fish stock

(cooking) Broth made from fish, used for cooking, e.g. as a basis for soup.


resimmer

en-verb

resimmer (third-person singular simple present resimmers, present participle resimmering, simple past and past participle resimmered)

resimmers (present singular third-person)
resimmering (participle present)
resimmered (participle past)
resimmered (past)

(ambitransitive, cooking) To simmer again.


frimsel

(cooking) An egg noodle in Yiddish cuisine.


meunière sauce

en-noun

meunière sauce (countable and uncountable, plural meunière sauces)

From French meunière (literally “miller's wife”).

uder

(cooking) A simple sauce made with brown butter, chopped parsley, and lemon.


garden salad

(cooking) A type of salad prepared with a base of leafy greens.


tomato salad

en-noun

tomato salad (countable and uncountable, plural tomato salads)

LL-Q1860 (eng)-Flame, not lame-tomato salad.wav

(cooking) A type of salad consisting of raw or cold foods such as cucumber, lettuce and tomatoes.


reflour

en-verb

reflour (third-person singular simple present reflours, present participle reflouring, simple past and past participle refloured)

reflours (present singular third-person)
reflouring (participle present)
refloured (participle past)
refloured (past)


panbroil

panbroil (third-person singular simple present panbroils, present participle panbroiling, simple past and past participle panbroiled)

panbroils (present singular third-person)
panbroiling (participle present)
panbroiled (participle past)
panbroiled (past)

(cooking, transitive) To broil in a pan.


miltz

(cooking, in Jewish culture) The spleen of an animal used as food.


chunkay

chunkay (third-person singular simple present chunkays, present participle chunkaying, simple past and past participle chunkayed)

chunkays (present singular third-person)
chunkaying (participle present)
chunkayed (participle past)
chunkayed (past)

Meanwhile, thinly slice garlic and assemble some whole jeera and black/brown mustard seeds (these are optional if you do not have) for the tadka (to chunkay the dhal).

2020 October 31, Cynthia Nelson, “Extraordinary Dhal”, in Stabroek News:

(Guyana, cooking) To add hot oil and spices (especially garlic) to food


céleri rémoulade

Unadapted borrowing from French céleri rémoulade.

ubor

(cooking) A traditional French salad associating celeriac with rémoulade


freeze-ahead

Serve fruit sorbets on their own, or alongside a freeze-ahead tart made with the same fruit.

2009, Heather Whinney, Cook Express, page 479:

(cooking) Prepared in advance and then frozen until required.


crabocado

/kɹæbəˈkɑːdəʊ/

[kɹæbəˈkɑɾoʊ]

Vietnamese Crabocado Wraps with sweet & sour dipping sauce. Why we love it: We've yet to meet anyone who doesn't adore rice paper wraps, but we tend to eat them on the rare occaisions we go to a Vietnamese restaurant - which is a shame, because they're so easy to make at home. You can use whatever you like as a filling, but our absolute favourite is this crab and vocado duo, served with an authentic sweet-and-sour dipping sauce.

2017 May 4, Mimi Spencer, Sam Rice, The Midlife Kitchen: Health-boosting Recipes for Midlife & Beyond, Octopus Publishing, →ISBN:

Four or five types of a la carte tacos and tapas, like the shrimp doughnut, are planned. Traci and Kurt have also been using Coattails to test out dishes for Caracara; falafel bao and “crabocado nachos” were big hits.

2019 February 1, Meaghan Habuda, “Asian fusion lounge Caracara and its kid sister, Taco Baby, coming to Dunedin”, in Creative Loafing Tampa Bay, archived from the original on 2022-09-28:

Start with the Monkey Bread: warm brioche twists with a bourbon walnut caramel glaze. Then try the crispy pork hash with carnitas and crispy spuds or the Crabocado Benny with lump crab, avocado, spinach, poached eggs and hollandaise on an English muffin with skillet potatoes.

2020 January 11, Mackenzie Martin, “Food Critics: The Best Brunches In Kansas City In 2020”, in KCUR, archived from the original on 2022-11-03:

Oh, je ne sais pas expliquer, like a sort of cold-hot, crabocado pie? Wicked.

2021 June 9, Giles Coren, “Giles Coren reviews Bar des Prés”, in The Times, archived from the original on 2021-09-05:

(cooking, attributive) A dish consisting of shredded crab meat and mashed avocado.


saucemaking

LL-Q1860 (eng)-Flame, not lame-saucemaking.wav


stock pot

In this country, the product - a concentrated stock sold in a four-pack of small tubs, each of which makes three and a half cups of broth - is called Knorr Homestyle Stock. Other names in markets around the world include Knorr Stock Pot, Knorr Marmite de Bouillon and Knorr Bouillon Pur.

2011 September 12, Stuart Elliott, “Unilever Tries to Corner 'Stock' Market”, in NYTimes.com, archived from the original on 2011-09-25:

In order to show customers that the product is presented in a wet format, Coley Porter Bell has added a stock pot shaped cut out to reveal the actual product.[…]Having recently redesigned the core Oxo Cubes packaging to be more modern and iconic, we wanted to take the essence of that work into the new Oxo Stock Pot design.

2015 September 15, Tony Corbin, “New Coley Porter Bell-designed Oxo range unveiled”, in www.packagingnews.co.uk, archived from the original on 2015-09-20:

Continental stock pot - chicken: One unit contains four handy pots, each one making 2 cups of stock.

2017 May 14, Bronwen King, “Is packet stock as good as homemade?”, in stuff.co.nz:

[…] a quick Twitter survey reveals the Michelin-garlanded Marco Pierre White is not alone in his devotion to jellied stock pots, while I prefer organic cubes (won't someone think of the chickens?).

2017 October 9, Felicity Cloake, “Can't be bothered to make stock? Here are the ways to keep cooking simple”, in TheGuardian.com, archived from the original on 2017-10-09:

(cooking, British, Ireland, Australia, New Zealand) A mass-produced plastic container of a standard size and shape containing a gelatinous bouillon.


red-eye gravy

en-noun

red-eye gravy (countable and uncountable, plural red-eye gravies)

red-eye gravies (plural)
redeye gravy (alternative)

LL-Q1860 (eng)-Flame, not lame-red-eye gravy.wav

Some folks put a slice of ham and a ladle-full of red-eye gravy on them. Red-eye gravy comes from the juices of cooked ham boiled with coffee or water. Red-eye gravy gets its name from the red, greasy "eye" that forms on top[…]

2003 August 25, Adam McClellan, Uniquely Tennessee, Capstone Classroom, →ISBN, page 30:

In Louisiana, a variation of red-eye gravy is made with slow-cooked beef, and the coffee will, as likely as not, contain chicory. A Texan variant of Louisiana red-eye might be sweetened with honey instead[…]

2019 February 8, Gary Allen, author of Sausage: A Global History, Sauces Reconsidered: Après Escoffier, Rowman & Littlefield, →ISBN, page 120:

"However, I do enjoy the flavor of red-eye gravy made with ham drippings."

2021 August 2, Highlander, One Wore Gray One Wore Blue: An Appalachian Grandmother’s Favorite Generals, Archway Publishing, →ISBN:

Southern US cuisine
Southern United States

(cooking) A thin sauce found in Southern US cuisine, made from the drippings of pan-fried country ham mixed with black coffee.


devils on horseback

(cooking) Dried fruits such as dates or prunes, stuffed with cheese or nuts, etc., and wrapped in bacon, prosciutto, or pancetta.


drawn butter

(cooking) Melted butter, whether clarified or not, especially when served as a sauce for steamed seafood.


cream stew

(cooking) A Japanese dish of meat (usually chicken or pork) and vegetables cooked in a thick white roux.


cheesy chips

LL-Q1860 (eng)-Flame, not lame-cheesy chips.wav

(cooking, British, Ireland, Commonwealth) Alternative form of cheese fries.


admiral sauce

(cooking) A sauce for fish or seafood, made with butter, anchovies, capers, etc.


Carolina caviar

Carolina Caviar / This makes a great side dish. You can also serve it with wholegrain crackers or pita chips for an hors d'oeuvre or a snack. 2 (15-ounce) cans black - eyed peas, drained and rinsed / 1 small sweet purple onion[…]

2006, Margaret McCullers Kocsis, Savvy Eating for the Whole Family: Whole Foods, Whole Family, Whole Life, Capital Books, →ISBN, page 218:

[…] Carolina Caviar / This isn't a real caviar, but rather a salsa made from black-eyed peas that, for Southerners, rivals the flavor of the ritzier roe. It marinates in Italian dressing, so spoon the spicy blend into a serving bowl using a slotted spoon.

2017 January 20, The Editors of Southern Living, Southern Living Quick & Easy: Over 600 Of Our Best Fast & Delicious Dishes For Everyday Suppers, Time Inc. Books, →ISBN:

Carolina Caviar is a popular, hearty tailgating snack and the perfect party dip for New Year's Day, when eating black-eyed peas is said to bring good luck.

2018 August 6, Perre Coleman Magness, Southern Snacks: 77 Recipes for Small Bites with Big Flavors, UNC Press Books, →ISBN:

(cooking) A side dish or dip made from black-eyed peas, to which may be added onion, tomatoes, corn, and spices.


impossible pie

LL-Q1860 (eng)-Flame, not lame-impossible pie.wav

(cooking) A kind of custard pie that forms its own hardened "crust" during baking.


patty shell

(cooking) A case made of pastry or batter in a cup-like shape, served with various fillings.


saltwater taffy

LL-Q1860 (eng)-Flame, not lame-saltwater taffy.wav

(cooking) A kind of soft taffy characteristic of the eastern United States, made with butter, glycerin, corn syrup, salt and water but not seawater.


gradoo

gradu (alternative)
gradeau (alternative)
gradoux (alternative)

gradoux is the foundation of most of my dishes -- giving a rich, deep, and complex flavor to them.

(Can we date this quote?), “making gradoux”, in CAJUN CAROLINA:

Redfish Florentine ... Redfish fillet stuffed with our own green gradoo, baked golden brown and topped with Hollandaise sauce.

(Can we date this quote?), “Entrees”, in Kathryn's Steaks, Ridgeland, MS:

(US, colloquial, cooking) caramelized matter which sticks to a pan or pot after most of the cooked matter has been removed; a sauce made from this


babracot

Before they leave a temporary camp in the forest, where they have killed a tapir and dried the meat on a babracot, the Indians of Guiana invariably destroy this babracot.

1911, James George Frazer, The Golden Bough, volume 8, page 236:

A grate used by some native South Americans to roast meat.


fork-tender

en-adj

fork-tender (comparative more fork-tender, superlative most fork-tender)

more fork-tender (comparative)
most fork-tender (superlative)

(cooking) Cooked until soft enough to be easily pierced by the prongs of a fork.


black fungus

en-noun

black fungus (countable and uncountable, plural black funguses or black fungi)

black funguses (plural)
black fungi (plural)

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(cooking) Synonym of bronze bolete (Boletus aereus).


knedlo-vepro-zelo

(cooking) A traditional Czech dish consisting of dumplings, pork and sauerkraut.


chicken under a brick

LL-Q1860 (eng)-Flame, not lame-chicken under a brick.wav

(cooking) A dish of roast chicken prepared with a brick placed on top to flatten the chicken and enhance browning.


chicken brick

LL-Q1860 (eng)-Flame, not lame-chicken brick.wav

(cooking) A pottery container that is filled with meat and closed with a lid to cook the meat in its own moisture.


bang bang

LL-Q1860 (eng)-Flame, not lame-bang bang.wav

bang bang cauliflower

(cooking) Prepared in the style of bang bang chicken.


cook through

en-verb

cook through (third-person singular simple present cooks through, present participle cooking through, simple past and past participle cooked through)

cooks through (present singular third-person)
cooking through (participle present)
cooked through (participle past)
cooked through (past)

LL-Q1860 (eng)-Flame, not lame-cook through.wav

(cooking, transitive) To cook completely, to cook to the core.


candle salad

LL-Q1860 (eng)-Flame, not lame-candle salad.wav

(US, cooking) A children's dish, composed of leaves of lettuce, pineapple rings, a banana, a cherry, mayonnaise, assembled to look like a lit candle in a candleholder, popular in mid-century United States.


soufflé Rothschild

en-noun

soufflé Rothschild (countable and uncountable, plural soufflés Rothschild)

(cooking) A sweet soufflé including candied fruit macerated in goldwasser (or now sometimes kirsch, cognac, or Grand Marnier) before cooking.


egg foo young

LL-Q1860 (eng)-Flame, not lame-egg foo young.wav

Partial calque of Chinese 芙蓉蛋 (fúróngdàn, “lotus egg”).

partial calque

(cooking) An egg-based dish containing vegetables and often bits of meat, originating in Guangdong and common in Chinese-American cuisine.


bean dip

en-noun

bean dip (countable and uncountable, plural bean dips)

LL-Q1860 (eng)-Flame, not lame-bean dip.wav

(cooking) A type of dipping sauce prepared using beans or refried beans.


bredele

bredeles (plural)
bredala (alternative)
bredle (alternative)

(cooking) A biscuit or small cake traditionally eaten in the Christmas period in Alsace and Moselle, France.


fish soup

fish soup (countable and uncountable, plural fish soups)

LL-Q1860 (eng)-Flame, not lame-fish soup.wav

(cooking) A soup made with fish as the main ingredient.


placenta cake

LL-Q1860 (eng)-Flame, not lame-placenta cake.wav

The dessert is the original sense of the word placenta.

(cooking) A dessert cake originating in ancient Greece consisting of layered dough interwoven with cheese and honey, along with various other ingredients to suit the recipe.


Luther burger

Uncertain; often claimed to have been a favorite of the musician Luther Vandross.

(cooking) A hamburger or cheeseburger with one or more glazed doughnuts in place of the bun.


stewp

stewp (countable and uncountable, plural stewps)

Stewp is part stew and part soup. Crusty bread is perfect for dunking.

1999, Jean Paré, “Fish Seafood”, in One-Dish Meals, illustrated edition, Company's Coming Publishing Limited, →ISBN, page 60:

A “stewp” is like a stew and a soup combined.

2005 July 1, Linda Larsen, The Everything Meals For A Month Cookbook: Smart Recipes To Help You Plan Ahead, Save Time, And Stay On Budget, Simon and Schuster, →ISBN, page 22:

But Nana died when I was seven, and my grandpa, who could put up a mean “stewp”—a thick, chunky soup—when I was thirteen. I was too young to remember their wisdom, or to have understood it in the first place. But I have the file.

2010 October 19, Suzan Colon, Cherries in Winter: My Family's Recipe for Hope in Hard Times, illustrated edition, Knopf Doubleday Publishing Group, →ISBN, page 9:

I made what was likely to be the last pot of soup for the season as the weather was warming up. This was a thick, hearty soup of the type my family has labelled ‘stewp’.

2012 October 1, Mary Horsfall, “October”, in Gardens for All Seasons, Csiro Publishing, →ISBN, page 246:

Julia spooned up some stewp. “I'm glad you like it.” She blew on her spoonful before she took a bite.

2017 October 31, Fern Michaels, Susan Fox, Jules Bennett, Leah Marie Brown, Winter Wishes, Zebra Books, →ISBN:

This stewp (stew/soup), also known as a pepper pot, can be adapted to any hardy green and uses cheap cuts of meat in a spicy coconut broth. The stewed meat is sometimes seen served on top of the stewp, and the stewp is sometimes purée into a thick sauce.

2021 September 7, Christine Tizzard, Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries, Tackle Food Scraps, and Transform Leftovers, Appetite by Random House, →ISBN:

A thick, chunky soup that is thicker than most soups but thinner than a stew.


bread starter

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(cooking) A mixture of water and flour that has been fermented by bacteria and natural yeasts, used to prepare sourdough bread.


bread jelly

bread jelly (countable and uncountable, plural bread jellies)

LL-Q1860 (eng)-Flame, not lame-bread jelly.wav

(cooking, dated) A kind of jelly prepared by boiling bread.


bread dough

bread dough (usually uncountable, plural bread doughs)

LL-Q1860 (eng)-Flame, not lame-bread dough.wav

(cooking) Any type of dough that is used to prepare bread.


cream of tartar bread

LL-Q1860 (eng)-Flame, not lame-cream of tartar bread.wav

(cooking) A type of bread raised by an alkaline carbonate or bicarbonate and cream of tartar or another acid.


render off

en-verb

render off (third-person singular simple present renders off, present participle rendering off, simple past and past participle rendered off)

renders off (present singular third-person)
rendering off (participle present)
rendered off (participle past)
rendered off (past)

LL-Q1860 (eng)-Flame, not lame-render off.wav

(transitive, cooking) Synonym of render (to have fat drip off meat from cooking)


bean-butter

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(cooking, dated, obsolete, rare) A type of dish prepared from unshelled beans.


rum butter

en-noun

rum butter (usually uncountable, plural rum butters)

LL-Q1860 (eng)-Flame, not lame-rum butter.wav

(cooking) A type of hard sauce made by creaming or beating butter and sugar with rum.


sugar-butter sauce

sugar-butter sauce (countable and uncountable, plural sugar-butter sauces)

LL-Q1860 (eng)-Flame, not lame-sugar-butter sauce.wav

(cooking) A type of sauce prepared from butter and sugar.


vegetable butter

vegetable butter (countable and uncountable, plural vegetable butters)

LL-Q1860 (eng)-Flame, not lame-vegetable butter.wav

(cooking) Any type of fatty substances resembling the consistency of butter but extracted from plants, or more often the seeds of plants.


dump-and-bake

a dump-and-bake casserole

(cooking, informal) Easily prepared by placing a few ingredients in a container and baking them.


vegetable shortening

vegetable shortening (countable and uncountable, plural vegetable shortenings)

LL-Q1860 (eng)-Flame, not lame-vegetable shortening.wav

(cooking) A type of vegetable fat used in cooking as an alternative to butter or other animal fats.


obe ata

(cooking) A stew or mother sauce in Yoruba cuisine, made from tomatoes, peppers, onions, oil, and spices.


cooking time

cooking time (countable and uncountable, plural cooking times)

(cooking) The amount of time required to heat food to a desired temperature, at which the food is then prepared.


garlic sausage

garlic sausage (countable and uncountable, plural garlic sausages)

LL-Q1860 (eng)-Flame, not lame-garlic sausage.wav

(cooking) A type of meat sausage prepared using garlic as a primary ingredient.


Copi

By shortening of Copious, coined in 2022 by Illinois Department of Natural Resources.

"Copi is a great name: Short, crisp and easy to say. What diner won't be intrigued when they read Copi tacos or Copi burgers on a menu?"

2022 June 22, Jelisa Castrodale, quoting Colleen Callahan, “What Is Copi? A New Name for an Invasive Fish”, in Food&Wine:

(zoology, neologism, cooking) Another name for Asian carp.


chaos cooking

All around the garden and across the adjacent apartment, guests spooned, forked, chopsticked, speared and, above all, shoveled food of all sorts into their mouths and others’ at a monthly event called Chaos Cooking.

2010 July 21, Sarah Maslin Nir, “Too Many Cooks? Says Who?”, in New York Times, page A20:

“I harvested a case (about 18 pounds) of kale and called folks over for a kale fest, asking everyone to bring a recipe and ingredients other than kale – chaos cooking style,” Sevin said.

2011 June 1, Michael Hastings, quoting Natalie Sevin, “Give in to the green: Find your way to kale”, in McClatchy-Tribune Business News:

With chaos cooking, almost anything goes, and it's more about ingredients and less about food cultures and traditions.

2023 June 17, Erin Shaw, “What Is Chaos Cooking And What Does It Look Like In Home Kitchens?”, in FoodRepublic:

Chaos cooking, before becoming trend-ified, was born from the long line of chefs who looked in their fridges and thought to themselves, "Yeah, I can make something with this."

2023 July 25, Joshua Hunt, “Chaos Cooking Is Taking Over TikTok for All the Right Reasons”, in Food&Wine:

(cooking) A style of cooking that uses different types of food that are not normally eaten together to create a dish.


sourfaux

From sour + faux. Coined by Chris Young, the coordinator of the Real Bread Campaign, in 2015.

The taste’s one thing, says Real Bread’s co-ordinator, Chris Young, but there are also health benefts (including a lower glycaemic index and higher nutritional value) in genuinely slow-fermented bread compared to a ‘sourfaux’ loaded with commercial yeast, sourdough powder or preservatives.

2016 September 3, Amy Bryant, “Food & drink”, in Telegraph Magazine, London, page 65:

But it is now under scrutiny in a government review over the longstanding claims that a “sourfaux” scandal is undermining the traditional genuine loaf.

2022 April 23, Jon Ungoed-Thomas, “An honest crust? Craft bakeries rise up against ‘sourfaux’ bread”, in The Guardian:

The Real Bread Campaign recently exposed over 20 examples of ‘sourfaux’ being marketed as ‘sourdough’ and being sold at premium prices, despite being manufactured by a completely different process using baker’s yeast, chemical raising agents and additives.

2024 February 11, Aditi Rane, “The sourdough bread you're buying could be fake, experts share how to tell”, in Express, London:

(cooking, nutrition, neologism) A kind of bread that is labelled as sourdough by the shop that sells it but actually contains cheaper ingredients and is prepared in a way that requires less time.


sardelki

From Russian сарде́льки (sardélʹki), plural of сарде́лька (sardélʹka), from сарде́ль (sardélʹ, “sardine, sausage”) + -ка (-ka, diminutive suffix), from Polish sardela (“anchovy”), from Italian sardella (“sardine”), whence English sardel.

That the technical processes involved in manufacturing bologna and sausage, canned meat, hamburger cutlets and other meat products be considerably increased and that their output be brought to the following levels: bologna and sausage, sardelki, canned meats, packaged meats, semiprocessed meats, hamburger cutlets and dumplings be fully mechanized and that automatic equipment and conveyor lines by employed on a broad scale.

1954, The Current Digest of the Soviet Press, volume V, number 42, American Association for the Advancement of Slavic Studies, page 17, columns 1–2:

Mrs. Petrunin had short notice about her guest (her husband simply phoned from the office), but she is most gracious and produces a splendid supper consisting of studen, a kind of jellied meat; small tomatoes from the farm’s hothouse; vinigrette, a salad of canned crab (it looks and tastes like lobster and is from Baikal lake in Siberia), eggs and peas; sardelki, a large thick boiled sausage; mashed potatoes; bananas (imported, probably from Israel), apples, cookies, candy (Little Red Riding Hood brand) and tea.

1957, Joseph E. Evans, Through Soviet Windows, New York, N.Y.: Dow Jones & Company, Inc., page 19:

The sardelki, my favorite food, had hard skins and tasted better than the usual franks.

2003, Lara Vapnyar, There Are Jews in My House, New York, N.Y.: Pantheon Books, →ISBN, page 144:

International Specialties […] • Russian Sosiski and Sardelki

2019, “Endlessly Diverse Products”, in Sausage Industry, Verden: VEMAG Maschinenbau GmbH, archived from the original on 2024-04-28, page 5:

Sausages and sardelki are also a type of kolbasa.

2021, Anna Kharzeeva, “The easy way to determine Soviet social status. Salami sandwiches”, in The Soviet Diet Cookbook: Exploring Life, Culture and History – One Recipe at a Time, →ISBN:

(cooking) A large, thick, boiled sausage.


itoyori

golden threadfin bream
golden threadfin bream

(cooking) The golden threadfin bream (Nemipterus virgatus) used in Japanese cuisine.


shrimp jammer

Appetizers include traditional items, such as nachos, along with unique fare such as shrimp jammers and hot wings.

2010, David Otto, Insiders' Guide® to Shreveport, page 64:

Order ahead for take-out seafood platters, but be sure to try the "fresh-fried jalapeno shrimp jammers."

2012, Stephanie Murphy-Lupo, Day Trips® from New Jersey: Getaway Ideas for the Local Traveler, page 193:

What would Hemingway eat? Jerry thought as he started reading down the appetizer list that stretched from fried cheese curds and deep fried jalapeno poppers stuffed with cream cheese to shrimp jammers and fried batter-covered mushrooms served with a creamy horseradish sauce.

(cooking, chiefly in the plural) A shrimp stuffed with cheese and deep-fried.


potato wedge

LL-Q1860 (eng)-Flame, not lame-potato wedge.wav

(cooking) An irregular wedge-shaped slice of potato, often large and unpeeled, either baked or fried.


bake off

en-verb

bake off (third-person singular simple present bakes off, present participle baking off, simple past and past participle baked off)

bakes off (present singular third-person)
baking off (participle present)
baked off (participle past)
baked off (past)

LL-Q1860 (eng)-Flame, not lame-bake off.wav

When you finish baking off the first batch, start the second.

(transitive, cooking) To cook (something) by baking.


possum pie

en-noun

possum pie (countable and uncountable, plural possum pies)

LL-Q1860 (eng)-Flame, not lame-possum pie.wav

(Arkansas, cooking) A pie made with vanilla pudding, cream cheese, chocolate custard, and sour cream.


beef stew

beef stews (plural)
beefstew (alternative)

LL-Q1860 (eng)-Flame, not lame-beef stew.wav

(cooking) A dish that combines beef with a variety of other ingredients, such as broth, herbs, spices, potatoes and vegetables.


tomato sandwich

tomato sandwich (plural tomato sandwiches)

tomato sandwiches (plural)
mater sammich (alternative)

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(cooking, Southern US) A sandwich consisting of a ripe or an overripe noncommercially grown tomato, mayonnaise, salt, and pepper on soft commercial white bread, untoasted.


penne alla vodka

Norman, a proud fan who put penne alla vodka on the menu at his last restaurant, Brutto, notes that, “despite the potentially gimmicky nature” of the pairing, “it works exceptionally well”, while Nigella Lawson calls it “amusingly retro” but “seriously good”.

2024 January 3, Felicity Cloake, “How to make the perfect pasta alla vodka – recipe”, in The Guardian:

(cooking) A pasta dish made primarily with vodka and penne, usually accompanied with heavy cream, crushed tomatoes or tomato sauce, onions, and sometimes small meats and vegetables.


flat cake

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(cooking) Any type of cake that is typically thin and round, and is prepared on a hot surface.


pie tin

(cooking) The tin in which a pie is baked and stored; a pie pan.


fairy chip

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(Southern England, cooking) Potato scallop.


undercrust

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In the middle ages, our forefathers found themselves deficient in plates and so, for a substitute, an undercrust of bread served as a plate.

1919 September, “How Some of Our Popular Dishes Got their Names”, in Gas Logic, volume 26, number 3, page 13:

Mr. Gurney's dig at our pie referred to the soggy undercrust so many of our American cooks persist in making. The English never have an undercrust to their pies, one of the few respects, it seems to me, in which English cooking, which is generally atrocious, is superior to our own, which also belongs in many respects to the atrocious order.

1922, Elizabeth Cady Stanton, Theodore Stanton, Harriot Stanton Blatch, Elizabeth Cady Stanton: As Revealed in Her Letters & Diary, page 82:

To study the effect of several factors on the soaking of the fruit into the undercrust, it was frozen before the filling was added as well as after the entire pie was made; the unfrozen undercrust was brushed with egg white, with fat, with sugar or with flour.

1947, Faith Fenton, “Frozen Cooked Foods”, in Refrigeration Engineering, volume 53, number 2, page 109:

(cooking) A crust that forms the bottom of a pie, tart or other dish; a layer of pastry that supports the filling.


Russian egg

LL-Q1860 (eng)-Flame, not lame-Russian egg.wav

(cooking) A type of hard-boiled or poached egg topped with mayonnaise, and served with lettuce or salad.


degorge

en-verb

degorge (third-person singular simple present degorges, present participle degorging, simple past and past participle degorged)

degorges (present singular third-person)
degorging (participle present)
degorged (participle past)
degorged (past)

(transitive, cooking) To draw out moisture from (vegetables) prior to cooking, by sprinkling salt or soaking in salty water.


candied yams

LL-Q1860 (eng)-Flame, not lame-candied yams.wav

(US, cooking) A holiday side dish of sweet potatoes baked in a spiced, buttery syrup.


chicken throne

LL-Q1860 (eng)-Flame, not lame-chicken throne.wav

(cooking) A stand for cooking a dish like beer-can chicken without the need for the can.


nitrogen ice

(cooking) A type of ice cream prepared by flash freezing a liquid mixture with liquid nitrogen.


green butter

en-noun

green butter (usually uncountable, plural green butters)

(cooking) Any type of butter that has been combined with herbs or other savory ingredients.


pastry ring

(cooking) A metal cylinder for retaining the shape of a pastry as it bakes.


tart ring

LL-Q1860 (eng)-Flame, not lame-tart ring.wav

(cooking) A small pastry ring for use when baking tarts.


onion roll

LL-Q1860 (eng)-Flame, not lame-onion roll.wav

(cooking) A yeast-raised roll that is flavored with onion and is often topped with dried onions or poppy seeds.


crazy water

(cooking) An Italian dish of poached whitefish and tomatoes.


butter pat

LL-Q1860 (eng)-Flame, not lame-butter pat.wav

(cooking) A type of wooden paddle used to shape butter.

(cooking) A piece of butter formed into a ball or other shape for table use.


silver needle noodle

silver needle noodle (plural silver needle noodles)

silver needle noodles (plural)
silver-needle noodle (alternative)

LL-Q1860 (eng)-Flame, not lame-silver needle noodle.wav

(cooking, chiefly in the plural) A kind of short Chinese noodle.


New England baked beans

New England baked beans pl (plural only)

LL-Q1860 (eng)-Flame, not lame-New England baked beans.wav

(cooking) A comfort food dish that originated in the New England region of the United States.


cocktail wiener

cocktail wiener (plural cocktail wieners)

(cooking) A small hot dog usually served as an appetizer or at a cocktail or drink hour.


cheese wiener

LL-Q1860 (eng)-Flame, not lame-cheese wiener.wav

(cooking) A hot dog, frankfurter, or wiener topped with cheese.


saveloy dip

saveloy dip (countable and uncountable, plural saveloy dips)

(cooking) A dish of a smoked sausage sandwich dipped in gravy and filled with stuffing, pease pudding, and mustard.


drunken chicken

LL-Q1860 (eng)-Flame, not lame-drunken chicken.wav

(cooking) Any of various Asian dishes of chicken cooked with alcoholic beverages.


Hainanese pork chop

Hainanese pork chop (plural Hainanese pork chops)

(cooking) A Singaporean dish consisting of a fried breaded pork chop in a tomato-based sauce.


loh kai yik

(cooking) A traditional Chinese dish of braised meats in a sauce.


mee siam

(cooking) An Asian dish of thin rice vermicelli with hot, sweet and sour flavours, originating in Penang.


lor mee

(cooking) A Chinese Hokkien noodle dish served in a thick starchy gravy.


ngo hiang

(cooking) A southern Chinese dish of various meats and vegetables, etc., seasoned with five-spice powder.


smoking compartment

smoking compartment (plural smoking compartments)

LL-Q1860 (eng)-Flame, not lame-smoking compartment.wav

(cooking) An enclosure used for smoking fish.


dry biscuit

LL-Q1860 (eng)-Flame, not lame-dry biscuit.wav

(baking, cooking) A hard or crisp baked good that is similar to a cracker or cookie.


à la nage

French à la nage (“swimming”, literally “in the (act of) swimming”).

bor

When fish is served à la nage, the vegetables should be chopped carefully so they create a decorative effect in the bowl. Some chefs like to cut grooves in the sides of the carrots with a channel knife so that the sliced carrots have a distinct cog[…]

2017, James Peterson, Sauces: Classical and Contemporary Sauce Making, Houghton Mifflin Harcourt, →ISBN, page 295:

(cooking, of fish) Served in a broth in which it was poached or cooked.


molded salad

LL-Q1860 (eng)-Flame, not lame-molded salad.wav

(cooking) A salad made of vegetables, fruits, or meat that is set in gelatin, essentially forming a shape within a mold.


bitochki

From Russian бито́чки (bitóčki), plural of бито́чек (bitóček).

Since the Russian Trokia Reopened / ⬤—everyone is simply wild about the delicious foods…borscht, hot and foamy with sour cream…siriniki with sour cream…bitochki, flaming boeuf a la Stroganoff, Russian blini with sour cream and all the other delights of Russian cuisine.

1934 January 14, Bab [pseudonym; Emma Lincoln], “Shopping with Bab”, in Washington Herald, volume XII, number 53, Washington, D.C.: Washington Times Company, →ISSN, →OCLC, page C-4, column 8:

Russian dishes include bitochki, chopped chicken and veal patties, with Stroganoff sauce; […]

1990 June 4, Ann Hattes, “Try a taste of Moscow: Hot borscht is typical fare for the Soviets”, in The Waukesha County Freeman, volume 132, number 57, Waukesha, Wis., →ISSN, →OCLC, page 1-C, column 2:

Meatballs, rissoles, patties, croquettes: Soviet cuisine had a plethora of names for dishes made from minced meat. Kotletas and bitochki used the same basic ingredients and differed only in shape (kotletas were oval and flat, bitochki rounder and plumper).

2015, Olga Syutkin, Pavel Syutkin, translated by Ast A. Moore, CCCP Cook Book: True Stories of Soviet Cuisine, London: Fuel Design & Publishing, →ISBN, page 122:

(Slavic cooking) A type of round-shaped, flattened cutlets or patties, prepared from chopped meat or grains.


khargosh

I had the khargosh masala with keema rice.


krachai

(cooking) In Thai cuisine, fingerroot (Boesenbergia rotunda).


Canadiano

en-noun

Canadiano (countable and uncountable, plural Canadianos)

Canadianos (plural)
canadiano (alternative)

Blend of Canadian + americano; although it has been used previously for various coffee-based drinks, it gained popularity in Canada as a replacement term for americano in February 2025 in response to tariffs imposed on and calls to annex Canada by the second Trump administration.
Some sources claimed that Kicking Horse Coffee in British Columbia was the origin of renaming "americano" as "Canadiano".

Canadian roastery Kicking Horse Coffee is calling for cafés across Canada to rename the popular Americano as Canadiano on their menus.
The Kicking Horse Café in Invermere is said to have served Canadianos since its inception in 2008 but is now calling for a nationwide name change.

2025 February 7, April Hawksworth, “Canadian cafés invited to rename Americanos to Canadianos”, in Global Coffee Report:

As Canadians push back against U.S. tariffs and annexation threats, some cafes in Ottawa have renamed the 'Americano' to the 'Canadiano.'

2025 March 9, “These Ottawa cafes are brewing up a Canadian twist on a classic”, in CBC:

(Canada, politics, cooking) A drink made of espresso coffee diluted with hot water; an americano.

2025 United States trade war with Canada and Mexico

Movements for the annexation of Canada to the United States#Proposals to annex Canada by Donald Trump


Texas strip

Blend of Texas + New York strip. Popularised by Texas Lieutenant Governor Dan Patrick to support beef ranchers in his state, and to mock the state of New York over liberal beliefs.

(US, politics, cooking) Synonym of New York strip.


turtle soup

turtle soups (plural)
turtle-soup (alternative)

LL-Q1860 (eng)-Flame, not lame-turtle soup.wav

(cooking) A soup or stew made from the meat of turtles.


fish boil

fish boil (countable and uncountable, plural fish boils)

LL-Q1860 (eng)-Flame, not lame-fish boil.wav

(US, cooking) A culinary tradition in areas of Wisconsin and along the coastal Upper Great Lakes, with large Scandinavian populations.


hay ko

(cooking) A Chinese paste made from fermented shrimp.


green fat

LL-Q1860 (eng)-Flame, not lame-green fat.wav

(cooking) The gelatinous part of a turtle of a green color, used in cooking.


rinktum ditty

(cooking) An American variant of Welsh rarebit, consisting of a cheese-and-tomato sauce on toast.


Murrumbidgee oyster

Murrumbidgee oyster (plural Murrumbidgee oysters)

(Australia, cooking) A raw egg consumed with vinegar, pepper and salt.


Utica greens

(cooking) An Italian-American dish made of escarole sautéed with garlic and olive oil.


mess of greens

mess of greens (plural messes of greens)

LL-Q1860 (eng)-Flame, not lame-mess of greens.wav

(cooking, Southern US) A large, substantial serving of cooked leafy greens, often collard greens, mustard greens, or kale.


patty iron

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(cooking) A metal mould used to make a patty shell by deep-frying.


Irish horse

Irish horse (countable and uncountable, plural Irish horses)

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(cooking) A type of salt beef that is tough and undercooked.


green sauce

green sauce (countable and uncountable, plural green sauces)

green sauces (plural)
greensauce (alternative)

(cooking) Any of a family of cold uncooked sauces based on chopped herbs.


Arzak egg

(cooking) An egg poached sous-vide so that it cooks in a shape resembling the head of a flower.


terrapin à la Maryland

diamondback terrapin
diamondback terrapin

(cooking, historical) A stew of diamondback terrapin with cream and sherry, popular in Maryland in the 19th century.


New York snowball

New York snowball (plural New York snowballs)

(cooking) A dessert consisting of a small, cream-filled cake typically covered in chocolate icing and desiccated coconut, popular in the city of New York.


cig kofte

/t͡ʃiː ˈkɔːftə/

/t͡ʃiː ˈkɑːftə/

Borrowed from Turkish çiğ köfte (literally “raw meatball”).

bor+

chee kofta (alternative)
chee kufta (alternative)
chee kofte (alternative)
chi kofte (alternative)
chi kofta (alternative)
cig kofta (alternative)
çiğ köfte (alternative)

They specialise in dishes from the Gaziantep region in south-east Turkey synonymous with kebabs. Our favourite is cig kofte, Turkey's answer to steak tartare (lamb kneaded with spice and herbs).

2005 December 17, Sudi Pigott, “Istanbul on a plate”, in The Guardian, →ISSN:

We used to go to Turkey every second year to visit our relatives and many of my memories of Gaziantep are based around food. Stuffed dolma, eggplant kebap, onion kebap, lahmacun, yuvalama, cig kofte, baklava, kunefe and much more.

2023 March 31, Beyza Koca, “Recipes for Ramadan: Beyza Koca’s ali nazik (Turkish lamb with eggplant)”, in The Guardian, →ISSN:

An Anatolian dish made from raw ground meat (often lamb or beef), bulgur, onion, tomato paste, hot red pepper paste, and urfa biber, wrapped in lettuce.


PBMA

(cooking) Initialism of plant-based meat alternative.


nib sugar

en-noun

nib sugar (countable and uncountable, plural nib sugars)

(baking, cooking) A product of refined white sugar that is very coarse, hard, opaque white, and does not melt at temperatures typically used for baking.


taucheo

(cooking) A fermented yellow soybean paste used in Chinese cooking.


pork crackling

(cooking, countable) A crispy, fried skin or rind of pork.


kitchen salt

kitchen salt (usually uncountable, plural kitchen salts)

Near-synonyms: kosher salt, NaCl, sea salt (sometimes coinstantial)

(cooking) A grade of common salt identical to table salt except coarser; usually differentiated from rock salt.


New Nordic

new Nordic cuisine
new Nordic cuisine#English

(cooking) Ellipsis of new Nordic cuisine