FOOD & DRINK Word Scramble

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

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