FOOD & DRINK
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| PASSED AWAY IN 2004, SHE WAS THE HOST OF THE FRENCH CHEF FROM 1963-1973 | show 🗑
|
||||
| ONE OF THE IRON CHEFS, HE SPECIALIZES IN ITALIAN CUISINE | show 🗑
|
||||
| show | JAMIE OLIVER
🗑
|
||||
| HOST OF SHOWS "HELL'S KITCHEN" AND "KITCHEN NIGHTMARES" | show 🗑
|
||||
| show | WOLFGANG PUCK
🗑
|
||||
| show | BOBBY FLAY
🗑
|
||||
| HOSTS HIS OWN COOKING SHOW, HIS SIGNATURE CATCHPHRASE IS BAM! | show 🗑
|
||||
| show | RACHEL RAY
🗑
|
||||
| BEST KNOWN FOR HER "SEMI-HOMEMADE" COOKING STYLE WHICH IS 70% STORE-BOUGHT AND 30% FRESH MADE | show 🗑
|
||||
| show | PAULA DEEN
🗑
|
||||
| HOSTED "FOOD 911" AND "HOW TO BOIL WATER" ON THE FOOD NETWORK | show 🗑
|
||||
| show | GIADA DE LAURENTIS
🗑
|
||||
| show | INA GARTEN
🗑
|
||||
| show | PAUL BOCUSE
🗑
|
||||
| HOST OF THE SHOW "NO RESERVATIONS" ON THE FOOD NETWORK | show 🗑
|
||||
| CHEF OF FRENCH CUISINE WHO'S LANDMARK RESTERAUNT "THE FRENCH LAUNDRY" IN NAPA VALLEY | show 🗑
|
||||
| BEST KNOWN FOR HIS STINTS ON BOTH THE JAPANESE AND AMERICAN VERSIONS OF "IRON CHEF", HE IS KNOWN FOR HIS JAPANESE FUSION STYLE COOKING | show 🗑
|
||||
| AUSTRIA: VEAL FRIED IN BREADCRUMBS | show 🗑
|
||||
| GERMANY: SALTED AND FERMENTED SHREDDED CABBAGE | show 🗑
|
||||
| FRANCE: GOOSE OR DUCK LIVER | show 🗑
|
||||
| show | GAZPACHO
🗑
|
||||
| show | RISSOTO
🗑
|
||||
| JAPAN: SLICED RAW FISH (WITHOUT RICE) | show 🗑
|
||||
| show | BABA GHANOUSH
🗑
|
||||
| show | SHEPHERD'S PIE
🗑
|
||||
| MEXICO: FILLINGS COATED WITH MASA DOUGH AND WRAPPED IN A CORN HUSK | show 🗑
|
||||
| show | LASSI
🗑
|
||||
| TURKEY: FRIED OR BAKED PHYLLO PASTRY WITH A SAVORY FILLING | show 🗑
|
||||
| HUNGARY: MEAT & VEGETABLE STEW OR SOUP, SEASONED WITH PAPRIKA | show 🗑
|
||||
| RUSSIA: THINLY SLICED BEEF FILLET SAUTEED WITH MUSHROOMS AND SOUR CREAM OVER NOODLES | show 🗑
|
||||
| show | BORSCHT
🗑
|
||||
| NORTH AFRICA (MOROCCO): SPHERICAL SEMOLINA WHEAT GRANULES | show 🗑
|
||||
| show | FONDUE
🗑
|
||||
| show | HUMMUS
🗑
|
||||
| show | GYRO
🗑
|
||||
| CHINA: ROAST DUCK WITH THIN, CRISPY SKIN | show 🗑
|
||||
| DON'T WONDER, NAAN, ROTI & PURI ARE TYPES OF THIS IN INDIA | show 🗑
|
||||
| MEAL AT WHICH YOU'D NORMALLY SERVE MUESLI | show 🗑
|
||||
| IF YOU MAKE IT RIGHT, YOUR SALSA VERDE SHOULD BE THIS COLOR | show 🗑
|
||||
| A MEAT-FILLED TORTILLA IN A CHILI SAUCE, ITS NAME IS FROM THE SPANISH FOR "TO SEASON WITH CHILI" | show 🗑
|
||||
| THIS STYLE OF TOPPING MAY SOUND GOOD, BUT ITS NAME IS FROM THE FRENCH FOR "WITH THE BURNT SCRAPINGS" | show 🗑
|
||||
| show | BEER
🗑
|
||||
| show | GUACAMOLE
🗑
|
||||
| THIS DISH WHOSE NAME COMES FROM FRENCH FOR "TO PUFF UP" MUST BE SERVED THE INSTANT IT COMES OUT OF THE OVEN | show 🗑
|
||||
| show | SAFFRON
🗑
|
||||
| THIS ENGLISH BLUE CHEESE IS NAMED FOR A SMALL VILLAGE IN HUNTINGDONSHIRE WHERE IT WAS FIRST SOLD | show 🗑
|
||||
| CHLODNIK, A POLISH SOUP MADE FROM BEETS, IS A SUMMER VARIETY OF THIS RUSSIAN SOUP | show 🗑
|
||||
| SERVED WITH SAUSAGE, WHAT THE ENGLISH CALL "MASH" IS MADE FROM THIS VEGETABLE | show 🗑
|
||||
| THIS SPANISH DISH OF SAFFRON-FLAVORED RICE AND SHELLFISH TAKES ITS NAME FROM THE PAN IT'S COOKED IN | show 🗑
|
||||
| TYROPITTA IS A GREEK PASTRY MADE OF FETA CHEESE STUFFED INTO THIS FLAKEY DOUGH | show 🗑
|
||||
| show | MINESTRONE
🗑
|
||||
| A FILLED TORTILLA, ITS NAME IS FROM SPANISH FOR A YOUNG DONKEY | show 🗑
|
||||
| show | COUSCOUS
🗑
|
||||
| show | KNISH
🗑
|
||||
| MEANING "SLICE-BROIL", IT'S A JAPANESE DISH OF MEAT, BEAN CURD, AND VEGETABLES COOKED IN SOY SAUCE AND SUGAR | show 🗑
|
||||
| KOMBU, A FLAVORFUL TYPE OF THIS MARINE ALGAE, IS SAVORED IN JAPAN | show 🗑
|
||||
| show | IGUANA
🗑
|
||||
| THIS "ORANGE" FISH, A FAVORITE IN NEW ZEALAND, MIGHT BE LESS POPULAR IF KNOWN BY ITS OTHER NAME, SLIMEHEAD | show 🗑
|
||||
| MOROCCAN MARKETS SELL HAMED M'RAKAD, WHICH ARE THESE SOUR FRUITS PICKLED IN SALT AND THEIR OWN JUICE | show 🗑
|
||||
| IT'S NOT A REAL "DUCK", IT'S A BUMMALO FISH IMPREGNATED WITH A SAFETIDA PLANT RESIN AND SERVED WITH CURRY | show 🗑
|
||||
| show | PITA
🗑
|
||||
| show | TRUFFLE
🗑
|
||||
| show | MANDARIN
🗑
|
||||
| show | VIENNA
🗑
|
||||
| show | CHICKEN
🗑
|
||||
| show | SAUSAGE
🗑
|
||||
| show | BLINTZ
🗑
|
||||
| show | CHATEAUBRIAND
🗑
|
||||
| show | CHEF/COOK
🗑
|
||||
| show | BRAVO
🗑
|
||||
| show | THE FRENCH CHEF
🗑
|
||||
| IN 1946 THIS CHEF BECAME THE FIRST TO HOST A COOKING INSTRUCTION SHOW ON TELEVISION | show 🗑
|
||||
| SCHOOL FOR ASPIRING CHEFS | show 🗑
|
||||
| show | SOMMELIER
🗑
|
||||
| SULLIVAN UNIVERSITY OFFERS THE USA'S FIRST DIPLOMA FOR PERSONAL THESE, WHO CAN WHIP YOU UP A NICE TERRINE DE CANARD | show 🗑
|
||||
| THE NAMESAKE OF THIS BRAND OF CANNED PASTA WAS AN ITALIAN IMMIGRANT WHO GOT A JOB COOKING AT NYC'S PLAZA HOTEL | show 🗑
|
||||
| THE FETTUCINE DISH BECAME FAMOUS WHEN MARY PICKFORD AND DOUGLAS FAIRBANKS CROWNED THE CHEF THE KING OF THE NOODLES | show 🗑
|
||||
| show | RACHEL RAY
🗑
|
||||
| show | BITTERSWEET
🗑
|
||||
| show | SZECHUAN
🗑
|
||||
| FAMOUS CULINARY ARTS SCHOOL FOUNDED IN PARIS IN 1895 | show 🗑
|
||||
| show | THE NAKED CHEF
🗑
|
||||
| ETHNICITY OF THE "MUPPET SHOW" CHEF, WHOSE LITTLE SONG ENDED, "BORK, BORK, BORK" | show 🗑
|
||||
| show | TYLER FLORENCE
🗑
|
||||
| show | THE SOUP
🗑
|
||||
| show | JULIENNE
🗑
|
||||
| THIS CHEF WAS BORN IN AUSTRIA IN 1949 | show 🗑
|
||||
| show | NERO WOLFE
🗑
|
||||
| SUSHI WAS FIRST SERVED TO THIS WARRIOR CLASS | show 🗑
|
||||
| show | BAKED ALASKA
🗑
|
||||
| show | FETTUCINE
🗑
|
||||
| show | RATATOUILLE
🗑
|
||||
| THE DISNEY CHANNEL: THIS TITLE KID IS "IN THE (WHITE) HOUSE WHEN HIS DAD IS MADE EXECUTIVE CHEF | show 🗑
|
||||
| show | FRUGAL
🗑
|
||||
| show | BEEF STROGANOFF
🗑
|
||||
| show | EMERIL LAGASSE
🗑
|
||||
| show | THE JOY OF COOKING
🗑
|
||||
| show | MARTIN YAN
🗑
|
||||
| show | GIADA DELAURENTIS
🗑
|
||||
| IN 1984 HE PUBLISHED HIS "LOUISIANA KITCHEN COOKBOOK" | show 🗑
|
||||
| VERNON RANDOLPH USED A SECRET RECIPE FROM A NEW ORLEANS CHEF TO BEGIN SELLING THE KRISPY KREME BRAND OF THESE | show 🗑
|
||||
| TALL, CLOSE-FITTING WHITE HAT WORN BY CHEFS | show 🗑
|
||||
| show | NAPOLEON
🗑
|
||||
| show | PRALINE
🗑
|
||||
| show | CHEF
🗑
|
||||
| show | WOLFGANG PUCK
🗑
|
||||
| show | PASTRAMI
🗑
|
||||
| FRENCH CHEFS TURN THIS FRESHWATER CRUSTACEAN INTO MOUSSE D'CREVISSE | show 🗑
|
||||
| show | JULIA CHILD
🗑
|
||||
| show | COPPER
🗑
|
||||
| THOUGH FRENCH CHEFS MOST OFTEN MAKE SOUP FROM THIS REPTILE, ITS FLIPPERS MAY BE BRAISED AND SERVED IN SAUCE | show 🗑
|
||||
| PEACH MELBA WAS ONE OF THE CREATIONS OF THIS FAMOUS FRENCH CHEF | show 🗑
|
||||
| show | BLACKBIRDS
🗑
|
||||
| show | RODENTS
🗑
|
||||
| show | CORDON BLEU
🗑
|
||||
| show | PAUL PRUDHOMME
🗑
|
||||
| LIVING FROM 1846 TO 1935, THIS CELEBRATED FRENCHMAN WAS KNOWN AS "THE KING OF CHEFS AND THE CHEF OF KINGS" | show 🗑
|
||||
| IMMIGRATING TO THE U.S. AT AGE 17, HE COOKED AT THE PLAZA IN NYC AND CATERED PRESIDENT WILSON'S WEDDING RECEPTION IN 1915 | show 🗑
|
||||
| show | GUMBO
🗑
|
||||
| show | ANDOUILLE
🗑
|
||||
| show | KING CAKE
🗑
|
||||
| CAN'T GET MORE NEW ORLEANS THAN CRAWFISH TAILS IN THE BATTER FOR THESE DEEP-FRIED DOUGH TREATS, SAVORY OR SWEET | show 🗑
|
||||
| IN MAKING OYSTER DRESSING FOR HOLIDAY TURKEY, RESERVE THE CLEAR JUICE OF THE OYSTERS, CALLED THIS | show 🗑
|
||||
| TAVERN ON THE GREEN OPENED AS A RESTAURANT IN 1934; THIS NYC MAYOR OPENED THE DOOR WITH A BRASS KEY AND SAMPLED THE CUISINE | show 🗑
|
||||
| show | BEER
🗑
|
||||
| show | RICE
🗑
|
||||
| show | TEMPURA
🗑
|
||||
| MEANING "PULL-NOODLE", THIS FAST-COOKING NOODLE DISH IN BROTH IS HARD TO TOP FOR A QUICK MEAL | show 🗑
|
||||
| show | TORO
🗑
|
||||
| ASPARAGUS HAS LONG BEEN THOUGHT TO HELP IN THIS ROMANCE DEPT.; FOR VARIETY, TRY THE EUROPEAN WHITE TYPE, GROWN IN DARKNESS SO THEY LACK THIS PIGMENT | show 🗑
|
||||
| show | TAPAS
🗑
|
||||
| STURGEON FROM THIS BODY OF WATER PRODUCES THE HIGHEST-QUALITY CAVIER | show 🗑
|
||||
| show | BERNAISE
🗑
|
||||
| THESE SEDUCTIVE CHOCOLATE TREATS GOT THEIR NAME BECAUSE THEY LOOKED LIKE A CERTAIN FUNGUS | show 🗑
|
||||
| show | TOFU
🗑
|
||||
| show | HUNGARY
🗑
|
||||
| show | BEER
🗑
|
||||
| BLAA MAY NOT SOUND APPEALING, BUT IT'S A NICE FLOURY BREAD FROM WATERFORD IN THIS COUNTRY | show 🗑
|
||||
| MANY THINGS MAY BE STUFFED TO MAKE THIS TRADITIONAL GREEK DISH, BUT STUFFED GRAPE LEAVES ARE THE MOST POPULAR | show 🗑
|
||||
| show | PFEFFERNUESSE
🗑
|
||||
| "CRAIG CLAIBORNE'S SOUTHERN COOKING" RECIPES INCLUDING DIXIE, GEORGIA, AND BOURBON VERSIONS OF THIS CLASSIC PIE | show 🗑
|
||||
| YOU CAN ADD A LITTLE CRUNCH TO YOUR CORNBREAD USING THESE CRISPY PIECES OF PORK OR POULTRY FAT AFTER IT'S BEEN RENDERED | show 🗑
|
||||
| SOME SAY THIS BLACK-EYED PEAS AND RICE DISH WAS NAMED FOR A SERVANT WHO KEPT ON HIS TOES WHILE DISHING IT OUT | show 🗑
|
||||
| FROM FRENCH FOR "TO SUFFOCATE", IT'S A POPULAR CAJUN STEW OF CRAWFISH AND VEGETABLES SERVED OVER WHITE RICE | show 🗑
|
||||
| SIMILAR TO STEAK TARTARE, KITFO IS A COLD GROUND BEEF DISH THAT IS SERVED THIS WAY | show 🗑
|
||||
| TEJ IS A TYPE OF THIS ETHIOPIAN DISH MADE WITH HONEY; ETHIOPIANS THINK IT WAS ONCE SHARED BY SOLOMON AND THE QUEEN OF SHEBA | show 🗑
|
||||
| show | DEMITASSE
🗑
|
||||
| TEFF, SIMILAR TO MILLET, IS A TYPE OF THIS THAT COMES FROM A GRASS GROWN IN ETHIOPIA | show 🗑
|
||||
| SIMILAR TO THE INDIAN GHEE, NITER KIBBEH IS A CLARIFIED SPICE-INFUSED TYPE OF THIS & IS USED IN MANY DISHES | show 🗑
|
||||
| show | CHICKEN KIEV
🗑
|
||||
| THIS WORD FOR ANY STYLE OF COOKING IS FROM THE FRENCH FOR "COOKING" | show 🗑
|
||||
| LANCASHIRE HOT POT IS A HOT STEW FROM THIS COUNTRY | show 🗑
|
||||
| BEANS OF THIS COLOR ARE A SIGNATURE INGREDIENT OF THE FRENCH DISH CASSOULET | show 🗑
|
||||
| MADE WITH CHEESE AND NUTS, PASKHA IS A TRADITIONAL RUSSIAN TREAT FOR THIS SPRING HOLIDAY | show 🗑
|
||||
| show | MOUSSAKA
🗑
|
||||
| SEEN IN SOUPS, STELLINE IS AN ITALIAN PASTA WHOSE NAME MEANS "LITTLE..." THESE | show 🗑
|
||||
| PANETTONE, A TRADITIONAL ITALIAN TREAT FOR THIS HOLIDAY, CAN BE BAKED IN A COFFEE CAN | show 🗑
|
||||
| IF YOU'VE LIVED THE HIGH LIFE IN THIS LOW COUNTRY, YOU'VE PROBABLY DINED ON WATERZOOI, A CLASSIC STEW | show 🗑
|
||||
| show | RETSINA
🗑
|
||||
| BASED ON ALMONDS, NOT TOMATOES, AJO BLANCO IS A WHITE VERSION OF THIS CHILLED SOUP | show 🗑
|
||||
| show | POPE JOHN PAUL II
🗑
|
||||
| NAUTICAL NAME FOR A SANDWICH MADE FROM A LONG ROLL CUT HORIZONTALLY | show 🗑
|
||||
| THE POPULAR SNACK KNOWN AS "ANTS ON A LOG" IS MADE WITH RAISINS, PEANUT BUTTER, AND THIS VEGETABLE | show 🗑
|
||||
| show | ANTIPASTO
🗑
|
||||
| show | CHICKEN
🗑
|
||||
| VITELLO TONNATO IS THIS MEAT COOKED IN A TUNA AND MAYONNAISE PUREE | show 🗑
|
||||
| NO GREEK SALAD IS COMPLETE WITHOUT THIS CHEESE WHOSE NAME MEANS "SLICE" | show 🗑
|
||||
| show | SOUVLAKIA
🗑
|
||||
| show | OUZO
🗑
|
||||
| TO MAKE BAKLAVA, YOU'LL NEED SOME OF THESE TISSUE-THIN LAYERS OF PASTRY DOUGH, WHOSE NAME IS FROM THE GREEK FOR "LEAF" | show 🗑
|
||||
| show | SPANAKOPITA
🗑
|
||||
| SLYDERS AND CHEESE STICKS ARE HIGHLIGHTS OF THE CUISINE OFFERED AT THIS HAMBURGER CHAIN | show 🗑
|
||||
| show | PAPRIKA
🗑
|
||||
| UNDER VARIOUS NAMES, THIS ITEM IS PART OF THE CUISINE OF MUCH OF EUROPE; IN JEWISH COOKING, IT'S CALLED THIS | show 🗑
|
||||
| MEALIE IS THE AFRICAN NAME FOR THIS CEREAL PLANT THAT IS USED TO MAKE MUSH AND BATTERS | show 🗑
|
||||
| BILTONG FROM THIS COUNTRY IS AFRIKAANS FOR RUMP AND TONGUE... IT'S FROM THE RUMP AND TASTES LIKE SMOKED TONGUE | show 🗑
|
||||
| show | PORTUGAL
🗑
|
||||
| DORO WAT, STEWED CHICKEN OVER INJERA BREAD, IS A NATIONAL DISH OF THIS EAST AFRICAN COUNTRY | show 🗑
|
||||
| show | COUSCOUS
🗑
|
||||
| THE YANGTZE FLOWS THROUGH THIS PROVINCE THAT'S CHINA'S MOST POPULOUS AND KNOWN FOR ITS SPICY CUISINE | show 🗑
|
||||
| P.F. CHANG'S IS AN UPSCALE BISTRO SPECIALIZING IN THE CUISINE OF THIS COUNTRY | show 🗑
|
||||
| show | BIRD'S NEST SOUP
🗑
|
||||
| show | FONDUE
🗑
|
||||
| show | CEVICHE
🗑
|
||||
| THIS GREEK DISH TYPICALLY CONSISTS OF LAYERS OF EGGPLANT AND GROUND LAMB OR BEEF TOPPED WITH A WHITE SAUCE | show 🗑
|
||||
| ON AN ITALIAN MENU THIS TERM DESCRIBES PASTA WITH A SAUCE OF EGGS, CREAM, PARMESAN & BACON | show 🗑
|
||||
| show | CONTINENTAL
🗑
|
||||
| IN CHINESE CUISINE, PANCAKES KEPT IN A STEAMER ARE OFTEN CALLED THESE, LIKE SMALL ORNAMENTAL MATS | show 🗑
|
||||
| show | BREAD
🗑
|
||||
| A TYPE OF THIS IS THE QUESO IN A QUESADILLA | show 🗑
|
||||
| show | PHYLLO
🗑
|
||||
| show | WIENERSCHNITZEL
🗑
|
||||
| IN ASIAN CUISINE, SPROUTS ARE FROM BEANS, AND SHOOTS ARE USUALLY FROM THIS | show 🗑
|
||||
| show | KEY LIME PIE
🗑
|
||||
| show | CORN MEAL
🗑
|
||||
| LA HABICHUELA IN CANCUN FEATURES COCOBICHUELA; LOBSTER AND SHRIMP SERVED IN ONE OF THESE SHELLS | show 🗑
|
||||
| show | GRENADA
🗑
|
||||
| show | CURACAO
🗑
|
||||
| JAMAICANS COMBINE SALT FISH WITH ACKEE, A FRUIT INTRODUCED TO THE ISLAND AS PART OF THIS CAPTAIN'S "BOUNTY" | show 🗑
|
||||
| DERBY CHEESE, WHICH ORIGINATED IN THIS COUNTRY, IS SOMETIMES FLAVORED WITH SAGE | show 🗑
|
||||
| EUROPEAN CHEFS COOK THE YOUNG FOLIAGE OF THIS STINGING PLANT, URTICA DIOICA, LIKE SPINACH | show 🗑
|
||||
| show | HASSENPFEFFER
🗑
|
||||
| LEGEND SAYS THIS SMOKED HADDOCK DISH CAME FROM THE SCOTTISH FISHING VILLAGE OF FINDHORN | show 🗑
|
||||
| IN JAPAN, A TYPE OF THIS CURD NORMALLY MADE WITH SOY BEANS, IS MADE WITH KUDZY | show 🗑
|
||||
| YOU CAN MAKE A DARK VEGETARIAN STOCK FROM THE RED OR BLACK TYPE OF THESE LEGUMES | show 🗑
|
||||
| show | SLAW
🗑
|
||||
| show | SPINACH
🗑
|
||||
| AS A VEGETARIAN, JIMMY BUFFETT "MADE IT NEARLY 70 DAYS...DRINKIN' LOTS OF" THIS JUICE "AND SOAKIN' UP RAYS | show 🗑
|
||||
| show | BASMATI
🗑
|
||||
| show | YOGURT
🗑
|
||||
| show | CASHEW
🗑
|
||||
| show | AVACADO
🗑
|
||||
| "COOKING BANANAS" | show 🗑
|
||||
| IN THE DOMINICAN REPUBLIC, LA BANDERA, "THE FLAG", IS MADE WITH RED BEANS, MEAT, AND THIS WHITE GRAIN | show 🗑
|
||||
| show | CONCH
🗑
|
||||
| IN BARBADOS, YOU'LL GO CUCKOO FOR COU-COO, A MIX OF CORNMEAL AND THIS ESSENTIAL GUMBO VEGETABLE | show 🗑
|
||||
| PANDA EXPRESS SERVES THE GOURMET TYPE OF THIS NATIONAL CUISINE | show 🗑
|
||||
| SLICED APPLES SAUTEED IN BUTTER ARE A CLASSIC FILLING FOR THESE FRENCH PANCAKES | show 🗑
|
||||
| show | ROQUEFORT
🗑
|
||||
| show | VICHYSSOISE
🗑
|
||||
| show | CHERRIES
🗑
|
||||
| show | WHITE WINE
🗑
|
||||
| show | MEATBALLS
🗑
|
||||
| CLOSELY RELATED TO PUMPKINS, THERE ARE MORE THAN 40 KINDS OF THESE GOURD-SHAPED VEGETABLES | show 🗑
|
||||
| show | OLD MILWAUKEE
🗑
|
||||
| GAZPACHO, A SOUP OFTEN FLAVORED WITH GARLIC, WAS CREATED IN THIS COUNTRY | show 🗑
|
||||
| show | PIG
🗑
|
||||
| THIS NUTRITIOUS TISSUE FOUND IN BONES CAN BE MADE INTO BALLS THAT THE GERMANS CALL MARKKLOSSCHEN | show 🗑
|
||||
| show | WATER BUFFALO
🗑
|
||||
| show | CARIBOU
🗑
|
||||
| show | TARRAGON
🗑
|
||||
| show | BEAVER TAIL
🗑
|
||||
| THESE LINGUAL ORGANS OF COD ARE SO POPULAR IN NEWFOUNDLAND THAT ST. JOHN'S HAS A CONTEST FOR EATING THEM | show 🗑
|
||||
| show | PRINCE EDWARD ISLAND
🗑
|
||||
| CATATLAN CUISINE IS FEATURED AT SET PORTES, A 161-YEAR OLD RESTAURANT IN THIS CATALONIAN CITY | show 🗑
|
||||
| VISIT HERE AND ENJOY MEDITERRANEAN CUSINE, BEAUTIFUL WOMEN, AND A HUGE WOODEN HORSE DONATED BY THE GREEKS | show 🗑
|
||||
| THIS TARO ROOT PASTE IS AVAILABLE IN A POWDER, SO YOU CAN BRING SOME HOME FROM MAUI | show 🗑
|
||||
| show | TRIPE
🗑
|
||||
| show | BEETS
🗑
|
||||
| CRAIG CLAIBORNE SAID, "THERE ARE MORE RECIPES FOR" THIS "BREAD THAN THERE ARE MAGNOLIA TREES IN THE SOUTH" | show 🗑
|
||||
| show | BOAR'S HEAD
🗑
|
||||
| show | YULE LOG
🗑
|
||||
| show | POTATOES
🗑
|
||||
| MEANING "NEW COOKING", THIS FRENCH PHRASE IS USED IN AMERICA FOR LIGHT & FRESHLY PREPARED DISHES | show 🗑
|
||||
| show | GRAPE LEAVES
🗑
|
||||
| FROM ITALIAN FOR "RESTAURATEUR", IT'S A SMALL ITALIAN RESTAURANT | show 🗑
|
||||
| show | CROSS
🗑
|
||||
| show | ASPARAGUS
🗑
|
||||
| show | CARIBBEAN
🗑
|
||||
| BOIL THESE TUBERS IN SALTED WATER AND YOU'LL HAVE THE GERMAN DISH SALZKARTOFFEIN | show 🗑
|
||||
| show | MUSSELS
🗑
|
||||
| show | SEAWEED
🗑
|
||||
| show | EGGS
🗑
|
||||
| show | EEL
🗑
|
||||
| show | SPAIN
🗑
|
||||
| show | GREECE
🗑
|
||||
| show | PESTO
🗑
|
||||
| show | PINEAPPLE
🗑
|
||||
| "SMART" PEOPLE KNOW THAT HIRNSUPPE IS A GERMAN SOUP MADE FROM THIS ORGAN MEAT | show 🗑
|
||||
| CUITLACOCHE, A MEXICAN DELICACY, COMES FROM THE EARS OF THIS THAT HAVE BEEN ATTACKED BY USTILAGO MAYDIS FUNGUS | show 🗑
|
||||
| show | NOODLES
🗑
|
||||
| VELOUTE DE CREVETTES IS A RICH FRENCH SOUP MADE FROM THESE SHELLFISH | show 🗑
|
||||
| show | EGG
🗑
|
||||
| NICKNAMED "WHEAT-MEAT", SEITAN IS MADE FROM WHEAT GLUTEN RICH IN THIS COMPOUND ESSENTIAL TO LIFE | show 🗑
|
||||
| show | KIWI
🗑
|
||||
| show | MU SHU PORK
🗑
|
||||
| THIS SALAD OF BULGAR WHEAT, ONIONS, TOMATOES, PARSLEY, AND MINT IS A CLASSIC DISH OF THE MIDDLE EAST | show 🗑
|
||||
| show | BUTTER
🗑
|
||||
| CANARD SAUVAGE, THE "WILD" TYPE OF THIS BIRD, MAY BE COVERED WITH SAUCE CHAMBERTIN | show 🗑
|
||||
| show | THAILAND
🗑
|
||||
| show | HAGGIS
🗑
|
||||
| IN SPANISH, MEXICO'S SALSA BORRACHA MEANS "DRUNKEN SAUCE", AS IT CONTAINS THIS POTENT POTABLE | show 🗑
|
||||
| THE 2 MEATS IN SALTIMBOCCA | show 🗑
|
||||
| THIS EVER-POPULAR PICKLED CABBAGE DISH MAY BE FLAVORED WITH WEISSWEIN...WHITE WINE | show 🗑
|
||||
| GERMANS TRADITIONALLY SERVE BOCKWURST, A DELICATELY FLAVORED SAUSAGE, WITH THIS BEVERAGE | show 🗑
|
||||
| show | COCONUT MACAROONS
🗑
|
||||
| show | LIVER
🗑
|
||||
| show | CHERRIES
🗑
|
||||
| CREATED TO HONOR A BICYCLE RACE, PARIS-BREST IS A CAKE MADE TO RESEMBLE THIS BICYCLE PART | show 🗑
|
||||
| OFTEN SERVED WITH FISH, POMMES DE TERRE A L'ANGLAISE ARE THESE VEGETABLES, BOILED OR STEAMED | show 🗑
|
||||
| show | SPINACH
🗑
|
||||
| THIS PUREE GIVES CONSOMME CARMEN A LIGHT ROSY TINGE | show 🗑
|
||||
| show | PINEAPPLES
🗑
|
||||
| show | GERMANY
🗑
|
||||
| show | LINGUINE
🗑
|
||||
| show | BOUILLABAISSE
🗑
|
||||
| show | SATAY
🗑
|
||||
| IT'S THE KIND OF MEAT YOU NEED TO MAKE SCHWEINESCHNITZEL | show 🗑
|
||||
| THE GERMAN DISH GEROSTETE AUSTERN ARE THESE MOLLUSKS ROASTED AND SERVED ON THE HALF SHELL | show 🗑
|
||||
| show | CHEESE
🗑
|
||||
| show | RABBIT
🗑
|
||||
| show | CORNWALL
🗑
|
||||
| MELIZANOSOLATA, AN EGGPLANT SALAD, IS AN APPETIZER OR SIDE DISH FROM THIS MEDITERRANEAN COUNTRY | show 🗑
|
||||
| A TRATTORIA USUALLY SPECIALIZES IN THIS COUNTRY'S CUISINE | show 🗑
|
||||
| THE WORD "MALLOSOL" ON A CAVIER LABEL MEANS THE ROE IS PRESERVED WITH A MINIMUM OF THIS SEASONING | show 🗑
|
||||
| ANCIENT ROMANS CULTIVATED THESE GASTROPODS ON FARMS; FATTENING THEM ON MEAL AND WINE | show 🗑
|
||||
| EGGS MEYERBEER, NAMED IN HONOR OF THE COMPOSER, IS MADE WITH THESE ORGANS THE FRENCH CALL REINS | show 🗑
|
||||
| show | CHATEAUBRIAND
🗑
|
||||
| show | CALIFORNIA
🗑
|
||||
| A FAVORITE IN THE SOUTH, AMBROSIA IS A DESSERT MADE WITH SLICED ORANGES AND THIS SHREDDED TROPICAL FRUIT | show 🗑
|
||||
| RHYMING NAME OF THE CUISINE THAT COMBINES THE FLAVORS OF OUR 28TH STATE AND ITS NEIGHBOR TO THE SOUTH | show 🗑
|
||||
| show | BOURBON
🗑
|
||||
| show | MILK
🗑
|
||||
| ESCOFFIER SAID THESE SHELLFISH, WHICH THE FRENCH CALL HUITRES,ARE BEST RAW, BUT HE ALSO SERVED THEM A LA FLORENTINE | show 🗑
|
||||
| show | HOT AND COLD
🗑
|
||||
| show | CAULIFLOWER
🗑
|
||||
| THE FRENCH CALL THIS VEGETABLE CHOU-FLEUR | show 🗑
|
||||
| REINS, THESE ORGAN MEATS, MAY BE SAUTEED WITH MUSHROOMS | show 🗑
|
||||
| show | INDIA
🗑
|
||||
| TO MAKE A SIMPLE QUESIDILLA, START BY FOLDING ONE OF THESE AROUND A CHEESE FILLING | show 🗑
|
||||
| KAASDOPEN, A CHEESE FONDUE DISH FROM THIS COUNTRY, IS MADE WITH GOUDA AND SERVED WITH BREAD | show 🗑
|
||||
| show | COFFEE
🗑
|
||||
| show | CHOCOLATE CAKE
🗑
|
||||
| AFTER YOU STUFF THIS VEGETABLE, YOU CAN CALL IT CHOU-FARSI | show 🗑
|
||||
| show | VEAL
🗑
|
||||
| THE FRENCH WILL TELL YOU CUISSES DE GRENOUILLE, WHICH ARE THESE, TASTE A LOT LIKE CHICKEN | show 🗑
|
||||
| show | MEE KROB
🗑
|
||||
| LATIN AMERICAN POP MUSIC STYLE, OR A SAUCE USED IN MEXICAN COOKING | show 🗑
|
||||
| show | BOILING WATER
🗑
|
||||
| YOU CAN'T MAKE A SOUFFLE WITHOUT BREAKING SOME EGGS AND DOING THIS TO THEM BEFORE BEATING | show 🗑
|
||||
| show | GRUYERE
🗑
|
||||
| A PATE-LIKE DISH, OR THE NAME OF THE MOLD IN WHICH PATE IS BAKED | show 🗑
|
||||
| show | INTRE CUT
🗑
|
||||
| COLCANNON, A DISH OF POTATOES, LEEKS, CABBAGE, AND CREAM, IS ASSOCIATED WITH THIS COUNTRY'S CUISINE | show 🗑
|
||||
| JEWISH CREPE FILLED WITH CHEESE | show 🗑
|
||||
| show | CHATEAUBRIAND
🗑
|
||||
| FROM THE FRENCH, IT MEANS TO REMOVE BONES, ESPECIALLY THE BACKBONES, FROM FISH | show 🗑
|
||||
| show | BAKE
🗑
|
||||
| show | CARAMELIZE
🗑
|
||||
| AMERICANS USING BRITISH COOKBOOKS SHOULD KNOW THAT A RECIPE CALLING FOR ONE OF THESE IS EQUIVALENT TO 20 OUNCES, NOT 16 | show 🗑
|
||||
| THE AMOUNT OF COOKIES PRODUCED AT ONE BAKING, IT'S FROM THE OLD ENGLISH FOR "BAKE" | show 🗑
|
||||
| A DESSERT SPOON IS EQUIVALENT TO 2 OF THESE, ROUGHLY 10 MILLILITERS IN THE U.S. | show 🗑
|
||||
| CHINESE DUMPLINGS SERVED IN SOUP | show 🗑
|
||||
| FOR YOUR SUPER BOWL PARTY, "THE JOY OF COOKING" RECOMMENDS THE TRADITIONAL DIP OF THIS MANY LAYERS | show 🗑
|
||||
| "JOY OF COOKING" HAS A RECIPE FOR THIS MADE WITH WALNUT CATSUP, VINEGAR, AND ANCHOVY ESSENCE | show 🗑
|
||||
| show | GUACAMOLE
🗑
|
||||
| A PASTRY SHELL FILLED WITH EGGS, CREAM, AND OTHER INGREDIENTS, THIS DISH ORIGINATED IN THE ALSACE-LORRAINE REGION | show 🗑
|
||||
| show | BOUILLABAISSE
🗑
|
||||
| show | PATE FOIE GRAS
🗑
|
||||
| AS THE NAME SAYS, THIS CLASSIC DISH IS CHICKEN COOKED IN RED WINE | show 🗑
|
||||
| show | CORIANDER
🗑
|
||||
| show | RISOTTO
🗑
|
||||
| show | POLENTA
🗑
|
||||
| THIS NO-COOK SAUCE BLENDS BASIL, PINE NUTS, AND GARLIC; ADD OIL SLOWLY SO THE SAUCE EMULSIFIES FULLY | show 🗑
|
||||
| show | FRITTATA
🗑
|
||||
| CUT A BAGUETTE, BRUSH WITH OLIVE OIL AND BAKE UNTIL GOLDEN; NOW YOU'VE GOT THIS APPETIZER, ITALIAN FOR "LITTLE TOASTS" | show 🗑
|
||||
| show | SPOON BREAD
🗑
|
||||
| ORVILLE REDBACHER SELLS THIS SWEET & SALTY TREAT AS WELL AS ITS MORE FAMOUS COUSIN | show 🗑
|
||||
| BOBBY FLAY'S REICPE FOR THIS INCLUDES AS SPECIAL EQUIPMENT, A ROD TO SKEWER THE BIRD WITH | show 🗑
|
||||
| THIS TYPE OF OVEN USES A FAN TO CIRCULATE THE HOT AIR | show 🗑
|
||||
| "IF YOU CAN READ, YOU CAN COOK", SHE WROTE IN THE INTRODUCTION TO HER CLASSIC "MASTERING THE ART OF FRENCH COOKING" | show 🗑
|
||||
| show | SKIN
🗑
|
||||
| show | SMOKES
🗑
|
||||
| show | RYE
🗑
|
||||
| AN ITALIAN DISH OF VEAL SHANKS COOKED WITH WHITE WINE, OLIVE OIL, SPICES, TOMATOES, AND A FEW ANCHOVIES | show 🗑
|
||||
| FROM FRENCH "TO MAKE WHITE", IT'S TO BOIL FOOD FOR A SHORT TIME | show 🗑
|
||||
| show | DEVILED
🗑
|
||||
| show | CODDLING
🗑
|
||||
| TO BROWN A PIECE OF MEAT & THEN SIMMER IT IN A SMALL AMOUNT OF LIQUID IN A COVERED PAN | show 🗑
|
||||
| show | PEPPERMINT
🗑
|
||||
| POPULAR IN CAJUN COOKING, TASSO IS USUALLY A SPICED TYPE OF THIS MEAT | show 🗑
|
||||
| show | BALSAMIC
🗑
|
||||
| YOU MIGHT ENJOY A GLASS OF THIS SICILIAN FORTIFIED WINE WHILE COOKING UP THE VEAL DISH OF THE SAME NAME | show 🗑
|
||||
| show | PYREX
🗑
|
||||
| show | SOY BEANS
🗑
|
||||
| show | ROTISSERIE
🗑
|
||||
| show | CHICKEN-FRIED STEAK
🗑
|
||||
| show | POT ROAST
🗑
|
||||
| show | AN HERB
🗑
|
||||
| show | THIGH
🗑
|
||||
| FROM THE LATIN FOR "FLAT WOOD", IT'S ONE OF A FRY COOK'S TOOLS | show 🗑
|
||||
| CRAIG CLAIBORNE'S RECIPE FOR THIS FRENCH SOUP REMINDS YOU TO CHILL THOROUGHLY AND PRONOUNCE THE FINAL "S" | show 🗑
|
||||
| ALSO SOMETIMES DONE TO HARBORS, IT MEANS TO COAT FOOD WITH A DRY INGREDIENT LIKE FLOUR | show 🗑
|
||||
| show | BEANS
🗑
|
||||
| IN JEWISH COOKING, POTATO PANCAKES, COMMONLY ENJOYED DURING HANUKKAH, ARE KNOWN AS THESE | show 🗑
|
||||
| SEVERAL STATES INCLUDING TEXAS HAVE THIS COOKING UTENSIL FEATURE | show 🗑
|
||||
| show | RENDERING
🗑
|
||||
| show | EGGS
🗑
|
||||
| BEST KNOWN OF ALL PHYLLO PASTRIES | show 🗑
|
||||
| show | CUISINART
🗑
|
||||
| YOU'RE REALLY COOKING WITH THIS PERCUSSION INSTRUMENT; IT HAS A COOKING-POT NAME | show 🗑
|
||||
| IN CHINA AND INDIA, PEANUTS ARE PROCESSED MAINLY FOR THIS COOKING INGREDIENT | show 🗑
|
||||
| IN COOKING, A STICK OF BUTTER CONVERTS TO THIS MANY OUNCES | show 🗑
|
||||
| show | PEPPER
🗑
|
||||
| ALSO A COOKING TERM, IT MEANS TO WALK WITH SHORT, DELICATE STEPS | show 🗑
|
||||
| show | OREGANO
🗑
|
||||
| THIS "JAMES" ESTABLISHED A COOKING SCHOOL IN NY IN 1955 | show 🗑
|
||||
| show | FENNEL
🗑
|
||||
| TO MAKE BUNNY SALAD, USE A CHILLED PEAR HALF FOR THE BUNNY'S BODY AND A BALL OF COTTAGE CHEESE FOR THIS APPENDAGE | show 🗑
|
||||
| show | NON-STICK
🗑
|
||||
| show | MELTING POT
🗑
|
||||
| show | TARRAGON
🗑
|
||||
| BROWN SUGAR IS A MIXTURE OF WHITE SUGAR AND THIS THICK SYRUP, WHICH GIVES IT ITS COLOR | show 🗑
|
||||
| BRAMLEY APPLES ARE A POPULAR COOKING INGREDIENT IN THIS COUNTRY OF THEIR ORIGIN | show 🗑
|
||||
| IT WAS FIRST PRINTED PRIVATELY AND DISTRIBUTED FROM IRMA ROMBAUER'S HOME | show 🗑
|
||||
| show | CUMIN
🗑
|
||||
| THIS TYPE OF BOUILLON USED TO POACH FISH SOUNDS LIKE SOMETHING A JUDGE WOULD SERVE | show 🗑
|
||||
| HARDWOODS WORK BEST FOR THIS TYPE OF COOKING THAT SOME PURISTS CALL THE ONLY REAL TYPE OF BARBECUE | show 🗑
|
||||
| IN 1933 THIS FAMOUS FRENCH COOKING SCHOOL OPENED A LONDON BRANCH | show 🗑
|
||||
| show | PISTACHIO
🗑
|
||||
| "JOY OF COOKING" RECIPES FOR THIS CUT OF BEEF INCLUDE SWEET & SOUR AND TZIMMIS WITH POTATO KNAIDLE | show 🗑
|
||||
| show | GALLEY
🗑
|
||||
| BEVERAGE THAT COWBOYS CALLED ARBUCKLE | show 🗑
|
||||
| show | CHUCK WAGON
🗑
|
||||
| THE BONE-IN TYPE OF THIS STEAK WITH A DOUBLE ANATOMICAL NAME IS ALSO CALLED A COWBOY STEAK | show 🗑
|
||||
| show | SOURDOUGH
🗑
|
||||
| "JOY OF COOKING" SAYS RABBIT CAN BE SUBSTITUTED FOR THIS "IN ALMOST ANY DISH" BY USING "THE SADDLE AS THE BREAT MEAT" | show 🗑
|
||||
| AN EGG THAT SPINS MERRILY & EASILY ON THE COUNTER, TELLS YOU IT'S THIS | show 🗑
|
||||
| FOR VEGETARIANS, INSTEAD OF VITELLO ALLA PARMIGIANA, VEAL PARMESAN, MAKE MALAZINE ALLA PARMIGIANA, THIS | show 🗑
|
||||
| show | PORTOBELLO
🗑
|
||||
| THE BULB USED IN COOKING RARELY PRODUCES SEEDS; MOST PEOPLE BREAK IT INTO CLOVES AND PLANT THEM | show 🗑
|
||||
| show | YEAST
🗑
|
||||
| show | BOW TIE
🗑
|
||||
| FINGER FOOD INVENTED IN 1964 AT THE ANCHOR BAR IN NEW YORK STATE | show 🗑
|
||||
| show | RAGOUT
🗑
|
||||
| show | PAM
🗑
|
||||
| TRADITIONALLY, AN IMPORTANT INGREDIENT IN JEWISH COOKING IS SCHMALTZ, WHICH IS THIS | show 🗑
|
||||
| show | FOCCACIO
🗑
|
||||
| "JOY OF COOKING" SAYS A RULE OF THUMB IS 1/2 CUP OF THIS FOR EVERY POUND OF TURKEY | show 🗑
|
||||
| show | APPLES
🗑
|
||||
| show | CREAM CHEESE
🗑
|
||||
| AN APPALACHIAN FAVORITE IS THIS PUDDING, MADE FROM A VEGETABLE ALSO USED IN BOURBON, ANOTHER FAVORITE THERE | show 🗑
|
||||
| show | CARROWAY SEEDS
🗑
|
||||
| show | CLARIFY
🗑
|
||||
| show | CONFECTIONER'S SUGAR
🗑
|
||||
| show | BUTTERFLY
🗑
|
||||
| show | POACHED
🗑
|
||||
| show | RADICCHIO
🗑
|
||||
| AN AUSTRIAN FINGERLING IS A LIGHT-SKINNED, YELLOW-FLESHED ONE OF THESE | show 🗑
|
||||
| THIS TERM FOR CRIMPED DECORATIVE EDGE OF A PIE CRUST INCLUDES THE NAME OF A MUSICAL INSTRUMENT | show 🗑
|
||||
| RHYMING WITH COD, IT'S A YOUNG FISH LIKE COD OR HADDOCK, THAT'S BEEN SPLIT AND READIED FOR COOKING | show 🗑
|
||||
| COOK EGGS QUICKLY ON ONE SIDE THEN FLIP 'EM AND COOK 'EM AGAIN AND YOU'RE COOKING THEM THIS WAY | show 🗑
|
||||
| show | CHILIES
🗑
|
||||
| AUTHOR DIANA KENNEDY SAYS, "ALWAYS SERVE A WEDGE OF" THIS MEXICAN DESSERT "WITH PLENTY OF THE EXTRA SYRUP" | show 🗑
|
||||
| show | TAMALES
🗑
|
||||
| show | PIG
🗑
|
||||
| show | PICO DE GALLO
🗑
|
||||
| show | GREECE
🗑
|
||||
| OSSO BUCO IS FROM THIS COUNTRY | show 🗑
|
||||
| show | JAPAN
🗑
|
||||
| show | TARRAGON
🗑
|
||||
| POPULAR IN CAJUN COOKING, THIS SAUSAGE WITH A FRENCH NAME IS FULL OF TRIPEY GOODNESS | show 🗑
|
||||
| show | PILLSBURY BAKE-OFF
🗑
|
||||
| THE JAPANESE NAME FOR THIS FLAVOR ENHANCER, ALSO POPULAR IN CHINESE COOKING, IS AJI-NO-MOTO | show 🗑
|
||||
| CHINESE COOKING HAS EXTREMES OF EGG FOO YUNG AND THIS DISH OF DUCK EGGS THAT HAVE BEEN BURIED FOR A LONG WHILE | show 🗑
|
||||
| show | MSG
🗑
|
||||
| show | COPPER
🗑
|
||||
| show | CORDON BLEU
🗑
|
||||
| show | BAKED ALASKA
🗑
|
||||
| show | RHUBARB
🗑
|
||||
| show | LAMBASTE
🗑
|
||||
| show | MOTOWN CAFE
🗑
|
||||
| show | WOK
🗑
|
||||
| MIX DRIED, POUNDED MEAT WITH FAT AND BERRIES TO MAKE THIS TRADITIONAL FOOD OF NATIVE AMERICANS | show 🗑
|
||||
| show | FISH
🗑
|
||||
| show | BRAZIL NUTS
🗑
|
||||
| show | BEAN SPROUTS
🗑
|
||||
| show | BEAR
🗑
|
||||
| show | FISH AND CHIPS
🗑
|
||||
| show | DOUBLE BOILER
🗑
|
||||
| APPROPRIATELY, "THE JOY OF COOKING" HAS A RECIPE FOR MAKING THIS SPONGE-LIKE CAKE AT HIGH ALTITUDES | show 🗑
|
||||
| COOKING'S EQUIVALENT OF THE OSCARS IS NAMED FOR THIS LATE EXPERT ON FOOD AND DRINK | show 🗑
|
||||
| show | FAVA BEAN
🗑
|
||||
| IN FRENCH COOKING, A "SUPREME" IS A VELOUTE TYPE OF THIS, MADE WITH MEAT STOCK, BUTTER, AND FLOUR | show 🗑
|
||||
| show | SIFTER
🗑
|
||||
| show | SOUR CREAM
🗑
|
||||
| show | SAGE
🗑
|
||||
| RICOTTA ISN'T A CHEESE, IT'S A CHEESE BY-PRODUCT MADE FROM THIS LIQUID DRAINED FROM CHEESES | show 🗑
|
||||
| show | TO REDUCE
🗑
|
||||
| show | DANDELION
🗑
|
||||
| show | DRIPPINGS
🗑
|
||||
| show | DATES
🗑
|
||||
| POPULAR IN JAPAN, THIS LARGE WHITE ASIAN RADISH MAY BE PICKLED OR SERVED IN SALADS | show 🗑
|
||||
| A NATIONAL PHILIPPINE DISH, ADOBO CONTAINS CHICKEN & PORK, AND THE MILK OF THIS PALM FRUIT | show 🗑
|
||||
| show | LIVER
🗑
|
||||
| WATCH OUT FOR THE HOT PEPPERS WHEN PARTAKING OF THIS SZECHWAN CHINESE DISH MADE WITH CHICKEN AND PEANUTS | show 🗑
|
||||
| IT'S THE TRADITIONAL MEAT IN SOUVLAKI, A POPULAR GREEK DISH | show 🗑
|
||||
| show | THAILAND
🗑
|
||||
| IN A FAMILY OF FLAT NOODLES, THESE ARE WIDER THAN FETTUCCELLE BUT NARROWER THAN FETTUCCE | show 🗑
|
||||
| show | CARAMEL
🗑
|
||||
| POUR BEATEN EGGS SLOWLY INTO SIMMERING BROTH TO MAKE THIS CHINESE DISH | show 🗑
|
||||
| show | ROASTING
🗑
|
||||
| IN NOVELS, IT MEANS TO PALE, AS WITH FEAR; IN COOKING, TO PLACE FOOD IN BOILING, THEN IN COLD WATER | show 🗑
|
||||
| show | BELGIUM
🗑
|
||||
| THIS SOUP IS MADE FROM THE TAIL OF ANY BEEF ANIMAL, INCLUDING THE COW AND THE STEER | show 🗑
|
||||
| show | NOODLES
🗑
|
||||
| show | CALZONE
🗑
|
||||
| TERM FOR WHOLE WHEAT BERRIES THAT HAVE BEEN STEAMED, DRIED, AND CRACKED; THEY'RE FOUND IN TABBOULEH | show 🗑
|
||||
| THE NAME OF THIS HERB ESSENTIAL TO FRENCH COOKING IS DERIVED FROM THE GREEK FOR "DRAGON" | show 🗑
|
||||
| DEER FLESH, COMMONLY KNOWN BY THIS TERM, IS SO LEAN THAT EXPERTS ADVISE INSERTING FAT BEFORE COOKING | show 🗑
|
||||
| show | TIN
🗑
|
||||
| USED TO KEEP FOOD WARM, THIS "DISH" IS A CONTAINER WITH A PAN OF HOT WATER BENEATH IT | show 🗑
|
||||
| show | CLEAVER
🗑
|
||||
| show | EGYPT
🗑
|
||||
| THIS PIECE OF COOKING EQUIPMENT, RESEMBLING A WASHBOARD, EASES THE PROCESS OF JULIENNING POTATOES OR CARROTS | show 🗑
|
||||
| IN GHANA A DUMPLING CALLED FUFU IS SERVED WITH A SOUP MADE OF THE GROUNDNUT KNOWN HERE AS THIS | show 🗑
|
||||
| show | BANANA
🗑
|
||||
| ALMOND MILK IS ENJOYED IN THIS COUNTRY, WHERE IT IS SOLD ON THE STREETS OF MARRAKESH | show 🗑
|
||||
| show | PUMPKIN
🗑
|
||||
| show | IRON
🗑
|
||||
| show | STIR-FRYING
🗑
|
||||
| THIS DISH USED TO MAKE ASPIC OR PUDDING MAY BE MADE OF METAL OR CERAMIC | show 🗑
|
||||
| THE NAME OF THESE TINY DUMPLINGS SERVED AS A SIDE DISH MEANS "LITTLE SPARROW" IN GERMAN | show 🗑
|
||||
| THE NAME OF THIS CONSOMME FLAVORED WITH TOMATO JUICE COMES FROM "MADRID" | show 🗑
|
||||
| THE "BULB" TYPE OF THIS UTENSIL MOISTENS MEAT WHILE IT'S COOKING | show 🗑
|
||||
| AS A VERB, IT MEANS TO INSERT STRIPS OF FAT INTO MEAT; AS A NOUN, IT'S RENDERED PORK FAT ITSELF | show 🗑
|
||||
| THESE ONION RELATIVES FOUND IN VICHYSSOISE MUST BE WASHED CAREFULLY TO REMOVE DIRT FROM THE LEAVES | show 🗑
|
||||
| ALLERGIC TO CHOCOLATE? USE THIS HEALTH FOOD STORE ITEM, ALSO KNOWN AS LOCUST BEAN, TO FLAVOR FUDGE | show 🗑
|
||||
| THE FEATHERY LEAVES OF THIS PICKLE HERB ADD A PLEASANT FLAVOR TO VEGETABLES OR FISH | show 🗑
|
||||
| show | DIJON
🗑
|
||||
| show | DUTCH OVEN
🗑
|
||||
| show | DIVINITY
🗑
|
||||
| "JOY OF COOKING" SUGGESTS SERVING THIS NORTH AMERICAN MARSUPIAL WITH TURNIP GREENS | show 🗑
|
||||
| THIS WORD CAN REFER TO A SAUCE SERVED ON A SALAD OR A MIXTURE USED TO STUFF POULTRY | show 🗑
|
||||
| THIS CLASSIC KIND OF CLAM CHOWDER CONTAINS TOMATOES; NEW ENGLAND CLAM CHOWDER DOESN'T | show 🗑
|
||||
| show | PRALINES
🗑
|
||||
| show | OMELET
🗑
|
||||
| show | CURDLING
🗑
|
||||
| show | MARBLE
🗑
|
||||
| TRADITIONAL ORANGE MARMALADE IS MADE FROM THESE SLIGHTLY BITTER SPANISH ORANGES | show 🗑
|
||||
| show | BANANA
🗑
|
||||
| A ZESTER CUTS THREADS OF THIS FROM AN ORANGE, LEMON, OR LIME | show 🗑
|
||||
| show | SUN-DRYING
🗑
|
||||
| THEY'RE ADDED TO CAKES TO GIVE OFF A SWEET, PUNGENT AROMA AND STUCK IN FRUIT TO MAKE POMANDERS | show 🗑
|
||||
| "COOKING A TO Z" RECOMMENDS THAT YOU CHOOSE ONE WITH A FULL OR RAT-TAIL TANG AND FULL RIVETS | show 🗑
|
||||
| show | AL DENTE
🗑
|
||||
| show | BAKING SODA
🗑
|
||||
| show | GARLIC PRESS
🗑
|
||||
| show | BUTTER
🗑
|
||||
| show | SESAME SEEDS
🗑
|
||||
| THIS MEMBER OF THE NIGHTSHADE FAMILY IS OFTEN PREPARED PARMIGIANA | show 🗑
|
||||
| BECHAMEL SAUCE IS ALSO CALLED THIS COLOR SAUCE | show 🗑
|
||||
| show | CREAM
🗑
|
||||
| A CLASSIC PLUM PUDDING CONTAINS THIS KIND OF FAT | show 🗑
|
||||
| show | PATTY
🗑
|
||||
| show | VINEGAR
🗑
|
||||
| A GENOISE IS A BUTTER-RICH ONE OF THESE | show 🗑
|
||||
| show | CILANTRO
🗑
|
||||
| show | SCRAPPLE
🗑
|
||||
| show | MOLE
🗑
|
||||
| show | FLOUNDER
🗑
|
||||
| "JOY OF COOKING" SAYS WHETHER THIS CAKE IS "ROUND OR RECTANGULAR, THE CUTTING BEGINS AT THE LOWEST TIER" | show 🗑
|
||||
| ONE OF THE OLDER TYPES OF COOKING VESSELS, IT FIGURES IMPORTANTLY IN ACT IV OF "MACBETH" | show 🗑
|
||||
| THE U.S. EQUIVALENT OF ITALIAN "FRITTELLE", GERMAN "PFANNKUCHEN" AND FRENCH "CREPES" | show 🗑
|
||||
| show | WELSH RAREBIT
🗑
|
||||
| show | HORS D'OEUVRES
🗑
|
||||
| SAUERKRAUT DIDN'T ORIGINATE IN GERMANY BUT WAS BROUGHT FROM THIS COUNTRY BY THE TATARS | show 🗑
|
||||
| GREEK EQUIVALENT OF SHISH KEBAB | show 🗑
|
||||
| show | LOBSTER
🗑
|
||||
| THE 3 TRADITIONAL METHODS USED IN COOKING PUDDINGS ARE BOILING, BAKING, AND THIS | show 🗑
|
||||
| IF YOU ORDER COQUILLES ST. JACQUES IN A RESTAURANT, THIS IS WHAT YOU WILL BE SERVED | show 🗑
|
||||
| THE METHOD YOU WOULD USE TO COOK SHIRRED EGGS | show 🗑
|
||||
| show | AGAR
🗑
|
||||
| "JOY OF COOKING" CALLES THIS STRONG LIQUOR "THE GULP OF MEXICO" | show 🗑
|
||||
| show | FOIE GRAS
🗑
|
||||
| show | SUNCHOKE
🗑
|
||||
| THIS COCKTAIL OF GIN, CHERRY BRANDY, AND LEMON JUICE IS NAMED FOR A CITY NEAR THE MALAY PENINSULA | show 🗑
|
||||
| TRADITIONALLY SERVED IN A COPPER MUG, THIS COCKTAIL IS VODKA, LEMON JUICE, AND GINGER BEER; IT'S GOT A REAL KICK | show 🗑
|
||||
| show | HOT CHOCOLATE
🗑
|
||||
| show | CHEESES
🗑
|
||||
| show | HEART OF PALM
🗑
|
||||
| show | PHOSPHATE
🗑
|
||||
| THE THEATER AREA NICKNAMED THIS OFTEN HELD THE CHEAPEST SEATS, USUALLY THOSE IN THE REAR OF THE BALCONY | show 🗑
|
||||
| show | HAM-HANDED
🗑
|
||||
| THIS APPETIZER OF RAW FISH MARINATED IN CITRUS JUICE IS FOUND IN NEARLY EVERY RESTAURANT IN PERU; THE LIQUID IS CALLED TIGER'S MILK AND IS A DELICACY ON ITS OWN | show 🗑
|
||||
| show | LIMA BEANS
🗑
|
||||
| CREATED IN 1935 IN HONOR OF THIS ANNIVERSARY OF THE FOUNDING OF THE CAPITAL, INCA KOLA IS MORE POPULAR THAN COKE AND PEPSI IN PERU | show 🗑
|
||||
| A MODERN GREEK WORD FOR "BREAD" GAVE US THE NAME OF THIS BREAD THAT'S OFTEN STUFFED WITH DELICIOUS FILLINGS | show 🗑
|
||||
| show | TEA
🗑
|
||||
| THE NAME OF THE POPULAR PUDDING ARROZ CON LECHE IS SPANISH FOR THIS "WITH MILK" | show 🗑
|
||||
| show | SUGAR CANE
🗑
|
||||
| show | SNAILS
🗑
|
||||
| show | BREAD
🗑
|
||||
| show | BOLOGNA
🗑
|
||||
| show | PINEAPPLE
🗑
|
||||
| IT'S A FRENCH TERM FOR A SPIRITED DRINK, LIKE BRANDY OR COGNAC, TAKEN AFTER A MEAL TO HELP PROCESS THE FOOD | show 🗑
|
||||
| show | WHIPPED CREAM
🗑
|
||||
| show | CHOCOLATE
🗑
|
||||
| NAMED FOR A TOWN IN MEXICO, IT'S BELIEVED TO BE THE FIRST DISTILLED SPIRIT PRODUCED IN NORTH AMERICA | show 🗑
|
||||
| show | BREAD PUDDING
🗑
|
||||
| HAVE A "CUP" OF THIS GIN-BASED ENGLISH LIQUOR FIRST SOLD IN 1859 | show 🗑
|
||||
| THOUGH OFTEN REFERRED TO AS A WINE, THIS JAPANESE ALCOHOL IS ACTUALLY BREWED MORE LIKE A BEER | show 🗑
|
||||
| IT'S THE OFFICIAL STATE BERRY OF MASSACHUSETTS | show 🗑
|
||||
| OFFICIAL STATE PIE OF FLORIDA | show 🗑
|
||||
| show | COFFEE
🗑
|
||||
| show | GYRO
🗑
|
||||
| ONE OF GREECE'S NATIONAL APERTIFS IS THIS SWEET ANISE-FLAVORED LIQUEUR, BUT DRINK SLOWLY | show 🗑
|
||||
| show | MEATBALLS
🗑
|
||||
| show | RESINA
🗑
|
||||
| show | EGGPLANT
🗑
|
||||
| A NICE PERONI BEER FROM THIS COUNTRY WILL GO PERFECTLY WITH YOUR PEPPERONI PIZZA | show 🗑
|
||||
| show | MILK
🗑
|
||||
| show | SHISH KEBAB
🗑
|
||||
| WHATEVER KIND OF CAVIER YOU EAT, IT'S TRADITIONALLY SERVED ON ONE OF THESE RUSSIAN BUCKWHEAT PANCAKES | show 🗑
|
||||
| THE DORSA BROTHERS BORROWED $35 TO BUY A WAFFLE IRON AND THIS FROZEN BRAND WAS BORN | show 🗑
|
||||
| show | WONDER
🗑
|
||||
| IT'S THE STATE FRUIT OF GEORGIA AND SOUTH CAROLINA | show 🗑
|
||||
| show | HAZELNUT
🗑
|
||||
| OKLAHOMA HAS AN ENTIRE STATE MEAL INCLUDING CHICKEN FRIED STEAK, CORNBREAD, AND THESE "COLORFUL" LEGUMES | show 🗑
|
||||
| THIS FRUIT JUICE IS MASSACHUSETTS' STATE BEVERAGE | show 🗑
|
||||
| ONE WHO LIVES LUXURIOUSLY AND ENJOYS GOOD FOOD AND DRINK | show 🗑
|
||||
| CALISTOGA MINERAL WATER IS FROM THIS CALIFORNIA VALLEY THAT'S FAMOUS FOR ITS VINEYARDS | show 🗑
|
||||
| THIS MARSHMALLOW BRAND IS NAMED FOR THE MANUFACTURING PROCESS THAT INFUSES AIR INTO THE MARSHMALLOWS | show 🗑
|
||||
| MR. T WAS FEATURED IN BUSTA RHYMES' 2002 VIDEO "PASS THE ..." THIS NAPOLEONIC COGNAC | show 🗑
|
||||
| show | BREAD AND BEER
🗑
|
||||
| show | ESPRESSO
🗑
|
||||
| show | BOSCO
🗑
|
||||
| show | MANGO
🗑
|
||||
| show | MUSHROOM
🗑
|
||||
| show | GRAPE
🗑
|
||||
| THIS ALLITERATIVE STATE COOKIE OF MASSACHUSETTS WAS INVENTED IN THE 1930S | show 🗑
|
||||
| show | CANS
🗑
|
||||
| EAT THEM ALONE OR DUNK THESE ITALIAN TREATS INTO YOUR FAVORITE BEVERAGE | show 🗑
|
||||
| THE NAME OF THIS GEM PRECEDES BOTH A MARBLE-SIZED ONION AND A TYPE OF BARLEY | show 🗑
|
||||
| show | TOSTADO
🗑
|
||||
| show | CARNITAS
🗑
|
||||
| show | CEVICHE
🗑
|
||||
| EVIAN WATER COMES FROM A SPRING IN THIS MOUNTAIN RANGE | show 🗑
|
||||
| IN 1921 THE WASHBURN CROSBY CO. CREATED HER TO PROMOTE ITS FLOUR AND BAKING PRODUCTS | show 🗑
|
||||
| PROFESSION OF THE INVENTORS OF PEPSI & COKE | show 🗑
|
||||
| WHEN IT COMES TO STEAK, TRY THIS CUT FROM JUST IN FRONT OF THE RUMP; IT'S TOPS | show 🗑
|
||||
| show | DEVONSHIRE CREAM
🗑
|
||||
| show | PEANUTS & CRACKER JACK
🗑
|
||||
| show | ROOT BEER
🗑
|
||||
| show | BREAD & WINE
🗑
|
||||
| TUBORG IS A FAMOUS BEER FROM THIS COUNTRY | show 🗑
|
||||
| ADD CHERRY BRANDY AND SEASONINGS TO MELTED GRUYERE CHEESE AND YOU'LL HAVE THIS CLASSIC DIPPING DISH | show 🗑
|
||||
| THESE SHOULD BE STORED IN THE FRIDGE POINTED END DOWN, AND SHOULD NOT BE EATEN RAW | show 🗑
|
||||
| ANTIOXIDANT PROPERTIES IN THE RED TYPE OF THIS DRINK, SUCH AS A MERLOT, MAY REDUCE HEART DISEASE | show 🗑
|
||||
| show | RABBIT
🗑
|
||||
| THIS BIRD SIZED TO FEED ONE PERSON, WAS NAMED FOR THE AFRICAN COASTAL REGION WHERE IT ORIGINATED | show 🗑
|
||||
| show | ANCHOVIES
🗑
|
||||
| show | COBB SALAD
🗑
|
||||
| show | THAILAND
🗑
|
||||
| show | PATE DE FOIE GRAS
🗑
|
||||
| show | FRAPPE/FRAPPUCINO
🗑
|
||||
| show | VIDALIA
🗑
|
||||
| PISUM SATIVUM, THE GARDEN VARIETY OF THIS LEGUME, USUALLY BEARS 5 TO 10 SEEDS IN ITS PODS | show 🗑
|
||||
| YOU'RE HEADING FOR THIS BRAND OF BEER WHEN YOU "HEAD FOR THE MOUNTAINS" | show 🗑
|
||||
| THIS SWISS CHARD RELATIVE FOUND IN FLORENTINE DISHES PROBABLY COMES FROM ASIA AND WAS USED MEDICINALLY | show 🗑
|
||||
| IN CYPRUS THIS COMMON DRINK IS SERVED GREEK STYLE; SHORT, STRONG, AND UNFILTERED | show 🗑
|
||||
| SHYAKPA IS A MEAT & POTATO STEW FAVORED BY THE SHERPAS OF THIS COUNTRY | show 🗑
|
||||
| MALOSSOL ON THE LABEL MEANS THIS RICH RUSSIAN "FISHY" FOOD IS PREPARED WITH "LITTLE SALT" | show 🗑
|
||||
| show | CHEESE
🗑
|
||||
| IN AMERICAN SAMOA, A SOLEMN CEREMONY GOES WITH DRINKING KAVA FROM A CUP THAT'S ONE OF THESE SHELLS | show 🗑
|
||||
| show | TEA
🗑
|
||||
| TO MAKE A FRENCH "75" COCKTAIL, YOU NEED CHAMPAGNE, POWDERED SUGAR, GIN AND THIS SOUR JUICE | show 🗑
|
||||
| THIS "BUTTER" IS EXTRACTED FROM BEANS DURING THE CHOCOLATE-MAKING PROCESS | show 🗑
|
||||
| show | RADISH
🗑
|
||||
| CAPELLI D'ANGELO, WHOSE ENGLISH NAME IS THIS, ONLY NEEDS A LIGHT SAUCE TO TASTE "HEAVENLY" | show 🗑
|
||||
| YOU'LL NEED SOME WHITE WINE, GARLIC, AND THIS 8-ARMED CEPHALOPOD TO MAKE THE FRENCH DISH POULPE A LA PROVENCALE | show 🗑
|
||||
| TUSKER AND WHITE CAP ARE POPULAR KENYAN TYPES OF THIS ALCOHOLIC BREW | show 🗑
|
||||
| GRENADANS ARE KNOWN FOR GRATING THIS SPICE ON THEIR RUM PUNCH; YOU MAY PREFER IT ON EGGNOG | show 🗑
|
||||
| MANY OF THIS COUNTRY'S FINEST RED WINES COME FROM THE COONAWARRA REGION, SOUTHEAST OF ADELAIDE | show 🗑
|
||||
| show | BRAINS
🗑
|
||||
| THE RUSSIAN SALAD KNOWN AS SALAT STALICHNYA CONTAINS MEAT, EGGS, MAYONNAISE, SOUR CREAM, AND THESE TUBERS | show 🗑
|
||||
| show | INDIA
🗑
|
||||
| show | ARGENTINA
🗑
|
||||
| show | TEA
🗑
|
||||
| show | SAN FRANCISCO
🗑
|
||||
| show | BUTTER
🗑
|
||||
| show | BLACKBERRIES
🗑
|
||||
| show | BREAD
🗑
|
||||
| THIS BASIC SAUCE NAMED FOR ITS COLOR IS OFTEN THE FOUNDATION OF CHEESE SAUCE | show 🗑
|
||||
| show | ITALY
🗑
|
||||
| THIS BREAKFAST TREAT WITH DEEP POCKETS WAS INTRODUCED TO AMERICANS AT THE 1964 WORLD'S FAIR | show 🗑
|
||||
| THOMAS' IS A BRAND OF THESE, FAMED FOR THEIR NOOKS AND CRANNIES | show 🗑
|
||||
| THIS CURED MEAT IS IN THE CLASSIC MCDONALD'S EGG MCMUFFIN | show 🗑
|
||||
| ACTUALLY AN AMERICAN RECIPE, THIS CONDIMENT MAY HAVE BEEN GIVEN ITS NAME BECAUSE CAVIER WAS ONCE AN INGREDIENT | show 🗑
|
||||
| show | FRENCH TOAST
🗑
|
||||
| show | MAHI MAHI
🗑
|
||||
| show | CHILE
🗑
|
||||
| show | COD
🗑
|
||||
| show | SWORDFISH
🗑
|
||||
| PROUST RHAPSODIZES ABOUT THIS FLATFISH PREPARED A LA MEUNIERE | show 🗑
|
||||
| IN CROSSWORD CLUES, YOU ARE SURE TO SEE THIS BLUE-VEINED ITALIAN CHEESE LINKED WITH MEDUSA | show 🗑
|
||||
| PERHAPS THE MOST FAMOUS GRATING CHEESE, IT IS NAMED FOR AN ITALIAN PROVINCE; BEST KNOWN FOR IT USE IN FETTUCINE ALFREDO | show 🗑
|
||||
| A DENSE & CRUMBLY CHEESE FROM ENGLAND THAT SHOULD BE NAMED BY FANS OF LEWIS CARROLL; WHY ARE YOU GRINNING | show 🗑
|
||||
| DUTCH CHEESE THAT IS TRADITIONALLY SOLD AS SPHERES WITH A PALE YELLOW INTERIOR AND A COAT OF PARAFFIN | show 🗑
|
||||
| show | GRUYERE
🗑
|
||||
| show | BRIE
🗑
|
||||
| show | RENNET
🗑
|
||||
| STINKY GERMAN CHEESE...ENOUGH SAID | show 🗑
|
||||
| show | CHEDDDAR
🗑
|
||||
| THIS IS THE TERM FOR THE CRAFT OF MATURING AND AGING CHEESES | show 🗑
|
||||
| JARLSBERG CHEESE IS FROM THIS SCANDINAVIAN COUNTRY | show 🗑
|
||||
| show | CAMEMBERT
🗑
|
||||
| show | GOUDA
🗑
|
||||
| THERE'S ONLY ONE NAME YOU SHOULD THINK OF WHEN YOU HEAR THE WORDS "ENGLISH BLUE CHEESE" | show 🗑
|
||||
| THIS SOFT & SALTY CHEESE BEST ASSOCIATED WITH GREECE, IS SATURATED IN BRINE TO STOP ITS RIPENING | show 🗑
|
||||
| show | ROQUEFORT
🗑
|
||||
| THIS FRENCH WORD FOR GOAT IS A GENERIC WORD FOR GOAT'S-MILK CHEESE | show 🗑
|
||||
| A FAVORITE COMPONENT OF MANY ITALIAN DESSERTS, THE NAME OF THIS CHEESE MEANS "RECOOKED"; MADE FROM WHEY, RATHER THAN MILK | show 🗑
|
||||
| show | ROMANO
🗑
|
||||
| show | EMMENTAL
🗑
|
||||
| show | SWISS CHEESE
🗑
|
||||
| THIS POPULAR PIZZA CHEESE IS MADE FROM WATER BUFFALO MILK AND TAKES ITS NAME FROM THE ITALIAN FOR "CUT" | show 🗑
|
||||
| THE NAME OF THIS CUT OF BEEF FROM THE SIDE CAN ALSO MEAN THE EXTREME LEFT OR RIGHT SIDE OF AN ARMY | show 🗑
|
||||
| A STEAK MADE FROM THE DIAPHRAGM THAT IS VERY FLAVORFUL, BUT ALSO RATHER TOUGH. TYPES DO NOT INCLUDE MINI, A-LINE, PENCIL, OR HOBBLE | show 🗑
|
||||
| show | SIRLOIN STEAK
🗑
|
||||
| BONELESS TOP LOIN MUSCLE IS THE 'STEAK' OF THESE 2 U.S. CITIES | show 🗑
|
||||
| NOT A STEAK, BUT RATHER A PATTY FROM GROUND BEEF MADE WITH ONIONS & OCCASIONALLY MUSHROOMS | show 🗑
|
||||
| STEAK USUALLY SERVED FOR TWO AND NAMED FOR A FRENCH DIPLOMAT | show 🗑
|
||||
| show | PASTRAMI
🗑
|
||||
| A STEAK FROM NEAR THE CENTER OF THE DIAPHRAGM. OFTEN CALLED THE 'BUTCHER'S TENDERLOIN' | show 🗑
|
||||
| show | CHUCK STEAK
🗑
|
||||
| show | FLAT IRON STEAK
🗑
|
||||
| A CUT OF MEAT, USUALLY TOP ROUND, TENDERIZED BY A FIERCE POUNDING OF A MALLET | show 🗑
|
||||
| FINELY CHOPPED FILLET OF RAW BEEF, ONION, PARSLEY, AND CAPERS, USUALLY SERVED WITH A RAW EGG | show 🗑
|
||||
| show | BRISKET
🗑
|
||||
| show | PORTERHOUSE
🗑
|
||||
| FROM THE END OF A TENDERLOIN, IT IS BONELESS BUT EXPENSIVE! | show 🗑
|
||||
| BUTTERY, FLAKY PASTRY NAMED FOR ITS DISTINCTIVE CRESCENT SHAPE | show 🗑
|
||||
| BRAIDED JEWISH BREAD; ACCORDING TO JEWISH TRADITION, SABBATH & HOLIDAY MEALS BEGIN WITH A BLESSING OVER 2 LOAVES OF THIS | show 🗑
|
||||
| A TYPE OF QUICK BREAD IN WHICH BAKING SODA HAS BEEN SUBSTITUTED FOR YEAST; ASSOCIATED WITH IRELAND AND TYPICALLY SEEN WITH A CROSS | show 🗑
|
||||
| show | BAGUETTE
🗑
|
||||
| TERM FOR ANY SUBSTANCE THAT MAKES DOUGH RISE | show 🗑
|
||||
| GENERIC TERM FOR ANY KIND OF FOOD COATED IN BATTER AND DEEP FRIED | show 🗑
|
||||
| A HIGHLY ENRICHED FRENCH BREAD, WHOSE HIGH EGG AND BUTTER CONTENT GIVE IT WHAT IS SEEN AS A RICH AND TENDER CRUMB. MARIE ANTOINETTE REPORTEDLY SAID "QU'ILS MANGENT DE LA ...." OR "LET THEM EAT CAKE" | show 🗑
|
||||
| show | BAGEL
🗑
|
||||
| show | FRENCH TOAST
🗑
|
||||
| DAMPER IS A TRADITIONAL SODA BREAD ASSOCIATED WITH THIS COUNTRY | show 🗑
|
||||
| show | SOURDOUGH BREAD
🗑
|
||||
| UNLEAVENED JEWISH BREAD | show 🗑
|
||||
| ITALIAN WHITE BREAD WHOSE NAME MEANS "SLIPPER". | show 🗑
|
||||
| THIN, UNLEAVENED FLAT BREAD, USUALLY MADE FROM CORN | show 🗑
|
||||
| DARK GERMAN BREAD MADE FROM RYE | show 🗑
|
||||
| MIDDLE EASTERN "POCKET BREAD" | show 🗑
|
||||
| show | CRUMPETS
🗑
|
||||
| show | GLUTEN
🗑
|
||||
| FRENCH FOR 'FRIED DOUGH', IT IS A PASTRY FROM DEEP-FRIED DOUGH AND SPRINKLED WITH CONFECTIONER'S SUGAR | show 🗑
|
||||
| show | ENGLISH MUFFIN
🗑
|
||||
| show | ZWIEBACK
🗑
|
||||
| THIS BRITISH SNACK IS TRADITIONALLY EATEN WITH BUTTER, PRESERVES AND CLOTTED CREAM | show 🗑
|
||||
| show | LASAGNA
🗑
|
||||
| show | RAVIOLI
🗑
|
||||
| show | BELL
🗑
|
||||
| show | GEMILLI
🗑
|
||||
| PASTA THAT LOOKS LIKE LITTE WHEELS WITH SPOKES | show 🗑
|
||||
| CAPELLINI WHICH MEANS "THIN HAIR" IS SLIGHTLY THICKER THAN THIS SIMILAR BUT "DIVINE" PASTA | show 🗑
|
||||
| BUCO MEANS "HOLE" IN ITALIAN. HENCE THIS SPAGHETTI-LIKE PASTA WITH A HOLE RUNNING THROUGH THE CENTER TAKES THIS NAME | show 🗑
|
||||
| THEY HAVE A CYLINDRICAL SHAPE AND, USUALLY, THEIR ENDS CUT DIAGONALLY | show 🗑
|
||||
| show | TORTELLINI
🗑
|
||||
| show | FARFALLE
🗑
|
||||
| "LITTLE WORMS" PASTA | show 🗑
|
||||
| show | ORZO
🗑
|
||||
| CAN BE LITERALLY TRANSLATED AS "LITTLE STRINGS" AND GOES WELL WITH MEATBALLS | show 🗑
|
||||
| show | RIGATONI
🗑
|
||||
| show | LINGUINE
🗑
|
||||
| show | SEASHELLS
🗑
|
||||
| THIS VERY FLAT, THICK PASTA IS "LITTLE RIBBONS" IN ITALIAN | show 🗑
|
||||
| show | FUSILLI
🗑
|
||||
| THE ORIGINAL TOLL HOUSE COOKIES WERE THIS TYPE | show 🗑
|
||||
| APPROPRIATELY, A BIG TOP IS ON THE PACKAGE OF THESE ANIMAL COOKIES FROM MOTHER'S | show 🗑
|
||||
| show | SHOO-FLY PIE
🗑
|
||||
| THIS DESSERT, CHOCOLATE CAKE FILLED WITH APRICOT JAM, WAS CREATED BY A VIENNESE MAN | show 🗑
|
||||
| show | THREE MUSKETEERS
🗑
|
||||
| show | CANNOLIS
🗑
|
||||
| LIQUOR BRAND THAT'S INTEGRAL TO THE SWEET POTATO PUDDING AT MISS MARY BOBO'S BOARDING HOUSE IN LYNCHBURG, TN | show 🗑
|
||||
| show | REDDI-WHIP
🗑
|
||||
| AT A LUAU, YOU MIGHT FINISH OFF YOUR MEAL WITH HAUPIA, A PUDDING MADE WITH THIS MILK | show 🗑
|
||||
| show | VANILLA OR BUTTERSCOTCH
🗑
|
||||
| ONE BAKING SHEET CAN HOLD 32 OF THESE FRENCH DESSERT TREATS WHOSE NAME IN PART MEANS "LITTLE" | show 🗑
|
||||
| "JOY OF COOKING" CALLS IT "THE BEST KNOWN OF ALL PHYLLO PASTRIES" | show 🗑
|
||||
| show | PARFAIT
🗑
|
||||
| THIS ITALIAN TREAT IS MADE OF COFFEE-& LIQUOR-SOAKED LAYERS OF SPONGE CAKE & A RICH CHEESE FILLING | show 🗑
|
||||
| show | APRICOT
🗑
|
||||
| show | FLAN
🗑
|
||||
| THE NAME OF THIS CUSTARDY DESSERT MEANS "BURNT CREAM" | show 🗑
|
||||
| THIS PENNSYLVANIA DUTCH DESSERT MADE WITH BROWN SUGAR AND MOLASSES IS PARTNERED WITH APPLE PAN DOWDY IN A CLASSIC SONG | show 🗑
|
||||
| IN FRANCE THIS HOLIDAY CAKE IS CALLED BUCHE DE NOEL | show 🗑
|
||||
| show | ZABAGLIONE
🗑
|
||||
| show | TOLL HOUSE
🗑
|
||||
| A GLOWING RED "HOT DOUGHNUTS NOW" SIGN ANNOUNCES THE FRESH ORIGINAL GLAZED DOUGHNUTS FROM THIS CHAIN | show 🗑
|
||||
| THESE REPTILES AREN'T AN INGREDIENT IN THE CHOCOLATE & CARAMEL CANDIES NAMED FOR THEM | show 🗑
|
||||
| DESPITE ITS NAME, SARA LEE'S "ALL BUTTER" ONE IS ONLY 10 3/4 OUNCES | show 🗑
|
||||
| show | FUDGE
🗑
|
||||
| show | OREO
🗑
|
||||
| SEA CAPTAIN HANSON GREGORY AND THE PENNSYLVANIA DUTCH ARE BOTH CREDITED WITH PUTTING THE HOLE IN THIS TREAT | show 🗑
|
||||
| show | BROWN BETTY
🗑
|
||||
| IN NAMES OF DESSERTS, THIS WOMAN'S NAME MAY FOLLOW CHOCOLATE OR PRECEDE RUSSE | show 🗑
|
||||
| show | CHERRIES
🗑
|
||||
| A CULINARY FOUNDATION IS NAMED FOR THIS DEAN OF AMERICAN COOKERY WHO WAS BORN IN PORTLAND ON MAY 5, 1903 | show 🗑
|
||||
| show | STURGEON
🗑
|
||||
| A COMPETITION IN WHICH CULINARY SPECIALTIES ARE PREPARED | show 🗑
|
||||
| THE SPANISH WORD PANADERO MEANS THIS | show 🗑
|
||||
| SHAKESPEARE COINED THIS "CULINARY" TERM FOR A TIME OF YOUTHFUL EXUBERANCE | show 🗑
|
||||
| show | CULINARY SCHOOL
🗑
|
||||
| show | ANTHONY BOURDAIN
🗑
|
||||
| CULINARY EXPLORERS KNOW THE NAME OF THIS FISH OF SOUTH AMERICAN RIVERS IS SPANISH FOR "GOLDEN" | show 🗑
|
||||
| THE CULINARY INSTITUTE OF AMERICA'S RECIPE FOR THIS DISH WITH A PAPAL NAME CALLS FOR 8 ENGLISH MUFFINS AND 16 SLICES OF BACON | show 🗑
|
||||
| show | NATHAN'S
🗑
|
||||
| show | YAM
🗑
|
||||
| THE CHICKEN PO'BOY AND THE CATFISH PO'BOY ARE CULINARY HIGHLIGHTS OF THIS FRIED CHICKEN CHAIN | show 🗑
|
||||
| show | ROCCO DI SPIRITO
🗑
|
||||
| MARK TWAIN SAID THAT CAULIFLOWER "IS NOTHING BUT" THIS VEGETABLE "WITH A COLLEGE EDUCATION" | show 🗑
|
||||
| show | OYSTERS
🗑
|
||||
| show | BOUILLABAISSE
🗑
|
||||
| IN 1961 JULIA CHILD STARTED A CULINARY REVOLUTION WHEN SHE PUBLISHED "MASTERING THE ART OF..."THIS | show 🗑
|
||||
| show | PIZZA
🗑
|
||||
| THIS CULINARY TERM FOR THE WAY A SALAMI IS AGED SOUNDS LIKE YOU'RE HEALING IT | show 🗑
|
||||
| BANANAS ARE A CULINARY MAINSTAY IN BAHIA, AN ATLANTIC COAST STATE IN THIS SOUTH AMERICAN COUNTRY | show 🗑
|
||||
| show | OSAKA
🗑
|
||||
| A LEADING ITALIAN RESTAURANT CHAIN, IT'S INCREASING ITS EXPERTISE BY OPENING THE CULINARY INSTITUTE OF TUSCANY | show 🗑
|
||||
| show | EGGS
🗑
|
||||
| DURING WWI, THIS DISH WAS CALLED LIBERTY CABBAGE | show 🗑
|
||||
| TERM FOR FOOD THAT PUTS YOU AT EASE AND MAKES YOU NOSTALGIC FOR YOUR YOUTH | show 🗑
|
||||
| show | CARAMEL
🗑
|
||||
| THIS FRUIT DESSERT WAS CREATED TO CELEBRATE QUEEN VICTORIA'S DECADES ON THE BRITISH THRONE | show 🗑
|
||||
| show | DATE
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
jeopardy