREAD & WINE
🗑
|
||||
| TUBORG IS A FAMOUS BEER FROM THIS COUNTRY | show 🗑
|
||||
| ADD CHERRY BRANDY AND SEASONINGS TO MELTED GRUYERE CHEESE AND YOU'LL HAVE THIS CLASSIC DIPPING DISH | show 🗑
|
||||
| THESE SHOULD BE STORED IN THE FRIDGE POINTED END DOWN, AND SHOULD NOT BE EATEN RAW | show 🗑
|
||||
| ANTIOXIDANT PROPERTIES IN THE RED TYPE OF THIS DRINK, SUCH AS A MERLOT, MAY REDUCE HEART DISEASE | show 🗑
|
||||
| show | RABBIT
🗑
|
||||
| THIS BIRD SIZED TO FEED ONE PERSON, WAS NAMED FOR THE AFRICAN COASTAL REGION WHERE IT ORIGINATED | show 🗑
|
||||
| CAESAR CARDINI, WHO WANTED HIS CAESAR SALAD SUBTLY FLAVORED, WAS AGAINST USING THIS FISH IN THE RECIPE | show 🗑
|
||||
| show | COBB SALAD
🗑
|
||||
| show | THAILAND
🗑
|
||||
| show | PATE DE FOIE GRAS
🗑
|
||||
| FROM FRENCH FOR "TO STRIKE" OR "CHILL", IT'S A TALL, COOL COFFEE DRINK BLENDED WITH SUGAR & ICE | show 🗑
|
||||
| THIS ONION IS GEORGIA'S STATE VEGETABLE | show 🗑
|
||||
| show | PEAS
🗑
|
||||
| YOU'RE HEADING FOR THIS BRAND OF BEER WHEN YOU "HEAD FOR THE MOUNTAINS" | show 🗑
|
||||
| show | SPINACH
🗑
|
||||
| IN CYPRUS THIS COMMON DRINK IS SERVED GREEK STYLE; SHORT, STRONG, AND UNFILTERED | show 🗑
|
||||
| SHYAKPA IS A MEAT & POTATO STEW FAVORED BY THE SHERPAS OF THIS COUNTRY | show 🗑
|
||||
| MALOSSOL ON THE LABEL MEANS THIS RICH RUSSIAN "FISHY" FOOD IS PREPARED WITH "LITTLE SALT" | show 🗑
|
||||
| BULGARIANS ENJOY BANITSA, A PASTRY STUFFED WITH FRUIT OR THIS MILK CURD PRODUCT | show 🗑
|
||||
| show | COCONUT
🗑
|
||||
| DARJEELING IS CLASSIFIED AS A "BLACK" TYPE OF THIS BEVERAGE | show 🗑
|
||||
| TO MAKE A FRENCH "75" COCKTAIL, YOU NEED CHAMPAGNE, POWDERED SUGAR, GIN AND THIS SOUR JUICE | show 🗑
|
||||
| THIS "BUTTER" IS EXTRACTED FROM BEANS DURING THE CHOCOLATE-MAKING PROCESS | show 🗑
|
||||
| show | RADISH
🗑
|
||||
| show | ANGEL HAIR PASTA
🗑
|
||||
| YOU'LL NEED SOME WHITE WINE, GARLIC, AND THIS 8-ARMED CEPHALOPOD TO MAKE THE FRENCH DISH POULPE A LA PROVENCALE | show 🗑
|
||||
| TUSKER AND WHITE CAP ARE POPULAR KENYAN TYPES OF THIS ALCOHOLIC BREW | show 🗑
|
||||
| GRENADANS ARE KNOWN FOR GRATING THIS SPICE ON THEIR RUM PUNCH; YOU MAY PREFER IT ON EGGNOG | show 🗑
|
||||
| show | AUSTRALIA
🗑
|
||||
| SOME FRENCH MENUS FEATURE CERVELLE, WHICH "CLEVER" FOLKS KNOW IS THIS ORGAN MEAT | show 🗑
|
||||
| show | POTATOES
🗑
|
||||
| KNOWN FOR ITS FULL BODY, ASSAM TEA ORIGINATED IN THIS COUNTRY'S STATE OF ASSAM | show 🗑
|
||||
| show | ARGENTINA
🗑
|
||||
| show | TEA
🗑
|
||||
| show | SAN FRANCISCO
🗑
|
||||
| BEURRE BERCY IS MADE WITH WHITE WINE, SHALLOTS, DICED BEEF MARROW, PARSLEY, AND OF COURSE, THIS SPREAD | show 🗑
|
||||
| show | BLACKBERRIES
🗑
|
||||
| show | BREAD
🗑
|
||||
| show | WHITE SAUCE
🗑
|
||||
| show | ITALY
🗑
|
||||
| show | BELGIAN WAFFLES
🗑
|
||||
| THOMAS' IS A BRAND OF THESE, FAMED FOR THEIR NOOKS AND CRANNIES | show 🗑
|
||||
| show | CANADIAN BACON
🗑
|
||||
| ACTUALLY AN AMERICAN RECIPE, THIS CONDIMENT MAY HAVE BEEN GIVEN ITS NAME BECAUSE CAVIER WAS ONCE AN INGREDIENT | show 🗑
|
||||
| ITS OTHER NAMES INCLUDE POOR KNIGHTS OF WINDSOR AND PAIN PERDU (LOST BREAD) | show 🗑
|
||||
| show | MAHI MAHI
🗑
|
||||
| CALDILLO DE CONGRIO IS A CHOWDER FROM THIS SOUTH AMERICAN COUNTRY THAT ON THE MAP IS PRACTICALLY ALL SEACOAST | show 🗑
|
||||
| show | COD
🗑
|
||||
| KAJIKI IS THIS FISH, MADE INTO SUSHI; BE "EN GARDE" FOR ITS STRONG TASTE | show 🗑
|
||||
| PROUST RHAPSODIZES ABOUT THIS FLATFISH PREPARED A LA MEUNIERE | show 🗑
|
||||
| show | GORGONZOLA
🗑
|
||||
| PERHAPS THE MOST FAMOUS GRATING CHEESE, IT IS NAMED FOR AN ITALIAN PROVINCE; BEST KNOWN FOR IT USE IN FETTUCINE ALFREDO | show 🗑
|
||||
| A DENSE & CRUMBLY CHEESE FROM ENGLAND THAT SHOULD BE NAMED BY FANS OF LEWIS CARROLL; WHY ARE YOU GRINNING | show 🗑
|
||||
| DUTCH CHEESE THAT IS TRADITIONALLY SOLD AS SPHERES WITH A PALE YELLOW INTERIOR AND A COAT OF PARAFFIN | show 🗑
|
||||
| THIS SWISS CHEESE IS BEST KNOWN FOR ITS USE IN BAKING AND TRADITIONALLY USED IN FRENCH ONION SOUP AS WELL AS IN CROQUE MONSIEUR | show 🗑
|
||||
| SOFT FRENCH CHEESE CALLED "THE KING OF CHEESES" | show 🗑
|
||||
| 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 | show 🗑
|
||||
| STINKY GERMAN CHEESE...ENOUGH SAID | show 🗑
|
||||
| show | CHEDDDAR
🗑
|
||||
| THIS IS THE TERM FOR THE CRAFT OF MATURING AND AGING CHEESES | show 🗑
|
||||
| JARLSBERG CHEESE IS FROM THIS SCANDINAVIAN COUNTRY | show 🗑
|
||||
| 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 | show 🗑
|
||||
| show | GOUDA
🗑
|
||||
| THERE'S ONLY ONE NAME YOU SHOULD THINK OF WHEN YOU HEAR THE WORDS "ENGLISH BLUE CHEESE" | show 🗑
|
||||
| show | FETA
🗑
|
||||
| show | ROQUEFORT
🗑
|
||||
| show | CHEVRE
🗑
|
||||
| show | RICOTTA
🗑
|
||||
| THIS CHEESE IS NAMED FOR THE CAPITAL OF ITALY | show 🗑
|
||||
| show | EMMENTAL
🗑
|
||||
| GENERIC NAME FOR SEVERAL RELATED VARIETIES OF CHEESE, ALL OF WHICH RESEMBLE THE EMMENTAL AND HAVE DISTINCTIVE "EYES" | show 🗑
|
||||
| THIS POPULAR PIZZA CHEESE IS MADE FROM WATER BUFFALO MILK AND TAKES ITS NAME FROM THE ITALIAN FOR "CUT" | show 🗑
|
||||
| show | 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 | show 🗑
|
||||
| show | SIRLOIN STEAK
🗑
|
||||
| show | NEW YORK OR KANSAS CITY
🗑
|
||||
| show | SALISBURY STEAK
🗑
|
||||
| STEAK USUALLY SERVED FOR TWO AND NAMED FOR A FRENCH DIPLOMAT | show 🗑
|
||||
| show | PASTRAMI
🗑
|
||||
| A STEAK FROM NEAR THE CENTER OF THE DIAPHRAGM. OFTEN CALLED THE 'BUTCHER'S TENDERLOIN' | show 🗑
|
||||
| ITS THE CUT OF BEEF BETWEEN THE NECK & THE SHOULDER BLADE; IT ALSO IS A CLAMP BETWEEN THE BIT AND THE DRILL | show 🗑
|
||||
| THIS CUT FROM THE SHOULDER BLADE TAKES THE NAME OF AN ICONIC NY BUILDING | show 🗑
|
||||
| A CUT OF MEAT, USUALLY TOP ROUND, TENDERIZED BY A FIERCE POUNDING OF A MALLET | show 🗑
|
||||
| show | STEAK TARTARE
🗑
|
||||
| THE BEEF EQUIVALENT OF A CHICKEN BREAST | show 🗑
|
||||
| THIS LARGE STEAK CUT IS NAMED FOR A TYPE OF RESTAURANT AND CONTAINS THE TENDERLOIN & THE TOP LOIN MUSCLES | show 🗑
|
||||
| FROM THE END OF A TENDERLOIN, IT IS BONELESS BUT EXPENSIVE! | show 🗑
|
||||
| show | CROISSANT
🗑
|
||||
| BRAIDED JEWISH BREAD; ACCORDING TO JEWISH TRADITION, SABBATH & HOLIDAY MEALS BEGIN WITH A BLESSING OVER 2 LOAVES OF THIS | show 🗑
|
||||
| show | SODA BREAD
🗑
|
||||
| show | BAGUETTE
🗑
|
||||
| TERM FOR ANY SUBSTANCE THAT MAKES DOUGH RISE | show 🗑
|
||||
| GENERIC TERM FOR ANY KIND OF FOOD COATED IN BATTER AND DEEP FRIED | show 🗑
|
||||
| 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" | show 🗑
|
||||
| IT IS CALLED A DOUGHNUT WITH RIGOR MORTIS. | show 🗑
|
||||
| PARISIANS CALL IT "PAIN PERDU", OR "LOST BREAD" | show 🗑
|
||||
| show | AUSTRALIA
🗑
|
||||
| BREAD WITH A DISTINTIVELY TANGY TASTE | show 🗑
|
||||
| show | MATZO
🗑
|
||||
| show | CIABATTA
🗑
|
||||
| THIN, UNLEAVENED FLAT BREAD, USUALLY MADE FROM CORN | show 🗑
|
||||
| DARK GERMAN BREAD MADE FROM RYE | show 🗑
|
||||
| show | PITA
🗑
|
||||
| USUALLY SERVED WITH TEA, THESE ENGLISH TREATS HAVE SMALL HOLES ON TOP | show 🗑
|
||||
| show | GLUTEN
🗑
|
||||
| show | BEIGNET
🗑
|
||||
| show | 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 | show 🗑
|
||||
| THIS BRITISH SNACK IS TRADITIONALLY EATEN WITH BUTTER, PRESERVES AND CLOTTED CREAM | show 🗑
|
||||
| show | LASAGNA
🗑
|
||||
| A POPULAR PASTA, COMPRISED OF A FILLING, COMMONLY MEAT-BASED AND SEALED BETWEEN 2 LAYERS OF PASTA DOUGH | show 🗑
|
||||
| show | BELL
🗑
|
||||
| show | GEMILLI
🗑
|
||||
| PASTA THAT LOOKS LIKE LITTE WHEELS WITH SPOKES | show 🗑
|
||||
| show | ANGEL HAIR
🗑
|
||||
| BUCO MEANS "HOLE" IN ITALIAN. HENCE THIS SPAGHETTI-LIKE PASTA WITH A HOLE RUNNING THROUGH THE CENTER TAKES THIS NAME | show 🗑
|
||||
| THEY HAVE A CYLINDRICAL SHAPE AND, USUALLY, THEIR ENDS CUT DIAGONALLY | show 🗑
|
||||
| A RING-SHAPED PASTA TYPICALLY STUFFED WITH A MIX OF MEAT OR CHEESE | show 🗑
|
||||
| show | FARFALLE
🗑
|
||||
| show | VERMICELLI
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|
||||
| 4-LETTER PASTA BEST KNOWN FOR ITS USE IN SOUPS | show 🗑
|
||||
| CAN BE LITERALLY TRANSLATED AS "LITTLE STRINGS" AND GOES WELL WITH MEATBALLS | show 🗑
|
||||
| show | RIGATONI
🗑
|
||||
| "LITTLE TONGUES" PASTA | show 🗑
|
||||
| CONCHIGLIE PASTA | show 🗑
|
||||
| THIS VERY FLAT, THICK PASTA IS "LITTLE RIBBONS" IN ITALIAN | show 🗑
|
||||
| show | FUSILLI
🗑
|
||||
| THE ORIGINAL TOLL HOUSE COOKIES WERE THIS TYPE | show 🗑
|
||||
| show | CIRCUS ANIMAL COOKIES
🗑
|
||||
| ONE STORY ABOUT THE ORIGIN OF THE NAME OF THIS PIE SAYS ITS SWEETNESS ATTRACTED A CERTAIN INSECT | show 🗑
|
||||
| show | SACHERTORTE
🗑
|
||||
| THIS CANDY BAR WAS ORIGINALLY 3 NOUGAT BARS | show 🗑
|
||||
| show | CANNOLIS
🗑
|
||||
| show | JACK DANIEL'S
🗑
|
||||
| IN 1948 AARON LAPIN'S COMPANY INTRODUCED THIS AEROSOL DESSERT TOPPING BRAND | show 🗑
|
||||
| show | COCONUT MILK
🗑
|
||||
| show | VANILLA OR BUTTERSCOTCH
🗑
|
||||
| show | PETITS FOURS
🗑
|
||||
| show | BAKLAVA
🗑
|
||||
| LITERALLY FRENCH FOR "PERFECT", IT'S THE PERFECT DESSERT TO SERVE IN A TALL GLASS | show 🗑
|
||||
| THIS ITALIAN TREAT IS MADE OF COFFEE-& LIQUOR-SOAKED LAYERS OF SPONGE CAKE & A RICH CHEESE FILLING | show 🗑
|
||||
| show | APRICOT
🗑
|
||||
| show | FLAN
🗑
|
||||
| show | CREME BRULEE
🗑
|
||||
| show | SHOO-FLY PIE
🗑
|
||||
| IN FRANCE THIS HOLIDAY CAKE IS CALLED BUCHE DE NOEL | show 🗑
|
||||
| THIS ITALIAN DESSERT CONSISTS OF EGG YOLKS, WINE & SUGAR WHISKED TOGETHER | show 🗑
|
||||
| IN THE 1930S RUTH WAKEFIELD ADDED A CUT-UP CHOCOLATE BAR TO COOKIE DOUGH, CREATING THE COOKIE NAMED FOR THIS "HOUSE" | show 🗑
|
||||
| A GLOWING RED "HOT DOUGHNUTS NOW" SIGN ANNOUNCES THE FRESH ORIGINAL GLAZED DOUGHNUTS FROM THIS CHAIN | show 🗑
|
||||
| THESE REPTILES AREN'T AN INGREDIENT IN THE CHOCOLATE & CARAMEL CANDIES NAMED FOR THEM | show 🗑
|
||||
| DESPITE ITS NAME, SARA LEE'S "ALL BUTTER" ONE IS ONLY 10 3/4 OUNCES | show 🗑
|
||||
| show | FUDGE
🗑
|
||||
| ONE VARIATION OF THIS COOKIE IS THE DOUBLE STUF, WITH TWICE THE CREME FILLING OF THE ORIGINAL | show 🗑
|
||||
| show | DOUGHNUT
🗑
|
||||
| THIS FRUIT DESSERT IS KNOWN AS BETTY FOR SHORT | show 🗑
|
||||
| IN NAMES OF DESSERTS, THIS WOMAN'S NAME MAY FOLLOW CHOCOLATE OR PRECEDE RUSSE | show 🗑
|
||||
| show | CHERRIES
🗑
|
||||
| A CULINARY FOUNDATION IS NAMED FOR THIS DEAN OF AMERICAN COOKERY WHO WAS BORN IN PORTLAND ON MAY 5, 1903 | show 🗑
|
||||
| show | STURGEON
🗑
|
||||
| A COMPETITION IN WHICH CULINARY SPECIALTIES ARE PREPARED | show 🗑
|
||||
| THE SPANISH WORD PANADERO MEANS THIS | show 🗑
|
||||
| show | 'SALAD DAYS'
🗑
|
||||
| show | CULINARY SCHOOL
🗑
|
||||
| show | ANTHONY BOURDAIN
🗑
|
||||
| show | 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 | show 🗑
|
||||
| HANDWERKER WAS THE LAST NAME OF THE MAN WHO OPENED THIS "FAMOUS" CONEY ISLAND CULINARY EMPORIUM IN 1916 | show 🗑
|
||||
| AN IVOIRIAN CULINARY SPECIALTY IS FOUTOU, OFTEN MADE FROM THIS, WHICH GETS CONFUSED WITH THE SWEET POTATO | show 🗑
|
||||
| THE CHICKEN PO'BOY AND THE CATFISH PO'BOY ARE CULINARY HIGHLIGHTS OF THIS FRIED CHICKEN CHAIN | show 🗑
|
||||
| STAR OF THE NBC REALITY SHOW "THE RESTAURANT" | show 🗑
|
||||
| show | CABBAGE
🗑
|
||||
| show | OYSTERS
🗑
|
||||
| show | BOUILLABAISSE
🗑
|
||||
| show | FRENCH COOKING
🗑
|
||||
| show | PIZZA
🗑
|
||||
| show | CURING
🗑
|
||||
| BANANAS ARE A CULINARY MAINSTAY IN BAHIA, AN ATLANTIC COAST STATE IN THIS SOUTH AMERICAN COUNTRY | show 🗑
|
||||
| EEL IS A CULINARY SPECIALTY OF THIS THIRD-LARGEST JAPANESE CITY, SITE OF THE 1970 WORLD'S FAIR | show 🗑
|
||||
| show | THE OLIVE GARDEN
🗑
|
||||
| show | EGGS
🗑
|
||||
| DURING WWI, THIS DISH WAS CALLED LIBERTY CABBAGE | show 🗑
|
||||
| show | COMFORT FOOD
🗑
|
||||
| IT'S THE CULINARY TERM FOR BURNT SUGAR OR A CANDY MADE FROM BROWNED SUGAR | show 🗑
|
||||
| THIS FRUIT DESSERT WAS CREATED TO CELEBRATE QUEEN VICTORIA'S DECADES ON THE BRITISH THRONE | show 🗑
|
||||
| show | DATE
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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jeopardy