mouthfeel

en-noun

mouthfeel (countable and uncountable, plural mouthfeels)

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

Dark ale tends to have a creamy mouthfeel.

Liquid foods which are essentially Newtonian fluids may be considered to have their texture or “mouthfeel” adequately described by their viscosity.

1962, Samuel A. Matz, Food Texture, Westport, CT: The AVI publishing company, page 41:

“Unctuous is probably quite a good description, but there's a sweetness, too, and a mouthfeel,” ventures Heston Blumenthal, chef at the Fat Duck at Bray.

2000 January 28, Oliver Burkeman, quoting Heston Blumenthal, “Things that make you go yum”, in The Guardian, →ISSN:

The disappearance of hummus from the shelves after a hygiene problem at a plant supplying supermarkets has revealed the depth of popular addiction to this appealing paste. Its taste, at once earthy and refreshing, now has a large place in the British palate. Its grainy texture offers what food chemists call “mouthfeel” at its best.

[2007 February 23, “In praise of … hummus”, in The Guardian, →ISSN:

“So to start with,” Adria says, “it doesn’t get as hard, it doesn’t really ejaculate, and it has a different mouthfeel. Can we please talk about the mouthfeel? Why is no one talking about the mouthfeel?” she repeats, looking straight into the camera through her clear-framed glasses as the camera zooms in.

2018 August 24, Katherine Cross, “The Oscar Wilde of YouTube fights the alt-right with decadence and seduction”, in The Verge:

Our five tasters[…]conducted a blind test of the biscuits. They were asked to assess them on their appearance (an even golden-brown); aroma (biscuity); mouthfeel (either pleasantly chewy or with a satisfying crunch); and flavour (balanced, perfumed with golden syrup and earthy with oats).

2023 April 22, Yvonne C. Lam, “Supermarket Anzac biscuit taste test: from ‘beautiful’ to ‘an intense workout’”, in The Guardian, →ISSN:

A feeling (other than taste) perceived inside the mouth.

The texture of food, drink, etc. as perceived by the mouth.


upside-down cake

upside-down cake (plural upside-down cakes)

A fruit-based cake that is inverted after cooking.


choc ice

(UK) A block of vanilla ice cream with a chocolate (or chocolate-like) coating


leban

Borrowed from Arabic لَبَن (laban, “milk”).

Yoghurt (as used in Middle Eastern cuisine).


cold one

I'm going to crack open a cold one.

They sat in a booth near the door and drank the first cold ones of the evening while watching three impassioned pinballers dickering with flashing, promising, tilting machines.

(informal) A beer; usually, a cold beer straight from a refrigerator or cooler.


raisin bran

A mixture of bran flakes and raisins eaten as a breakfast cereal.


brunost

From Norwegian brunost (literally “brown cheese”), from brun + ost.

bor

a brown Norwegian whey cheese with a strong, sweet flavor.


geitost

Borrowed from Norwegian geitost (“goat cheese”), which is geit (“goat”) + ost (“cheese”), from Old Norse geit + ostr.


melon baller

A small tool used to cut round sections of melons and other soft fruits.


baked Alaska

en-noun

baked Alaska (countable and uncountable, plural baked Alaskas)

Said to have been coined by Charles Ranhofer (1836–1899), the French-American chef de cuisine of Delmonico’s, a restaurant in New York City, New York, United States, to mark the purchase of Alaska from the Russian Empire on 30 March 1867. However, there is no contemporary report of this fact, and in his book The Epicurean (1894) Ranhofer referred to the dish, versions of which pre-dated the Alaska Purchase, as an “Alaska, Florida”, apparently because of the contrast between its cold and hot elements. The dish appears to have been first called an Alaska or baked Alaska some time after the Alaska Purchase.

I dined at Delmonico's hard by the Fifth-avenue Hotel, a few nights ago; and among the dainties which that consummate caterer favoured us with, was an entremet called an "Alaska." The "Alaska" is a baked ice. A beau mentir qui vient de loin; but this is no traveller's tale. The nucleus or core of the entremet is an ice cream. This is surrounded by an envelope of carefully whipped cream, which, just before the dainty dish is served, is popped into the oven, or is brought under the scorching influence of a red hot salamander; so that its surface is covered with a light brown crust. So you go on discussing the warm cream soufflé till you come, with somewhat painful suddenness, on the row of ice.

1879 December 5, George Augustus [Henry] Sala, “Fashion and Food in New York”, in America Revisited: From the Bay of New York to the Gulf of Mexico, and from Lake Michigan to the Pacific. … Illustrated with Nearly 400 Engravings. In Two Volumes, volume I, London: Vizetelly & Co., 42, Catherine Street, Strand, published 1882, →OCLC; 3nd edition, London: Vizetelly & Co., 42, Catherine Street, Strand, 1883, →OCLC, page 90

Baked Alaska. […] Make meringue of eggs and sugar as in Meringue I., cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend one-half inch beyond cream), cover with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The board, paper, cake, and méringue are poor conductors of heat, and prevent the cream from melting. Slip from paper on ice cream platter.

1896, Fannie Merritt Farmer, “Ices, Ice Creams, and Other Frozen Desserts”, in The Boston Cooking-School Cook Book, Boston, Mass.: Little, Brown and Company, →OCLC, pages 375–376:

Looking very regal indeed is this view of Baked Alaska being temptingly dished up for serving during the holidays. The dessert was developed from recipes used to serve rulers of the Principality of Monaco.

1957, Ice Cream Review, volume 40, Minneapolis, Minn.: Miller Publishing Company, →OCLC, page 33:

What could be more whimsical than Baked Alaska, the flamboyant assemblage of hot meringue and cold ice cream?

1997, Sarah Eppenbach, Baked Alaska: Recipes for Sweet Comforts from the North Country, Anchorage, Ak.: Alaska Northwest Books, →ISBN:

It was the I-give woman serving up her breasts like two baked Alaskas on a platter that took all the kick out of looking into the boy's eyes. Gigi watched him battle his stare and lose every time. He said his name was K.D. and tried hard to enjoy her face as much as her cleavage while he talked.

1997, Toni Morrison, Paradise, New York, N.Y.: Alfred A. Knopf; republished New York, N.Y.: Vintage International, Vintage Books, March 2014, page 73

Preparing the dessert, Dunlap pours a shallow pool of crème anglaise into a dish and adds an Alaska. Next he pours half Bacardi 151 rum ("this one's not for drinking," he warns) and half root beer schnapps into a sauceboat. It's show time! […] We dip the spoon into the Bacardi/schnapps mixture, and heat the spoon's base with a mini torch. When the spoon goes back into the sauceboat, its contents ignite immediately. Yikes! Next, with our left hand, we pick up a long knife and place the tip firmly into the meringue-covered Alaska. Then, with our right, we pick up the flaming rum- and schnapps-filled sauceboat and pour it down the side of the knife. We gape as flaming liquid hits the dessert and encases it in flames. Oooh! Ahhh!

2006 July, “Ice Cream: Some Great Stops, from Parlors to Gelaterias”, in Rebecca Burns, editor, Atlanta, volume 46, number 3, Atlanta, Ga.: Atlanta Magazine, →ISSN, →OCLC, page 80:

The baked Alaska, also known as the Norwegian omelet, is a confection that lives up to its name. (Pre-global warming, that is.) You take a slab of frozen ice cream, heap on a cloud of meringue, and cook it. When it's ready, the ice cream is still frozen, and the topping is touched with the golden caramel of melted sugar. Food historians believe this paradoxical treat began pleasing its adoring public sometime around the 19th century. The baked Alaska prototype is believed to be French in origin. Food historians agree that a dish similar to the baked Alaska appeared in France around the mid-1800s.

2011, Ann Treistman, “Baked Alaska”, in Who Put the Devil in Deviled Eggs?: The Fascinating Stories Behind America's Favorite Foods, New York, N.Y.: Skyhorse Publishing, →ISBN, page 35:

Unfortunately, this is not a Bette Midler concert, we will not be serving Cosmopolitans and Baked Alaska, so just play faster than you give fucking hand jobs, will you please?

2014, Damien Chazelle, Whiplash, spoken by Terence Fletcher (J. K. Simmons):

A dessert consisting of ice cream encased in cake and meringue and briefly baked.

热烤阿拉斯加

dessert of ice cream encased in cake and meringue and briefly baked


cioppino

cioppino (countable and uncountable, plural cioppinos)

/tʃəˈpiːnəʊ/

From Ligurian cioppin, from a Genoese dialect, ciuppin, for a fish stew.

We observed a neighboring diner receive her entree, an impressive-looking shellfish stew served in a very large clear glass bowl. We nearly regretted our entree selections as we vicariously enjoyed her San Francisco-style Cioppino, a West Coast version of the Cajun Bouillabaise. Her bowl was loaded with clams, mussels and scallops in an herbed tomato and wine broth, a lovely dish for $12.75.

1985 April 27, Sue Hyde, “Formal Dining Pleasure”, in Gay Community News, page 8:

An Italian-American shellfish and tomato stew.


vegetarian hamburger

vegetarian hamburger (plural vegetarian hamburgers)


vegeburger

/ˈvɛd͡ʒiːˌbɜː(ɹ)ɡə(ɹ)/

Blend of vegetable + burger, vegetarian + burger, or alteration of veggie burger.

Here the little girl eats a "vege-burger" and her sister drinks pomegranate juice, one of favorites at snack bar

1950 June 24, “Camp Parley of Methodist Group Slated”, in Los Angeles Times:

1 serving Vegeburger Loaf with non-fat mushroom gravy

1951, E. Virginia Dobbin, The low fat, low cholesterol diet: what to eat and how to prepare it, page 346:

(UK) Alternative spelling of veggie burger


malvoisie

malvoisie (countable and uncountable, plural malvoisies)

From Middle English malvesye, malvesyn, from Anglo-Norman malvesey, malvoisin and Middle French malvoisie (which the modern form is influenced by), from Italian malvasia, from Ancient Greek Μονεμβασία (Monembasía, “Monemvasia”, a city on the Peloponnese), from μόνος (mónos, “only one”) + ἔμβασις (émbasis, “entering into”, ἐν + βάσις). Doublet of Monemvasia. Compare malmsey.

der

Now this Malvoisie has a body, and slips down the red lane with an unctuous savour; […]

1852, The Royalist and the Republican, volume 1, page 108:

Adrian stood and refilled Shelagh's glass. ‘A little more malvoisie for you?’

1991, Stephen Fry, chapter XIV, in Liar:

There, gifts were exchanged […] and Philip's mistrels performed in front of the king's mother who sat, appreciative, her customary glass of malvesey to hand.

2011, Thomas Penn, Winter King, Penguin, published 2012, page 217:


malmsey

en-noun

malmsey (countable and uncountable, plural malmseys)

Via Middle English malmesye from Middle Dutch malemeseye, from Italian via Old French, ultimately from Ancient Greek Μονεμβασία (Monembasía, “Monemvasia”, a city on the Peloponnese), from μόνος (mónos, “only one”) + ἔμβασις (émbasis, “entering into”, ἐν + βάσις). Doublet of malvoisie.

All black wines, over-hot, compound, strong, thick drinks, as muscadine, malmsey, alicant, rumney, brown bastard, metheglin, and the like […]

A sweet fortified wine made in Madeira, originally from the malvasia grape.


conjee

conjee (usually uncountable, plural conjees)

Alternative spelling of congee (“the food”)


milk replacer

milk replacer (countable and uncountable, plural milk replacers)

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

Liquid nutrition having nutritional qualities comparable to mother's milk that is given to young animals when mother's milk is not available.

maidonvastike

liquid nutrition that is given to young animals


milk substitute

milk substitute (plural milk substitutes)

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

Liquid that replaces milk (usually and especially cow's milk) in a diet or a recipe (for adults).

maidonkorvike

liquid that replaces milk in a diet or recipe

infant formula and milk replacer

baby formula; liquid that replaces milk for baby humans or animals


oaky

en-adj

oaky (comparative oakier, superlative oakiest)

oakier (comparative)
oakiest (superlative)

Describing the taste of wine that has been aged in oak and acquired tannins from the wood.


fougasse

Borrowed from French fougasse. Doublet of focaccia.

An old-fashioned type of land mine, in the form of a foxhole filled with explosives or projectiles.


yagona

en-noun

yagona (usually uncountable, plural yagonas)

Indo-Fijians have taken to drinking yagona or kava, the traditional drink in Fiji.

2003, Migration in the Asia Pacific: Population, Settlement and Citizenship Issues, page 380:

(chiefly in the Pacific islands) The drink made from the kava plant.


head cheese

head cheese (countable and uncountable, plural head cheeses)

(US, Canada) A terrine made from the flesh of the head of a pig (such as the face).


tequila sunrise

tequila sunrise (plural tequila sunrises)

→ Swedish: Pajala Sunrise

A cocktail made with tequila, crème de cassis, lime juice, and soda water.


B-52 (cocktail)
B-52 Stratofortress
Boeing

Named for Boeing's B-52 Stratofortress, a bomber aircraft used in the Vietnam War.

A cocktail shooter consisting of three distinct layers of coffee liqueur, Baileys and Grand Marnier.


superfood

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The foremost reason a food is considered a superfood is because of nutrient density, which is the percentage of nutrients in a food compared to the number of calories.

2014, Tina Leigh, Superfood Juices & Smoothies, →ISBN:

Here are some useful tips to encourage your kids to eat more fruit and vegetables – one of the main sources of superfood nutrients in their diet.

2015, Susannah Blake, Natural Superfoods, →ISBN:

Superfoods are all about using as wide a range as possible of good quality, fresh ingredients in your cooking.

2016, Norma Miller, Superfood Soups: Simple, healthy recipes for your soup-making machine:

This salad is a superfood party in a bowl! It's so good, so colorful, and so full of nourishing ingredients.

2016, Kelly Pfeiffer, Superfood Weeknight Meals, →ISBN:

Any food which provides a very concentrated source of protein, fats, or other nutritional necessities.


heavy cream

heavy cream (countable and uncountable, plural heavy creams)

standards of identity
standard of identity

(US standards of identity) Pasteurized cream at least 36 percent of which is milkfat, optionally homogenized, and optionally containing added flavor, nutritive sweetener, emulsifier, or stabilizer.


light cream

The standard of identity is from 21 CFR §131.155.

(US standards of identity) Pasteurized cream at least 18 percent of which, but less than 30% of which, is milkfat, optionally homogenized, and optionally containing added flavor, nutritive sweetener, emulsifier, or stabilizer.


two-percent milk

(US) Milk containing two percent butterfat.


one-percent milk

(US) Milk containing one percent butterfat.


clapshot

A traditional Scottish dish made of boiled potatoes and boiled swede (or Scottish turnip) mashed together with chives. Often prepared on Burns night.


ampo

A Javan snack food consisting of thin sticks of baked earth.


ballotine

A boned piece of meat or fish that has been rolled around a stuffing, tied into a bundle, and roasted or braised


bagoong

A Philippine condiment made from fermented fish or shrimps.


hollandaise sauce

hollandaise sauce (countable and uncountable, plural hollandaise sauces)

From French sauce hollandaise (“Dutch sauce”).

bor

An emulsion of butter and lemon juice using egg yolks as the emulsifying agent, used in French cooking.


roast dinner

A traditional British hot meal consisting of roast meat, usually with potatoes, vegetables, and other trimmings.


tamis

en-noun

tamis (countable and uncountable, plural tamises)

Borrowed from French tamis, from Middle French tamis, from Old French tamis, from Medieval Latin tamisium, of unclear origin.
Cognate with Old High German zemis (dialectal German Zims), Dutch teems (“sieve”), West Frisian teams, tiems, German Low German Teemse, Teems, Old English temes, Old English temesian (“to sieve; sift”). Doublet of temse.

(cooking) A culinary strainer, originally made from worsted cloth.


barley sugar

barley sugar (countable and uncountable, plural barley sugars)

A traditional British boiled sweet, yellow or orange in colour, with an extract of barley added as flavouring.


boiled sweet

(British) A hard sweet, made by boiling sugar, which gradually dissolves when sucked.


Tex-Mex

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(chiefly attributive) A type of cuisine, a mix of Texan and Mexican foods, associated with spicy chilis.

Written first and foremost for the sensibility of the Latina in the US, Cuentos is bilingual and bicultural. Some of the stories appear in Spanish, others in English; most are written in Spanglish and Tex-Mex.

1984 April 14, Stephanie Poggi, “Mujeres en Lucha”, in Gay Community News, page 10:

An English-influenced dialect of Spanish spoken on both sides of the Mexico-United States border..


Texas toast

Texas toast (usually uncountable, plural Texas toasts)

A style of sliced bread, roughly twice the thickness of normal sliced bread and often with butter or garlic butter, popular in Texas.


butter chicken

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

A mild curry with marinaded chicken in a makhani sauce.


souchong

souchong (countable and uncountable, plural souchongs)

Borrowed from Cantonese 小種 /小种 (siu² zung², “subvariety”).

bor+

Any of several varieties of aromatic black tea from China.


energy drink

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A highly caffeinated, sometimes carbonated, beverage containing added ingredients advertised as increasing alertness, performance etc.


American cheese

en-noun

American cheese (countable and uncountable, plural American cheeses)

The end result of such efforts is something akin to processed American cheese: smooth, odor-free and entirely without taste.

1977 August 13, Paula Bennet, “By Her Own Admission — Soap for Straights”, in Gay Community News, volume 5, number 6, page 9:

Look at that there fool playing dirty tricks
He must be made of Teflon 'cause nothing ever sticks
Dancing 'round the room while farting in the breeze
Friends huff it down like it's American cheese

2022, “Follow the Fool”, performed by Primus:

A common processed cheese, yellow or white in colour and mild in flavour, with a medium-firm consistency.

Amerikaanse kaas

common processed cheese with a medium-firm consistency


human cheese

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The flavor of human cheese would depend on what you were feeding your human.

1998, Dan Savage, Savage Love: Straight Answers from America's Most Popular Sex Columnist:


jeropiga

jeropiga (countable and uncountable, plural jeropigas)

A liqueur made from partially fermented malt or wine, found mainly in Portugal.


maltodextrin

maltodextrin (countable and uncountable, plural maltodextrins)

(biochemistry) A type of dextrin commonly used as a food additive.


singara

From Bengali সিঙ্গাড়া (śiṅgaṛa). Doublet of singhara (“water caltrop”).


cheese slaw

Blend of cheese + coleslaw, or simply cheese + slaw.

A salad made of grated cheese, grated carrot and a mayonnaise dressing.


macaroni cheese

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(UK) A savory dish made from cooked macaroni and cheese sauce.

芝士通心粉

dish made from macaroni and cheese sauce


mac 'n' cheese

(informal) Alternative spelling of mac and cheese


lemon cheese

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Swiss cheese

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(informal) Synonym of Emmentaler, a Swiss cheese with many holes


cheese spread

Any spreadable food product made from cheese.

μυττωτός

any spreadable food product made from cheese


Greek salad

Greek salad (countable and uncountable, plural Greek salads)

A salad, popular in Greece, normally consisting of tomatoes, olives and feta cheese among other ingredients.


Niçoise salad

Niçoise salad (countable and uncountable, plural Niçoise salads)

A salad, originating from the French town of Nice, with various ingredients including tuna, anchovies, hard-boiled eggs, tomatoes, black olives, and lettuce.


Serbian salad

Serbian salad (countable and uncountable, plural Serbian salads)

A salad, originating from Serbia, made from diced fresh tomatoes, cucumbers and onions, and usually seasoned with oil and hot pepper.


chicken burger

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(Ireland, UK) A sandwich consisting of a piece of boneless, sometimes fried chicken served in a bun, typically hot (called a chicken sandwich in the US).


banana bread

banana bread (countable and uncountable, plural banana breads)

A type of bread or cake made with mashed bananas.


brick-tea

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"Some of them were men from Ladakh," said Lalun, when the last had gone. "They brought me brick-tea such as the Russians sell, and a tea-urn from Peshawar."

1888, Rudyard Kipling, ‘On the City Wall’, In Black and White, Folio Society, published 2005, page 438:

Tea leaves formed into the shape of a brick, used to make beverages like tea, eaten as food or, as in the past, used as a form of currency.


milk pan

A small type of saucepan, with a lip for aiding pouring, used for heating milk.


cheese slicer

A kitchen instrument used for slicing cheese.


knork

A piece of cutlery in the form of a fork with a sharpened outer tine, enabling it also to be used as a knife.


grilled cheese

The syntax around the term's usage supports the idea that it originated as an ellipsis of grilled cheese sandwich.

I'll have a grilled cheese and a bowl of tomato soup, please.

—Do you like grilled cheese? —I love grilled cheese! Especially with [slices of] bacon and tomato added!

Third, when you go to lunch today, instead of ordering a steak, ask for a grilled cheese.

1970, “Time”, in Time Inc., volume 96, numbers 1-9, page 43:

A man of impeccable class, he also buys ready-made suits on sale and would as soon have grilled cheese and iced tea as coq au vin.

1973 September, Anne Crawford and Jack Keever, “John Connally Between the Acts”, in Texas Monthly, ISSN 0148-7736, Volume 1, Issue 8 (September, 1973), page 44

We sat out among the sidewalk tables, and I had a grilled cheese with bacon.

a. 2000, C. Bard Cole, “Young Hemingways”, in Briefly told lives, Macmillan, published 2000, →ISBN, page 120:

I passed on the healthy stuff and had a grilled cheese.

2001, Terry Bisson, The Pickup Artist, Macmillan, published 2002, →ISBN, page 23:

Stewie: Does anybody wanna buy my shirt? [pause] I'll trade you my shirt for a grilled cheese!

2008 March 2, Danny Smith, “Play It Again”, in Family Guy, season 6 episode 10, 14:44-14:50:

He lunched on grilled cheese in Toronto and sashimi in Tokyo and had the chance to stick his finger in a true-to-life Dutch dike in Almere, Holland.

2009 December, in Dwell, ISSN 1530-5309, Volume 10, Number 2 (December 2009/January 2010), page 28

(Canada, US, usually countable) A cheese sandwich typically toasted or fried in butter.


mandoline

Alternative form of mandolin (“kitchen tool”)


mandoline

en-verb

mandoline (third-person singular simple present mandolines, present participle mandolining, simple past and past participle mandolined)

mandolines (present singular third-person)
mandolining (participle present)
mandolined (participle past)
mandolined (past)


melt sandwich

A type of closed sandwich with a non-cheese filling, and a layer of cheese on top which is grilled or fried until the cheese melts.


open sandwich

Any dish consisting of only one slice of bread, with any topping.


sandwichy

en-adj

sandwichy (comparative more sandwichy, superlative most sandwichy)

more sandwichy (comparative)
most sandwichy (superlative)

[…] it received at once the gratifying tribute of large sandwichy grins and chuckles all round the table.

1914, Arthur Stuart-Menteth Hutchinson, The Clean Heart:

Full of sandwiches; containing sandwiches.


Philly cheesesteak

en-noun

Philly cheesesteak (plural Philly cheesesteaks)

A cheesesteak sandwich made according to the classic Philadelphia recipe of melted cheese, sliced onions and thinly sliced pieces of beefsteak on a hoagie roll.


club sandwich

Said to have originated at the Union Club in New York City.


fluffernutter

A sandwich made with peanut butter and marshmallow fluff, most common in New England.


po' boy

Shortened form of poor boy. Beyond that, the etymology is disputed.

(especially Louisiana) A traditional submarine sandwich from Louisiana, typically consisting of meat or seafood, usually fried, served on a Louisiana baguette.


beef on weck

A sandwich made from kummelweck with a roast beef and horseradish sauce filling, most common in New York State.


weck

From German Weck, Wecken (“bread roll”).


mantou

Borrowed from Mandarin 饅頭／馒头 (mántou). Doublet of mandu, manju, and manti.

“You sit down and eat mantous and soy milk,” she ordered.

2010 May, Blossom Kan, Michelle Yu, chapter 16, in Young, Restless, and Broke, New York, N.Y.: Thomas Dunne Books, →ISBN, page 249:

On nous apporta du thé, du riz et des mantous – des petits pains de farine de blé.

2011, Marc Levy, translated by Sarah Black, “Province of Shaanxi”, in The First Day: A Novel, Toronto, Ont.: McArthur & Company, →ISBN, page 461:

He wished he had more of the mantous that they’d been given in Shanghai. His younger sister couldn’t stop remarking how delicious the Chinese breads were. The mantous had been a welcome change from the muei (Chinese porridge) on which they had been subsisting for so long.

2017, Julia Lin, “Leaving Manchuria”, in Shadows of the Crimson Sun: One Man’s Life in Manchuria, Taiwan, and North America, Toronto, Ont.: Mawenzi House, →ISBN, page 55:

Chinese steamed bun (without any filling)

饅頭 (まんじゅう, manjū) (also means another type of bun)


tea and toaster

tea and toaster (plural tea and toasters)

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Again, if Father San Browne, tea and toaster to that quaintest of yarnspinners is Padre Don Bruno . . . .

The patients with inadequate diet admitted to ingesting a diet usually devoid of folate-rich food such as liver, kidney, and vegetables other than potatoes. Several probably were "tea and toasters."

1964, B. A. Cooper, L. Lowenstein, “Relative Folate Deficiency of Erythrocytes in Pernicious Anemia and its Correction with Cyanocobalamin,”, in Blood, volume 24, page 505:

Older people with poor dietary habits ("tea and toasters") may develop iron deficiency.

2003, Robert K. Murray et al., Harper's Illustrated Biochemistry, McGraw-Hill, →ISBN, page 586:

(informal, chiefly medicine) A person, usually elderly and frail, with a diet lacking in nutrition.


tea-and-toaster

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shakerato

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Coffee drinks, including shakeratos made with espresso shaken over ice, are served at the generous bar.

2009 May 6, Florence Fabricant, “For a Good Cup of Coffee, Open Your Own Cafe”, in New York Times:


folivore

/ˈfəʊlɪvɔː(ɹ)/

From Latin folium (“a leaf”) + -vore, Latin vorō (“I devour”).

The Koala of Australia with its elongated cecum, and many species of primates, sloths, and the pandas are noteworthy folivores.

2007, George A. Feldhamer et al., Mammalogy: Adaptation, Diversity, Ecology, →ISBN:

(biology) A herbivore that eats mostly foliage.


ark clam

Any of the small to large-sized edible saltwater clams in the family Arcidae.


tasseomancy

From French tasse (“cup”) + -mancy (“divination”).


provine

en-verb

provine (third-person singular simple present provines, present participle provining, simple past and past participle provined)

provines (present singular third-person)
provining (participle present)
provined (participle past)
provined (past)

From French provingner, from provin (“a set, layer of a plant”), Old French provain, from Latin propago, propaginis, akin to propagare (“to propagate”). See propagate and prune.

Do not provine, but fill up all places which have become vacant by two-year plants from the nursery

1872, John Louis William Thudichum, August Dupré, A Treatise on the Origin, Nature, and Varieties of Wine:

(obsolete) To lay a stock or branch of a vine in the ground for propagation.


cheeselet

From cheese + -let (diminutive suffix). Sense 1 has been reinforced by the word’s use as a calque of Maltese ġbejna (literally “little cheese”), a diminutive of ġobon (“cheese”).

calque

CHEESELETS. A saucer three-fourths full of grated cheese, mix with it the whites of thee eggs beaten stiff, add a pinch of salt, a few drops of Worcestershire sauce. Form into balls, roll in cracker crumbs (very fine), drop in boiling lard. To be made during the dinner and served directly with the salad.

[1899, Mary Shelley Pechin, “Cheese Preparations”, in The 3-6-5 Cook Book: For Use 365 Days in the Year, Cleveland, Oh.: The Helman-Taylor Company, →OCLC, page 154:

Milk free from foreign deleterious spores will produce cheeselets which are pliant without trace of gas development, that is free from 'holes' or 'eyes,' whereas the cheeselets from the milk not fit for cheesemaking will by this treatment be crumbly, leathery, spongy, shriveled, huffed or otherwise abnormal.

1908 February 26, J. H. Monrad, “The Pen & Ink Buttermaker. [That Curd Test.]”, in New York Produce Review and American Creamery, volume XXV, number 1, New York, N.Y.: Urner-Barry Company, page 710, column 3:

Dr. Debono then commented on the interesting problem of the local cheeselets. While these in Malta are supposed to be made out of sheep's milk they should not theoretically constitute a serious danger because the incidence of Brucellosis in sheep in Malta is about 1%.

1964, Report of the FAO/WHO Meeting on the Control of Brucellosis in the Mediterranean Region: Malta, 8–13 June 1964, Rome: Food and Agriculture Organization of the United Nations, page 10:

A small cheese basket is known as a qaleb […] The cheeselet that is made in it is called a gbeina, smaller brother, as it were, of the rikotta.

1968, Gary Hogg, “Round-about”, in Malta: Blue-Water Island, 1st American edition, Cranbury, N.J.: A[lfred] S[mith] Barnes & Co., →OCLC, page 101:

Meg gazed desperately across the room to where Monty was guffawing with mirth and stuffing into his mouth a cheeselet.

1982, A[ndrew] N[orman] Wilson, chapter VII, in Wise Virgin, New York, N.Y.: Viking Press, published 1983, →ISBN, page 107:

Soft cheeselets, freshly made from sheeps'^([sic]) or goats' milk, rated as a favourite delicacy – and as trustworthy carriers of undulant fever.

2000, Giovanni Bonello, Histories of Malta, Fondazzjoni Patrimonju Malti, →ISBN, page 197, column 2:

(chiefly Malta) A small, usually roundish lump of cheese; a baby cheese; specifically, a particular type made with sheep's milk in Malta.

ջբեյնա

small, usually roundish lump of cheese; specifically, a particular type made with sheep’s milk in Malta


Welsh rarebit

en-noun

Welsh rarebit (countable and uncountable, plural Welsh rarebits)

Corruption of Welsh rabbit. First attested by Francis Grose in A Classical Dictionary of the Vulgar Tongue in 1785; he erroneously marked Welsh rabbit as a corruption (inverting the historical order); this idea may have originated with him, or been widespread at the time.

Afterwards there was apple-pie and cream and a welsh rarebit. Peregrine said it was almost up to prison fare.

1956, Delano Ames, chapter 25, in Crime out of Mind:

A dish of cheese melted with a little ale and served on toast.


dashi

dashi (countable and uncountable, plural dashis)

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

From Japanese 出汁 (dashi, “essence, dashi soup”) (hiragana だし), from noun form of 出す (dasu, “to draw, to extract”).

bor

Kombu (KOHM-boo): This Japanese seaweed is used to make dashi, an Asian soup stock, and to flavor rice and stews.

2000 September, Vegetarian Times, page 28:

A great dashi (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables.

2002, John Frederick Ashburne, Yoshi Abe, World Food: Japan, Lonely Planet, page 41:

Dashi is the basic soup stock for many Japanese dishes including noodle soups.

2007, Lee Geok Boi, Classic Asian Noodles, page 38:

A type of soup or cooking stock, often made from kelp.


rubaboo

Borrowed from Michif rubaboo, from French roux (“thickener”) + Proto-Algonquian *aboo (“soup”). Compare Ojibwe naboo (“soup”), -aaboo (“liquid”).

He ate the greasy rubaboo without a grumble, and when there was nothing in the pots for supper, he pulled his belt tighter, and said not a word, though all his growing bones cried out for food.

1940, Mary Jane Carr, Young Mac of Fort Vancouver, page 25:

A basic stew or porridge based on peas and/or corn.


ribeye

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

Ellipsis of ribeye steak.; (a boneless ribsteak); (a cut of steak from the beef rib)


regular coffee

en-noun

regular coffee (countable and uncountable, plural regular coffees)

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

Coffee of the sort which is considered the default in a given area:

(US, dialectal) American coffee, as opposed to espresso, or a derived coffee drink (cappuccino, latte, iced coffee, etc).

tavallinen kahvi

American coffee, as opposed to espresso etc.


crapaudine

crapaudine (countable and uncountable, plural crapaudines)

/ˌkɹɑpəʊˈdiːn/

“Chicken cutlets,” said she, “or crapaudine, and some serniki — only let them be as good as they were last night.

1861, Lady Charlotte Pepys, Domestic Sketches in Russia - Volume 1, page 71:

4. Crapaudine of chicken , mashed potatoes

1915, Hotel Monthly - Volume 23, Issues 262-273, page 51:

The method called crapaudine is another means of preparing a bird for the grill.

2012, Robert B Garlough, Angus Campbell, Modern Garde Manger: A Global Perspective, page 433:

But how about a 1970s twist – a chicken crapaudine, which is spatchcocked by cutting under the breast but over the legs, and then flipped out?

(cooking) A method of preparing fowl and poultry, where the back is split apart and the bird is flattened down the breast, looking somewhat like a toad; spatchcock.

Spring chickens singed, split, washed, backbone andd breastbone removed, trussed out like a frog, seasoned with salt and peper, rolled in olive oil, broiled well done ; served on toast with crapaudine sauce poured around, garnished with parsley and lemon.

1904, Charles Fellows, The Culinary Handbook, page 49:

Crapaudine Sauce

2013, The Picayune's Creole Cook Book, page 163:

This includes the familiar Bearnaise and tartar sauces, as well as more mysterious sounding ones, like crapaudine (froglike) sauce, which is served with rabbit.

2015, Charlie Rainbow Wolf, Diana Rajchel, Jill Henderson, Llewellyn's 2016 Herbal Almanac:

(cooking) A type of piquant sauce flavored with tarragon, lemon or vinegar, and other spices, that is traditionally served with a fowl cooked in the crapaudine style.


sharab

From Persian شراب (šarâb, “wine”), from Arabic شَرَاب (šarāb, “wine, beverage”), from شَرَبَ (šaraba, “to drink”).

In the meantime, the black giant had begun his own survey of the campground, where three nights earlier Hanukkah and his fellows had shared a roast goat and a looted cask of sharab […]

2007, Michael Chabon, Gentlemen of the Road, Sceptre, published 2008, page 49:


lemon drop

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

A cocktail of vodka with lemon juice and sugar.


lemon soda

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

A fizzy non-alcoholic drink made with soda and lemon.


stroganoff

Named after the Stroganov family, a distinguished Russian family involved in the settlement of Siberia, Russian Стро́ганов (Stróganov).

With its creamy texture and unique taste, our version is certain to win over even the most diehard stroganoff fans.

2002, Hope Ricciotti, Vincent Connelly, The Pregnancy Cookbook:

For an unusual kidney stroganoff, saute them in a casserole with chopped onions, celery and carrot, then stew in wine, beer, cider or stock till tender, and stir in a little cream before serving.

1999, John Yeoman, Self Reliance: A Recipe for the New Millennium:

A dish of sautéed pieces of beef (or a substitute) served in a sauce with sour cream.


go down the wrong way

en-verb

go down the wrong way (third-person singular simple present goes down the wrong way, present participle going down the wrong way, simple past went down the wrong way, past participle gone down the wrong way)

goes down the wrong way (present singular third-person)
going down the wrong way (participle present)
went down the wrong way (past)
gone down the wrong way (participle past)

She took a big drink of milk and it went down the wrong way. She was coughing for the next two minutes.

(idiomatic, of food or drink) To go down the trachea (windpipe) in one's throat instead of the esophagus (the tube in the throat for swallowed food and fluids), typically resulting in coughing or choking.

mennä väärään kurkkuun

of food or drink: to go down the trachea


saporous

en-adj

saporous (comparative more saporous, superlative most saporous)

more saporous (comparative)
most saporous (superlative)

From Latin saporus (“that relishes well, savory”), from sapor (“taste”).


cassoulet

en-noun

cassoulet (countable and uncountable, plural cassoulets)

Unadapted borrowing from French cassoulet, from Occitan caçolet.

ubor

He’d made cassoulet, rich with pork and duck and lamb, glistening with oil and so delicious and sinful that everyone in the room let out audible sighs after their first bites.

2020, Yaa Gyasi, Transcendent Kingdom, Viking (2021), page 64:

A rich stew originating in southwest France containing beans and meat.

cassolet

a rich stew originating in southwest France containing beans and meat


panipuri

/ˈpɑːnɪˌpuːɹɪ/

Borrowed from Hindi पानी पूरी (pānī pūrī, literally “water bread”), from पानी (pānī, “water”) + पूरी (pūrī, “puri, poori”, a type of Indian bread).

bor

“Diwali this year will be even busier than last year,” said Saakhi Grover, an assistant manager and a daughter-in-law of Mr. Gaba. Cooks will work long hours preparing sweets and snacks like pani puri.

2022 October 17, Priya Krishna, “It’s Not Diwali Without Mithai”, in The New York Times:

A form of fried puff-pastry balls filled with a watery mixture of tamarind, chili, chaat masala, potato, onion and chickpeas, from India and Pakistan.

ফুচকা

Indian puff-pastry balls filled with a watery and spicy mixture


fregola

A type of pasta originating in Sardinia, resembling couscous and typically made with semolina flour


poppadom

Borrowed from Tamil பப்படம் (pappaṭam), from Sanskrit पर्पट (parpaṭa). Although the word began to be attested in English in the 1860s, shortly after the establishment of the British Raj, it only came into consistent use around 1940, after which all of the forms indicated above as common have remained in use. Doublet of papad.

Gerry ordered poppadoms and parathas and then he was interrupted by requests for vindaloos, chicken madrases and sag joshes, rice, raita and nan, from Priest, Morgan and Maria Grazia.

2002, Desmond Barry, A Bloody Good Friday, page 157:

A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.


dry goods

(Commonwealth) Dry food that can be transported and stored without immediate danger of spoiling.


dessert wine

en-noun

dessert wine (countable and uncountable, plural dessert wines)

The standard of identity is from the Code of Federal Regulations, title 27, section 4.21(a)(3).

(US standards of identity) Grape wine with an alcohol content of more than fourteen, but at most twenty-four, percent, by volume.


giardiniera

giardiniera (usually uncountable, plural giardinieras)

From Italian giardiniera. Doublet of jardinière.

The cheeses I’d laid out oozed invitation. As planned, the tang of my accompanying giardiniera nudged guests toward the tannic relief of drink.

2023, C Pam Zhang, Land of Milk and Honey, Hutchinson Heinemann, page 75:

An Italian relish made of pickled vegetables.


liquid courage

“Their findings essentially suggest that while intoxication may not have resulted in beer goggles, it did seem to increase liquid courage, in that people were more likely to indicate a desire to interact with attractive others,” said Monk, whose previous research had found some evidence to support the beer goggles effect.

2023 August 30, Linda Geddes, “‘Beer goggles’ study finds alcohol does not make people seem better looking”, in The Guardian, →ISSN:

(idiomatic) Alcohol drunk to induce a feeling of courage.


dairy product

Any foodstuff made from milk, such as cheese or yogurt.


Buck's Fizz

Buck's Fizz (countable and uncountable, plural Buck's Fizzes)

A cocktail of two parts champagne to one part orange juice.


biccy

From a clipping of biscuit + -y (forming diminutives).

Unnoticed, little Wayne, having finished his second choccy biccy, had moved off […]

Max had a gorgeous round, pale face surrounded by light brown curls, and he would say things like, "May I have a biccy, Mummy?"

(Australia, New Zealand, UK, colloquial, sometimes childish) Alternative form of biscuit: a cookie.


undercook

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

Formerly the domain of cooks, undercooks, and scullery maids, it wasn't even a room a householder would lay claim to, much less single out with items of personal interest.

2002, Helen Thompson, Anna Kasabian, Cooking spaces: designs for cooking, entertaining, and living, page 67:

廚房幫工 /厨房帮工 (chúfáng bānggōng) (no equivalent exists; lit., "kitchenhand")


airan

From a Turkic source, probably from Ottoman Turkish آیران (hence Turkish ayran).

A Turkish cold drink made from yoghurt and water with salt and sometimes herbs.


kasseri

Borrowed from Greek κασέρι (kaséri), from Ottoman Turkish قاشر (kaşer), from the plural of Aromanian caș (“cheese”), from Latin cāseus.

A medium-hard pale yellow cheese of Bulgaria, Greece and Turkey, usually made from unpasteurized sheep milk.


dolma

dolma (plural dolmas or dolmades or dolmathes)

dolmas (plural)
dolmades (plural)
dolmathes (plural)

From Turkish dolma, from Ottoman Turkish طولمه (dolma), from طولمق (dolmak, “to get full, be filled”). Thus, the word literally means “stuffed thing”.

Any of a family of stuffed vegetable dishes. The filling generally consists of rice, minced meat or grains, together with onion, herbs and spices.

ورق عنب

any of a family of stuffed vegetable dishes


Christmas cookie

Christmas cookie (plural Christmas cookies)

A sugar cookie, usually cut in festive shapes, that is made and eaten at Christmas.


Maccy D's

Mum would kill me if she saw me in Maccy D's for breakfast.

We sat in Maccy D's for a little while before she started work in the afternoon.

2006, Jason Ellis, Banana Skins on the Table:

And anyway we went into the service station because he wanted a burger from Maccy D's and I wanted a Coke.

Tony H said: “Handy for something to eat simply .Great coffee. I like Macky Ds occasionally when I am out and about. It was clean and food was hot. So good!”

2019 December 21, Elle May Rice, “The best and worst McDonald's in Liverpool as rated by TripAdvisor”, in Liverpool Echo:


shashlik

shashlik (plural shashliks or shashliki)

Borrowed from Russian шашлы́к (šašlýk), from Turkic; compare Turkish şaşlık, Turkish şişlik. Doublet of chislic.

Men entered the room bearing skewers of tikas—kebabs or shashliki, we would call them—spitted chunks of lamb that had been roasted with onions and other seasoning.

1958 May, Christopher Rand, “Journey Through the Khyber Pass”, in Ted Patrick, editor, Holiday, volume 23, number 5, Philadelphia, Pa.: The Curtis Publishing Company, →ISSN, page 158, column 2:

They swam and fished by day, they drank wine and grilled shashliki in the evenings, and sometimes they drove into Yalta to enjoy the night-life, but throughout it all Minka remained detached, like a convalescent.

1986, Richard Collins, chapter 27, in Minka, London: Weidenfeld and Nicholson, →ISBN, page 182:

Some, having lighted a fire on the ground, cook (some) food, roast (some) shashliki.

1987, William R. Schmalstieg, “The Adverbal Genitive Case”, in A Lithuanian Historical Syntax, Columbus, Oh.: Slavica Publishers, Inc., published 1988, →ISBN, page 167:

You may well have heard of some of the national dishes of the Soviet Union, such as Borsch (beetroot soup), Bliny (pancakes), Beef Stroganoff, Chicken Kiev and Shashliki (Georgian kebabs).

1989, Nuffield/Schools Council Russian Teachers’ Association, “Unit 8: Celebrations”, in Iskra 2, Cheltenham, Gloucestershire: Stanley Thornes, published 1990, →ISBN, page 146:

The pork shashliki which they had marinated in a large glass jar all day were speared onto long metal skewers, and these were placed over the fire, straddling the large stones.

1989 March, Kaylie Jones, “The Five-Year Plan”, in Quite the Other Way, New York, N.Y.: Doubleday, →ISBN, page 323:

If you are determined to try something really Russian, go for the shashliki or kebabs at the top of the Old Arbat near the Prague Restaurant, or the Papsi kiosk by the picture of Checkhov on Tverskaya.

1995, Emily Hatchwell, Simon Calder, “[Russia: Moscow] Eating and Drinking”, in Russia & The Republics (Travellers Survival Kit), Oxford, Oxfordshire: Vacation Work, →ISBN, pages 67–68:

On the menu at the restaurant (open noon to 6pm; and from 8pm to 2am) are pelmeni and shashliki, as well as other Russian dishes – a live band strikes up after 9pm.

1996, Robert Strauss, Tamsin Turnbull, “[Around Lake Baikal - The North] Severobaikalsk”, in The Trans-Siberian Rail Guide, 4th edition, [London]: Compass Star Publications, →ISBN, →LCCN, section 6 (The Trans-Siberian – Route Description), page 245:

On the corner there are three men standing behind flaming barbecues of shashlik kebabs. I ask for one, hand over my roubles and wait while it is cooked. The fat drips down onto the charcoal and orange flames dance up in the soft evening light. I am so tired that I sway slightly on my feet and I am afraid that the shashliki men will think I am drunk.

1996, Sophia Creswell, chapter 20, in Sam Golod, London: Sceptre, →ISBN, page 220:

Why you don’t make shashliki? You jyust^([sic]) soak in wine the meat—

2003, Kaylie Jones, “Daria”, in Speak Now, New York, N.Y.: Akashic Books, →ISBN, page 132:

Now, I should mention that all this was happening on 23 February, Defenders of the Fatherland Day (formerly Red Army Day, a big holiday for all the men), so the head of security was at home in Moscow, enjoying his holiday, maybe barbecuing shashliki.

2003 December, Jason Grant, “Hangin’ with the Russian Police”, in Infiltration: The Zine About Going Places You’re Not Supposed to Go, number 22, Toronto, Ont., →LCCN, page 12:

Valya and Tanya sat there in silence, menacingly eating shashliki some guy had cooked for them.

2004, Dominic Midgley, Chris Hutchins, quoting Tales of a Kremlin Digger by Elena Tregubova (quoting Boris Nemtsov), “Crude Expansion”, in Abramovich: The Billionaire from Nowhere, London: HarperCollinsPublishers, published 2006, →ISBN, page 85:

Beria hissed at his aides, who rushed out of the alcove and returned with an avalanche of waiters carrying trays filled with caviar, blinis, borscht, sour cream, shashliki, cucumber soup . . .

2004, Jerome Charyn, chapter 8, in The Green Lantern: A Romance of Stalinist Russia, New York, N.Y.: Thunder’s Mouth Press, →ISBN, part 3 (Marissa), page 113:

Shashliki are similar to kebabs. The meat is cooked on skewers over a barbecue. […] Shashliki is a meat dish, often made with chicken or lamb.

2007, Lynn Huggins-Cooper, “Food and drink”, in Travel Through Russia: Come on a Journey of Discovery, London: QED Publishing, →ISBN, page 19:

No friends, no big parade with flags. Just us and I will make shashliki on the barbecue.

2009, Anna Blundy, chapter 21, in The Oligarch’s Wife, London: Preface, The Random House Group Limited, →ISBN, page 298:

Somewhere we stopped by the roadside for shashliki.

2010, Liam O’Meara, “April Days 2005. Going Home”, in Meltdown Moments: Irish Volunteers in Belarus, Minsk: Technalohija, →ISBN, page 57:

When they arrived, Masha and Natasha joined the other girls in the kitchen, and Pasha scurried Seth out into the great outdoors with the men to barbeque shashliki, a delicious Russian marinated meat.

2013, Kenneth Eade, chapter 22, in An Involuntary Spy, New York, N.Y.: Times Square Publishing, →ISBN, page 92:

Before them is an elaborate presentation of shashliki in the shape of a dartboard. They slide the meat off with their teeth, then use the skewer for target practice.

2016 July, Irina Reyn, “Tanya”, in The Imperial Wife, New York, N.Y.: Thomas Dunne Books, →ISBN, page 127:

A form of shish kebab, originally made of marinated lamb meat.


garlic chive

Allium tuberosum
Allium tuberosum#Translingual

A plant, Allium tuberosum, with long, thin, white-flowering stalks, related to chives.


antroba

A crushed eggplant dish eaten, often with saltfish, on the Caribbean island of Antigua.


fungee

Probably borrowed from Kimbundu funji (“mashed cassava”).

A cornmeal dish from the Caribbean, usually made with okra and served with salt fish, shellfish, or chicken; variant recipes are also known as coo-coo (coocoo) or cou-cou (coucou).

funge

traditional African side dish made of cassava flour whisked into boiling water


salep

salep (countable and uncountable, plural saleps)

Borrowed from French salep, from Turkish salep, from Arabic سَحْلَب (saḥlab, “type of orchid”). According to the Oxford English Dictionary, the Arabic word is said to be a contraction of خُصَى الثَعْلَب (ḵuṣā aṯ-ṯaʕlab, “fox testicles”) (الثَعْلَب (aṯ-ṯaʕlab, “fox”) + خُصًى (ḵuṣan, “testicles”)), referring to the testicle-like root tubers.

der

Alternative form of saloop (“aromatic drink originally made with salep”)


entrecôte

/ˈɑntɹəkəʊt/

A premium cut of beef used for steaks and roasts.


ice cider

en-noun

ice cider (countable and uncountable, plural ice ciders)

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

From ice + cider. Coined in analogy to icewine.

an apple cider made from frozen apples harvested after freezing winter weather has descended on the orchard.

cidre de glace

fermented apple juice alcoholic beverage made from frozen apples


starter dough

starter dough (countable and uncountable, plural starter doughs)

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

(baking) A small amount of "live" dough used in traditional bakery to start the fermentation process necessary for preparing sourdough.

taikinajuuri

small quantity of dough to start fermentation


localvore

2007, Rebecca Kneale Gould, "Binding Life to Values", in Jonathan Isham and Sissel A. Waage (eds.), Ignition: What You Can Do to Fight Global Warming and Spark a Movement, Island Press, →ISBN, page 123,
The idea of eco-kosher both draws on and contributes to organic, slow food, and “localvore” movements, but it grounds these ideas in an ancient tradition that has always understood eating to be a sacred act that must support the principles of the flourishing of life and the establishment of justice.

Alternative form of locavore (“one who eats only locally-grown foods”)


carvery

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

A restaurant specializing in roast meat, particularly roast beef and Sunday roasts.


noonmeat

From Old English nōnmete, equivalent to noon + meat.

At this she clapped a savory conserve into the pouch, directing me not to show it till our halt for noonmeat.

1914, Alber Hale Plumb, When Mayflowers Blossom: A Romance of Plymouth's First Years, page 337:

(rare, archaic) A midday meal (especially including meat).


boza

boza (countable and uncountable, plural bozas)

From Turkish boza. Derived from Ottoman Turkish بوزه (boza), from Karakhanid بخسى (buxsıː) or Karakhanid بخسم (buxsum). Nişanyan argues that the direction of interaction between Persian buχsum and the Turkish is unclear.

der+

a fermented drink made from wheat or millet


mulligan stew

en-noun

mulligan stew (countable and uncountable, plural mulligan stews)

From Mulligan (“Irish surname”); compare Irish stew.

A stew made of whatever ingredients are handy and appropriate for stew, rather than of specific ingredients.


side dish

She has mashed potatoes as a side dish every day for lunch.

A serving of food meant as an accompanying dish.


shea butter

shea butter (usually uncountable, plural shea butters)

/ˈʃeɪ ˌbʌtɚ/

[ˈʃeɪ̯ ˌbʌɾɚ]

About two o'clock in the afternoon, a sort of hasty pudding, with a little Shea butter, is the common meal; but the supper constitutes the principal repast, and is seldom ready before midnight.

1799, Mungo Park, chapter XXI, in Travels in the Interior Districts of Africa, page 279:

Shea butter is sold by hundreds of small firms who package and reformulate the butter under their own labels, purporting to by-pass the depersonalizing tendencies of mass-production and mass-marketing. […]

2004, Brenda Chalfin, Shea Butter Republic, Psychology Press, →ISBN, page 179:

Vitellaria paradoxa
Vitellaria paradoxa#Translingual

A slightly yellowish or ivory-colored natural fat extracted from fruit of the shea tree (Vitellaria paradoxa) by crushing and boiling, widely used in cosmetics as a moisturizer and an emollient, as a cooking oil in West Africa, and sometimes used in the chocolate industry as a substitute for cocoa butter.

yɔkumi

fat extracted from the fruit of the shea tree


burek

Borrowed from Ottoman Turkish بورك (börek).

A type of baked or fried filled pastry of the former Ottoman Empire.


filet mignon

filet mignon (countable and uncountable, plural filets mignons or filet mignons)

filets mignons (plural)
filet mignons (plural)

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

Unadapted borrowing from French filet (“fillet”) mignon (“tender”).

ubor

A steak cut of beef taken from the tenderloin, or psoas major, of the steer or heifer.


full English breakfast

en-noun

full English breakfast (plural full English breakfasts)

A traditional breakfast from England, typically consisting of bacon, eggs, tomatoes, fried mushrooms, fried bread and sausages.


oolong

oolong (countable and uncountable, plural oolongs)

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

1850s. From Mandarin 烏龍 /乌龙 (wūlóng) / 乌龙 (wūlóng), from 烏 /乌 / 乌 (wū, “black”) + 龍 /龙 (lóng) / 龙 (lóng, “dragon”)

Flavour and aroma of semi-fermented teas is dictated by the extent of fermentation and, for this reason, oolong has a considerably stronger flavour than pouchong, which undergoes a significantly shorter fermentation.

1994, A. Varnam, J. M. Sutherland, Beverages: Technology, Chemistry and Microbiology, page 187:

A partially fermented tea, often roasted, which combines the characteristics of green tea and black tea.


feijoada

feijoada (countable and uncountable, plural feijoadas)

/feɪʒˈwɑːdə/

From Portuguese feijoada, from feijão (“bean”).

There are about a dozen kinds of beef and pork, fresh, smoked and salt, in a feijoada.

2003, Peter Robb, A Death in Brazil, Bloomsbury, published 2005, page 84:

A stew of beans with beef and pork, considered the national dish of Brazil.


monofloral

(of honey) Made wholly or predominantly from the nectar of a single plant species.


fish sauce

fish sauce (countable and uncountable, plural fish sauces)


tteok

But my eye was immediately drawn to the add-on: country ham with tteok and honey.

2022 October 4, Nikita Richardson, “Rice Cakes, Rice Rolls, Rice Sweets”, in The New York Times:

A type of sweet cake from Korea, made from rice flour.

打糕

a type of sweet cake from Korea, made from rice flour


maderize

en-verb

maderize (third-person singular simple present maderizes, present participle maderizing, simple past and past participle maderized)

maderizes (present singular third-person)
maderizing (participle present)
maderized (participle past)
maderized (past)

From French madériser, from Madeira, as the wines are oxidized.


rissole

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

From French rissole. Australian slang noun, from phonetic similarity; Australian slang verb, euphemistic for arsehole (verb).

A ball of meat, some variants covered in pastry, which has been fried or barbecued.

кюфте

ball of meat which has been fried or barbecued


rissole

rissole (third-person singular simple present rissoles, present participle rissoling, simple past and past participle rissoled)

rissoles (present singular third-person)
rissoling (participle present)
rissoled (participle past)
rissoled (past)

I never did care for Sunday joint that was served up cold on Monday, hashed on Tuesday, rissoled on Wednesday, and re-hashed on Thursday[.]

1942 July 1, The Newcastle and Maitland Catholic Sentinel, Newcastle, NSW, page 224, column 2:

(cooking) To turn (meat) into a rissole or rissoles.


Roquefort

en-noun

Roquefort (countable and uncountable, plural Roqueforts)

From the name of Roquefort-sur-Soulzon, a village in southern France where it originated.

A blue cheese made from sheep unpasteurized milk, produced in the south of France.

rocafort

blue cheese made from sheep's milk, produced in France


creperie

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

A restaurant that specializes in crêpes.


supersweet

en-adj

supersweet (comparative more supersweet, superlative most supersweet)

more supersweet (comparative)
most supersweet (superlative)

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

She dipped her finger in a steaming portable spa and inhaled the heavenly scent of fair food,[…]. Philly cheesesteak sandwiches and funnel cakes, caramel corn and special-recipe baked beans, fresh-picked supersweet corn and homemade boysenberry-apple pies.

2004, Robert Elmer, chapter 4, in The Duet: A Novel, Colorado Springs, Colo.: WaterBrook Press, →ISBN, page 28:

It tasted supersweet and creamy, and had a nice crunch.

2008 November 26, Kerry McCray, “Just place in a bowl and mix”, in Modesto Bee, archived from the original on 2008-12-07:


chicken feed

en-noun

chicken feed (countable and uncountable, plural chicken feeds)


dish rack

A perforated rack on which washed dishes, etc. may be placed in order to dry.

astiankuivausteline

a perforated rack on which washed dishes may be placed in order to dry


deglaze

en-verb

deglaze (third-person singular simple present deglazes, present participle deglazing, simple past and past participle deglazed)

deglazes (present singular third-person)
deglazing (participle present)
deglazed (participle past)
deglazed (past)

From French déglacer (literally “de-ice”), influenced by glaze.

(transitive, cooking) To detach small pieces of cooked food from a pan by adding liquid, so that they can be used in further cooking.

deglaceren

to detach small pieces of cooked food from a pan


tabouli

en-noun

tabouli (usually uncountable, plural taboulis)


malbec

malbec (countable and uncountable, plural malbecs)

Borrowed from French malbec, said to be named after a Hungarian winemaker who brought it to France.

A variety of grape used in making red wine, originally from France, but now predominantly grown in Argentina.


mezcal

mezcal (countable and uncountable, plural mezcals)


scungilli

scungilli (countable and uncountable, plural scungillis or scungilli)

(US) Whelk, especially when prepared as food.


brunchtime

brunchtime (countable and uncountable, plural brunchtimes)

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

Our brunchtime conversation was an animated exchange of such ideas.

The English replaced the lentils with cooked or smoked fish, added herbs and cream sauce, and turned peasant fare into an elegant brunchtime delicacy.

2001, Julie Sahni, Indian Regional Classics:

In a restaurant that never closes, in a ship with three shifts, it's always brunchtime. Or dinnertime.

2007, Robert A Heinlein, Spider Robinson, Variable Star:


summer pudding

summer pudding (countable and uncountable, plural summer puddings)

A British dessert made from sliced white bread layered in a deep bowl with stewed or macerated berries.


Cumberland sausage

Cumberland sausage (countable and uncountable, plural Cumberland sausages)

Cumberland sausage is about half as thick as your wrist and extends in a single rope several feet long, so that Mistrootchinson [Mister Hutchinson, the butcher], having weighed you one end while the other trailed over the edge of the scale, would then cut it for you like a draper selling a length of tape.

1980, AA Book of British Villages, Drive Publications Ltd, page 62:

A traditional long English sausage made from chopped pork with pepper and herbs.


garum

garum (countable and uncountable, plural garums)

From Latin garum, from Ancient Greek γάρον (gáron, “the fish whose intestines were originally used in the condiment's production”).

uder

A fermented fish sauce popular as a condiment in Ancient Rome.


pastelle

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

(Trinidad and Tobago) A snack made of cornmeal filled with meat, all wrapped in a banana leaf.


tempeh

en-noun

tempeh (countable and uncountable, plural tempehs)

From Indonesian tempe, possibly from Old Javanese tumpi (“a food made from starch and tempeh”), or Indonesian tapai (“fermentation”).

der

Coordinate term: tofu

Usually sporulation occurred when the tempeh had been exposed to air ( e.g. as the result of uncovering of the pan too frequently ) .

1960, Bwee-Hwa Yap, Nutritional and Chemical Studies on Tempeh, Cornell University, page 28:

Fresh or defrosted tempeh will keep 3 to 4 days in a refrigerator at 40°F, and at least 6 months or more in a freezer. When putting fresh tempeh into a refrigerator or freezer, don't stack the packages because heat from one package to another will encourage the culturing process to continue.

1989, Dorothy R. Bates, The Tempeh Cookbook, Book Publishing Company, page 7:

The leaves were of use only to the tempeh factories, which collected them every night.

2015, Eka Kurniawan, translated by Labodalih Sembiring, Man Tiger, Verso, page 1:

An Indonesian food made from partially-cooked soybeans fermented by a fungus (either Rhizopus oligosporus or Rhizopus oryzae).

丹貝 /丹贝

food made from partially cooked, fermented soybeans


smoked meat

en-noun

smoked meat (countable and uncountable, plural smoked meats)

pastrami

a similar deli meat made from a navel cut

(Canada) A salt-cured, spiced, smoked beef brisket, similar to pastrami, developed in Montreal from Eastern European Yiddish Jewish traditions. Traditionally, this is made from a brisket cut, though derivatives may use other cuts.


kykeon

kykeon (usually uncountable, plural kykeons)

From Ancient Greek κυκεών (kukeṓn), from κυκάω (kukáō, “I mix”).

An Ancient Greek drink made mainly of water, barley and herbs. Closely tied to Demeter and the seasonal celebrations of Crete.


tea dance

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

palm court orchestra
palm court orchestra

(dated) A late afternoon or early evening dance, typically with a live orchestra (often referred to as a palm court orchestra) playing light classical music.


long pig

Allegedly a calque of Fijian vuaka balavu.

"As a long pig!" I exclaimed in surprise; "why what does he mean by that?" "He means somethin' very unpleasant," answered Bill with a frown.

1857, R[obert] M[ichael] Ballantyne, The Coral Island: A Tale of the Pacific Ocean:

If we were reckless enough to risk being served up as "long pig" by the savages of Malekula, that was our lookout, not his.

While Melanesian cannibals make "long pig," barbecuing enemies, legal and political cannibals in San Francisco put a beautiful wealthy woman, Penny Penny Hill, on trial for murder […]

(euphemistic) Human flesh used by cannibals as meat.


breathalyse

en-verb

breathalyse (third-person singular simple present breathalyses, present participle breathalysing, simple past and past participle breathalysed)

breathalyses (present singular third-person)
breathalysing (participle present)
breathalysed (participle past)
breathalysed (past)

(chiefly British) Alternative spelling of breathalyze


Blog

Coined by the Liverpool Science Fiction Society in 1955 at the Cytricon convention held in the George Hotel, Kettering, Northamptonshire. It was used as the fake sponsor of an audio play and fake advertisements were placed around the hotel; an actual drink was later served at the hotel bar after customers asked for it.

Drink Blog!

1955, Liverpool Science Fiction Society, advertisement hung by hotel bar

"Why, we've got the greatest defense of all, right here," said the Lion. "We can all drink a little Blog, and hoaxes won't affect us. After all, Blog cures everything, from gafia to snake-bites."

1959, Terry Carr, Ron Ellik (as Carl Brandon), “The Witch”, in The BNF of Iz, archived from the original on 2013-07-21:

The waitress sized me up and evidently my aura met with her approval because she came over, smiled the smile of professional waitresses and left a mimeographed drink list. I had no time to be surprised by the list, which included selections such as Xeno, Blog, Grog, Nuclear Fizzes, "Smoooooth" Jack Daniels, India Pale Ale and Bheer (Home Brew 25¢ extra) because it was at this point that my old friend Ichabod wandered up.

1981 November, Rich Brown, “Up Here in the Dream Nickle”, in Science-Fiction Five-Yearly, number 7, page 9:

That doesn't explain why I haven't seen anyone objectionably drunk at Minicons over the past five or six years. There's generally kegs of three or more different and excellent micro-brewery beers in the consuite, along with Blog (which is alcoholic by definition, when unmodified), and other alcoholic drinks are available at a dozen or more of the open room parties.

1997 February 23, Don Fitch, “Fan Drinking (Was Re: The Death of the SF Bestseller?...)”, in rec.arts.sf.fandom (Usenet), message-ID <19970223083900.DAA05871@ladder02.news.aol.com>:

(dated, fandom slang, originally nonce word, humorous) A cocktail or punch served at science fiction conventions. Ingredients vary for different conventions.


piadina

Sometimes olive oil is used instead of lard, and milk or baker’s yeast is added, but the essential “ingredient” is the skillful touch of the cook who mixes, kneads, and shapes the piadina. […] Piadinas must be eaten as soon as they are cooked: a cold piadina is heavy and hard to digest and loses its appetizing fragrance if reheated.

1999, Rosalba Gioffrè, Gabriella Ganugi, “Piadina: A Taste of Summer”, in Emilia Romagna (Flavors of Italy), Alexandria, Va.: Time Life Books, →ISBN, page 22:

The menu offers simple Italian dishes and piadinas, the round, unleavened griddled bread that has been eaten for centuries in the Romagna region. A piadina is a wonderful appetizer for two, particularly with stuffings like prosciutto or cheese and arugula.

2001, William Grimes, Eric Asimov, Ruth Reichl, The New York Times Guide to Restaurants in New York City 2001, New York, N.Y.: The New York Times, →ISBN, page 323:

Handkerchief bread or lahvash (sold in plastic bags in gourmet, health-food, and Middle Eastern food stores) and flour and corn tortillas are great to keep in the freezer for making quesadillas and piadinas (the Italian version of a quesadilla).

2003, Ann Wright, Mindy Heiferling, Russel Wright’s Menu Cookbook: A Guide to Easier Entertaining, Layton, Ut.: Gibbs Smith, →ISBN, page 133, column 2:

Elaine McArdle’s café beside Dublin Castle has four – four – tables, and the most jam-packed piadinas you ever did eat. They take the wonderful freshly-baked Italian flat bread, and then pack it full of as much good stuff as they can manage, but especially with lots of the thing they sell in the shop – prosciutto, goat’s cheese, roasted red peppers and crunchy rocket leaves.

2007, John McKenna, Sally McKenna, The Bridgestone Irish Food Guide (Bridgestone Guides), Durrus, County Cork: Estragon Press, →ISBN, page 193:

Created by two friends, Piadina Slowfood makes fabulous stews, curries rolls and – of course – piadinas.

2007, Viviane Stappmanns, Ewan McEoin, editors, The Melbourne Design Guide, 2nd edition, [Melbourne, Vic.]: lab.3000, →ISBN, page 274, column 1:

It was for this reason I developed a love for piadinas, for gelato on-the-street, for on-the-hop restaurant ravioli, and most of all for the Italian patisserie.

2008, David Mohan, “Written in Gold”, in Eileen Casey, editor, Flavours of Home: Recipes and Memories of Home; Celebrating 2008, the Year of Intercultural Dialogue, Dublin: Fiery Arrow Press, →ISBN, page 77:

Lift each piadina onto a baking tray, drizzle with garlic oil (if using) and sprinkle with rosemary. Bake for 7 minutes. If you have a stone in your oven, remove the piadinas from the baking tray after 5 minutes and place them directly onto the stone to cook for another 2 minutes, or until crisp and golden.

2009, Pam Talimanidis, À La Grecque: Our Greek Table, Prahran, Vic.: Hardie Grant Books, →ISBN, page 184:

Whether you take your time or take it to go, Italio invites you to enjoy a crisp salad, heaping pasta bowl or one of our legendary piadinas - thin, authentic Italian wraps filled with your choice of grilled entrée, delicate pasta, crisp vegetables, artisan cheese and house-made pesto and sauce.

2013, Patrick McNeil, quoting http://italiokitchen.com, “[Site Types] Restaurants”, in Mobile Web Designer’s Idea Book: The Ultimate Guide to Trends, Themes and Styles in Mobile Web Design, Cincinnati, Oh.: HOW Books, F+W Media, Inc., →ISBN, page 245:

Next, we tried the piadinas, a northern Italian flatbread topped with roasted celeriac, grilled squash, eggplant, slivers of cabbage and a sprinkling of Parmesan.

2013 January 24, Samantha Everts, “Two Six {Ate} making its own rules”, in Metro Ottawa, Ottawa, Ont., →ISSN, page 26:

We recommend using a cast-iron grill griddle or a cast-iron skillet placed directly on the grill grates for pockets, rolls, piadine, and calzones that might contain a deliciously cheesy filling that can ooze out.

2014, Karen Adler, Judith Fertig, Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill, Philadelphia, Pa.: Running Press, →ISBN, page 118, column 2:

While the piadine are baking, assemble the salad: In a large bowl, toss the lettuce with the Caesar dressing, the remaining 3 tablespoons Parmesan, and the chicken. Top each of the piadine with the chicken salad, dividing it evenly, and serve right away.

2014, Kate McMillan, Pizza Night, San Francisco, Calif.: Weldon Owen, →ISBN, page 103:

Ravenna, just down the road from Venice, is the home of piadinas: flatbreads baked to order and filled with such delights as prosciutto, rocket and soft cheese.

2015, Rick Stein, From Venice to Istanbul, London: BBC Books, →ISBN, page 91:

Coffee bar by day, cocktail bar by night, plus an all-day café menu covering porridge, focaccia sandwiches and piadinas, to a soup of the day.

2016, Gogo London: Spring / Summer 2016, 7th edition, Hounslow: Gogo City Guides, →ISBN, page 86, columns 1–2:

Prick the piadine all over with a fork to prevent them from puffing up.

2016, Mark Bittman, How to Bake Everything: Simple Recipes for the Best Baking, Boston, Mass.: Houghton Mifflin Harcourt, →ISBN, page 385, column 2:

A thin Italian flatbread, typically prepared in the Romagna historical region.


transport café

eating establishment
eating establishment

(UK, Ireland) A roadside eating establishment used especially by lorry-drivers; a truck stop


stovies

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

From a blend of stoved (“stewed”) + tatties (“potatoes”).

At home, after the fun of Dookin′ for Apples was over we sat round a huge dish of delicious stovies, which had cooked very slowly on the top of the stove in a covered pan, with salt and pepper and knobs of butter. Threepenny bits and charms were hidden in the stovies.

1975, Amy Stewart Fraser, Dae Ye Min′ Langsyne?: A Pot-Pourri of Games, Rhymes, and Ploys of Scottish Childhood, page 203:

During the winter months my granny always made me stovies on a Saturday and she would spoon them on top of the hot pie and I would sit at a table in front of the fire eating contentedly and thinking about the films I had seen that morning. Stovies, as my grandmother made them, were potatoes and onions cut into pieces and cooked slowly in a pan with only a covering of water at the bottom of the pan, a tablespoonful of roast beef dripping and some salt and pepper. They were delicious.

2008, Alan Bews, One Boy′s Dinner Please, page 44:

They accepted her offer graciously, not having a clue what ‘stovies’ might be. Meg soon explained that stovies was a traditional hearty scots meal made from potatoes, onions and left over meat served as a stew.

2012, Jessie Macquarrie, Camus Calling, UK: AuthorHouse, page 8:

A traditional Scottish dish of stewed potatoes and onions with cold meat.


cabernet

en-noun

cabernet (countable and uncountable, plural cabernets)


macaron

→ Indonesian: makarun

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

Borrowed from French macaron. Doublet of macaroon.

Any of various confections made with almond and egg white, traditionally made in France.


wheatmeal

wheatmeal (countable and uncountable, plural wheatmeals)

1586, Raphael Holinshed and William Harrison, Holinshed's Chronicles, Volume I, Book II, Chapter VI, "Of the Food and Diet of the English" http://www.gutenberg.org/files/42506/42506-h/42506-h.htm
Bruing of beere. Hauing therefore groond eight bushels of good malt vpon our querne, where the toll is saued, she addeth vnto it halfe a bushell of wheat meale, and so much of otes small groond, and so tempereth or mixeth them with the malt, that you cannot easilie discerne the one from the other, otherwise these later would clunter, fall into lumps, and thereby become vnprofitable.

The bran of wheat-meal steeped in sharp vinegar, and then bound in a linen cloth, and rubbed on those places that have the scurf, morphew, scabs, or leprosy, will take them away, the body being first well purged and prepared.

1653, Nicholas Culpeper, The Complete Herbal in Culpeper's English Physician; and Complete Herbal, London: C. Stalker, 1790, p. 385, https://archive.org/details/mobot31753000789682

No, he would take up land as near this homestead as possible, and build a brick house on it. And he would have a number of fine horses, better than anyone else's, and some sheep that would pay, and a few cows. Always milk and butter with the wheat-meal damper.

1924, D. H. Lawrence, Mollie Skinner, chapter 9, in The Boy in the Bush, New York: Viking, page 142:

Their exquisitely moulded faces were the colour of wheatmeal porridge slightly browned, with numerous freckles as the bran.

1938, Xavier Herbert, chapter XIII, in Capricornia, New York: D. Appleton-Century, published 1943, page 209:

Flour or meal derived from whole grains of wheat, often not finely ground.


stovetop

You make this on the stovetop, not in the oven.

(cooking, US, Canada) The top of a stove; usually specifically the burners.


avgolemono

avgolemono (usually uncountable, plural avgolemonos)

From Greek αυγολέμονο (avgolémono), from αυγό (avgó, “egg”) + λεμόνι (lemóni, “lemon”).

Fish may be poached and the liquor used to make an avgolemono sauce.

2009, Margaret Fulton, Avgolemono: Margaret Fulton's Encyclopedia of Food and Cookery, page 17:

In Greece, avgolemono sauce is used in many recipes and is also made into a soup.

2010, Hallie Harron, Not Your Mother's Fondue:

Avgolemono is a traditional Greek chicken and lemon soup that rarely contains anything but chicken, lemon, eggs, and sometimes rice or onion.

2011, Lynn Alley, 50 Simple Soups for the Slow Cooker:

Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.

アヴゴレモノ

family of sauces and soups made with egg, lemon juice and broth


pachamanca

From Spanish pachamanca, from Aymara pacha (“earth”) + manq'a (“food”).

A traditional Peruvian dish of meat and vegetables characteristically baked with the aid of hot stones.


capellini

1950s, borrowed from Italian capellini (literally “thin hair”), originally a diminutive of capelli (“hair”).


camelina

Another possibility is camelina, which produces a tiny, mustardlike seed from which oil can be extracted, It does not require extensive fertilization.

2009 January 7, Matthew L. Wald, “A Move Toward Veggie Power Aloft”, in New York Times:

Camelina sativa
Camelina sativa#Translingual

The plant Camelina sativa, sometimes cultivated for oilseed


chicken scratch

en-noun

chicken scratch (countable and uncountable, plural chicken scratches)

A soft odor of chicken scratch, mash, and manure always permeated the air when you approached. Attached to the chicken coop was a smokehouse that contained several smoked ham shoulders hanging from hooks.

2008, Richard Dwight Apgar, Tough Shit, Eliot: A Yank's Tale, Dorrance Publishing, →ISBN, page 1:

Chicken feed consisting of random mixed grains such as corn, wheat, barley, sorghum and milling by-products.


buttercream

buttercream (countable and uncountable, plural buttercreams)

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

He was the first one to use gelatin in his buttercreams, and to make such extensive use of the freezer.

2009 January 9, Basil Katz, “Gaston Lenôtre, Who Built a Culinary Brand, Is Dead at 88”, in New York Times:

(cooking) A type of thick, sweet icing or cake-filling made by creaming butter (or sometimes another fat, such as margarine) with powdered sugar.


nougatine

nougatine (countable and uncountable, plural nougatines)

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

Brown nougat, made from caramelized sugar


truffled

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

The steak was served in a truffled sauce.

Provided, cooked, or stuffed with truffles

truffé

provided, cooked, or stuffed with truffles


Liptauer

dish or cheese spread made with sheep's-milk cheese, goat's milk cheese, quark cheese or cottage cheese, part of Hungarian cuisine


mustache ride

Boy, do I feel horrible after drinking too many mustache rides last night.

An alcoholic beverage consisting of equal parts spiced rum and orange juice served over ice.


chateaubriand

chateaubriand (countable and uncountable, plural chateaubriands)

/ˌʃatəʊˈbɹiːɒ̃/

/ʃæˌtoʊbɹiˈɑ̃/

/ʃæˌtoʊbɹiˈɔ̃/

Borrowed from French chateaubriand, named after French Romantic writer François-René de Chateaubriand, who is said to have enjoyed this type of steak.

named-after

A thick, juicy cut from the center of a beef tenderloin.


teahead

(slang, dated) A habitual marijuana smoker.


mountain dew

So called because it was often illicitly distilled in the mountains.

[…] and a big-bellied bottle of old whiskey — for there is nothing like mountain-dew taken internally for resisting the effects of night mists.

1837 November, “Leistering Salmon by Torch-Light”, in New Sporting Magazine, volume XIII, number 79, page 310:

1870s or 1870s, George Etell Sargent, The Story of a City Arab, Religious Tract Society, page 387.
How they were employed was manifest from the strong perfume of tobacco and mountain dew (illicit whisky) which, striking upon me as I entered, almost overpowered my senses, […]

(Southern US, Ireland) Illegally distilled whiskey.


India pale ale

en-noun

India pale ale (countable and uncountable, plural India pale ales)

From India + pale ale, from being the type of beer, an ale with little colouration, shipped from Britain to India, with a higher hops content to prevent spoilage and further fermentation during transit.

This action proceeds most satisfactorily at a temperature of 72° F., and care is taken in the brewing of the finer varieties of beer, such as India pale ale and bitter beer, […]

1868, Chambers's Encyclopædia: A Dictionary of Universal Knowledge, page 810:

Not bad for an amber or pale ale, but India pale ale, I don't think so. So why does Bass put IPA on the label?

1998, Pete Slosberg, Beer for Pete's Sake: The Wicked Adventures of a Brewing Maverick, page 128:

Hence, the India pale ale style was born.

2005, Sam Calagione, Brewing Up a Business: Adventures in Entrepreneurship from the Founder of Dogfish Head Craft Brewery, page 149:

(alcoholic beverages) A beer, with a high level of alcohol and hops, traditionally made for export from Britain to India.


ceviche

ceviche (countable and uncountable, plural ceviches)

Borrowed from Spanish cebiche, of uncertain origin; see that entry for more.

(cooking) Raw seafood cured by marination in an acidic medium such as citrus, vinegar, or other souring agent, found primarily in Latin America.

سيبيتشي

raw seafood cured by marination in an acidic medium


kulcha

kulcha (countable and uncountable, plural kulchas)

From Punjabi ਕੁਲਚਾ (kulcā). Doublet of kulich.

The raita is one of the best in town; goat-cheese kulcha is an unusual and tasty take on Indian bread.

2009 January 16, Marian Burros, “Penn Quarter’s International Flavor”, in New York Times:

A type of leavened bread from northern India, made with wheat flour and usually eaten with chole.


macédoine

This one is a mixture of textures and tastes and all kinds of vegetables—that's why it is called a macédoine. It's an odd route from Alexander the Great to your table, but Alexander, a Macedonian, had an empire consisting of many disparate states.

2003, Sheila Lukins, Celebrate!, Workman Publishing, →ISBN, page 311:

We chilled it in a wonderful old French copper mold that we borrowed, naturally, from Lucullus, and surrounded it with a macédoine of fruit.

2009, Julia Reed, Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes), St. Martin's Press, →ISBN:

(cooking) A type of dish containing a mixture of many types of fruits, or many types of vegetables.


machaca

A type of planthopper from Central and South America, taxonomic name Fulgora laternaria


crabmeat

crabmeat (countable and uncountable, plural crabmeats)


syrah

syrah (countable and uncountable, plural syrahs)

Borrowed from French syrah. The derivation from the Persian city name of Shiraz (شیراز) is today believed to be a legend. The same goes for derivations from Syria, Syracuse or the Greek island of Syros. The name might be connected to the Celtic root Proto-Celtic *serrā, "billhook", referring to the method of harvesting.

A dark-skinned variety of grape, used to produce red wines.


brandade

From French brandade, from Occitan brandada, from brandar (“to stir”). Cognate to Spanish brandada.

Mr. Fages, who enjoys cooking, greeted them with a large meal he had spent the better part of the day preparing, including cheeses, homemade bread, a fennel and apple salad, Israeli couscous, hummus, tzatziki, codfish brandade, pasta e fagioli with parmesan shavings and dessert.

2009 January 19, Vincent M. Mallozzi, “When the Best Seat in the House Is in Your Home”, in New York Times:

A puree of salted cod, olive oil, and milk.


trub

trub (countable and uncountable, plural trubs)

Borrowed from German trüb, from Old High German truobi, from Proto-Germanic *drōbuz (English droff (“turbid, sorrowful, sad”)), cognate with Dutch droef (“sad, miserable”).

(brewing, uncountable) The layer of sediment that appears at the bottom of the fermenter after yeast has completed the bulk of the fermentation.


nonvintage

Hidalgo’s nonvintage La Gitana manzanilla, a favorite aperitif in Spain, is so delicate that an opened 500-milliliter bottle stays zippy only two days when refrigerated.

2009 January 18, Howard G. Goldberg, “The Brief Life of a Charmer”, in New York Times:

And after a manhug, hearty congratulations and two hastily poured glasses of decidedly nonvintage champagne, he said, without a hint of irony, 'Why?'

2012, Dylan Jones, Mr Jones' Rules for the Modern Man:

(wine) Not a vintage wine: not made from grapes harvested during a single year


anet

Inherited from Middle English anet, anete, annet, annete, from Middle French anet, from Latin anēthum (“dill; anise”).


bucheron

As soon as I saw the wrapper of a delightfully pungent, runny-centered bucheron, I knew my dinner was done.

2009 January 21, Melissa Clark, “Roasted Beets, Now Stainless”, in New York Times:

A goat's-milk cheese from the Loire Valley in France.


velouté

Borrowed from French velouté (“velvety, smooth”).

(cooking) A mother sauce in French cuisine, consisting of a light stock thickened with a blond roux.


herbed

en-adj

herbed (comparative more herbed, superlative most herbed)

more herbed (comparative)
most herbed (superlative)

Fried herbed chicken.

2009 January 21, Mark Bittman, “This Fried Chicken Reaps Superlatives”, in New York Times:


split shot

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

I ordered a split shot latte.

A drink of coffee comprising half-caffeinated and half-decaffeinated espresso.


portafilter

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

Blend of portable + filter, or possibly incompletely calqued from Italian Italian portafiltro "filter-carrier".

A holder for ground espresso coffee that is attached to a group in an espresso machine to produce espresso.

A similar-shaped device but without a bottom opening, used to backflush or clean an espresso machine.


jau gok

A type of dumpling found in Cantonese cuisine, popular in Chinese New Year celebrations.

油角

a type of dumpling found in Cantonese cuisine


poor man's latte

en-noun

poor man's latte (plural poor man's lattes)

LL-Q1860 (eng)-Flame, not lame-poor man's latte.wav

The other day a guy ordered a poor man’s latte in a particularly annoying way.

2007 May 7, Felicity Shoulders, “POOR man's latte?”, in Faerye.net:

(informal) An americano to which the purchaser adds a large amount of cream to simulate a latte in order to save money.


thieboudienne

/ˈt͡ʃɛbuːd͡ʒən/

/ˈcɛːbu ˈɟən/

From French thiéboudiène, a transcription of Wolof ceebu jën.

A traditional dish from Senegal, consisting of fish and rice with tomato sauce.


kalbi

Feasting continues with […] top-notch filet mignon ($15) and slick, fatty kalbi short ribs ($10).

2009 January 28, Tamsyn Burgmann, “Akasaka serves up good food and party tricks”, in Toronto Star:

A Korean barbecued rib dish, usually made from beef


pici

A kind of hand-rolled pasta, like thick spaghetti, from Sienna.


Bloody Caesar

(Canada) A cocktail made from clamato (clam-tomato juice) and vodka, and often garnished with celery.


potato cake

(Scotland, England) A savory flat cake made from flour and mashed potatoes, often fried or baked.


chili oil

chili oil (countable and uncountable, plural chili oils)

A spicy condiment in which crushed dried red chili peppers (and sometimes other ingredients) have been macerated in oil


capicola

capicola (countable and uncountable, plural capicoli or capicolas)

From Italian capocollo or capicollo, from capo (“head”) + collo (“neck”), with pronunciation likely influenced by Neapolitan. Doublet of gabagool.

A traditional Neapolitan-Italian cold cut made from pork shoulder or neck and dry-cured whole.


street food

street food (countable and uncountable, plural street foods)

All studies sought to distinguish between street food meals and snacks...

1997, Irene Tinker, Street Foods: Urban Food and Employment in Developing Countries:

In fact, street food may well be fresher than that served in restaurants and cafes, as it is cooked at the point of sale. It's certainly much cheaper.

2000, Catherine Hanger, Morocco: World Food:

They specialize in all sorts of events, such as athletic competitions, fairs, and conventions, as well as receptions, banquets, and street food.

2002, Mary Deirdre Donovan, Careers for Gourmets and Others who Relish Food:

Ready-to-eat food obtainable from a streetside vendor, often from a makeshift or portable stall.


paillard

Borrowed from French paillard in the 1970s, from the name of a restaurant in Paris, from its proprietor's surname, Paillard.

Coordinate term: escalope

(cooking) A slice of meat pounded thin and grilled.

paillard

a slice of meat pounded thin and grilled


cooktop

These include such precautions as swimming only in the company of a responsible adult who knows about your condition and how to manage a seizure; getting your doctor to assess whether or not you should drive; having showers rather than baths, and leaving the bathroom door unlocked; using guards for open fires, radiators and cooktops.

2009 January 25, By Dr Cindy Pan, “Living with epilepsy”, in Herald Sun:

(cooking, US, Canada) An assembly of burners for cooking, designed to fit onto a surface such as the top of a table


rugelach

From Yiddish ראָגאַל (rogal) with plural suffix ־לעך (-lekh), from Polish rogal (“crescent roll”).

Then he ambles to his dressing room, where rugelach and carrot sticks sit on a coffee table for a postshow nosh.

2007 April 1, Jane Wollman Rusoff, “Funny Things Happened on the Way to the Condo”, in New York Times:

Rugelach is thought to have the same origin—this staple of Ashkenazi Jewish baking spread across the world and became popular, especially in the US, but not quite to the extent of its French half-brother.

2024 April 27, Itamar Srulovich, “The croissant, but better”, in FT Weekend, Life & Arts, page 22:

A type of Jewish pastry, which may be filled with various fruit, nuts, chocolate, etc.


robiola

An alluring Italian newcomer, a goat-milk robiola made by La Casera, is wrapped in verdant leaves of savoy cabbage and tied with strands of straw.

2009 February 4, Florence Fabricant, “Cheese and Cabbage, Canoodling”, in New York Times:

An Italian soft-ripened cheese, similar to stracchino.


chicken breast

chicken breast (countable and uncountable, plural chicken breasts)

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

Lunch today is chicken breast with carrots.


branzino

Olive oil 2 slices hearty white bread (about 2 ounces) 20 hazelnuts, shelled, roasted, peeled and chopped 1 clove garlic, minced 1 teaspoon chopped mint leaves 1 teaspoon orange zest 4 whole branzino, scaled and cleaned Salt and freshly ground black pepper 1 lemon, cut into 8¼-inch slices.

2007 January 10, “Recipe: Oven-Roasted Branzino With Hazelnut Picada”, in New York Times:

At that very moment on this recent Friday night, though, it was a roasted branzino with glassy eyes that was ogling her.

2007 February 18, Monica Corcoran, “Strike Up the Turntable”, in New York Times:

Dicentrarchus labrax
Dicentrarchus labrax#Translingual

(cooking) The European seabass, Dicentrarchus labrax.


knock box

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

A small container usually provided with a bar used to empty espresso grounds by pounding a portafilter against the sides or the bar.


stewpot

It’s a nasty stewpot of intellectually untenable premises and irresponsible speculation that frequently reads like a “Saturday Night Live” parody of the crackpot right.

2007 February 6, Michiko Kakutani, “Dispatch From Gomorrah, Savaging the Cultural Left”, in New York Times:

(art, literature) A jumble, especially one that lacks intellectual coherence.


carnitas

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

From Spanish carnitas, diminutive of carne (“meat”).

I was trying to bring supplies across the border to cook a trio of ceviche — marinated raw fish in lime — and duck carnitas with mole coloradito, for the festival’s gala dinner.

2007 January 23, Scott Lindquist, As Told To Christopher Elliott, “A Yankee Chef With a Mexican Flavor”, in New York Times:

A Mexican dish involving strips of braised or roasted pork.


viognier

viognier (countable and uncountable, plural viogniers)

Though the red we drank was fine with the dish, a white, like a rich viognier with a pedigree — a Condrieu, of course — suits it in far better style.

2007 April 4, Florence Fabricant, “Chicken Meets Fingerlings, and Trumps Lobster”, in New York Times:

A white wine made chiefly from viognier grapes.


lemon verbena

A deciduous perennial shrub native to South America, used for its lemon-like fragrance and flavor, Aloysia citrodora.


tapenade

tapenade (countable and uncountable, plural tapenades)

Borrowed from French tapenade, from Provençal and Occitan tapenada, tapenado, a diminutive of tapeno (“caper”), variant of tàpero, from Old Occitan tapera, from Latin capparis (“caper”).
Influenced by Old Occitan tapia (“rammed earth”), referring to caper bushes growing against buildings made of rammed earth.

A Provençal dish consisting of puréed or finely chopped olives, capers, anchovies, and olive oil, usually eaten with bread as an hors d'œuvre.


minerality

That steely minerality and lightness of being make Chablis one of life’s underrated pleasures.

2007 September 16, S.S. Fair, “Chardonnay: An Apologia”, in New York Times:

(wine) Having characteristics associated with mineral water


muscadet

Unconventionally, he recommends a Loire red with fresh oysters, a dish the French customarily consume with muscadet, a piercing Loire white.

2007 July 22, Howard G. Goldberg, “Loire to Order: Offbeat Choice”, in New York Times:

A white grape grown chiefly in the Loire valley of France, or a dry white wine made from this grape.


bisteeya

When the recipe for the Moroccan pigeon pie bisteeya came out, it also entered my repertory for entertaining.

2007 April 8, “Letters”, in New York Times:

A sweet and savory pie common in Moroccan cuisine, made with an outer layer of phyllo dough around a filling made of poultry, spices, and ground almonds


multigrain

In fact, Quaker research found that “about 30 percent of consumers are looking for a different texture, a different variety, than oatmeal can deliver,” he added. Quaker’s new multigrain cereal delivers that, he said.

2007 September 10, Stuart Elliott, “Hot Cereal, Hey, It’s All Natural”, in New York Times:

(of a food) Containing multiple types of grain, usually in processed form


chimichurri

chimichurri (countable and uncountable, plural chimichurris)

/ˌt͡ʃɪmiˈt͡ʃʊɹi/

Borrowed from Spanish chimichurri, from Basque tximitxurri (literally “a mixture of several things in no particular order”), from Basque immigrants to Argentina and Uruguay in the 19th century. Many folk etymologies also exist.

der

There are also platters of flavorful pork ribs glazed with smoky chipotle, chicken wings char-grilled with garlicky chimichurri, and plump mussels in green chili tortilla broth with leeks and oven dried tomatoes.

2007 September 9, “Pork Bellies to Baguettes”, in New York Times:

(uncountable) A sauce and marinade for grilled meat originally from Argentina, made from chopped parsley or cilantro, garlic, salt, pepper, onion, and paprika with olive oil.

(countable) A traditional pork sandwich with cabbage and salsa, eaten as a snack in the Dominican Republic

cytsa

a traditional pork sandwich of the Dominican Republic


panko

Japanese "Panko" bread crumbs upgrade the quality of shrimp and other frozen prepared foods with their exceptionally crisp, yet tender, bite. (Photo courtesy of National Sea Products.)

1978, Quick Frozen Foods, volume 40, page 50:

Sprinkle stuffed side evenly with panko.

1986, Martin Yan, The Chinese Chef, page 169:

But, she added, more modern interpretations could include anything from rhubarb and blueberries to panko, goat cheese and broccoli.

2007 September 12, Melissa Clark, “Extra Crunch for the Kugel”, in New York Times:

Coarse, dry breadcrumbs used in Japanese cuisine.


mille-feuille

Unadapted borrowing from French mille-feuille (literally “a thousand sheets”). Doublet of milfoil.

ubor

A type of pastry made of several layers of puff pastry usually filled with cream or custard, and topped with icing or sugar.

مِيل فَاي

a type of pastry with several layers of puff pastry


soppressata

en-noun

soppressata (usually uncountable, plural soppressatas)

Coordinate term: sobrassada

X-ray-thin crusts have judicious coatings of cheese — robiola, goat cheese, ricotta, sheep cheese — and sparing but flavorful toppings like broccoli rabe, black truffle pâté and soppressata.

2007 September 12, Marian Burros, “Dining Briefs”, in New York Times:

Any of various types of Italian dry-cured pork salami.


spoonable

en-adj

spoonable (comparative more spoonable, superlative most spoonable)

more spoonable (comparative)
most spoonable (superlative)

The batter should be spoonable but not pourable, essentially vegetables just moist enough to hold together.

2007 March 28, Mark Bittman, “Pancakes of the World, Dressed for Dinner”, in New York Times:

(cooking) Able to be dipped into with a spoon.


seitan

en-noun

seitan (usually uncountable, plural seitans)

Romaji of the Japanese セイタン which was coined by philosopher George Ohsawa in 1961. Ohsawa also occasionally used the kanji term 生蛋 from 生 (“fresh; raw”) and 蛋, the first character in 蛋白 (tanpaku, “protein”).
In Japan, wheat gluten itself is usually referred to as 麩 (fu, “wheat bran, gluten”), while seitan in particular is generally written in katakana as セイタン. Another common term for this is グルテンミート (“gluten meat”).

Pan-simmer baked seitan cutlets in Basic Broth (page 20) or other seasoned stock for 15 minutes.

1994, Leonard Jacobs, Cooking with Seitan: The Complete Vegetarian "wheat-meat" Cookbook, Penguin, →ISBN, page 28:

Fifty people […] ordered from a diverse menu that included vegan options like wheatgrass shots ($4) and seitan cutlets ($16).

2007 July 13, C. J. Hughes, “Amid the Ruins of the Bungalow Era, a Weekenders’ Revival”, in New York Times:

Morningstar Farms makes two vegan seitans called Meal Starters, chicken and beef flavor, already well seasoned.

2009, Nancy Robinson, Around the World Vegan Style, page 271:

Specially processed wheat gluten, used as a protein-rich food.


winegrowing

Nine riders […] dropped out with injuries sustained in two crashes during the 136km trip from suburban Adelaide through the Clare Valley winegrowing region to Victor Harbour on the coast.

2009 January 23, Ron Reed, “Winds cause crash carnage”, in Herald Sun, archived from the original on 2009-01-29:

Synonym of viticulture, the cultivation of grape vines for wine production.


English muffin

(Canada, US, Australia) A flat, round, yeast-leavened form of bread.


magiric

en-adj

magiric (comparative more magiric, superlative most magiric)

more magiric (comparative)
most magiric (superlative)

From Ancient Greek μαγειρικός (mageirikós, “culinary”), from μάγειρος (mágeiros, “a cook”) + -ικός (-ikós, “-ic: forming adjectives”).

bor

The magiric science, therefore, began in the year of the world 1656.

1853, Alexis Soyer, The Pantropheon, page 173:

(obsolete, rare) Synonym of culinary: Of or related to cooking.