Related WordNet synsets for SUMO concept Food
More specialized WordNet synsets
- oxtail
- the skinned tail of cattle; used especially for soups
- bracer, pick-me-up
- a tonic or restorative (especially a drink of liquor)
- dragee
- a sugar-coated medicated candy
- ground bait
- bait scattered on the water to attract fish
- digestibility, digestibleness
- the property of being easy to digest
- indigestibility, indigestibleness
- the property of being difficult to digest
- stodge
- a heavy filling and often starchy food
- finger food
- food to be eaten with the fingers
- fare
- the food and drink that are regularly consumed
- kosher
- food that fulfills the requirements of Jewish dietary law
- diet
- the usual food and drink consumed by an organism (person or animal)
- balanced diet
- a diet that contains adequate amounts of all the necessary nutrients required for healthy growth and activity
- diet
- a prescribed selection of foods
- dietary
- a regulated daily food allowance
- allergy diet
- a diet designed to avoid the foods that you are allergic to
- bland diet, ulcer diet
- a diet of foods that are not irritating; "he ate a bland diet because of his colitis"
- clear liquid diet
- a diet of fluids with minimal residues (fat-free broth or strained fruit juices or gelatin); cannot be used for more than one day postoperative
- fad diet
- a reducing diet that enjoys temporary popularity
- diabetic diet
- a diet designed to help control the symptoms of diabetes
- carbohydrate loading, carbo loading
- a diet of foods high in starch that increases carbohydrate reserves in muscles; "carbo loading is used by endurance athletes just before competing"
- high-protein diet
- a diet high in plant and animal proteins; used to treat malnutrition or to increase muscle mass
- high-vitamin diet, vitamin-deficiency diet
- a diet designed to patients with vitamin deficiencies
- liquid diet
- a diet of foods that can be served in liquid or strained form (plus custards or puddings); prescribed after certain kinds of surgery
- low-fat diet
- a diet containing limited amounts of fat and stressing high-carbohydrate foods; used in treatment of some gallbladder conditions
- low-calorie diet
- a diet that is low on calories
- low-sodium diet, low-salt diet, salt-free diet
- a diet that limits the intake of salt (sodium chloride); often used in treating hypertension or edema or certain other disorders
- macrobiotic diet
- a diet consisting chiefly of beans and whole grains
- reducing diet, obesity diet
- a diet designed to help you lose weight (especially fat)
- soft diet, pap, spoon food, pablum
- a diet that does not require chewing; advised for those with intestinal disorders
- mess
- soft semiliquid food; "a mess of porridge"
- vegetarianism
- a diet excluding all meat and fish
- menu
- the dishes making up a meal
- chow, chuck, eats, grub
- informal terms for a meal
- board, table
- food or meals in general; "she sets a fine table"; "room and board"
- mess
- a meal eaten by service personnel
- ration
- the food allowance for one day (especially for service personnel); "the rations should be nutritionally balanced"
- field ration
- rations issued for United States troops in the field
- K ration
- a small package of emergency rations; issued to United States troops in World War II
- foodstuff, food product
- a substance that can be used or prepared for use as food
- C-ration
- a canned field ration issued by the United States army
- breadstuff
- flour or meal or grain used in baking bread
- roughage
- coarse food high in fiber but low in nutrients; its bulk stimulates peristalsis
- coloring, colouring, food coloring, food colouring, food color, food colour
- a digestible substance used to give color to food; "food color made from vegetable dyes"
- concentrate
- a concentrated form of a foodstuff; the bulk is reduced by removing water
- meal
- coarsely ground foodstuff; especially seeds of various cereal grasses or pulse
- matzo meal
- meal made from ground matzos
- corn gluten feed
- a feed consisting primarily of corn gluten
- nutriment, nourishment, sustenance, aliment, alimentation, victuals
- a source of nourishment
- gastronomy
- a particular style of cookery (as of a region)
- rechauffe
- warmed leftovers
- food cache
- food in a secure or hidden storage place
- commissariat, provisions, provender, viands, victuals
- a stock or supply of foods
- larder
- a supply of food especially for a household
- fresh food, fresh foods
- food that is not preserved by canning or dehydration or freezing or smoking
- frozen food, frozen foods
- food preserved by freezing
- canned food, canned foods, canned goods, tinned goods
- food preserved by canning
- dehydrated food, dehydrated foods
- food preserved by dehydration
- potluck
- whatever happens to be available especially when offered to an unexpected guest or when brought by guests and shared by all: "having arrived unannounced we had to take potluck"; "a potluck supper"
- refreshment
- snacks and drinks served as a light meal
- TV dinner
- a meal that is prepared in advance and frozen; can be heated and served
- buffet
- a meal set out on a buffet at which guests help themselves
- picnic
- any informal meal eaten outside or on an excursion
- cookout
- an informal meal cooked and eaten outdoors
- barbecue
- a cookout in which food is cooked over an open fire; especially a whole animal carcass roasted on a spit
- clambake
- a cookout at the seashore where clams and fish and other foods are cooked--usually on heated stones covered with seaweed
- fish fry
- a cookout where fried fish is the main course
- wiener roast, weenie roast
- a cookout where roasted frankfurters are the main course
- nosh-up
- (British slang) a large satisfying meal
- bite, collation, snack, nosh
- a light informal meal
- banquet, feast
- a meal that is well prepared and greatly enjoyed: "a banquet for the graduating seniors"; "the Thanksgiving feast"
- coffee break, tea break
- a snack taken during a break in the work day: "a ten-minute coffee break"; "the British have tea breaks"
- helping, portion, serving
- an individual portion of food or drink: "the helpings were all small"; "his portion was larger than hers"; "there's enough for two servings each"
- taste, mouthful
- a small amount eaten or drunk; "take a taste--you'll like it"
- morsel, bit, bite
- a small amount of solid food; a mouthful; "all they had left was a bit of bread"
- swallow, sup
- a small amount of liquid food: "a sup of ale"
- chew, chaw, cud, quid, plug, wad
- a wad of something chewable as tobacco
- course
- part of a meal served at one time; "she prepared a three course meal"
- special
- a dish or meal given prominence in e.g. a restaurant
- dish
- a particular item of prepared food; "she prepared a special dish for dinner"
- entree, main course
- the principal dish of a meal
- piece de resistance
- the most important dish of a meal
- plate
- a main course served on a plate: "a vegetable plate"; "the blue plate special"
- adobo
- (Philippine) a dish of marinated vegetables and meat or fish; served with rice
- side dish
- a dish subordinate to a main course
- casserole
- food cooked and served in a casserole
- chicken casserole
- chicken cooked and served in a casserole
- chicken cacciatore, chicken cacciatora, hunter's chicken
- chicken casserole prepared with tomatoes and mushrooms and herbs in the Italian style
- antipasto
- a course of appetizers in an Italian meal
- roast, joint
- a piece of meat roasted or for roasting and of a size for slicing into more than one portion
- appetizer
- food or drink to stimulate the appetite (usually served before a meal)
- canape
- an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food
- cocktail
- an appetizer served as a first course at a meal
- crab cocktail
- a cocktail of cold cooked crabmeat and a sauce
- fruit cocktail
- a mixture of sliced or diced fruits
- shrimp cocktail
- a cocktail of cold cooked shrimp and a sauce
- hors d'oeuvre
- a dish served as an appetizer before the main meal
- clam dip
- a dip made of clams and soft cream cheese
- relish
- spicy or savory condiment
- dip
- tasty mixture or liquid into which bite-sized foods are dipped
- bean dip
- a dip made of cooked beans
- cheese dip
- a dip made of cheeses
- soup
- liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
- soup du jour
- the soup that a restaurant is featuring on a given day
- consomme
- clear soup usually of beef or veal or chicken
- madrilene
- a tomato-flavored consomme; often served chilled
- bisque
- a thick cream soup made from shellfish
- borsch, borsh, borscht, borsht, borshch, bortsch
- a Russian soup usually containing beet juice as a foundation
- broth
- a thin soup of meat or fish or vegetable stock
- cock-a-leekie, cocky-leeky
- soup made from chicken boiled with leeks
- liquor, pot liquor
- the liquid in which vegetables or meat have be cooked
- barley water
- used to feed infants
- bouillon
- a clear seasoned broth
- beef broth, beef stock
- a stock made with beef
- chicken broth, chicken stock
- a stock made with chicken
- broth, stock
- liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock"
- stock cube
- a cube of dehydrated stock
- chicken soup
- soup made from chicken broth
- gumbo
- a soup or stew thickened with okra pods
- mock turtle soup
- soup made from a calf's head or other meat in imitation of green turtle soup
- marmite
- soup cooked in a large pot
- mulligatawny
- E Indian curry-flavored soup with a meat or chicken base
- oxtail soup
- a soup made from the skinned tail of an ox
- pea soup
- a thick soup made of dried peas (usually made into a puree)
- pepper pot, Philadelphia pepper pot
- a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings
- petite marmite, minestrone, vegetable soup
- soup made with a variety of vegetables
- pottage
- a stew of vegetables and (sometimes) meat
- potage
- thick (often creamy) soup
- turtle soup, green turtle soup
- soup usually made of the flesh of green turtles
- Manhattan clam chowder
- a chowder made with clams and tomatoes and other vegetables and seasonings
- eggdrop soup
- made by stirring beaten eggs into a simmering broth
- chowder
- a thick soup or stew made with milk and bacon and onions and potatoes
- corn chowder
- chowder containing corn
- clam chowder
- chowder containing clams
- split-pea soup
- made of stock and split peas with onions carrots and celery
- New England clam chowder
- a thick chowder made with clams and potatoes and onions and salt pork and milk
- fish chowder
- chowder containing fish
- won ton, wonton, wonton soup
- a soup with won ton dumplings
- green pea soup, potage St. Germain
- made of fresh green peas and stock with shredded lettuce onion and celery
- lentil soup
- made of stock and lentils with onions carrots and celery
- Scotch broth
- a thick soup made from beef or mutton with vegetables and pearl barley
- stew
- food prepared by stewing especially meat or fish with vegetables
- burgoo
- thick spicy stew of whatever meat and whatever vegetables are available; southern United States
- Brunswick stew
- spicy Southern specialty: chicken (or small game) with corn and tomatoes and lima beans and okra and onions and potatoes
- goulash, Hungarian goulash, gulyas
- a rich meat stew highly seasoned with paprika
- olla podrida, Spanish burgoo
- Spanish version of burgoo
- mulligan stew, mulligan, Irish burgoo
- Irish version of burgoo
- purloo, chicken purloo, poilu
- thick stew made of rice and chicken and small game; southern U.S.
- hotchpotch
- a stew (or thick soup) made with meat and vegetables
- pork-and-veal goulash
- made with sauerkraut and caraway seeds and served with sour cream
- beef goulash
- meat is browned before stewing
- Irish stew
- meat (especially mutton) stewed with potatoes and onions
- porkholt
- made of lamb or pork
- lobscouse, lobscuse, scouse
- a stew of meat and vegetables and hardtack that is eaten by sailors
- oyster stew
- oysters in cream
- lobster stew
- diced lobster meat in milk or cream
- bouillabaisse
- highly seasoned Mediterranean soup or stew made of several kinds of fish and shellfish with tomatoes and onions or leeks and seasoned with saffron and garlic and herbs
- fish stew
- a stew made with fish
- matelote
- highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock
- paella
- (Spanish) saffron-flavored dish made of rice with shellfish and chicken
- fricassee
- pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
- chicken stew
- a stew made with chicken
- turkey stew
- a stew made with turkey
- beef stew
- a stew made with beef
- ragout
- well-seasoned stew of meat and vegetables
- pot-au-feu
- traditional French stew of vegetables and beef
- salmi
- ragout of game in a rich sauce
- smorgasbord
- (Scandinavian) an assortment of foods starting with herring or smoked eel or salmon etc with bread and butter; then cheeses and eggs and pickled vegetables and aspics; finally hot foods; served as a buffet meal
- slumgullion
- a thin stew of meat and vegetables
- convenience food
- any packaged dish or food that can be prepared quickly and easily as by thawing or heating
- dainty, delicacy, goody, kickshaw, treat
- something considered choice to eat
- viand
- a choice or delicious dish
- ready-mix
- a commercial preparation containing most of the ingredients for a dish
- brownie mix
- a commercial mix for making brownies
- lemonade mix
- a mix commercial mix for making lemonade
- cake mix
- a commercial mix for making a cake
- self-rising flour, self-raising flour
- a commercially prepared mixture of flour and salt and a leavening agent
- takeout, takeout food
- food that is intended to be eaten off of the premises
- delicatessen, delicatessen food
- ready-to-eat food products
- savory, savoury
- an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre
- choice morsel, tidbit, titbit
- a small tasty bit of food
- calf's-foot jelly
- a savory jelly made with gelatin obtained by boiling calves' feet
- lump sugar
- refined sugar molded into rectangular shapes convenient as single servings
- sugarloaf, sugar loaf, loaf sugar
- a large conical loaf of concentrated refined sugar
- cane sugar
- sucrose from sugarcane used as sweetening agent
- brown sugar
- unrefined or only partly refined sugar
- beet sugar
- sucrose from sugar beets used as sweetening agent
- corn sugar
- dextrose used as sweetening agent
- carob, carob powder, Saint-John's-bread
- powder from the ground seeds and pods of the carob tree; used as a chocolate substitute
- sweet, confection, confectionery
- a food rich in sugar
- confiture
- preserved or candied fruit
- sweetmeat
- a sweetened delicacy (as a preserve or pastry)
- candy
- a rich sweet made of flavored sugar and often combined with fruit or nuts
- candy bar
- a candy shaped as a bar
- carob bar
- a bar of candy made with carob powder
- hardbake
- a British sweet made with molasses and butter and almonds
- hard candy
- candy that is brittle; "you can break a tooth on that hard candy"
- barley-sugar, barley candy
- a brittle transparent candy made by melting and cooling cane sugar
- brandyball
- a British candy flavored with brandy
- bonbon
- a candy that usually has a center of fondant or fruit or nuts coated in chocolate
- jawbreaker
- a large round hard candy
- sourball
- round piece of tart hard candy
- patty
- round flat candy
- peppermint patty
- a patty flavored with peppermint
- brittle, toffee, toffy
- caramelized sugar cooled in thin sheets
- chewing gum, gum
- a preparation (usually made of sweetened chicle) for chewing
- peanut brittle
- brittle containing peanuts
- gum ball
- a ball of chewing gum with a coating of colored sugar
- bubble gum
- a kind of chewing gum that can be blown into bubbles
- butterscotch
- a hard brittle candy made with butter and brown sugar
- candied fruit, crystallized fruit
- fruit cooked in sugar syrup and encrusted with a sugar crystals
- candied apple, candy apple, taffy apple, caramel apple
- an apple that is covered with a candy-like substance
- candied citrus peel
- strips of citrus peel cooked in a sugar syrup
- crystallized ginger
- strips of ginger root cooked in sugar syrup and coated with sugar
- grapefruit peel
- strips of grapefruit peel cooked in sugar syrup and coated with sugar
- candy corn
- a small yellow and white candy shaped to resemble a kernel of corn
- candy cane
- a hard candy in the shape of a rod (usually with stripes)
- caramel
- firm chewy candy made from caramelized sugar and butter and milk
- chocolate
- made from roasted ground cacao beans
- bitter chocolate, baking chocolate, cooking chocolate
- used in cooking
- chocolate candy
- candy made with chocolate
- choc
- colloquial British abbreviation; "a box ov chocs"
- milk chocolate
- sweetened chocolate made with milk
- chocolate bar
- a bar of chocolate candy
- Hershey bar
- a chocolate bar made by the Hershey company
- bittersweet chocolate
- a chocolate candy containing little sugar
- jimmies, sprinkles
- bits of sweet chocolate used as a topping on e.g. ice cream
- dragee
- silver-coated candy bead for decorating cakes
- nonpareil
- a flat disk of chocolate covered with beads of colored sugar
- comfit
- candy containing a fruit or nut
- cotton candy, spun sugar, candyfloss
- a candy made by spinning sugar that has been boiled to a high temperature
- dragee
- sugar-coated nut or fruit piece
- fondant
- candy made of a thick creamy sugar paste
- dragee
- sugar-coated medication
- divinity, divinity fudge
- white creamy fudge made with egg whites
- fudge
- soft creamy candy
- chocolate fudge
- made with chocolate or cocoa
- gumdrop
- a jellied candy coated with sugar crystals
- penocha, penuche
- made with brown sugar
- mint, mint candy
- a candy that is flavored with a mint oil
- jujube
- fruit-flavored jellied candy
- honey crisp
- a crisp candy made with honey
- peppermint, peppermint candy
- a candy flavored with peppermint oil
- horehound
- a candy that is flavored with an extract of the horehound plant
- meringue kiss
- made of sugar and egg white and baked slowly
- jelly bean, jelly egg
- sugar-glazed jellied candy
- kiss
- any of several bite-sized candies
- molasses kiss, candy kiss
- a toffee-like candy kiss
- chocolate kiss
- conical bite-sized piece of chocolate
- licorice, liquorice
- a black candy flavored with the dried root of the licorice plant
- Scotch kiss
- butterscotch candy kiss
- Life Saver
- a candy shaped like a small life saver
- cachou
- a scented lozenge used to sweeten the breath (e.g. to conceal the odor of tobacco)
- lollipop, sucker, all-day sucker
- hard candy on a stick
- lozenge
- a small aromatic or medicated candy
- cough drop, troche, pastille, pastil
- a medicated lozenge used to soothe the throat
- nougat
- nuts or fruit pieces in a sugar paste
- marshmallow
- spongy confection made of gelatin and sugar and corn syrup and dusted with powdered sugar
- marzipan, marchpane
- almond paste and egg whites
- nougat bar
- a bar of nougat candy often dipped in chocolate
- praline
- cookie-sized candy made of brown sugar and butter and pecans
- nut bar
- paste of nuts and sugar on a pastry base cut into bars
- peanut bar
- bar of peanuts in taffy
- popcorn ball
- popcorn combined with a thick sugar or molasses or caramel syrup and formed into balls
- rock candy
- sugar in large hard clear crystals on a string
- rock candy, rock
- hard stick bright-colored stick candy typically peppermint flavored
- sugar candy
- made by boiling pure sugar until it hardens
- taffy
- chewy candy of sugar or syrup boiled until thick and pulled until glossy
- sugarplum
- any of various small sugary candies
- Turkish Delight
- a jellied candy typically flavored with rose water
- molasses taffy
- taffy made of molasses
- truffle, chocolate truffle
- creamy chocolate candy
- dessert, sweet
- a sweet served as the last course of a meal
- ambrosia
- fruit dessert made of oranges and bananas with shredded coconut
- ambrosia, nectar
- (classical mythology) the food and drink of the gods; mortals who ate it became immortal
- trifle
- jam-spread sponge cake soaked in wine served with custard sauce
- tipsy cake
- (British) a trifle soaked in wine and decorated with almonds and candied fruit
- flan
- open pastry filled with fruit or custard
- prune whip
- made of prune puree and whipped cream
- compote, fruit compote
- dessert of stewed or baked fruit
- junket
- sweetened milk coagulated with rennet
- syllabub, sillabub
- sweetened cream beaten with wine or liquor
- charlotte russe
- lady fingers enclosing bavarian cream
- charlotte
- a mold lined with cake or crumbs and filled with fruit or whipped cream or custard
- dumpling
- dessert made by baking fruit wrapped in pastry
- ice, frappe
- a frozen dessert with fruit flavoring (especially one containing no milk)
- apple dumpling
- apples wrapped in pastry and baked
- frozen dessert
- any of various desserts prepared by freezing
- Neapolitan ice cream
- a block of ice cream with 3 or 4 layers of different colors and flavors
- water ice
- an ice containing no milk
- sherbert, sherbet, sorbet
- an ice containing milk
- ice cream
- frozen dessert containing cream and sugar and flavoring
- ice-cream cone
- ice cream in a crisp conical wafer
- chocolate ice cream
- ice cream flavored with chocolate
- choc-ice
- colloquial British abbreviation for chocolate ice cream
- peach ice cream
- ice cream flavored with fresh peaches
- strawberry ice cream
- ice cream flavored with fresh strawberries
- tutti-frutti
- ice cream containing chopped candied fruits
- vanilla ice cream
- Ice cream flavored with vanilla extract
- ice lolly, lolly, lollipop, popsicle
- ice cream or water ice on a small wooden stick; "in England a popsicle is called an ice lolly"
- ice milk
- similar to ice cream but made of milk
- snowball
- ball of crushed ice with fruit syrup
- frozen yogurt
- a soft frozen dessert of sweetened flavored yogurt
- snowball
- ball of ice cream covered with coconut and usually chocolate sauce
- parfait
- layers of ice cream and syrup and whipped cream
- split
- a dessert of sliced fruit and ice cream covered with whipped cream and cherries and nuts
- ice-cream sundae, sundae
- ice cream served with a topping
- banana split
- a banana split lengthwise and topped with scoops of ice cream and sauces and nuts and whipped cream
- frozen pudding
- a chilled dessert consisting of a mixture of custard and nuts and (sometimes) liquor
- frozen custard, soft ice cream
- dessert resembling ice cream but with a boiled custard base
- pudding, pud
- (British) the dessert course of a meal (`pud' is used informally)
- pudding
- any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed
- pudding
- any of various soft thick unsweetened baked dishes: "corn pudding"
- flummery
- a bland custard or pudding especially of oatmeal
- mousse
- a light creamy dessert set with gelatin
- mousse
- a light creamy dish made from fish or meat and set with gelatin
- plum pudding, Christmas pudding
- a rich steamed or boiled cake-like pudding
- fish mousse
- mousse made with fish
- chicken mousse
- mousse made with chicken
- chocolate mousse
- dessert mousse made with chocolate
- corn pudding
- pudding made of corn and cream and egg
- carrot pudding
- pudding made with grated carrots
- duff
- a stiff flour pudding steamed or boiled usually containing e.g. currents and citron
- steamed pudding
- a pudding cooked by steaming
- vanilla pudding
- sweet vanilla flavored custard-like pudding usually thickened with flour rather than eggs
- chocolate pudding
- sweet chocolate flavored custard-like pudding usually thickened with flour rather than eggs
- brown Betty
- baked pudding of apples and breadcrumbs
- pease pudding
- (British) a pudding made with strained split peas mixed with egg
- creme brulee
- custard sprinkled with sugar and broiled
- custard
- sweetened mixture of milk and eggs baked or boiled or frozen
- creme caramel
- baked custard topped with caramel
- creme anglais
- custard sauce flavored with vanilla or a liqueur
- tapioca pudding
- sweet pudding thickened with tapioca
- fruit custard
- a custard containing fruit
- quiche
- a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)
- quiche Lorraine
- quiche made with cheese and bacon
- tapioca
- granular preparation of cassava starch used to thicken especially puddings
- roly-poly, roly-poly pudding
- (British) pudding made of suet pastry spread with jam or fruit and rolled up and baked or steamed
- maraschino, maraschino cherry
- cherry preserved in true or imitation maraschino liqueur
- Bavarian cream
- a rich custard set with gelatin
- blancmange
- sweet almond-flavored milk pudding thickened with gelatin or cornstarch; usually molded
- frosting, icing, ice
- a flavored sugar topping used to coat and decorate cakes
- meringue
- sweet topping especially for pies made of beaten egg whites and sugar
- glaze
- any of various thin shiny (savory or sweet) coatings applied to foods
- whipped cream
- cream that has been beaten until light and fluffy
- nonpareil
- colored beads of sugar used as a topping on e.g. candies and cookies
- garnish
- something added to a dish for flavor or decoration
- zabaglione, sabayon
- light foamy custard-like dessert served hot or chilled
- topping
- a flavorful addition on top of a dish
- baked good, baked goods
- foods like breads and cakes cooked in an oven
- breadcrumb
- crumb of bread; used especially for coating or thickening
- crumb
- small piece of e.g. bread or cake
- cracker crumbs
- crumbs of crackers used especially for coating or thickening
- pastry, pastry dough
- a dough of flour and water and shortening
- pastry
- any of various baked foods made of dough or batter
- frangipane
- pastry with a creamy almond-flavored filling
- pie crust, pie shell
- pastry used to hold pie fillings
- dowdy, pandowdy
- deep-dish apple dessert covered with a rich crust
- lobster tart
- a pastry shell filled with cooked lobster
- tart
- small open pie
- turnover
- made by folding a piece of pastry over a filling
- tartlet
- small tart usually used as a canape
- timbale, timbale case
- small pastry shell for creamy mixtures of minced foods
- apple turnover
- turnover with an apple filling
- timbale
- individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell
- deep-dish pie, cobbler
- made of fruit with rich biscuit dough usually only on top of the fruit
- pie
- dish baked in pastry-lined pan often with a pastry top
- shoofly pie
- open pie filled with a mixture of sweet crumbs and molasses
- apple pie
- pie containing sliced apples and sugar
- mince pie
- pie containing mincemeat
- lemon meringue pie
- pie containing lemon custard and topped with meringue
- blueberry pie
- pie containing blueberries and sugar
- rhubarb pie
- pie containing diced rhubarb and much sugar
- pirogi, piroshki, pirozhki
- (Russian) small fruit or meat turnover baked or fried
- pecan pie
- pie made of pecans and sugar and corn syrup and butter and eggs
- pumpkin pie
- pie made of mashed pumpkin and milk and eggs and sugar
- squash pie
- similar to pumpkin pie but made with winter squash instead of pumpkin
- French pastry
- sweet filled pastry made of especially puff paste
- sausage roll
- sausage meat rolled and baked in pastry
- patty shell, bouchee
- shell of puff paste
- patty
- small pie or pasty
- vol-au-vent
- puff paste shell filled with a savory meat mixture usually with a sauce
- toad-in-the-hole
- sausage baked in batter
- strudel
- thin sheet of filled dough rolled and baked
- baklava
- rich Middle Eastern cake made of thin layers of flaky pastry filled with nuts and honey
- puff paste, pate feuillete
- dough used for very light flaky rich pastries
- puff batter, pouf paste, pate a choux
- batter for making light hollow cases to hold various fillings
- phyllo
- tissue thin sheets of pastry used especially in Greek dishes
- puff
- a light inflated pastry or puff shell
- baked Alaska
- cake covered with ice cream and meringue browned quickly in an oven
- cream puff, chou
- puff filled with cream or custard
- eclair
- oblong cream puff
- chocolate eclair
- eclair topped with chocolate
- cake
- made from or based on a mixture of flour and sugar and eggs
- applesauce cake
- moist spicy cake containing applesauce
- baba
- a small cake leavened with yeast
- baba au rhum, rum baba
- a baba soaked in rum
- birthday cake
- decorated cake served at a birthday party
- cheesecake
- made with sweetened cream cheese and eggs and cream baked in a crumb crust
- coffeecake, coffee cake
- a cake or sweet bread usually served with coffee
- chiffon cake
- very light cake
- chocolate cake
- cake containing chocolate
- coconut cake
- cake containing shredded coconut in batter and frosting
- simnel
- (British) a fruitcake (sometimes covered with almond paste) eaten at mid-Lent or Easter or Christmas
- crumb cake
- cake or coffeecake topped with a mixture of sugar and butter and flour
- cupcake
- small cake baked in a muffin tin
- devil's food, devil's food cake
- very dark chocolate cake
- fruitcake
- a rich cake containing dried fruit and nuts and citrus peel and so on
- gateau
- any of various rich and elaborate cakes
- ice-cream cake, icebox cake
- ice cream molded to look like a cake
- sponge cake
- a light porous cake made with eggs and flour and sugar without shortening
- angel cake, angel food cake
- a light sponge cake made without egg yolks
- jellyroll
- thin sheet of sponge cake spread with jelly and then rolled up
- wedding cake, bridecake
- a rich cake with two or more tiers and covered with frosting and decorations; served at a wedding reception
- layer cake
- cake having layers held together by a sweet filling and usually covered with frosting
- white cake
- cake made without egg yolks
- spice cake
- cake flavored with spices
- gingerbread
- cake flavored with ginger
- pound cake
- rich loaf cake made of a pound each of butter and sugar and flour
- torte
- rich cake usually covered with cream and fruit or nuts; originated in Austria
- petit four
- small (individual) frosted and ornamented cake
- jumble, jumbal
- small flat ring-shaped cake or cookie
- prune cake
- moist cake containing prunes that have been made into a puree
- upside-down cake, skillet cake
- batter baked atop a layer of sweetened fruit then turned upside down so fruit is on top
- savarin
- a sponge cake baked in a ring mold
- Boston cream pie
- layer cake filled with custard
- honey cake
- a spicy cake partially sweetened with honey
- marble cake
- made of light and dark batter very lightly blended
- genoise
- rich and delicate Italian sponge cake
- seedcake
- a sweet cake flavored with sesame or caraway seeds and lemon
- teacake
- (US) any of various small cakes or cookies often served with tea
- teacake
- (Britain) flat cake made from a raised dough with raisins usually eaten toasted and buttered
- Sally Lunn
- a flat round slightly sweet teacake usually served hot
- cookie, cooky, biscuit
- any of various small flat sweet cakes (`biscuit' is the British term)
- tea biscuit
- any of various semisweet cookies that the British serve with tea
- brownie
- square or bar of very rich chocolate cake usually with nuts
- dog biscuit
- a hard biscuit for dogs
- butter cookie
- cookie containing much butter
- spice cookie
- cookie flavored with spices
- shortbread, shortbread cookie
- very rich thick butter cookie
- almond cookie, almond crescent
- very rich cookie containing ground almonds; usually crescent-shaped
- ratafia, ratafia biscuit
- macaroon flavored with ratafia liqueur
- gingersnap
- crisp cookie flavored with ginger
- macaroon
- chewy drop cookie usually containing almond paste
- molasses cookie
- very spicy drop cookes sweetened partially with molasses
- coconut macaroon
- macaroon containing coconut
- ladyfinger
- small finger-shaped sponge cake
- anise cookie
- drop cookie made without butter and flavored with anise seed
- oreo, oreo cookie
- chocolate cookie with white cream filling
- raisin-nut cookie
- cookie filled with a paste of raisins and nuts
- fruit bar
- cookies containing chopped fruits either mixed in the dough or spread between layers of dough then baked and cut in bars
- refrigerator cookie
- dough formed into a roll and chilled in the refrigerator then sliced and baked
- raisin cookie
- cookie containing raisins
- sugar cookie
- drop cookies sprinkled with granulated sugar
- apricot bar
- fruit bar containing apricot jam
- date bar
- fruit bar containing chopped dates
- fortune cookie
- (Chinese) thin folded wafer containing a maxim on a slip of paper
- oatmeal cookie
- cookies containing rolled oats
- chocolate chip cookie, Toll House cookie
- cookies containing chocolate chips
- gingerbread man
- gingerbread cut in the shape of a person
- raised doughnut
- a doughnut made light with yeast rather than baking powder
- friedcake
- small cake in the form of a ring or twist or ball or strip fried in deep fat
- doughnut, donut, sinker
- a small ring-shaped friedcake
- Berlin doughnut, bismark, jelly doughnut
- a raised doughnut filled with jelly or jam
- fastnacht
- doughnut traditionally eaten on Shrove Tuesday
- French fritter, biegnet
- very rich drop friedcake dusted with confectioners' sugar and served with lemon sauce or preserves
- cruller, twister
- small friedcake formed into twisted strips and fried; richer than doughnuts
- fritter
- small quantity of fried batter containing fruit or meat or vegetables
- corn fritter
- fritter containing corn or corn kernels
- apple fritter
- fritter containing sliced apple
- yeast cake
- small cake of compressed moist yeast
- pancake, battercake, flannelcake, flapcake, flapjack, griddlecake, hotcake, hot cake
- a flat cake of thin batter fried on both sides on a griddle
- blini, bliny
- Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream
- buckwheat cake
- a pancake made with buckwheat flour
- buttermilk pancake
- a pancake made with buttermilk
- crepe Suzette
- crepes flamed in a sweet orange-and-lemon flavored liqueur sauce
- blintz, blintze
- (Jewish) thin pancake folded around a filling and fried or baked
- crape, crepe, French pancake
- small very thin pancake
- pfannkuchen, german pancake
- puffy mildly sweet lemon-flavored egg mixture sprinkled with confectioners' sugar and served with jam or a wine or fruit sauce
- waffle
- pancake batter baked in a waffle iron
- potato pancake, latke
- made of grated potato and egg with a little flour
- fish cake, fish ball
- a fried ball or patty of flaked fish and mashed potatoes
- Belgian waffle
- thick sweet waffle often eaten with ice cream or fruit sauce
- rock cake
- a small cake with a hard surface said to resemble a rock
- fish stick, fish finger
- a long fillet of fish breaded and fried
- conserve, preserve, conserves, preserves
- fruit preserved by cooking with sugar
- chowchow
- a Chinese preserve of mixed fruits and ginger
- apple butter
- thick dark spicy puree of apples
- marmalade
- a preserve made of the pulp and rind of citrus fruits
- jam
- preserve of crushed fruit
- strawberry jam, strawberry preserves
- made with strawberries
- jelly
- a preserve made of the jelled juice of fruit
- apple jelly
- jelly made from apple juice
- grape jelly
- jelly made from grape juice
- gelatin
- usually colorless protein obtained by boiling skin or bones or connective tissue of animals; usually available as dried granules or powder
- orange marmalade
- marmalade made from oranges
- gelatin, jelly
- an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
- gelatin dessert
- jellied dessert made with gelatin and fruit juice
- Jell-O
- a brand of fruit-flavored gelatin
- barbecued wing
- chicken wings cooked in barbecue sauce
- buffalo wing
- crisp spicy chicken wings
- mince
- food chopped into small bits: "a mince of mushrooms"
- barbecue
- meat that has been barbecued or grilled in a highly seasoned sauce
- piece, slice
- a serving that has been cut from a larger portion; "a piece of pie"; "a slice of bread"
- cold cuts
- sliced assorted cold meats
- escalope de veau Orloff
- lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly
- patty, cake
- small flat mass of chopped food
- veal parmesan, veal parmigiana
- sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce
- veal cordon bleu
- thin slices of veal stuffed with cheese and ham and then sauteed
- rind
- a hard outer covering or skin on food
- edible fat
- oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue
- shortening
- fat such as butter or lard used in baked goods
- margarine, margarin, oleo, oleomargarine, marge
- a spread made chiefly from vegetable oils and used as a substitute for butter
- cooking oil
- any of numerous oils used in cooking
- sausage
- highly seasoned minced meat stuffed in casings
- bologna, Bologna sausage
- large smooth-textured smoked sausage of beef and veal and pork
- blood sausage, blood pudding, black pudding
- a black sausage containing pig's blood and other ingredients
- frank, frankfurter, hotdog, wiener, wienerwurst, weenie
- a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll
- polony
- (British) another name for Bologna sausage
- Vienna sausage
- short slender frankfurter usually with ends cut off
- headcheese
- sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
- salami
- highly seasoned fatty sausage of pork and beef usually dried
- knackwurst, knockwurst
- short thick highly seasoned sausage
- liver pudding, liver sausage, liverwurst
- sausage containing ground liver
- pepperoni
- a pork and beef sausage (or a thin slice of this sausage)
- pork sausage
- sausage containing pork
- souse
- pork trimmings chopped and pickled and jelled
- banger
- British informal
- saveloy
- (British) a ready-cooked and highly seasoned pork sausage
- lunch meat, luncheon meat
- any of various sausages or molded loaf meats sliced and served cold
- bratwurst
- a small pork sausage
- Spam
- (trademark) a tinned luncheon meat made largely from pork
- mincemeat
- spiced mixture of chopped raisins and apples and other ingredients with or without meat
- stuffing, dressing
- a mixture of seasoned ingredients used to stuff meats and vegetables
- bread, breadstuff, staff of life
- food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
- turkey stuffing
- stuffing for turkey
- oyster stuffing, oyster dressing
- stuffing made with oysters
- forcemeat, farce
- mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs
- anadama bread
- (New England) a yeast-raised bread made of white flour and cornmeal and molasses
- bap
- (Scotland) a small loaf or roll of soft bread
- breadstick
- a crisp stick-shaped roll; often served with soup
- barmbrack
- (Irish) a rich currant cake or bun
- grissino
- (Italian) a long slender crusty breadstick
- brown bread, Boston brown bread
- dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water
- bun, roll
- small rounded bread either plain or sweet
- challah, hallah
- (Jewish cookery) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking
- caraway seed bread
- bread containing caraway seeds
- cracker
- a thin crisp wafer made or flour and water with or without leavening and shortening; unsweetened or semisweet
- cinnamon bread
- bread flavored with cinnamon often containing raisins
- cracked-wheat bread
- bread made with cracked wheat that has been ground fine
- crouton
- a small piece of toasted or fried bread; served in soup or salads
- flatbread
- any of various breads made from usually unleavened dough
- dark bread, whole wheat bread, whole meal bread, brown bread
- bread made with whole wheat flour
- English muffin, crumpet
- raised muffin cooked on a griddle
- garlic bread
- French or Italian bread sliced and spread with garlic butter then crisped in the oven
- graham bread
- bread made of graham (whole wheat) flour
- gluten bread
- bread made with gluten flour
- flatbrod
- thin wafer-like bread of Scandinavia
- Host
- a technical name for the bread used in the service of Mass or Holy Communion
- bannock
- a flat bread made of oat or barley flour; common in New England and Scotland
- pita, pocket bread
- (Middle East) usually small round bread that can open into a pocket for filling
- chapatti, chapati
- (India) flat pancake-like bread cooked on a griddle
- onion bread
- bread containing finely minced onions
- loaf of bread, loaf
- a shaped mass of baked bread
- matzo, matzoh, matzah, unleavened bread
- eaten at Passover
- quick bread
- breads made with a leavening agent that permits immediate baking
- raisin bread
- bread containing raisins
- date-nut bread
- bread containing chopped dates and nuts
- banana bread
- moist bread containing banana pulp
- date bread
- bread containing chopped dates
- oatcake
- thin flat unleavened cake of baked oatmeal
- nut bread
- bread containing chopped nuts
- Irish soda bread
- round loaf made with soda and buttermilk; often containing caraway seeds and raisins
- limpa
- a rye bread made with molasses or brown sugar
- skillet bread, fry bread
- usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread
- rye bread
- any of various breads made entirely or partly with rye flour
- black bread, pumpernickel
- bread made of coarse rye flour
- Jewish rye bread, Jewish rye
- (Jewish cookery) bread made with rye flour; usually contains caraway seeds
- sourbread, sourdough bread
- made with a starter of a small amount of dough in which fermentation is active
- Swedish rye bread, Swdish rye
- a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind
- salt-rising bread
- white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp
- simnel
- a crisp bread of fine white flour
- toast
- slices of bread that have been toasted
- wafer
- thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)
- white bread, light bread
- bread made with bleached or unbleached wheat flour
- French bread
- a crusty sourdough bread often baked in long slender tapered loaves or baguettes
- baguet, baguette
- narrow French stick loaf
- Italian bread
- unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends
- corn cake
- baked in a pan or on a griddle (Southern and Midland)
- cornbread
- bread made primarily of cornmeal
- ashcake, ash cake, corn tash
- corn bread wrapped in cabbage leaves and baked in hot ashes (Southern)
- skillet corn bread
- cornbread usually containing ham or bacon bits and cooked in a skillet
- hoecake
- thin usually unleavened cake made of cornmeal; originally baked on the blade of a hoe over an open fire (Southern)
- hush puppy
- deep-fried cornbread ball (Southern)
- cornpone, pone
- often made without milk or eggs and baked or fried (Southern)
- corn dab, corn dodger, dodger
- small oval cake of corn bread baked or fried (chiefly Southern)
- spoon bread, batter bread
- soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly Southern)
- johnnycake, johnny cake, journey cake
- cornbread usually cooked pancake-style on a griddle (chiefly New England)
- Shawnee cake
- Rhode Island
- zwieback, rusk, Brussels biscuit, twice-baked bread
- slice of sweet raised bread baked again until it is brown and hard and crisp
- cinnamon toast
- buttered toast with sugar and cinnamon (and nutmeg and grated lemon peel)
- orange toast
- buttered toast with sugar and grated orange rind and a little orange juice
- Melba toast
- very thin crisp brown toast
- frankfurter bun, hotdog bun
- a long bun shaped to hold a frankfurter
- hamburger bun, hamburger roll
- a round bun shaped to hold a hamburger patty
- muffin, gem
- a sweet quick bread baked in a cup-shaped pan
- popover
- light hollow muffin made of a puff batter (individual Yorkshire pudding) baked in a deep muffin cup
- bran muffin
- muffin containing bran
- corn muffin
- cornbread muffin
- Yorkshire pudding
- light puffy bread made of a puff batter and traditionally baked in the pan with roast beef
- scone
- small biscuit (rich with cream and eggs) cut into diamonds or sticks and baked in an oven or (especially originally) on a griddle
- cross bun, hot cross bun
- moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze
- drop scone, griddlecake, Scotch pancake
- a scone made by dropping a spoonful of batter on a griddle
- coffee ring
- ring-shaped coffeecake with fruits or nuts and often iced
- brioche
- a light roll rich with eggs and butter and somewhat sweet
- crescent roll, croissant
- very rich flaky crescent-shaped roll
- Parker House roll
- yeast-raised dinner roll made by folding a disk of dough before baking
- hard roll, Vienna roll
- yeast-raised roll with a hard crust
- soft roll
- yeast-raised roll with a soft crust
- kaiser roll
- rounded raised poppy-seed roll made of a square piece of dough by folding the corners in to the center
- clover-leaf roll
- yeast-raised dinner roll made by baking three small balls of dough in each cup of a muffin pan
- onion roll
- yeast-raised roll flavored with onion
- sweet roll, coffee roll
- any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze
- bialy, bialystoker
- flat crusty-bottomed onion roll
- honey bun, sticky bun, caramel bun, schnecken
- rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom
- bear claw, bear paw
- almond-flavored yeast-raised pastry shaped in an irregular semicircle resembling a bear's claw
- cinnamon roll, cinnamon bun, cinnamon snail
- rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking
- pinwheel roll
- pinwheel-shaped rolls spread with cinnamon and sugar and filled with e.g. jam before baking
- Danish, Danish pastry
- light sweet yeast-raised roll usually filled with fruits or cheese
- rolled biscuit
- biscuit made from dough rolled and cut
- bagel
- glazed yeast-raised doughnut-shaped roll with hard crust
- onion bagel
- bagel flavored with onion
- biscuit
- small round bread leavened with baking-powder or soda
- hardtack, pilot biscuit, pilot bread, sea biscuit, ship biscuit
- very hard unsalted biscuit or bread; a former ship's staple
- drop biscuit
- biscuit made from dough with enough milk that it can be dropped from a spoon
- baking-powder biscuit
- leavened with baking powder
- buttermilk biscuit, soda biscuit
- very tender biscuit partially leavened with buttermilk and soda
- shortcake
- very short biscuit dough baked as individual biscuits or a round loaf; served with sweetened fruit and usually whipped cream
- saltine
- a cracker sprinkled with salt before baking
- wafer
- a small thin crisp cake or cookie
- brandysnap
- a gingersnap flavored with brandy
- soda cracker
- unsweetened cracker leavened slightly with soda and cream of tartar
- sandwich
- two (or more) slices of bread with a filling between them
- oyster cracker
- a small dry usually round cracker
- water biscuit
- a thin flour-and-water biscuit usually made without shortening; often served with cheese
- graham cracker
- semisweet whole-wheat cracker
- pretzel
- glazed and salted cracker typically in the shape of a loose knot
- soft pretzel
- a pretzel made of soft bread
- sandwich plate
- a serving consisting of a sandwich or sandwiches with garnishes
- ham sandwich
- a sandwich made with a filling of sliced ham
- chicken sandwich
- a sandwich made with a filling of sliced chicken
- club sandwich, three-decker, tripple-decker
- made with three slices of usually toasted bread
- open-face sandwich, open sandwich
- sandwich without a covering slice of bread
- hamburger, beefburger
- a fried cake of minced beef served on a bun
- cheeseburger
- a hamburger with melted cheese on it
- tunaburger
- a sandwich that resembles a hamburger but made with tuna instead of beef
- Sloppy Joe
- ground beef (not a patty) cooked in a spicy sauce and served on a bun
- hotdog
- a frankfurter served hot on a bun
- bacon-lettuce-tomato sandwich, BLT
- sandwich filled with slices of bacon and tomato with lettuce
- bomber, grinder, hero, hero sandwich, hoagie, hoagy, Cuban sandwich, Italian sandwich, poor boy, sub, submarine, submarine sandwich, torpedo, wedge, zep
- a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States
- gyro
- a Greek sandwich: sliced roast lamb with onion and tomato stuffed into pita bread
- western, western sandwich
- a sandwich made from a western omelet
- pasta, alimentary paste
- shaped and dried dough made from flour and water and sometimes egg
- egg noodle
- narrow strip of pasta dough made with eggs
- noodle
- a ribbonlike strip of pasta
- orzo
- pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine
- spaghetti
- pasta in the form of long strings
- spaghettini
- thin spaghetti
- tortellini
- small ring-shaped stuffed pasta
- ziti
- medium-sized tubular pasta in short pieces
- rigatoni
- tubular pasta in short ribbed pieces
- fettuccine, fettuccini
- pasta in flat strips wider than linguine
- fedelline
- extremely fine pasta thinner than vermicelli
- linguine, linguini
- pasta in long slender flat strips
- fettuccine Alfredo
- fettuccine in cream sauce with cheese
- vermicelli
- pasta in strings thinner than spaghetti
- ravioli, cappelletti
- small circular or square cases of dough with savory fillings
- macaroni
- pasta in the form of slender tubes
- lasagna, lasagne
- very wide flat strips of pasta
- dumpling, dumplings
- small balls or strips of boiled or steamed dough
- manicotti
- large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce
- won ton, wonton
- Chinese dumpling filled with spiced minced pork; usually served in soup
- health food
- any natural or prepared food popularly believed to promote good health
- matzo ball
- dumpling made of matzo meal; usually served in soup
- cereal
- a breakfast food prepared from grain
- breakfast food
- any food (especially cereal) usually served for breakfast
- muesli
- mixture of untoasted dry cereals and fruits
- hasty pudding
- (British usage) sweetened porridge made of tapioca or flour or oatmeal cooked quickly in milk or water
- Pablum
- a form of cereal for infants
- hot cereal
- a cereal served hot
- mush, cornmeal mush
- cornmeal boiled in water
- atole
- eaten as mush or as a thin gruel
- hasty pudding
- New England usage
- gruel
- a thin porridge of usually oatmeal or cornmeal
- skilly
- a thin porridge or soup (usually oatmeal and water flavored with meat)
- grits, hominy grits
- coarsely ground hulled corn boiled as a breakfast dish in the southern United States
- frumenty
- sweet spiced porridge made from hulled wheat
- kasha
- boiled or baked buckwheat
- cold cereal, dry cereal
- a cereal that is not heated before serving
- granola
- cereal made of especially rolled oats with dried fruits and nuts and honey or brown sugar
- granola bar
- cookie bar made of granola
- raisin bran
- bran flakes with raisins
- corn flake
- crisp flake made from corn
- bran flake
- wheat flake including the bran
- wheatflake
- crisp flake made from wheat
- puffed rice
- puffy rice kernels
- puffed wheat
- puffy wheat berries
- bean curd, tofu
- cheeselike food made of curdled soybean milk
- french fries, french-fried potatoes, fries
- strips of potato fried in deep fat
- potato skin, potato peel, potato peelings
- crisp fried potato peeling
- snack food
- food for light meals or for eating between meals
- chip, crisp, potato chip, Saratoga chip
- a thin crisp slice of potato fried in deep fat
- nacho
- a tortilla chip topped with cheese and chili-pepper and broiled
- corn chip
- thin piece of cornmeal dough fried
- tortilla chip
- a small piece of tortilla
- lye hominy
- hominy prepared by bleaching in lye
- stuffed mushroom
- mushrooms stuffed with any of numerous mixtures of e.g. meats or nuts or seafood or spinach
- anchovy paste
- paste made primarily of anchovies; used in sauces and spreads
- oysters Rockefeller
- spread with butter and spinach and seasonings and baked on the half shell
- tomalley
- edible greenish substance in boiled lobster
- cattle cake
- (British) a concentrated feed for cattle; processed in the form of blocks or cakes
- feed, provender
- food for domestic livestock
- creep feed
- feed given to young animals isolated in a creep
- fodder
- coarse food (especially for cattle and horses) composed of entire plants or the leaves and stalks of a cereal crop
- silage, ensilage
- fodder harvested while green and kept succulent by partial fermentation as in a silo
- feed grain
- grain grown for cattle feed
- eatage, forage, pasture, pasturage, grass
- animal food for browsing or grazing
- grain, food grain, cereal
- cereal grain suitable as food for human beings
- stover
- the dried stalks and leaves of a field crop (especially corn) used as animal fodder after the grain has been harvested
- grist
- grain intended to be or that has been ground
- groats
- the hulled and crushed grain of various cereals
- millet
- small seed of any of various annual cereal grasses especially Setaria italica
- slop, slops, swill, pigswill, pigwash
- wet feed (especially for pigs) consisting of mostly kitchen waste mixed with water or skimmed or sour milk
- cud, rechewed food
- food of a ruminant regurgitated to be chewed again
- mash
- mixture of ground animal feeds
- chicken feed, scratch
- dry mash for poultry
- mast
- nuts of forest trees used as feed for swine
- bird food, birdseed
- seeds for birds
- petfood, pet food
- food prepared for pets
- puppy chow
- food especially prepared for puppies
- dog food
- food prepared for dogs
- canary seed
- a mixture of seeds used to feed caged birds
- cat food, cat chow
- food prepared for cats
- salmagundi
- cooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing
- salad
- food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
- tossed salad
- salad tossed with a dressing
- green salad
- salad composed primarily of greens
- Caesar salad
- typically having fried croutons and dressing made with a raw egg
- combination salad
- containing meat or chicken or cheese in addition to greens and vegetables
- salad nicoise
- typically containing tomatoes and anchovies and garnished with black olives and capers
- chef's salad
- the combination prepared as prepared as a particular chef's specialty
- potato salad
- any of various salads having chopped potatos as the base
- crab Louis
- lettuce and crabmeat dressed with sauce Louis
- pasta salad
- a salad having any of various pastas as the base
- macaroni salad
- having macaroni as the base
- fruit salad
- salad composed of fruits
- Waldorf salad
- typically made of apples and celery with nuts or raisins and dressed with mayonnaise
- chicken salad
- salad composed primarily of chopped chicken meat
- herring salad
- based on pickled herring
- tuna fish salad, tuna salad
- salad composed primarily of chopped canned tuna fish
- aspic
- savory jelly based on fish or meat stock used as a mold for meats or vegetables
- coleslaw, slaw
- basically shredded cabbage
- molded salad
- salad of meats or vegetables in gelatin
- tabbouleh, tabooli
- (Lebanese) a finely chopped salad with tomatoes and parsley and mint and scallions and bulgur wheat
- ingredient
- food that is a component of a mixture in cooking
- flavorer, flavourer, flavoring, flavouring, seasoner, seasoning
- something added to food primarily for the savor it imparts
- condiment
- a preparation (a sauce or relish or spice) to enhance flavor or enjoyment: "mustard and ketchup are condiments"
- seasoned salt
- combination of salt and vegetable extracts and spices and monosodium glutamate
- salt, table salt, common salt
- white crystalline form of especially sodium chloride used to season and preserve food
- celery salt
- ground celery seed and salt
- garlic salt
- ground dried garlic and salt
- onion salt
- ground dried onion and salt
- sour salt
- crystals of citric acid used as seasoning
- five spice powder
- Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon
- allspice
- ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
- catsup, ketchup, cetchup, tomato ketchup
- thick spicy sauce made from tomatoes
- chili sauce
- tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
- chili powder
- powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano
- chili vinegar
- fiery vinegar flavored with chili peppers
- chutney, Indian relish
- chopped fruits or green tomatoes cooked in vinegar and sugar with ginger and spices
- salsa
- spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
- steak sauce
- pungent bottled sauce for steak
- taco sauce
- spicy tomato-based sauce for tacos
- curry
- (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
- mint sauce
- sweetened diluted vinegar with chopped mint leaves
- cranberry sauce
- sauce made of cranberries and sugar
- curry powder
- pungent blend of cumin and ground coriander seed and turmeric and other spices
- duck sauce, hoisin sauce
- a thick sweet and pungent Chinese condiment
- lamb curry
- curry made with lamb
- marinade
- mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
- pickle relish
- relish of chopped (usually sweet) pickles
- applesauce, apple sauce
- puree of stewed apples usually sweetened and spiced
- piccalilli
- relish of chopped pickled cucumbers and green peppers and onion
- soy sauce
- thin sauce made of fermented soy beans
- Tabasco, Tabasco sauce
- very spicy sauce made from tabasco peppers
- Worcestershire sauce
- pungent sauce of soy and vinegar and spices
- tomato paste
- thick concentrated tomato puree
- almond extract
- flavoring made from almonds macerated in alcohol
- lemon extract
- a flavoring made from (or imitating) lemons
- monosodium glutamate, MSG
- white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
- vanilla, vanilla extract
- a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)
- vinegar
- sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
- sauce
- flavorful relish or dressing or topping served as an accompaniment to food
- cider vinegar
- vinegar made from cider
- wine vinegar
- vinegar made from wine
- anchovy sauce
- made of white sauce and mashed anchovies
- hard sauce
- butter and sugar creamed together with brandy or other flavoring and served with rich puddings
- hot sauce
- a pungent peppery sauce
- bolognese pasta sauce
- sauce for pasta; contains mushrooms and ham and chopped vegetables and beef and tomato paste
- horseradish sauce, sauce Albert
- creamy white sauce with horseradish and mustard
- wine sauce
- white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat
- carbonara
- sauce for pasta; contains eggs and bacon or ham and grated cheese
- tomato sauce
- sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta
- tartare sauce, tartar sauce
- mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
- marchand de vin, mushroom win sauce
- brown sauce with mushrooms and red wine or madeira
- bread sauce
- creamy white sauce made with bread instead of flour and seasoned with cloves and onion
- plum sauce
- for Chinese dishes: plum preserves and chutney
- apricot sauce
- for Chinese dishes: apricot preserves and chutney
- peach sauce
- for Chinese dishes: peach preserves and chutney
- ravigote
- veloute sauce seasoned with herbs and shallots and capers
- remoulade sauce
- a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
- dressing, salad dressing
- savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
- blue cheese dressing, Roquefort dressing
- vinaigrette containing crumbled Roquefort or blue cheese
- sauce Louis
- mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and worcestershire sauce and lemon juice
- bleu cheese dressing, blue cheese dressing
- creamy dressing containing crumbled blue cheese
- French dressing, vinaigrette, sauce vinaigrette
- oil and vinegar with mustard and garlic
- French dressing for fruit salad
- made with lemon or grapefruit juice instead of vinegar
- Lorenzo dressing
- vinaigrette with chili sauce and chopped watercress
- Italian dressing
- a vinaigrette with garlic and herbs: oregano and basil and dill
- anchovy dressing
- vinaigrette and mashed anchovies
- half-and-half dressing
- half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese; especially good for combination salads
- green mayonnaise, sauce verte
- mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber
- mayonnaise
- egg yolks and oil and vinegar
- Russian dressing, Russian mayonnaise
- mayonnaise with horseradish grated onion and chili sauce or catsup; sometimes with caviar added
- aioli, aioli sauce, garlic sauce
- garlic mayonnaise
- Thousand Island dressing
- mayonnaise with chili sauce or catsup and minced olives and peppers and hard-cooked egg
- bordelaise
- brown sauce with beef marrow and red wine
- barbecue sauce
- spicy sweet and sour sauce usually based on catsup or chili sauce
- hollandaise
- eggs and butter with lemon juice
- bearnaise
- hollandaise-like sauce made with white wine and tarragon and shallots instead of lemon juice
- Bercy, Bercy butter
- butter creamed with white wine and shallots and parsley
- bourguignon, bourguignon sauce, Burgundy sauce
- reduced red wine with onions and parsley and thyme and butter
- brown sauce, sauce Espagnole
- bouillon or beef stock thickened with butter and flour roux and variously seasoned with e.g. herbs or Worcestershire
- Chinese brown sauce, brown sauce
- (Chinese cookery) a sauce based on soy sauce
- espanole, sauce espanole
- brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with madeira
- chocolate sauce, chocolate syrup
- sauce made with unsweetened chocolate or cocoa and sugar and water
- cheese sauce
- white sauce with grated cheese
- Colbert, Colbert butter
- butter creamed with parsley and tarragon and beef extract
- hot-fudge sauce, fudge sauce
- thick chocolate sauce served hot
- cocktail sauce, seafood sauce
- usually catsup with horseradish and lemon juice
- white sauce, bechamel
- milk thickened with a butter and flour roux
- Mornay sauce
- onion-flavored creamy white sauce with egg yolk and grated cheese
- cream sauce
- white sauce made with cream
- demiglace, demi-glaze
- sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
- gravy
- basically the juices that drip from cooking meats
- spaghetti sauce, pasta sauce
- any of numerous sauces for spaghetti or other kinds of pasta
- pan gravy
- pan juices thickened and seasoned
- marinara
- sauce for pasta; contains tomatoes and garlic and herbs
- mole
- (Mexican) spicy sauce often containing chocolate
- hunter's sauce, sauce chausseur
- brown sauce and tomato puree with onions and mushrooms and dry white wine
- mustard sauce
- prepared mustard thinned with vinegar and getable oil with sugar and seasonings
- mushroom sauce
- brown sauce and sauteed mushrooms
- Hungarian sauce, paprika sauce
- veloute sauce with sauteed chopped onion and paprika and cream
- Nantua, shrimp sauce
- white sauce with whipping cream and shrimp butter
- pepper sauce, Poivrade
- for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
- roux
- a mixture of fat and flour heated and used as a basis for sauces
- Smitane
- veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream
- Soubise, white onion sauce
- veloute sauce with sauteed chopped onions and whiping cream
- Lyonnaise sauce, brown onion sauce
- brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar
- veloute
- white sauce made with stock instead of milk
- poulette
- allemande sauce with chopped parsley
- allemande, allemande sauce
- egg-thickened veloute
- caper sauce
- allemande sauce with capers
- curry sauce
- allemande sauce with curry powder and coconut milk instead of stock
- coconut milk
- ground coconut blended with hot water or hot milk and strained
- Easter egg
- a colored hard-boiled egg or egg-shaped candy used to celebrate Easter
- chocolate egg
- egg-shaped chocolate candy
- candy egg
- egg-shaped candy
- omelet, omelette
- beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
- deviled egg, stuffed egg
- halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white
- shirred egg, baked egg, egg en cocotte
- egg cooked individually in cream or butter in a small ramekin
- firm omelet
- eggs beaten with milk or cream and cooked until set
- French omelet
- omelet cooked quickly and slid onto a plate
- western omelet
- a firm omelet that has diced ham and peppers and onions
- fluffy omelet
- souffle-like omelet made by beating and adding the whites separately
- souffle
- light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
- dairy product
- milk and butter and cheese
- powdered milk, dry milk, dried milk, milk powder
- dehydrated milk
- nonfat dry milk
- dehydrated skimmed milk
- butter
- an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
- clarified butter, drawn butter
- butter made clear by heating and removing the sediment of milk solids
- ghee
- clarified butter used in Indian cookery
- yogurt, yoghurt, yoghourt
- a custard-like food made from curdled milk
- brown butter, beurre noisette
- clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
- Meuniere butter, lemon butter
- clarified butter browned slowly and seasoned with lemon juice and parsley
- blueberry yogurt
- yogurt with sweetened blueberries or blueberry jam
- whey
- watery part of milk produced when raw milk sours and coagulates: "Little Miss Muffet sat on a tuffet eating some cuds and whey"
- curd
- coagulated milk; used to made cheese: "Little Miss Muffet sat on a tuffet eating some curds and whey"
- clabber
- raw milk that has soured and thickened
- curd
- a coagulated liquid resembling milk curd: "bean curd"; "lemon curd"
- process cheese, processed cheese
- made by blending several lots of cheese
- cheese
- a solid food prepared from the pressed curd of milk
- cheese rind
- the rind of a cheese
- paring, parings
- a part that is pared or cut off; especially skin or peel
- cream cheese
- soft unripened cheese made of sweet milk and cream
- double cream, double creme
- fresh soft French cheese containing at least 60% fat
- triple cream, triple creme
- fresh soft French cheese containing at least 72% fat
- cottage cheese, pot cheese, farm cheese, farmer's cheese
- mild white cheese made from curds of soured skim milk
- Brie, brie
- soft creamy white cheese; milder than Camembert
- American cheese
- processed cheddar-style cheese
- bleu, blue cheese
- cheese containing a blue mold
- Stilton
- English blue cheese
- Roquefort
- French blue cheese
- gorgonzola
- Italian blue cheese
- Danish blue
- blue cheese of Denmark
- Bavarian blue
- blue cheese of Bavaria
- Cheshire cheese
- a mild yellow English cheese with a crumbly texture
- brick cheese
- semisoft sweet American cheese from whole milk in a brick form
- Camembert
- rich soft creamy French cheese
- cheddar, cheddar cheese, store cheese
- hard smooth-textured cheese
- Edam, edam
- mild yellow Dutch cheese made in balls
- Gouda, gouda, Gouda cheese
- mild cream-colored Dutch cheese shaped in balls
- goat cheese, chevre
- made from goats' milk
- hand cheese
- any cheese originally molded by hand
- grated cheese
- hard or semihard cheese grated
- Parmesan
- hard dry sharp-flavored Italian cheese; often grated
- mozzarella
- mild white Italian cheese
- Muenster
- semisoft pale-yellow cheese
- ricotta
- soft Italian cheese like cottage cheese
- string cheese
- cheese formed in long strings twisted together
- Swiss cheese
- hard pale yellow cheese with many holes from Switzerland
- Velveeta
- trademark: soft processed American cheese
- Emmenthal, Emmental, Emmenthaler, Emmentaler
- large-holed Swiss cheese
- Gruyere
- small-holed Swiss cheese
- sapsago
- a hard green Swiss cheese made with skim-milk curd and flavored with clover
- nut butter
- ground nuts blended with a little butter
- marshmallow fluff
- a very sweet white spread resembling marshmallow candy
- peanut butter
- a spread made from ground peanuts
- shrimp butter
- butter blended with chopped shrimp or seasoned with essence from shrimp shells
- onion butter
- butter blended with minced onion
- pimento butter
- butter blended with mashed pimento
- spread, paste
- a tasty mixture to be spread on bread or crackers
- lobster butter
- butter blended with chopped lobster or seasoned with essence from lobster shells
- yak butter
- butter made from yaks' milk
- cheese spread
- spread made of cheese mixed with butter or cream or cream cheese and seasonings
- anchovy butter
- butter blended with mashed anchovies
- snail butter
- for preparing snails: butter seasoned with shallots and garlic and parsley
- fishpaste
- a paste of fish or shellfish
- garlic butter
- butter seasoned with mashed garlic
- foie gras, pate de foie gras
- a pate made from goose liver (marinated in cognac) and truffles
- pate
- liver or meat or fowl finely minced or ground and variously seasoned
- duck pate
- a pate made from duck liver
- tapenade
- a spread consisting of capers and black olives and anchovies made into a puree with olive oil
- aspartame
- an artificial sweetener made from aspartic acid; used as a calorie-free sweetener
- sweetening, sweetener
- something added to foods to make them taste sweeter
- honey
- a sweet yellow liquid produced by bees
- saccharin
- a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener
- sugar, refined sugar
- a white crystalline carbohydrate used as a sweetener and preservative
- sugar syrup
- sugar and water and sometimes corn syrup boiled together; used as sweetening especially in drinks
- syrup, sirup
- a thick sweet sticky liquid
- molasses
- thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining
- grenadine
- thin syrup made from pomegranate juice; used in mixed drinks
- sorghum, sorghum molasses
- made from juice of sweet sorghum
- treacle, golden syrup
- a pale cane syrup
- maple syrup
- made by concentrating sap from sugar maples
- miraculous food, manna, manna from heaven
- (Old Testament) food that God gave the Israelites during the exodus
- corn syrup
- syrup prepared from corn
- batter
- a flour mixture thin enough to pour or drop from a spoon
- dough
- a flour mixture stiff enough to knead or roll
- sop, sops
- piece of solid food for dipping in a liquid
- bread dough
- any of various doughs for bread
- pancake batter
- batter for making pancakes
- fritter batter
- batter for making fritters
- chicken and rice
- rice and chicken cooked together with or without other ingredients and variously seasoned
- coq au vin
- chicken and onions and mushrooms braised in red wine and seasonings
- moo goo gai pan
- a Cantonese dish of chicken and sauted vegetables
- arroz con pollo
- rice and chicken cooked together Spanish style; highly seasoned especially with saffron
- bacon and eggs
- eggs (fried or scrambled) served with bacon
- boiled dinner, New England boiled dinner
- corned beef simmered with onions and cabbage and usually other vegetables
- barbecued spareribs, spareribs
- baked or roasted with a spicy sauce
- beef Bourguignonne, boeuf Bourguignonne
- beef and mushrooms and onions stewed in red wine and seasonings
- beef Wellington, filet de boeuf en croute
- rare-roasted beef tenderloin coated with mushroom paste in puff pastry
- cannelloni
- tubular pasta filled with meat or cheese
- Boston baked beans
- dried navy beans baked slowly with molasses and salt pork
- bubble and squeak
- (British) leftover cabbage and potatoes and meat fried together
- carbonnade flamande, Belgian beef stew
- beef stewed in beer seasoned with garlic and served with boiled potatoes
- cheese souffle
- puffy dish of cheese and eggs (whites beaten separately) and white sauce
- chicken Marengo
- braised chicken with onions and mushrooms in a wine and tomato sauce
- Maryland chicken
- chicken fried than oven-baked and served with milk gravy
- chicken cordon bleu
- thin slices of chicken stuffed with cheese and ham and then sauteed
- chicken paprika, chicken paprikash
- chicken simmered in broth with onions and paprika then mixed with sour cream
- chicken Tetrazzini
- prepared with mushrooms in a cream sauce served over pasta and topped with cheese
- chicken Kiev
- pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried
- chili, chili con carne
- (Mexican) ground beef and chili peppers or chili powder often with tomatoes and kidney beans
- chop suey
- (American-Chinese) meat or fish stir-fried with vegetables (e.g. celery; onions; peppers; bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice
- chili dog
- a hotdog with chili con carne on it
- rissole
- minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
- chow mein
- chop suey served with fried noodles
- codfish ball, codfish cake
- usually made of flaked salt cod and mashed potatoes
- coquille
- seafood served in a scallop shell
- coquilles Saint-Jacques
- scallops in white wine sauce served in scallop shells
- Cornish pasty
- meat pie with filling of meat and vegetables
- croquette
- minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
- dolmas, stuffed grape leaves
- well-seasoned rice (with nuts or currants of minced lamb) simmered or braised in stock
- egg roll, spring roll
- (Chinese) minced vegetables and meat wrapped in a pancake and fried
- egg foo yong, egg fu yung
- Chinese omelet containing onions and celery and chopped meat or fish
- eggs Benedict
- toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce
- enchilada
- (Mexican) tortilla with meat filling baked in chili-seasoned tomato sauce
- fish and chips
- fried fish and french-fried potatoes
- falafel, felafel
- (Middle Eastern) small croquette of mashed chick peas or fava beans seasoned with sesame seeds
- fondue, fondu
- hot sauce-like melted cheese or chocolate in which bread or fruits are dipped
- cheese fondue
- fondue made of cheese melted in wine for dipping bread and sometimes fruits
- chocolate fondue
- fondue made of chocolate melted with milk or cream for dipping fruits
- fondue, fondu
- cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces
- French toast
- bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup
- beef fondue, boeuf fondu bourguignon
- cubes of beef cooked in hot oil and then dipped in various tasty sauces
- frittata
- Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
- fried rice, Chinese fried rice
- boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs
- galantine
- boned poultry stuffed then cooked and covered with aspic; served cold
- haggis
- (Scotland) made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach
- gefilte fish, fish ball
- well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock
- ham and eggs
- eggs (scrambled or fried) served with ham
- hash
- chopped meat mixed with potatoes and browned
- kabob, kebab, shish kebab
- cubes of meat marinated and cooked on a skewer usually with vegetables
- corned beef hash
- hash made with corned beef
- jambalaya
- spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery
- kedgeree
- (British) a dish of rice and hard-boiled eggs and cooked flaked fish
- knish
- (Russian Jewish) baked or fried turnover filled with potato or meat or cheese; often eaten as a snack
- souvlaki, souvlakia
- (Greek) made of lamb
- lasagna, lasagne
- baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables
- Newburg sauce
- lobster butter and cream and egg yolks seasoned with onions and sherry or madeira
- seafood Newburg
- seafood in Newburg sauce served on toast or rice
- lobster Newburg, lobster a la Newburg
- lobster in Newburg sauce served on buttered toast or rice
- shrimp Newburg
- shrimp in Newburg sauce usually served in a rice ring
- lobster thermidor
- diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned
- lutefisk, lutfisk
- (Scandinavian) dried cod soaked in a lye solution before boiling to give it a gelatinous consistency
- macedoine
- mixed diced fruits or vegetables; hot or cold
- macaroni and cheese
- macaroni in a cheese sauce
- pork pie
- small pie filled with minced seasoned pork
- meatball
- ground meat formed into a ball and fried or simmered in broth
- porcupine ball, porcupines
- meat patties rolled in rice and simmered in a tomato sauce
- Swedish meatball
- meatballs simmered in stock
- meat loaf, meatloaf
- a baked loaf of ground meat
- meat pie
- pie made with meat or fowl enclosed in pastry or covered with pastry or biscuit dough
- pasty
- small meat pie or turnover
- mostaccioli
- pasta somewhat resembling little moustaches
- moussaka
- casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
- osso buco
- sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables
- marrowbone
- a bone containing edible marrow; used especially in flavoring soup
- pilaf, pilaff, pilau, pilaw
- rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
- pigs in blankets
- small frankfurters wrapped in biscuit dough and baked
- bulgur pilaf
- pilaf made with bulgur wheat instead of rice and usually without meat
- sausage pizza
- tomato and cheese pizza with sausage
- pizza, pizza pie
- Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
- pepperoni pizza
- tomato and cheese pizza with pepperoni
- anchovy pizza
- tomato and cheese pizza with anchovies
- cheese pizza
- pizza with lots of cheese
- poi
- Hawaiian dish of taro root pounded to a paste and often allowed to ferment
- Sicilian pizza
- pizza made with a thick crust
- pork and beans
- dried beans cooked with pork and tomato sauce
- porridge
- soft food made by boiling oatmeal or other meal or legumes in water or milk until thick
- risotto, Itallian rice
- rice cooked with broth and sprinkled with grated cheese
- oatmeal, burgoo
- porridge made of rolled oats
- loblolly
- thick gruel
- potpie
- deep-dish meat and vegetable pie or a meat stew with dumplings
- fish loaf
- flaked fish baked in a loaf with bread crumbs and various seasonings
- salmon loaf
- fish loaf made with flaked salmon
- scallopine, scallopini
- sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
- sauerkraut
- shredded cabbage fermented in brine
- scampi
- large shrimp sauteed in oil or butter and garlic
- veal scallopini
- thin sauteed cutlets of veal
- Scotch egg
- hard-cooked egg encased in sausage meat then breaded and deep-fried
- Scotch woodcock
- creamy scrambled eggs on toast spread with anchovy paste
- shepherd's pie
- pie of hash covered with mashed potatoes and browned in the oven
- spaghetti and meatballs
- spaghetti with meatballs in a tomato sauce
- steak and kidney pie
- steak with sauteed kidneys and onions cooked in wine and stock then covered with pastry and baked
- Spanish rice
- spicy rice with tomatoes and onions and green peppers
- kidney pie
- like steak and kidney pie but without steak
- steak tartare, tartar steak, cannibal mound
- ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw
- pepper steak
- strips of steak sauteed with green peppers and onions
- steak au poivre, peppered steak, pepper steak
- steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
- beef Stroganoff
- sauteed strips of beef and mushrooms in sour cream sauce served with noodles
- stuffed cabbage
- parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce
- kishke, stuffed derma
- (Jewish) roasted fowl intestines with a seasoned filling of matzo meal and suet
- stuffed peppers
- parboiled green peppers stuffed usually with rice and meat and baked briefly
- stuffed tomato, hot stuffed tomato
- tomato cases filled with various mixtures and baked briefly
- stuffed tomato, cold stuffed tomato
- tomato cases filled with various salad mixtures and served cold
- succotash
- fresh corn and lima beans with butter or cream
- sukiyaki
- (Japanese) thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce
- sushi
- (Japanese) rice (with raw fish) wrapped in seaweed
- Swiss steak
- steak braised in tomato and onion mixture
- tamale
- (Mexican) corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed
- tamale pie
- Mexican-like meat mixture covered with cornbread topping
- teriyaki
- beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled
- tempura
- (Japanese) vegetables and seafood dipped in batter and deep-fried
- terrine
- a pate or fancy meatloaf baked in an earthenware casserole
- Welsh rarebit, Welsh rabbit, rarebit
- cheese melted with ale or beer served over toast
- schnitzel, Wiener schnitzel
- (Viennese) deep-fried breaded veal cutlets
- tortilla
- (Mexico) thin unleavened pancake made from cornmeal or wheat flour
- taco
- (Mexico) a tortilla rolled cupped around a filling
- burrito
- (Mexico) a flour tortilla folded around a filling
- chicken taco
- a taco with a chicken filling
- beef burrito
- a burrito with a beef filling
- tostada
- (Mexico) a crisp flat tortilla
- tostada
- a flat tortilla with various fillings piled on it
- bean tostada
- a flat tortilla topped with refried beans
- refried beans, frijoles refritos
- (Mexico) dried beans cooked and mashed and then fried in lard with various seasonings
- concoction, mixture, intermixture
- any foodstuff made by combining different ingredients; "he hesitated to taste the strange concoction"; "he drank a mixture of beer and lemonade"
- mix, premix
- a commercially prepared mixture of dry ingredients
- filling
- a food mixture used to fill pastry or sandwiches
- lekvar
- a sweet filling made of prunes or apricots
- frozen orange juice, orange-juice concentrate
- orange juice that has been concentrated and frozen
- malted milk
- powder made of dried milk and malted cereals
- puree
- food prepared by cooking and straining or processed in a blender
- perishables, spoilables
- foods that will decay rapidly if not refrigerated
- ramekin, ramequin
- a cheese dish made with bread and egg crumbs that is baked and served in individual fireproof dishes
- babassu oil, babacu oil
- fatty oil from kernels of babassu nuts similar to coconut oil
- cohune-nut oil, cohune oil, cohune fat
- semisolid fat from nuts of the cohune palm; used in cooking and soap making
- almond oil, expressed almond oil, sweet almond oil
- pale yellow fatty oil expressed from sweet or bitter almonds
- bitter almond oil
- pale yellow essential oil obtained from bitter almonds by distillation from almond cake or meal
- cassava, cassava starch, manioc, manioca
- a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics
- butterfat
- the fatty substance of milk from which butter is made
- chewing gum
- a gum prepared for chewing; sweetened and flavored
- nonpoisonous, nontoxic
- safe to eat
- chewy
- of a consistency requiring chewing; "chewy caramels"
- nonfat, fat-free, fatless
- without fat or fat solids; "nonfat or fat-free milk"
- diet(a), light, lite, low-cal
- having relatively few calories; "diet cola"; "light (or lite) beer"; "lite (or light) mayonnaise"; "a low-cal diet"
- skim, skimmed
- used of milk and milk products from which the cream has been removed; "yogurt made with skim milk"; "she can drink skimmed milk but should avoid butter"
- good, unspoiled, unspoilt
- not left to spoil; "the meat is still good"
- stale
- showing deterioration from age; "stale bread"
- addled
- (of eggs) no longer edible; "an addled egg"
- bad, spoiled, spoilt
- (of foodstuffs) not in an edible or usable condition; "bad meat"; "a refrigerator full of spoilt food"
- day-old
- not fresh today; "day-old bread is cheaper than fresh"
- hard
- dried out; "hard dry rolls left over from the day before"
- flyblown, maggoty
- spoiled and covered with eggs and larvae of flies; "flyblown meat"; "a sack of maggoty apricots"
- fresh
- not canned or otherwise preserved; "fresh vegetables"
- preserved
- prevented from decaying or spoiling and prepared for future use
- condensed(a), evaporated(a)
- used of milk; reduced in volume by having moisture expelled before canning
- candied, crystalized, glace
- used especially of fruits
- canned, tinned
- sealed in a can or jar
- corned, cured
- (used especially of meat) cured in brine
- dried, dehydrated, desiccated
- preserved by removing natural moisture; "dried beef"; "dried fruit"; "dehydrated eggs"; "shredded and desiccated coconut meat"
- flash-frozen, quick-frozen, frozen
- used of foods; preserved by freezing sufficiently rapidly to retain flavor and nutritional value; "frozen foods"
- pickled
- (used of foods) preserved in a pickling liquid
- freeze-dried
- preserved by freezing and drying in a vacuum; "freeze-dried coffee"
- potted
- preserved in a pot or can or jar; "potted meat"; "potted shrimp"
- salt(a), salted, salt-cured
- (used especially of meats) preserved in salt
- sun-dried
- dried naturally by the sun; "sun-dried apricots"
- smoked, smoke-cured, smoke-dried
- (used especially of meats and fish) dried and cured in wood smoke
- heavy
- dense or inadequately leavened and hence likely to cause distress in the alimentary canal; "a heavy pudding"
- chiffon
- of pastry; having a light delicate texture achieved by whipping or adding whipped egg whites; "lemon chiffon pie"
- leavened
- made light by aerating, as with yeast or baking powder; often used as a combining form; "leavened bread"; "well-leavened"; "yeast-leavened breads"
- raised
- leavened usually with yeast; "raised bread"
- light
- having a spongy or flaky texture; well-leavened; "light pastries"
- sourdough(a)
- leavened with a small amount of fermented dough; "sourdough bread"
- unleavened
- made without leavening; "unleavened bread is often simply flour mixed with water"
- flat, unraised
- not made with leavening; "most flat breads are made from unleavened dough"
- aged, ripened
- of wines, fruit, cheeses; having reached a desired or final condition; (`aged' pronounced as one syllable); "mature well-aged cheeses"
- mellow, mellowed
- having a full and pleasing flavor through proper aging; "a mellow port"; "mellowed fruit"
- meaty
- like or containing meat; "enough of vegetarianism; let's have a meaty meal"
- meatless
- lacking meat; "meatless days"
- takeout, take-away
- of or involving food to be taken and eaten off the premises; "takeout pizza"; "the takeout counter" (`take-away' is chiefly British)
- dry
- (of food) eaten without a spread or sauce or other garnish; "dry toast"; "dry meat"
- rich
- highly seasoned or containing large amounts of choice ingredients such as butter or sugar or eggs; "kept gorging on rich foods"; "rich pastries"; "rich eggnogg"
- starchy
- consisting of or containing starch; "starchy foods"
- starchlike, amylaceous, amyloid, amyloidal
- resembling starch
- starchless
- lacking starch
- candied, sugar-coated
- encrusted with sugar or syrup; "candied grapefruit peel"
- sugary
- containing sugar
- honeyed, honied, syrupy
- with honey added
- honeylike
- resembling honey
- sugared, sweetened, sweet
- with sweetening added
- sugarless, nonsweet
- not containing sugar
- unsugared
- with no sugar added
- unsweetened
- not made sweet
- utility(a), utility-grade
- used of beef; usable but inferior
- short
- containing a large amount of shortening; therefore tender and easy to crumble or break into flakes; "shortbread is a short crumbly cookie"; "a short flaky pie crust"
- a la carte
- (of a restaurant meal) having unlimited choices with a separate price for each item
- table d'hote, prix fixe
- (of a restaurant meal) complete but with limited choices and at a fixed price
- alimentary, nourishing, nutrient, nutritious, nutritive
- providing nourishment; "good nourishing food"
- insubstantial, jejune
- lacking in nutritive value; "the jejune diets of the very poor"
- cereal
- made of grain or relating to grain or the plants that produce it; "a cereal beverage"; "cereal grasses"
- chocolate
- composed of or flavored or coated with chocolate
- prandial
- of or relating to a meal
- dietary, dietetic, dietetical
- of or relating to the diet; "dietary restrictions"
- macrobiotic
- of or relating to the theory or practice of macrobiotics; "macrobiotic diet"
- wheaten, whole-wheat, wholemeal
- of or relating to or derived from wheat; "wheaten bread"
- oaten
- of or related to or derived from oats; "oaten bread"
- a la carte
- by ordering items listed individually on a menu; "we ate a la carte"
- greasily
- in a greasy manner; "the food was greasily unappetizing"
- nutritionally
- with regard to nutrition; "nutritionally, her new diet is suicide"
- unpalatably
- in an unpalatable way; "The vegetables looked unpalatably wilted"
- palatably
- in a palatable way
- piquantly, spicily
- with strong spices; in a spicy manner; "the soup was spicily flavored"
- a la mode
- with ice cream on top or on the side; "we served the apple pie a la mode"
- inedible, uneatable (opposite)
- not suitable for food
- foodless (opposite)
- being without food