FOOD & DRINK
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| PASSED AWAY IN 2004, SHE WAS THE HOST OF THE FRENCH CHEF FROM 1963-1973 | JULIA CHILD
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| ONE OF THE IRON CHEFS, HE SPECIALIZES IN ITALIAN CUISINE | MARIO BATALI
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| NICKNAMED "THE NAKED CHEF", HE SPECIALIZES IN FRENCH AND ORGANIC CUISINE | JAMIE OLIVER
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| HOST OF SHOWS "HELL'S KITCHEN" AND "KITCHEN NIGHTMARES" | GORDON RAMSAY
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| AUSTRIAN CHEF, HAS RESTRAUNTS AND HIS LICENSED FOOD GOODS ARE SOLD IN STORES | WOLFGANG PUCK
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| FOOD NETWORK STAR WHO HOSTS SHOWS SUCH AS "THROWDOWN!" AND "BOY MEETS GRILL" | BOBBY FLAY
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| HOSTS HIS OWN COOKING SHOW, HIS SIGNATURE CATCHPHRASE IS BAM! | EMERIL LAGASSE
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| HOST OF "30 MINUTE MEALS" AND "$40 A DAY" ON THE FOOD NETWORK | RACHEL RAY
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| BEST KNOWN FOR HER "SEMI-HOMEMADE" COOKING STYLE WHICH IS 70% STORE-BOUGHT AND 30% FRESH MADE | SANDRA LEE
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| KNOWN FOR HER SOUTHERN COOKING, OWNS THE LADY AND SONS RESTURAUNT | PAULA DEEN
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| HOSTED "FOOD 911" AND "HOW TO BOIL WATER" ON THE FOOD NETWORK | TYLER FLORENCE
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| ITALIAN AMERICAN CHEF, HOSTS THE SHOW "EVERYDAY ITALIAN" AND WROTE A BOOK OF THE SAME TITLE | GIADA DE LAURENTIS
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| AUTHOR OF "THE BAREFOOT CONTESSA", AND BRANDED THAT NAME TO PRODUCT AND TV | INA GARTEN
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| FRENCH CHEF CONSIDERED ON OF THE FINEST OF THE 20TH-C.; COOKING AWARD NAMED AFTER HIM | PAUL BOCUSE
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| HOST OF THE SHOW "NO RESERVATIONS" ON THE FOOD NETWORK | ANTHONY BOURDAIN
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| CHEF OF FRENCH CUISINE WHO'S LANDMARK RESTERAUNT "THE FRENCH LAUNDRY" IN NAPA VALLEY | THOMAS KELLER
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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 | MASAHARU MORIMOTO
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| AUSTRIA: VEAL FRIED IN BREADCRUMBS | WIENER SCHNITZEL
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| GERMANY: SALTED AND FERMENTED SHREDDED CABBAGE | SAUERKRAUT
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| FRANCE: GOOSE OR DUCK LIVER | FOIE GRAS
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| SPAIN: CHILLED TOMATO-BASED SOUP WITH VEGETABLES AND HERBS | GAZPACHO
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| ITALY: RICE DISH COOKED IN BROTH, OFTEN WITH SAFFRON | RISSOTO
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| JAPAN: SLICED RAW FISH (WITHOUT RICE) | SASHIMI
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| MIDDLE EAST (EGYPT): PUREE OF EGGPLANT AND GROUND SESAME SEED PASTE. GARNISHED WITH MINT OR PISTACHIOS | BABA GHANOUSH
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| UNITED KINGDOM : MINCED LAMB PIE WITH A POTATO CRUST | SHEPHERD'S PIE
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| MEXICO: FILLINGS COATED WITH MASA DOUGH AND WRAPPED IN A CORN HUSK | TAMALE
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| INDIA: YOGURT DRINK FLAVORED WITH FRUIT OR SPICES | LASSI
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| TURKEY: FRIED OR BAKED PHYLLO PASTRY WITH A SAVORY FILLING | BOREK
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| HUNGARY: MEAT & VEGETABLE STEW OR SOUP, SEASONED WITH PAPRIKA | GOULASH
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| RUSSIA: THINLY SLICED BEEF FILLET SAUTEED WITH MUSHROOMS AND SOUR CREAM OVER NOODLES | BEEF STROGANOFF
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| UKRAINE: BEET SOUP WITH SOUR CREAM | BORSCHT
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| NORTH AFRICA (MOROCCO): SPHERICAL SEMOLINA WHEAT GRANULES | COUSCOUS
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| SWITZERLAND: HOT DISH OF MELTED CHEESE FOR DIPPING BREAD, MEAT, OR FRUIT | FONDUE
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| LEBANON: CHICKPEA PASTE | HUMMUS
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| GREECE: MEAT, TOMATO, ONION, AND TZATZIKI SAUCE ON PITA BREAD | GYRO
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| CHINA: ROAST DUCK WITH THIN, CRISPY SKIN | PEKING DUCK
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| DON'T WONDER, NAAN, ROTI & PURI ARE TYPES OF THIS IN INDIA | BREAD
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| MEAL AT WHICH YOU'D NORMALLY SERVE MUESLI | BREAKFAST
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| IF YOU MAKE IT RIGHT, YOUR SALSA VERDE SHOULD BE THIS COLOR | GREEN
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| A MEAT-FILLED TORTILLA IN A CHILI SAUCE, ITS NAME IS FROM THE SPANISH FOR "TO SEASON WITH CHILI" | ENCHILADA
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| THIS STYLE OF TOPPING MAY SOUND GOOD, BUT ITS NAME IS FROM THE FRENCH FOR "WITH THE BURNT SCRAPINGS" | AU GRATIN
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| IN GERMANY, THIS BEVERAGE IS MADE OF MALT, HOPS, YEAST, AND WATER AND NOTHING ELSE | BEER
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| THIS MEXICAN DISH MADE WITH MASHED AVACADOS CAN BE USED AS A DIP, A SAUCE, OR A TOPPING | 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 | SOUFFLE
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| RISOTTO ALLA MILANESE GETS ITS GOLDEN COLOR FROM THIS EXPENSIVE SPICE | SAFFRON
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| THIS ENGLISH BLUE CHEESE IS NAMED FOR A SMALL VILLAGE IN HUNTINGDONSHIRE WHERE IT WAS FIRST SOLD | STILTON
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| CHLODNIK, A POLISH SOUP MADE FROM BEETS, IS A SUMMER VARIETY OF THIS RUSSIAN SOUP | BORSCHT
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| SERVED WITH SAUSAGE, WHAT THE ENGLISH CALL "MASH" IS MADE FROM THIS VEGETABLE | POTATOES
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| THIS SPANISH DISH OF SAFFRON-FLAVORED RICE AND SHELLFISH TAKES ITS NAME FROM THE PAN IT'S COOKED IN | PAELLA
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| TYROPITTA IS A GREEK PASTRY MADE OF FETA CHEESE STUFFED INTO THIS FLAKEY DOUGH | PHYLLO
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| FROM THE ITALIAN FOR "TO SERVE", THIS SOUP COULD BE SERVED TO A MINISTER | MINESTRONE
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| A FILLED TORTILLA, ITS NAME IS FROM SPANISH FOR A YOUNG DONKEY | BURRITO
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| IT'S A NORTH AFRICAN STEAMED SEMOLINA DISH | COUSCOUS
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| IN JEWISH COOKERY, IT'S A BAKED PASTRY, USUALLY WITH A MEAT OR POTATO FILLING | KNISH
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| MEANING "SLICE-BROIL", IT'S A JAPANESE DISH OF MEAT, BEAN CURD, AND VEGETABLES COOKED IN SOY SAUCE AND SUGAR | SUKIYAKI
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| KOMBU, A FLAVORFUL TYPE OF THIS MARINE ALGAE, IS SAVORED IN JAPAN | SEAWEED
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| TENNESSEE WILLIAMS COULD HAVE TOLD YOU THIS LIZARD IS A TASTE TREAT IN MEXICO; IT'S EVEN FOUND IN TAMALES | IGUANA
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| THIS "ORANGE" FISH, A FAVORITE IN NEW ZEALAND, MIGHT BE LESS POPULAR IF KNOWN BY ITS OTHER NAME, SLIMEHEAD | ROUGHY
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| MOROCCAN MARKETS SELL HAMED M'RAKAD, WHICH ARE THESE SOUR FRUITS PICKLED IN SALT AND THEIR OWN JUICE | LEMONS
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| IT'S NOT A REAL "DUCK", IT'S A BUMMALO FISH IMPREGNATED WITH A SAFETIDA PLANT RESIN AND SERVED WITH CURRY | BOMBEGA
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| THE MIDDLE EAST'S POPULAR POCKET BREAD | PITA
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| 16TH-C. DEVELOPMENT OF A PIG MUZZLE WAS A LANDMARK IN HARVESTING THIS FUNGUS | TRUFFLE
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| A SMALL ORIENTAL ORANGE OF A DIVISION OF CHINESE CUISINE | MANDARIN
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| CITY WIENER SCHNITZEL IS NAMED FOR | VIENNA
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| THE "COQ" IN COQ AU VIN | CHICKEN
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| A BRITISH VARIETY IS CALLED "BANGERS", A MEXICAN VARIETY, "CHORIZO" | SAUSAGE
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| JEWISH CREPE FILLED WITH CHEESE | BLINTZ
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| FRENCH FOR A TOOTHSOME CUT OF BEEF SERVED TO A TWOSOME | CHATEAUBRIAND
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| PREP & LINE ARE TYPES OF THIS 4-LETTER JOB | CHEF/COOK
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| "TOP CHEF" AND "THE REAL HOUSEWIVES OF NJ" ARE FOUND ON THIS CABLE NETWORK | BRAVO
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| IN 1963, JULIA CHILD BECAME A STAPLE ON PBS, HOSTING THIS LONG-RUNNING SHOW | THE FRENCH CHEF
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| IN 1946 THIS CHEF BECAME THE FIRST TO HOST A COOKING INSTRUCTION SHOW ON TELEVISION | JAMES BEARD
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| SCHOOL FOR ASPIRING CHEFS | CULINARY SCHOOL
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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 | SOMMELIER
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| SULLIVAN UNIVERSITY OFFERS THE USA'S FIRST DIPLOMA FOR PERSONAL THESE, WHO CAN WHIP YOU UP A NICE TERRINE DE CANARD | 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 | CHEF BOYARDEE
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| THE FETTUCINE DISH BECAME FAMOUS WHEN MARY PICKFORD AND DOUGLAS FAIRBANKS CROWNED THE CHEF THE KING OF THE NOODLES | FETTUCINE ALFREDO
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| POPULAR MAGAZINES FROM FOOD NETWORK CHEFS INCLUDE "COOKING WITH PAULA DEEN" AND EVERY DAY WITH..."HER | RACHEL RAY
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| A FAVORITE OF CHEFS, THIS TYPE OF CHOCOLATE CONTAINS AT LEAST 35% CHOCOLATE LIQUOR | BITTERSWEET
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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 | SZECHUAN
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| FAMOUS CULINARY ARTS SCHOOL FOUNDED IN PARIS IN 1895 | CORDON BLEU
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| THIS JAMIE OLIVER NICKNAME REFERS TO HIS MINIMALIST STYLE OF COOKING | THE NAKED CHEF
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| ETHNICITY OF THE "MUPPET SHOW" CHEF, WHOSE LITTLE SONG ENDED, "BORK, BORK, BORK" | SWEDEN
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| THIS FOOD NETWORK CHEF HOSTED "FOOD 911" AND "HOW TO BOIL WATER" | TYLER FLORENCE
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| "MANY HANDS MAKE LIGHT WORK", BUT "TOO MANY COOKS SPOIL" THIS | THE SOUP
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| MOST CHEF SALADS CONSIST IN PART OF CHEESE AND MEAT CUT IN THIS STYLE THAT BEARS A WOMAN'S NAME | JULIENNE
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| THIS CHEF WAS BORN IN AUSTRIA IN 1949 | WOLFGANG PUCK
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| THIS ROTUND P.I.'S HOUSEHOLD INCLUDES CHEF FRITZ BRENNER AND "ORCHID NURSE" THEODORE HORSTMANN | NERO WOLFE
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| SUSHI WAS FIRST SERVED TO THIS WARRIOR CLASS | SAMURAI
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| A CHEF AT DELMONICO'S IN NY NAMED THIS DESSERT IN HONOR OF A BIG PURCHASE THE U.S. MADE FROM RUSSIA | 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 | FETTUCINE
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| REMY, A RODENT WHO WORKS IN A PARIS BISTRO, LONGS TO BECOME A CHEF IN THIS ANIMATED FILM | RATATOUILLE
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| THE DISNEY CHANNEL: THIS TITLE KID IS "IN THE (WHITE) HOUSE WHEN HIS DAD IS MADE EXECUTIVE CHEF | CORY
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| MEANING "THRIFTY", IT DESCRIBES GOURMET TV CHEF JEFF SMITH | FRUGAL
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| A BEEF AND SOUR CREAM DISH BEARS THE NAME OF THIS NOBLE FAMILY; IT WAS CREATED BY THEIR CHEF | 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" | EMERIL LAGASSE
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| THIS IRMA ROMBAUER COOKBOOK HAS A 75TH-ANNIVERSARY EDITION, REVISED BY IRMA'S DAUGHTER MARION | THE JOY OF COOKING
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| THIS MAN WROTE "THE JOY OF WOKKING" | MARTIN YAN
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| THIS HOST OF THE FOOD NETWORK'S "EVERYDAY ITALIAN" WAS BORN IN ROME, AND IS THE GRANDDAUGHTER OF FILM PRODUCER DINO | GIADA DELAURENTIS
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| IN 1984 HE PUBLISHED HIS "LOUISIANA KITCHEN COOKBOOK" | PAUL PRUDHOMME
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| VERNON RANDOLPH USED A SECRET RECIPE FROM A NEW ORLEANS CHEF TO BEGIN SELLING THE KRISPY KREME BRAND OF THESE | DOUGHNUTS
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| TALL, CLOSE-FITTING WHITE HAT WORN BY CHEFS | TOQUE
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| IT'S SAID THIS EMPEROR'S CHEF CREATED CHICKEN MARENGO FOR HIM RIGHT ON THE BATTLEFIELD | NAPOLEON
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| THIS CONFECTION OF SUGAR-COATED ALMONDS IS NAMED FOR THE FRENCH ARMY OFFICER WHOSE CHEF FIRST PREPARED IT | PRALINE
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| IT'S THE FRENCH WORD FOR HEAD, BOSS, TOP MAN | CHEF
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| IN 1982 THIS AUSTRIAN-BORN CHEF OPENED SPAGO ON SUNSET BLVD. | 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" | PASTRAMI
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| FRENCH CHEFS TURN THIS FRESHWATER CRUSTACEAN INTO MOUSSE D'CREVISSE | CRAWFISH
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| THIS CHEF, WHO DIED AT AGE 91 IN 2004, EARNED A HISTORY DEGREE FROM SMITH IN 1934 | 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 | COPPER
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| THOUGH FRENCH CHEFS MOST OFTEN MAKE SOUP FROM THIS REPTILE, ITS FLIPPERS MAY BE BRAISED AND SERVED IN SAUCE | TURTLE
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| PEACH MELBA WAS ONE OF THE CREATIONS OF THIS FAMOUS FRENCH CHEF | 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" | BLACKBIRDS
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| CAJUN CHEFS HAVE BEEN KNOWN TO COOK NUTRIA, A FURRY MEMBER OF THIS ORDER OF MAMMALS | RODENTS
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| THIS FRENCH TERM CAN DESCRIBE A CHICKEN, HAM & CHEESE DISH, OR THE MASTER CHEF WHO PREPARED IT | CORDON BLEU
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| CHEF WHOSE WIFE, K, IS THE "K" IN "K-PAUL'S LOUISIANA KITCHEN" | PAUL PRUDHOMME
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| LIVING FROM 1846 TO 1935, THIS CELEBRATED FRENCHMAN WAS KNOWN AS "THE KING OF CHEFS AND THE CHEF OF KINGS" | 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 | CHEF BOYARDEE (ETTORE BOIARDI)
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| THE DINNER MENU AT COMMANDER'S PALACE IN NEW ORLEANS HAS THIS DU JOUR AS WELL AS SOUP DU JOUR | GUMBO
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| THIS SAUSAGE WITH A FRENCH ORIGIN IS TRADITIONAL IN SPECIALTIES LIKE CORNBREAD STUFFING | ANDOUILLE
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| FOR SAFETY, RATHER THAN THE TRADITIONAL PLASTIC BABY, YOU CAN SUBSTITUTE A PECAN IN THIS MARDI GRAS TREAT | 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 | BEIGNETS
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| IN MAKING OYSTER DRESSING FOR HOLIDAY TURKEY, RESERVE THE CLEAR JUICE OF THE OYSTERS, CALLED THIS | 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 | LA GUARDIA
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| BRATWASH, A LIQUID FOUND AT WISCONSIN TAILGATE PARTIES, IS THIS TO THE REST OF US | BEER
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| SAKE IS MADE BY KNEADING, THEN HEATING AND FERMENTING THIS | RICE
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| THIS DEEP-FRIED DISH WAS INTRODUCED TO JAPAN BY THE PORTUGUESE | TEMPURA
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| MEANING "PULL-NOODLE", THIS FAST-COOKING NOODLE DISH IN BROTH IS HARD TO TOP FOR A QUICK MEAL | RAMEN
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| THE MOST VALUABLE PART OF THE TUNA IS THE FATTY BELLY MEAT KNOWN BY THIS JAPANESE NAME | TORO
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| 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
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| SPANISH ARRAY OF APPETIZERS | TAPAS
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| STURGEON FROM THIS BODY OF WATER PRODUCES THE HIGHEST-QUALITY CAVIER | CASPIAN SEA
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| TOP A STEAK WITH THIS EGGY SAUCE NAMED FOR AN OLD PROVINCE OF SOUTHWESTERN FRANCE | BERNAISE
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| THESE SEDUCTIVE CHOCOLATE TREATS GOT THEIR NAME BECAUSE THEY LOOKED LIKE A CERTAIN FUNGUS | TRUFFLES
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| THIS FERMENTED LEGUME PRODUCT IS THE MOST VERSATILE AND IMPORTANT VEGETARIAN INGREDIENT IN CHINESE CUISINE | TOFU
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| SPICE UP YOUR LIFE WITH CHICKEN PAPRIKASH, A FAMOUS DISH FROM THIS COUNTRY | HUNGARY
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| SOME FOLKS MAKE WELSH RAREBIT WITH MILK INSTEAD OF THIS TRADITIONAL LIQUID; HOMER SIMPSON WOULD BE OUTRAGED | BEER
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| BLAA MAY NOT SOUND APPEALING, BUT IT'S A NICE FLOURY BREAD FROM WATERFORD IN THIS COUNTRY | IRELAND
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| MANY THINGS MAY BE STUFFED TO MAKE THIS TRADITIONAL GREEK DISH, BUT STUFFED GRAPE LEAVES ARE THE MOST POPULAR | DOLMAS
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| BLACK PEPPER IS A LEADING INGREDIENT IN THESE COOKIES WHOSE NAME IS GERMAN FOR "PEPPERNUTS" | PFEFFERNUESSE
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| "CRAIG CLAIBORNE'S SOUTHERN COOKING" RECIPES INCLUDING DIXIE, GEORGIA, AND BOURBON VERSIONS OF THIS CLASSIC PIE | PECAN
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| YOU CAN ADD A LITTLE CRUNCH TO YOUR CORNBREAD USING THESE CRISPY PIECES OF PORK OR POULTRY FAT AFTER IT'S BEEN RENDERED | 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 | HOPPIN' JOHN
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| FROM FRENCH FOR "TO SUFFOCATE", IT'S A POPULAR CAJUN STEW OF CRAWFISH AND VEGETABLES SERVED OVER WHITE RICE | ETOUFFEE
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| SIMILAR TO STEAK TARTARE, KITFO IS A COLD GROUND BEEF DISH THAT IS SERVED THIS WAY | RAW
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| 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
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| FOR ETHIOPIAN MEALS, COFFEE IS USUALLY SERVED IN THESE SMALL CUPS, FROM THE FRENCH FOR "HALF-CUP" | DEMITASSE
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| TEFF, SIMILAR TO MILLET, IS A TYPE OF THIS THAT COMES FROM A GRASS GROWN IN ETHIOPIA | 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 | BUTTER
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| NAMED FOR A FORMER SOVIET CITY, THIS BUTTER-FILLED FRIED CHICKEN DISH IS OFTEN SERVED IN RUSSIAN CUISINE | CHICKEN KIEV
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| THIS WORD FOR ANY STYLE OF COOKING IS FROM THE FRENCH FOR "COOKING" | CUISINE
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| LANCASHIRE HOT POT IS A HOT STEW FROM THIS COUNTRY | ENGLAND
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| BEANS OF THIS COLOR ARE A SIGNATURE INGREDIENT OF THE FRENCH DISH CASSOULET | WHITE
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| MADE WITH CHEESE AND NUTS, PASKHA IS A TRADITIONAL RUSSIAN TREAT FOR THIS SPRING HOLIDAY | 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 | MOUSSAKA
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| SEEN IN SOUPS, STELLINE IS AN ITALIAN PASTA WHOSE NAME MEANS "LITTLE..." THESE | STARS
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| PANETTONE, A TRADITIONAL ITALIAN TREAT FOR THIS HOLIDAY, CAN BE BAKED IN A COFFEE CAN | CHRISTMAS
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| IF YOU'VE LIVED THE HIGH LIFE IN THIS LOW COUNTRY, YOU'VE PROBABLY DINED ON WATERZOOI, A CLASSIC STEW | BELGIUM
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| GREEK FOOD IS OFTEN ACCOMPANIED BY THIS TYPE OF WINE FLAVORED WITH PINE RESIN | RETSINA
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| BASED ON ALMONDS, NOT TOMATOES, AJO BLANCO IS A WHITE VERSION OF THIS CHILLED SOUP | GAZPACHO
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| THIS LATE, GREAT POLE WAS FOND OF A PASTRY CALLED KREMOWKA, ABOUT WHICH HE REMINISCED ON HIS 1999 VISIT HOME | POPE JOHN PAUL II
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| NAUTICAL NAME FOR A SANDWICH MADE FROM A LONG ROLL CUT HORIZONTALLY | SUBMARINE
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| 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
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| THIS FRUIT DESSERT WAS CREATED TO CELEBRATE QUEEN VICTORIA'S DECADES ON THE BRITISH THRONE | CHERRIES JUBILEE
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| FROM GREEK FOR "FINGER", THE ARABS CLAIM IT HAS AS MANY CULINARY & PHARMACEUTICAL USES AS DAYS IN A YEAR | DATE
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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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Created by:
jeopardy