magirist

From Ancient Greek μάγειρος (mágeiros, “a cook”) + -ist (suffix forming agent nouns).

der

...Magists, Magirists... Geoponists, Hygiests, Prophylactists, Remedists.

1716, Myles Davies, “Diss. Physick”, in Athenae Britannicae, volume III, page 12:

To their Magirists was given an appointment of culinary artists.

(obsolete, rare) Synonym of chef: A skilful or learned cook.


magirology

From Ancient Greek μάγειρος (mágeiros, “a cook”) + -logy (“science of, study of”).

From the very first appearance of magirology in Greece, it produced effects absolutely magical.

1814, The School for Good Living, page 59:

(obsolete, rare) The science or study of cooking.


ratafia

en-noun

ratafia (countable and uncountable, plural ratafias)

/ˌɹætəˈfiːə/

Borrowed from Creole French ratafia, from the Latin phrase rata fiat (conventio) (“the deal is made”), a drinking toast expression to celebrate a deal or an agreement. Or, sharing an Arabic origin with arak.

“Stop that there infernal screeching!” said a couple of ladies, who were sipping ratafia in company with two pretty fellows.

1839, William Makepeace Thackeray, Catherine: A Story:

Steeped cucumber ratafia with Pimm's and Sprite is garnished with a squash blossom at T'afia in Houston.

2007 August 29, Pete Wells, “Bottling the Bounty of the Season”, in New York Times:

A liqueur or cordial flavored with peach or cherry kernels, bitter almonds, or other fruits.


bottarga

bottarga (usually uncountable, plural bottargas)

Borrowed from Italian bottarga. Doublet of tarek.

In case you’re wondering, my foodstuff was about six pounds of bottarga.

2007 May 22, Steve Jenkins, “Culinary Adventures in the Customs Lane”, in New York Times:


magret

magret (countable and uncountable, plural magrets)

The breast meat of the mulard duck, known for its superior quality.


marble cheese

A mild, hard, white and orange cheese usually made from two different varieties of cheese. Common cheeses used include cheddar, Colby cheese and Monterey Jack.


yellow snow

yellow snow (usually uncountable, plural yellow snows)

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A mixed drink consisting of one part of pineapple juice and three parts of pineapple flavored vodka.


shito

The quantity of the ground tomato, pepper, salt and onion is mixed with the smashed smoked fish and boiled in oil for about two hours and bottled. The bottled shito is found on the markets in Ghana and abroad.

2016, Patrick Ngulube, Handbook of Research on Social, Cultural, and Educational Considerations of Indigenous Knowledge in Developing Countries, page 341:

A spicy Ghanaian sauce made with seafood, tomatoes, garlic, peppers, and spices.


pescetarianism

A dietary choice in which a person, known as a pescetarian, eats any combination of vegetables, fruit, nuts, beans and fish or seafood, but not mammals or birds. Some animal products, such as eggs and dairy, may or may not be part of the diet.


furmint

furmint (countable and uncountable, plural furmints)

From Hungarian furmint, from Middle French fromenté (“a type of grape”). Doublet of frumenty.


mahewu

“Do you know,” Tracey says to the Bachmanns as the guests are […] offered sweet fizzy drinks, rich tii hobvu, a gourd of mahewu, or a glass of chilled sparkling wine.

2018, Tsitsi Dangarembga, This Mournable Body, Faber & Faber (2020), page 351:

A sour beverage from Africa, made from cornmeal.


lutefisk

en-noun

lutefisk (countable and uncountable, plural lutefisks)

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From Norwegian lutefisk, compare with Swedish lutfisk.

A traditional Nordic dish made from stockfish and soda lye.


pissaladière

pissaladière (countable and uncountable, plural pissaladières)

Borrowed from French pissaladière, in turn borrowed from Niçard Provençal pissaladiera, from pissalat (an anchovy-based condiment), from peis salat (“salted fish”), suffixed with -iera.

“You never ate pissaladière, did you? It’s just as good as pizza, you’ll see. Some people like it even better.”

1980, Robert Beauvais, translated by Harold J. Salemson, The Half Jew, New York, N.Y.: Taplinger Publishing Company, →ISBN, page 23:

A pie from southern France, similar to pizza, without tomatoes or cheese, usually topped with onions, anchovies and black olives.


ultrarich

With its tart, light sauce made from rich silky Guatemalan-style cultured cream, the dish is unabashedly luxurious and more ... Revolcado, a soupy pork-head stew— the waitress was shocked when I ordered it—it is an ultrarich spicy broth, the product of simmering a pork head until the meat falls away.

1992, Linda Burum, A Guide to Ethnic Food in Los Angeles, →ISBN, page 177:

Sporting 205 grams of residual sugar per liter, this backward, ultrarich wine will require cellaring

2002, Robert M. Parker, Pierre-Antoine Rovani, Parker's Wine Buyer's Guide, →ISBN, page 113:

Deal with hardness by putting the container in the refrigerator to soften the ice cream gently before scooping, or carefully microwave for a few seconds on low, just as you would for ultrarich super-premium ice creams from the supermarket.

2015, Alice Medrich, Pure Dessert, →ISBN, page 224:

Extremely rich in flavor; very sweet, fatty, or intensely flavorful.


pizza-ghetti

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(Canada) A dish consisting of a slice of pizza and a serving of spaghetti.


koulouri

From Greek κουλούρι (kouloúri). Doublet of collyrium.

A bagel or ring doughnut shaped bread roll covered with sesame or sunflower seeds, often sold on the streets of Greece.


sriracha

sriracha (usually uncountable, plural srirachas)

/sɪˈræ.t͡ʃə/

/sɪˈrɑ.t͡ʃə/

/sɪˈrɑ.t͡ʃɑ/

/səˈrɑ.t͡ʃə/

/səˈrɑ.t͡ʃɑ/

/ˈsɪˌrɑ.t͡ʃɑ/

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From Thai ศรีราชา (sǐi-raa-chaa), named after the city of Si Racha in Thailand.

While chicken is smoking, combine zest, hoisin, pomegranate molasses and sriracha in a small bowl.

2007 January 24, “Recipe: Tea-Smoked Chicken Thighs With Pomegranate Glaze”, in The New York Times:

Chilis and peppers help, in whatever form. Hot sauce helps—shrill, vinegary tonics or sweet, syrupy srirachas. Lots of pico de gallo, with triple the jalapeño.

2022, Ling Ma, “G”, in Bliss Montage, New York: Farrar, Straus and Giroux, →ISBN:

Sriracha lovers everywhere are feeling the not so pleasant sting of the beloved hot sauce shortage, now in its second year. Drought in Mexico has resulted in a scarcity of chilli peppers – in particular, red jalapeños, the raw material of sriracha – leading Huy Fong Foods, the California-based maker of the iconic condiment, to scale back production.

2023 July 2, Aliya Uteuova, “Sriracha lovers feel the heat as hot sauce shortage continues”, in The Guardian, →ISSN:

A Thai-style hot sauce, typically made from sun-ripened chili peppers, vinegar, garlic, sugar and salt.


weisswurst

weisswurst (countable and uncountable, plural weisswursts)

Bordered by shops selling meat, fresh, smoked and pickled fish, this is a nosher's haven with many a schnell imbiss, or quick snack stand, for the hot liver pâté, leberkäse and morning weisswurst washed down with potent, lemon-sparked Munich weissbier.

2007 November 18, Mimi Sheraton, “Markets as Both Feast and Spectacle”, in New York Times:

Any of several mildly spiced sausages made with light-colored meat such as pork and veal.


facon

facon (usually uncountable, plural facons)

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whaleburger

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...today when "whaleburger steak" was served at a luncheon of the Institute of Refrigeration. It was part of an experimental consignment of ten tons...

1945, American Polar Society, The Polar Times:

The meat alone was enough to make 800000 "whaleburger" sandwiches. The men also took vitamin oil from the whale's liver.

1963, Paul Andrew Witty, How to Improve Your Reading:

...a blubber-packed whaleburger on a sesame seed bun instead of a flame-broiled burger. Sound unhealthy? Maybe not.

1999, Gale Maleskey, James McCommons, Nature's Medicines:


malabathrum

Borrowed from Ancient Greek μᾱλάβαθρον (mālábathron).

A fragrant substance imported by the ancient Romans from India, believed to have been made from the leaves of a type of cinnamon or cassia.


malagueta

/ˌmɑləˈɡweɪdə/

/ˌmɑləˈɡeɪdə/

From Portuguese malagueta, probably via Middle French malaguette, from Italian meleghetta, from Italian melega (“sorghum”) and -etta (diminutive suffix).
There are various paths by which the name could have become applied to the African pepper. Medieval Latin melegeta was an Indonesian spice called after millet on the basis of the supposed resemblance of their grains. By the mid-15th century, the West African Grain Coast was known in Portuguese as costa da malagueta, whence the place name was borrowed into other languages and applied to its local products. Early English use reports that it was the local name of the spice, long preserved around Cape Palmas, which may indicate a Mande or Kwa origin, although such use is usually attributed to loanwords from Portuguese.
The unrelated Brazilian pepper acquired the name from its similar piquancy.

In Ginney the fruit that is most rife and common... is named Maniguetta.

1568, André Thevet, translated by Thomas Hacket, The New Found Worlde, or Antarctike, Wherein Is Contained Woderful and Strange Things, 26v:

The people of the Gold Coast, when suffering from headache, rub over the forehead a paste of Malaguetta pepper.

1863, Richard F. Burton, Wanderings in West Africa, Dover Publications 1991 edition, volume II, page 37:

Grains of Paradise, Guinea Grains, Melegueta or Mallaguetta Pepper, from Ampelopsis Grana Paradisi, or Habzeli of Ethiopia... Two kinds of these grains are known in the English markets, one plumper than the other... They resemble Pepper in their effects, but are seldom used except in veterinary practice and to give strength to spirits, wine, beer, and vinegar.

1931, Maud Grieve, A Modern Herbal, volume II, page 628:

grains of paradise
grains of paradise#English

Aframomum melegueta
Aframomum melegueta#Translingual

Synonym of grains of paradise, the seeds or seed capsules of the West African Aframomum melegueta; the plant itself.


pistou

French, from Late Latin pistāre (“to crush”).

On a November morning, the other side of the 12-foot-long cooking area featured metal organizers filled with endive, bread crumbs, almond butter, mushrooms, shallots, chorizo, chives, purée of purple potatoes, parsley pistou, chestnuts, dried tomatoes and other items that allow the chef to riff at high speed.

2007 January 28, Christine Muhlke, “Bistronomy”, in New York Times:

A cold sauce made from cloves of garlic, fresh basil, and olive oil.


finnan haddock

From the fishing village Findon near Aberdeen, but sometimes confused with the Scottish river and village of Findhorn.

haddock cured with the smoke of green wood, turf or peat.


springerle

/ˈspɹɪŋ.ɡəɹ.lə/

/ˈʃpɹɪŋ.ɡəɹ.lə/

I have visited Baden-Württemberg every year to purchase springerle for my wife on her birthday.

a white, anise-flavored German cookie with an embossed design


clafoutis

Unadapted borrowing from French clafoutis.

ubor

A French dessert made by baking fresh fruit (traditionally cherries) with a batter.


dukkah

From Arabic دُقَّة (duqqa, “powder, fine dust”).

bor

A somewhat nuttier, less spice-driven dukkah blend is made by Juliet Mae Fine Spices & Herbs in San Francisco, $7 for 1.5 ounces from julietmae.com .

2009 March 4, Florence Fabricant, “Global Flavors Bring a New Zing to the Table”, in New York Times:

An Egyptian dry mixture of chopped nuts, seeds and Middle Eastern spices, usually eaten by dipping bread into olive oil and then into the mixture.

دُقَّة

a dry mixture of chopped nuts, seeds and Middle Eastern spices


gribenes

Borrowed from Yiddish גריבענעס (gribenes), from Middle High German griebe (“piece of fat, crackling”).

der

But the only gribenes I ate growing up came from my grandmother’s South Beach kitchen.

2008 February 20, “Letters”, in New York Times:

Oi, it was such a shanda. I should never buy gribenes from a Mohel. It's so chewy.

1993, Randi Mayem Singer, Leslie Dixon, Mrs. Doubtfire:

A snack food in Eastern European Jewish cuisine, combining cracklings of chicken or goose skin with fried onions.


crustless

1 cup crustless country bread, torn into pieces

2007 June 6, “Recipe: Pork Meatballs With Yogurt Dressing”, in New York Times:

From birth, Christian had an innate sense of flair and ceremony: in elementary school, indifferent to mockery, he would cut our peanut butter and jelly into crustless tea sandwiches and include a fluted paper plate in our lunch bags.

2015, Courtney Hodell, “Babes in the Woods”, in Meghan Daum, editor, Selfish, Shallow, and Self-Absorbed: Sixteen Writers on the Decision Not to Have Kids, New York, N.Y.: Picador, →ISBN, pages 14–15:


burrata

en-noun

burrata (countable and uncountable, plural burratas)

Borrowed from Italian burrata, from burro (“butter”).

So the greens in the salad at the start of our meal came with […] creamy, dreamy burrata.

2008 March 19, Frank Bruni, “2. Ubuntu”, in New York Times:

A fresh southern Italian cheese similar to creamy mozzarella.


ladleful

ladleful (plural ladlefuls or ladlesful)

From Middle English ladelful, ladel-ful; equivalent to ladle + -ful.

Add wine and a ladleful of hot stock and cook, stirring often, until liquid is absorbed.

2007 March 21, “Recipe: Risotto al Barolo”, in New York Times:

(cooking) A sufficient quantity to fill a ladle.


kulfi

kulfi (countable and uncountable, plural kulfis)

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From Hindi क़ुल्फ़ी (qulfī)/Urdu قلفی (qulfī), from Classical Persian قفلی (quflī) from قفل (qufl), from Arabic قُفْل (qufl, “lock, bolt”).

Vada pav sandwiches and mango kulfi were sold at the concession stand.

2007 January 3, Kareem Fahim, “For Some Moviegoers, It’s ‘Hooray for Bollywood’”, in New York Times:

A flavoured frozen dessert of South Asia, made from milk and resembling ice cream.


socca

Socca, a soft chickpea pancake, is as popular in Nice as pizza is in New York City. In fact, socca is so popular in Nice that you're as likely to be knocked down by a socca delivery man on his specially built […]

1999, Daniel Boulud, Dorie Greenspan, Daniel Boulud's Cafe Boulud Cookbook, Simon and Schuster, →ISBN, page 80:

But the best approach to a meal at Nizza is snacking: a plate of salumi; an order or two of excellent socca, the savory pancake made from chickpea flour that’s a regional staple, flavored at Nizza with sage and onions; […] Nizza in Clinton serves socca, a pancake made from chickpea flour.

2008 March 26, The New York Times, “New Places: Nizza and Sookk”, in New York Times:

His brief menu, which changes completely every three weeks, often involves modern twists on traditional Niçois dishes such as socca (a chickpea-flour pancake) wrapped around stir-fried spring vegetables.

2011, Fodor's, Fodor's Provence & the French Riviera: with Paris, Fodor's Travel

A French dish popular in Nice; a kind of chickpea pancake seasoned and eaten hot.


pareve

/ˈpɑː.ɹə.və/

Borrowed from Yiddish פּאַרעוו, פּאַרעווע (parev, pareve), of uncertain origin. Suggestions include:
* Perhaps from Middle High German bar (“bare, naked”), from Proto-Germanic *bazaz (“bare, naked”), from Proto-Indo-European *bʰosós, from *bʰos- (“bare, barefoot”), and thus cognate with English bare.
* Perhaps from a West Slavic source such as Czech párový (“occurring in pairs”), because according to Jewish dietary laws, meat and milk cannot be combined, but as pareve food contains neither, it can be paired with either meat dishes or milk dishes.

bor

פּאַרעוו, פּאַרעווע

My mom made a pareve casserole with soy hot dogs.

"Parev ice" includes Kosher ice and means the substance intended for sale for human consumption which resembles ice-cream and which— / (a) is usually known as Parev ice or Kosher ice, and / (b) contains no milk or milk derivatives, […]

1970, Statutory Instruments, London: Her Majesty's Stationery Office, →OCLC, page 4249:

There are on the market many items which resemble such dairy products as coffee cream, sour cream and whipped cream both in taste and appearance but actually are pareve. These are customarily served in the original container to show that the product is pareve despite the dairy appearance.

1990, Bonne Rae London, “Introduction to Kashruth: Why Keep Kosher?”, in Hi-tech Jewish Cooking: Recipes for the Microwave, Processor, Blender and Crock Pot, New York, N.Y.: Shapolsky Publishers, →ISBN, page 4:

A food product containing neither meat nor milk, or derived from either is neutral. The Yiddish word parev (parve) or the Hebrew word stam is used to describe this third category. The neutral (parev) category includes (1) everything which grows from the soil: vegetables, fruits, nuts, coffee, spices, sugar, salt, (2) all kosher fish, (3) eggs, and (4) items manufactured from chemicals. Parev foods may be eaten or cooked with either dairy or meat products.

1991, Hayim Halevy Donin, “The Dietary Laws: A Diet for the Soul”, in To Be a Jew: A Guide to Jewish Observance in Contemporary Life: Selected and Compiled from the Shulhan Arukh and Responsa Literature, and Providing a Rationale for the Laws and the Traditions, New York, N.Y.: Basic Books, →ISBN, page 113:

After eating parve food cooked in a meat pot or cut with a meat knife, does one need to wait six hours to eat dairy? Parve food that was cooked in a meat pot [but without any meat in the pot, such as fish cooked in a meat pot] does not require a wait of six hours before dairy may be eaten. […] [Note that our discussion here applies only to dairy food eaten after parve food, not together with it.]

2002 July, Doniel Yehuda Neustadt, דיוני הלכה [Diyune Halakhah]: The Weekly Halachah Discussion: A Review of Practical Halachic Topics Related to the Parashah of the Week, 2nd rev. edition, Jerusalem, Nanuet, N.Y.: Feldheim Publishers, →ISBN, page 205:

From the marketing perspective, most manufacturers would prefer that products not inherently dairy (such as cheese snacks) enjoy a Pareve status. In many situations, however, considerations other than the status of ingredients may make it necessary to confer a Dairy (or Dairy Equipment) status to otherwise potentially Pareve products. Examples of such situations may include: / The equipment used to cook or heat the inherently Pareve items is also used to process dairy products. In such situations, the equipment may require a Kosherization from dairy to Pareve productions, a process which may prove impractical.

2009, Zushe Yosef Blech, Kosher Food Production, 2nd edition, Hoboken, N.J.: Wiley-Blackwell, →ISBN, page 201:

In true kosher cooking, meat and dairy should never be combined. Pareve margarine is made up of 100 percent vegetable oil. Dairy margarine has milk as one of the ingredients plus perhaps added vegetable oil. This is why when cooking a meat or dairy meal, if the recipe requires butter or margarine, I substitute it with pareve margarine.

2011, Avrom Honig, “Bubbe” [pseudonym], “Quick Notes on Keeping Kosher”, in Feed Me Bubbe: Recipes and Wisdom from America's Favorite Online Grandmother, Philadelphia, Pa.: Running Press, →ISBN:

(Jewish law) Of food: that has no meat or milk in any form as an ingredient.


strozzapreti

From Italian strozzapreti (literally “priest-choker”).

1 pound orecchiette, strozzapreti or other small macaroni

2007 February 7, “Recipe: Pasta With Wild Boar Sausage and Kale”, in New York Times:

(cooking) An elongated form of hand-rolled pasta.


skordalia

Borrowed from Greek σκορδαλιά (skordaliá).

To serve, divide skordalia among four plates.

2008 February 6, “Recipe: Crispy Cod With Skordalia and Sweet-Sour Beets”, in New York Times:

A thick garlic sauce used in Greek cuisine


romesco

Most of a short list of main courses changes daily, but there are some standards like slow-roasted heritage pork with wild arugula salad and quince mustard; and grilled sirloin steak with red wine, onion marmalade, Yukon potatoes and romesco.

2007 January 21, “The Hungry Stroller”, in New York Times:

A thick red sauce based on nuts and tomatoes and used with seafood, originating in Catalonian cuisine


osetra

The saumon sauvage and baked potatoes stuffed with osetra were provided by Caviar Kaspia, the Paris restaurant […].

2007 December 13, Guy Trebay, “Still Life With Parties and Hedge Funds”, in New York Times:


mizuame

A Japanese sweetener, a clear sticky liquid made by converting starch to sugars.


Chablis

en-noun

Chablis (countable and uncountable, plural Chablis)

A variety of dry white wine from this region


malolactic

The yeast seems to take up some of the malolactic bug by-products, especially diacetyl, and therefore reduces that butterscotchy aroma.

1994, Dennis Schaefer, Vintage talk: conversations with California's new winemakers:

(winemaking) Describing a type of fermentation in which malic acid is converted into lactic acid


charry

en-adj

charry (comparative charrier, superlative charriest)

charrier (comparative)
charriest (superlative)

(wine) Having a flavour of charred wood.


wheaty

wheaty (comparative wheatier, superlative wheatiest)

wheatier (comparative)
wheatiest (superlative)


malt whiskey

en-noun

malt whiskey (countable and uncountable, plural malt whiskeys)

(US) Alternative spelling of malt whisky


malva pudding

From malva in reference to the hue of the crust; compare mauve.

(South Africa) A sweet spongy pudding from South Africa made with apricot jam.


mamaliga

From Romanian mămăligă, itself of unknown origin.

A maize porridge originating in Romania.


oversalt

en-verb

oversalt (third-person singular simple present oversalts, present participle oversalting, simple past and past participle oversalted)

oversalts (present singular third-person)
oversalting (participle present)
oversalted (participle past)
oversalted (past)

On one occasion the caldo verde succeeded admirably, flavors and texture nicely balanced; on another, the sausage had unaccountably been omitted and the broth oversalted.

1988 July 15, Sondra Rosenberg, “Restaurant Tours: Brazil, Portugal, and Albany Park”, in Chicago Reader:

(cooking) To add too much salt to (something)


snackable

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[…] "snackables" like potato chips and corn chips may cause your child to choke.

1978, Extension Bulletin, volumes 661-735, page 11:

[…] snackables like Pita Pizza, Veggie Platter with blue cheese dip, Bacon Cheeseburger with fries, Chicken Strips, etc.


shchi

A type of soup from Russia made from cabbage.


lactose intolerance

en-noun

lactose intolerance (usually uncountable, plural lactose intolerances)

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lactose intolerant

en-adj

lactose intolerant (comparative more lactose intolerant, superlative most lactose intolerant)

more lactose intolerant (comparative)
most lactose intolerant (superlative)

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berlingot

A hard candy made from caramel, usually in pyramidal form.


beer baron

He was everything you expected an old time beer baron to be. He was a hard task master, tough and he expected everyone else to work hard.

1987, Keith Dunstan, The Amber Nectar, Ringwood: Vicking O'Neil, page 89:

A prominent owner of a large-scale beer brewing enterprise.

(US) Somebody who organises the illegal production and sale of beer during a time of Prohibition.


mandlen

Small crunchy balls often used as an accompaniment to soup in Jewish cuisine.


looseleaf

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From loose + leaf (“sheet of a book, magazine, etc.”).

compound

Of tea: supplied as whole tea leaves rather than teabags.


cavatelli

From Italian cavatelli (literally “little hollows”), plural diminutive of cavato (“hollow”) (+ -ello (diminutive), pluralized).

bor

Little Owl’s cavatelli with salty bacon, fava beans and a bracing, sweet tomato broth benefits from the lush, mouth-filling quality of the ricotta crumbled on top.

2008 May 28, Julia Moskin, “Suddenly, Ricotta’s a Big Cheese”, in New York Times:


longaniza

From Spanish longaniza. Doublet of linguiça.


sugar mouse

A traditional sweet, based on icing sugar, in the shape of a mouse, often fitted with a piece of string for a tail.


cevapi

en-noun

cevapi (usually uncountable, plural cevapis or cevapi)

/t͡ʃɛˈvɑːpi/

Borrowed from Serbo-Croatian ćevapi / ћевапи, from Ottoman Turkish كباب (kebâp), from Arabic كَبَاب (kabāb) or Persian کباب (kabâb, “fried meat”). Doublet of kebab.

The chef, Andreas Klironomos, is of Greek heritage, but he turns out gibanica (cheese in phyllo) and ćevapi (grilled minced meat).

2008 June 25, Florence Fabricant, “Off the Menu”, in New York Times:


Manhattan clam chowder

Manhattan clam chowder (countable and uncountable, plural Manhattan clam chowders)

A variety of clam chowder that is red due to the addition of tomatoes.


clam chowder

A type of chowder made from clams and usually potatoes, with numerous variations.


rich tea biscuit

rich tea biscuit (plural rich tea biscuits)

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A sweet biscuit whose ingredients generally include wheat flour, sugar, vegetable oil, and malt extract, often dunked into tea or coffee.


gala pie

A pork pie with a proportion of chicken meat, and a hard-boiled egg in the centre.


pousse-café

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From French pousse-café (literally “coffee-pusher”).

bor

Mlle. Solange was horrified; but Barty insisted on waiting on the old gentleman in person, and helped him to his coffee and pousse‑café with all the humorous grace I can so well imagine, and handed him the Indépendance Belge, and went back to superintend the arrangements for the coming play.

A digestif consumed after the coffee course.


neatball

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Then come the neatballs ($3), nuts and seeds packed into a sphere, made to resemble meatballs.

2009 March 28, Corey Mintz, “Hard to be rah-rah about all raw”, in Toronto Star:

A vegetarian food made with nuts, designed to resemble a meatball.


baconburger

A hamburger served with bacon as a topping.


soyburger

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Soybeans can be used to make soyburgers, souffles, fritters, casseroles, soysages, soymilk, ice bean, tofu (Japanese bean curd), tempeh (Indonesian cultured soy cake), spreads, dips and soups and many more.

2013, William Shurtleff, Akiko Aoyagi, History of Whole Dry Soybeans:


pizzaburger

A hamburger made with cheese, tomato sauce, etc. so as to taste like a pizza.


mondongo

en-noun

mondongo (usually uncountable, plural mondongos)

Borrowed from Spanish mondongo (“tripe”).

Saturdays and Sundays Cruz offers a pan con lechon (roast pork sandwich) and mondongo (tripe soup).

2002 August 2, A. LaBan, “Neighborhood Tours”, in Chicago Reader:

On weekends the cafe is crowded with families, many of whom come for the specials, such as bacalao guisado (codfish stew), mondongo (tripe soup), and, for those craving the flavors of the old country, cuchifrito (fried pig's ears).

2004 September 10, A. LaBan, Laura Levy Shatkin, Mike Sula, “Critic's Choice”, in Chicago Reader:

With small crosses made from palm fronds pinned to their shirts, the devils sweated and danced into a trancelike state before resting at midday for a meal of mondongo, a soup made with slow-cooked beef tripe and pigs’ feet.

2007 June 12, Simon Romero, “Venezuela Dances to Devilish Beat to Promote Tourism”, in New York Times:


tea cozy

(Canada, US) Alternative form of tea cosy


luchi

My favorite childhood bread was not roti, though; it was luchi—deep fried and puffy, warm and fresh, and simply amazing when rolled up with sugar.

2013, Nina Mukerjee Furstenau, Biting Through the Skin: An Indian Kitchen in America's Heartland:

A kind of Indian deep-fried flatbread made from maida flour.


lime rickey

any one of a number of different drinks containing lime juice as a primary ingredient


Scotch whisky

Scotch whisky (countable and uncountable, plural Scotch whiskies)

Whisky distilled in Scotland, especially from malted barley.


plakous

Borrowed from Ancient Greek πλακοῦς (plakoûs).

A flatbread, of Ancient Greek origin, thought to be a precursor of pizza.


injera

injera (countable and uncountable, plural injeras)

/ˈɪn.dʒiːɹə/

Borrowed from Tigrinya እንጀራ (ʾənǧära) or Amharic እንጀራ (ʾənǧära).

In Ethiopia, a volcanic pepper and spice seasoning, berbere, is widely used, and the stews called wats are eaten with a spongy flat bread, injera.

1987 July 29, Steven Barboza, “Culinary Delights of Africa Reflect a Continent's Diversity”, in The New York Times, →ISSN:

The tang of fresh injera coats the air above her head.

2019, Maaza Mengiste, The Shadow King, Canongate Books (2020), page 190:

A pancake-like flatbread made from fermented teff flour, a traditional food of Eritrea, Ethiopia, Somalia, Yemen, and the Nuer people of Sudan.


nigella

nigella (countable and uncountable, plural nigellas)

/naɪˈd͡ʒɛlə/

From Scientific Latin, from Late Latin nigella. Doublet of nielle.

Nigella sativa
Nigella sativa#Translingual

The seeds of the plant Nigella sativa, used as a culinary spice.


flaxseed oil

flaxseed oil (countable and uncountable, plural flaxseed oils)

The oil of flaxseed, used as a food source of omega-3 fatty acid.


maque choux

Probably from a French interpretation of a Native American name.

A Cajun dish made from corn on the cob and other vegetables.


morcilla

As I tasted the reds from Bierzo, I wanted food that was dark, rich and earthy.[…] A plate of nicely seared morcilla, or French boudin noir, would be enough alongside these wines.

2009 March 17, Florence Fabricant, “Chicken With Morcilla and Peppers”, in The New York Times, →ISSN:

A Spanish blood sausage, sometimes with rice and onions as ingredients.


tastevin

A small, shallow cup or saucer with a reflective surface, traditionally used by winemakers and sommeliers when judging the maturity and taste of a wine.


gouda

gouda (countable and uncountable, plural goudas)

The factory will produce cheddar, gouda, havarti and edam cheeses, which will be marketed overseas

2009 April 8, “Okato goes organic”, in The Dominion Post:

A type of semi-hard to hard cheese originating in the Netherlands.


peanut brittle

peanut brittle (countable and uncountable, plural peanut brittles)

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

A type of brittle (confection) containing peanuts in a hard toffee.


honeycake

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

On their return to the hallway they found a tray by the top of the steps, and hot honeycakes filling the hall with their sweet aroma.

1990, Robert Jordan, The Eye of the World:

My Aunt Elizabeth makes this deliciously dark and chewy chocolate honeycake with layers of tangy plum jam.

2011 March 31, Beata Zatorska, “Around the world in 80 dishes No. 49: Elizabeth's honeycake with plum jam”, in The Independent, archived from the original on 2022-07-07:

I love recipes that include my Dutch heritage, and this honeycake is SO good.

2019 April 23, theintentionalmom.com, archived from the original on 2023-03-28:


spaghetti bolognese

spaghetti bolognese (usually uncountable, plural spaghetti bologneses)

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

A dish of spaghetti with Bolognese sauce.


fried bread

fried bread (usually uncountable, plural fried breads)

(US) A Native American food, found throughout the United States, a leavened flat dough fried or deep-fried in oil, shortening, or lard.


scroggin

Tonight scroggin, cheese and dried fruit will do.

1999, Julia Leigh, The Hunter, Faber & Faber 2012, p. 49

And don′t forget your scroggin – a mixture of dried fruit and nuts (and sometimes chocolate) for munching en route.

2010, Charles Rawlings-Way, Brett Atkinson, New Zealand, Lonely Planet, page 76:

Trail mix or ‘Scroggin’, is a mix of dried fruit, nuts and sometimes chocolate that′s popular with hikers.

2010, Warwick Sprawson, The Overland Track: Cradle Mountiain to Lake St Clair, Australia: Red Dog Books, page 179:

(Australia, New Zealand) A pre-prepared mixture of dried fruit and nuts to eat as a snack while bushwalking.


summer soup

summer soup (countable and uncountable, plural summer soups)

So named for being suitable to serve cold in the heat of summer.

For many people, gazpacho is the first and last summer soup that comes to mind.

(cooking) A soup suitable for serving chilled instead of hot as most soups are.


ropa vieja

From Spanish ropa vieja (literally “old clothes”).

bor

A Hispanic dish made from shredded beef cooked in a tomato sauce.


posho

en-noun

posho (usually uncountable, plural poshos)

Borrowed from Swahili posho, itself from English portion.

(East Africa) A food product made of cornmeal.


tomalley

From Kari'na tumale (“a sauce of lobster liver”).

der

(cooking) The hepatopancreas of a crustacean.


mashloch

(Scotland, obsolete) A type of low-quality bread made from flour and other grains.


manchet

en-noun

manchet (countable and uncountable, plural manchets)

From Middle English manchet, of unknown origin; compare cheat (“low-quality bread”).

You that can deal with Gudgins,^([sic]) and courſe floure, / 'Tis pitie you ſhould taſte what manchet means […]

1623 (first performance), John Fletcher, William Rowley, “The Maid in the Mill”, in Comedies and Tragedies […], London: […] Humphrey Robinson, […], and for Humphrey Moseley […], published 1647, →OCLC, Act III, scene ii, page 12, column 1:

And Enid brought sweet cakes to make them cheer, / And in her veil enfolded, manchet bread.

1859, Alfred Tennyson, “Enid”, in Idylls of the King, London: Edward Moxon & Co., […], →OCLC, page 21:

As with modern breads, like the baguette, there is no one recipe for a manchet. Each of the few published English recipes from the 1500s and the 1600s is different, though each achieves a result that was accepted as a manchet […]

2011 October 15, William Rubel, Bread: A Global History, London: Reaktion Books, →ISBN, page 199:

(obsolete or historical) A type of high-quality bread or cracker made from flour.


crispbread

crispbread (countable and uncountable, plural crispbreads)

She describes how Irina, left at home during one of Lawrence’s extended business trips, feels herself turning “into one of those dry Scandinavian crispbreads that never have enough salt.”

2007 March 9, Michiko Kakutani, “Ladies’ Choice: Snooker or Security?”, in New York Times:

A type of flat, dry bread or cracker, usually baked of rye flour, popular in the Nordic countries.


coddler

(cooking) A device used to make coddled eggs by cooking them gently.


mastika

mastika (countable and uncountable, plural mastikas)

A liqueur similar to raki made from anise or other sources, made in the Balkans.


sweet cream

sweet cream (usually uncountable, plural sweet creams)

From sweet + cream, by analogy with the contrasting sour cream.

(dated or British) Cream: the oily part of milk that rises to the top.


umeshu

A Japanese liqueur made by steeping unripe ume fruits in alcohol (or saké) and sugar.


brown bastard

brown bastard (countable and uncountable, plural brown bastards)

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


duxelles

French d’ + Uxelles; the dish is said to have been named for Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.

(cooking) A finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and reduced to a paste, used in stuffings and sauces (as in beef Wellington) or as a garnish.


vifda

(Shetland, Orkney) Beef and mutton hung and dried, but not salted.


matjes herring

matjes herring (plural matjes herrings or matjes herring)

matjes herrings (plural)
matjes herring (plural)

From Dutch maatjesharing (“matjes herring”), from maatjes (“young, small”) + haring (“herring”), from earlier forms maetgens-, maeghdekins-, medykens- (“maiden-like”), from maagd (“maiden”) + -kin (“-kin”), so called because matjes herring is made of young herring that has never spawned.

Young filleted herring that has been matured for a short time in brine and prepared traditionally with vinegar, sugar, salt, and spices.


soymilk

soymilk (countable and uncountable, plural soymilks)

Childless readers who fear the un-cooling effects of parenthood will be relieved to learn kids, born slam dancers, really dig the Ramones, and will be heartened to see that Pollack, despite drinking chai with soymilk and listening to NPR, hasn’t become Mr. Rogers in a Black Sabbath T-shirt.

2007 January 7, Elissa Schappell, “Exile on Sesame Street”, in New York Times:

Soybeans can be used to make soyburgers, souffles, fritters, casseroles, soysages, soymilk, ice bean, tofu (Japanese bean curd), tempeh (Indonesian cultured soy cake), spreads, dips and soups and many more.

2013, William Shurtleff, Akiko Aoyagi, History of Whole Dry Soybeans:


melomakarona

From Greek μελομακάρονα (melomakárona) or μελομακάρονο (melomakárono).

bor

μελομακάρονα

Earlier in the day, his mother had prepared soup for the female lead and melomakarona, or Greek honey cookies, for the crew.

2007 January 14, Jeff Vandam, “Lights, Camera, Honey Cookies: A Soap Opera, Greek Style”, in New York Times:

Greek honey macaroons with crushed walnuts, traditionally served at Christmas.


red tea

en-noun

red tea (countable and uncountable, plural red teas)

The “black tea” sense is a calque of Chinese 紅茶 /红茶 (hóngchá, literally “red tea”).


billycan

The filling of the billycan, cutting the supports to hang it over the fire, was a public show, but many times he would do this anyway to entertain himself. He unpacked the billycan from his old rucksack and I got out the tea and sugar. He filled the billy, then used his penknife to cut sticks to hang it over the fire.

1997, Ian Player, Zulu Wilderness: Shadow and Soul, page 69:

Galloping a hundred yards, then jumping off and remounting an excited horse while holding a full billycan of water and beating everyone back over the starting line without spilling it sounded easy – until you tried. Billycans were lost, dropped, trampled underfoot.

2010, Kerry McGinnis, Wildhorse Creek, unnumbered page:

2010, Nontsomi Langa, A Xhosa Story: Mbengu-Sonyanganzu, in Harold Scheub, The Uncoiling Python: South African Storytellers and Resistance, page 162,
When they reached the river, Nqunuse's daughter's billycan began to leak.

A good billycan was one that had seen many fires, and was pitch black.

2011, Colin Graham Smith, Shadows of War, page 43:

(UK, Australia, South Africa) A lightweight pot for cooking or boiling water, used in camping.


baristo

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

From barista (“bartender”), the -a having been interpreted as the Italian feminine singular ending -a, and then substituted with the masculine singular ending -o to specify a masculine, rather than feminine, agent noun.

Starbucks also faces slumping morale and employee burnout among its store managers and its once-cheery army of baristos.

2002, Business week, McGraw-Hill, Inc, page 102:

On the other side of me a table holds several tureens of brewed coffee; additionally, a small man in a white coat stands beside a cappuccino maker. He is the official baristo of this White House coffee.

2003, Philip Edward Baruth, The X President: a novel, Bantam Books, →ISBN, page 65, →ISBN:

SIR —
As a Starbucks baristo, I was pleased to read your even-handed treatment of the Ethiopian trademarking controversy.

2006, The Economist, volume 381, Economist Newspaper Ltd., page 16:

I walk over to Feet’s Coffee & Tea on Vine Street and tell the young #baristo, “My daughter started preschool today.” He gives me a coffee on the house.

2006, Rachel Sarah, Single Mom Seeking: Playdates, Blind Dates, and Other Dispatches from the Dating World, Seal Press, →ISBN, page 111, →ISBN:

The cute baristo. He’d somehow slipped in unnoticed again, and was now behind the counter in a sky blue T-shirt […]

2006, Rebecca Agiewich, BreakupBabe: a novel, Ballantine Books, →ISBN, page 50, →ISBN:

At the door, the baristo from Starbucks peeked in. His lime green hair seemed to stick straight up when he saw Jewel. “I brought you another latte. […]”

2008, Jennifer Stevenson, The Velvet Chair, Ballantine Books, →ISBN, page 71, →ISBN:

(nonstandard, hypercorrect) A specifically male barista.


aleberry

en-noun

aleberry (countable and uncountable, plural aleberries)

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

A beverage made by boiling ale with spice and sugar and sops of bread.


peaberry

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

A kind of coffee bean, one that develops alone in the cherry rather than with a second seed and thus has a more oval shape.


Sémillon

A golden-skinned grape used to make dry and sweet white wines, most notably in France and Australia.


monkeygland

(South Africa) A spicy sauce made of onions, garlic, tomato and tabasco sauce, often as an accompaniment to steak.


altbier

From German Altbier (literally “old beer”).

Their own version of brown ale, long the signature beer of the Düsseldorf region in northwestern Germany, is called altbier, literally old beer.

2007 January 24, Eric Asimov, “Quiet Cover for a Vital Brew”, in New York Times:

A form of German top-fermenting beer that originated in Westphalia and later spread to parts of the Rhineland.


estiatorio

estiatorio (plural estiatorios or estiatoria)

estiatorios (plural)
estiatoria (plural)

Borrowed from Greek εστιατόριο (estiatório).

bor+

Estiatoria are very similar to tavernas but tend to be simpler and less expensive, perhaps more traditionally Greek.

2010, John Fisher, Geoff Garvey, The Rough Guide to Crete, →ISBN:

Tavernas still serve traditional foods, while estiatorios are where culinary innovation meets time-honored preparations.

2013, John Szabo, Pairing Food and Wine For Dummies, John Wiley & Sons, →ISBN, page 184:

That evening, the only places to eat were estiatoria, producing only bread and single-pot meals in the large ovens dominating the back of the owners' houses.

2015 February 26, Andrew Francis, What in God's Name Are You Eating: How Can Christians Live and Eat Responsibly in Today's Global Village, →ISBN, page 3:

A Greek restaurant, especially one that is more upmarket and elaborate than a taverna.


kataifi

Borrowed from Ottoman Turkish قطائف (kadaif), from Arabic قَطَائِف (qaṭāʔif).

I much prefer the five-year-old Agnanti, at the upper end of the neighborhood near Astoria Park, which offers unusual regional dishes like ntaka, a Cretan bread salad, and mustard-dipped shrimp kataifi.

2007 January 26, William Grimes, “Queens Now Has Less Feta, More Jellyfish”, in New York Times:

A very fine vermicelli-like pastry used to make desserts in various Mediterranean and Middle Eastern cuisines, particularly Palestinian.


onigiri

/ˌoʊ.nɪˈɡɪɹ.i/

The sprawling multipage menu offers cleanly executed dishes meant to accompany the sake, including standards like boiled edamame, and the filling rice balls called onigiri that you would expect at any izakaya, or Japanese pub.

2007 January 28, “Island Within an Island”, in New York Times:

He cooks his breakfast of rice and misoshiru and packs onigiri rice balls for his lunch.


rice ball

A Chinese, Japanese and Korean snack food made from white rice formed into a triangular or oval shape, usually with a filling.


panela

A white, fresh, and smooth Mexican cheese of pasteurized cow's milk similar to Indian paneer.


crushable

en-adj

crushable (comparative more crushable, superlative most crushable)

more crushable (comparative)
most crushable (superlative)

(informal, of beer) Easy-drinking or sessionable.


kokosh cake

en-noun

kokosh cake (usually uncountable, plural kokosh cakes)

Hobson-Jobson of Hungarian kakaós (“cocoa”, adjective) + cake.

Yeast cake of a particular kind, formed by rolling dough about a cocoa-based filling.


freezie

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(Canada) A frozen snack consisting of flavoured ice in a tube; a freezepop.


fermière

From French (à la) fermière, literally, in the manner of a farmer's wife.

(cooking) Prepared in a simple rustic style.


konjac

konjac (usually uncountable, plural konjacs)

From an Asian language; compare Japanese 蒟蒻, 菎蒻 (konnyaku), Korean 곤약 (gonyak). The Japanese term probably derives from Old Japanese, in turn from Middle Chinese 蒟蒻 (MC kjuX|kjuH nyak). The plant is not native to the Japanese archipelago, and was imported from China.

A foul-smelling plant grown in Asia, Amorphophallus konjac.

Any of various food products made from the plant, including a flour and a gelatin, used to make noodles and candies, and as a food supplement for weight reduction.


tofurkey

LL-Q1860 (eng)-I learned some phrases-tofurkey.wav

...to 3 slices of smoked tofurky, fresh cracked pepper and salt...

2005, Celeste Heldstab, The Kitchen Grimoire: By Celeste Rayne Heldstab, page 53:

rather eat raw tofurky than wear cotton pullovers with little thingies on them—polo guys, sailboats, whatever that Tommy Hilfiger logo is supposed to be.

A meat substitute resembling turkey, usually made from tofu.


ribeye steak

A beef steak cut from the rib section of the cow; with the bone removed.


beef rib

A section of a cow from which meat is butchered.


baker's chocolate

baker's chocolate (countable and uncountable, plural baker's chocolates)

Unsweetened chocolate mostly used for cooking.


oatlage

(agriculture) Silage made from oats: oat silage.


satsivi

Borrowed from Georgian საცივი (sacivi), from prefix სა- and word ცივი ("cold").

A Georgian sauce made of walnuts and served cold either as a dipping sauce for bread, or sauce for boiled or fried game or fish.

A poultry, fish, or vegetable appetizer made with the satsivi sauce.


jelly roll pan

(cooking) A wide, flat pan similar to a cookie sheet but with deeper sides.


cookie sheet

(cooking) A wide, flat metal pan suitable for baking in an oven.


grains of paradise

grains of paradise pl (normally plural, singular grain of paradise)

From medieval spice traders claiming that the spice grew only in Eden, in order to inflate prices. Cf. French graines de paradis.

...graynes of paradise, hoote & moyst þey be...

c. 1460, John Russell, The Boke of Nurture, page 126:

When I found it [Two-Penny Drink] left a hot Tang behind it, it gave me just Reason to believe they had used Grains of Paradise, or long Pepper, both which will save Malt.

1743, William Ellis, supplement to The London & Country Brewer, 2nd ed., p. 288

Guinea Grains and Grains of Paradise are considered, by the Trade, as one and the same article.

1812, James Smyth, The Practice of the Customs in the Entry, Examination, and Delivery of Goods and Merchandize, ii, p. 84:

"Gærtner has figured the fruit and seeds of a scitamineous plant under the name of Zingiber Melægueta, and which he considered to be identical with the Grains of Paradise."

1844, Jonathan Pereira, “On Grains of Paradise”, in The American Journal of Pharmacy, page 97:

...beer poisoned wi' grains o' paradise, and cocculus indicus.

1850, Charles Kingsley, chapter VIII, in Alton Locke, volume I, page 127:

"In fact this spice was making a second appearance in Europe: it was Guinea pepper, mentioned by Pliny as 'African pepper', and also known as Malaguetta pepper or grains of Paradise. Grains of Paradise had been very popular in the thirteenth century and again in the sixteenth; its popularity may have been due to the brilliant name thought up for it by some advertising genius born before his time."

1994, Anthea Bell, A History of Food, Wiley-Blackwell, translation of original by Maguelonne Toussaint-Samat, →ISBN, page 495:

"Also called Melegueta or Malagueta pepper, guinea grain, or guinea pepper, grains of paradise were prized as a spice and as a substitute for black pepper in Europe during the Middle Ages."

2006, Susheela Raghavan, Handbook of Spices, Seasonings, and Flavorings, 2nd edition, CRC Press, →ISBN, page 119:

The seeds or seed capsules of Aframomum melegueta, used as a medicine and spice, especially as a substitute for black pepper and in flavoring alcoholic beverages.


standard of identity

standard of identity (plural standards of identity)

(US, Canada, law) A government regulation establishing the criteria which must be met before a product may be labeled as being a certain food.

Canadian Food Inspection Agency
Food and Drug Administration
standard of identity


bottle glorifier

bottle glorifier (plural bottle glorifiers)

The bottle glorifier features a solar motor that runs on ambient bar light, which oscillates the brand logo. A small flashing LED is also positioned on the ....

2000 February 21, “AJS & Assoc. of Reedsburg.”, in Modern Brewery Age:

The 18-year-old has other product-specific materials, such as a review from F. Paul Pacult's The Spirit Journal and wood bottle glorifier sets.

2001 September 1, “Fall into Whiskey”, in Beverage Industry:

Also highlighting the brand's core convenience and health aspects are a 2-ft. shelf organizer and a bottle glorifier with suction cups

2003 April 1, “A Drink to your health”, in Point of Purchase:

(marketing, alcoholic beverages) A display that is designed to fit on a bottle, typically with a cut-out area to hold the bottle in position.


artificially sweetened

standards of identity
standard of identity

(standards of identity) Sweetened with saccharin, sodium saccharin, or a combination of both.


cake tin

(cooking) The tin in which a cake is baked.


Rice Krispie square

Rice Krispie square (plural Rice Krispie squares)

a light snack consisting of Rice Krispies packed tightly together into a cube or cuboid by caramel or other sticky edible substances.


hamburgerology

McDonald's Hamburger University was granting huge numbers of degrees in Hamburgerology, and the company was miles ahead of its next major competitor […]

1977 December, Mother Jones Magazine, volume 2, number 10:

More than twenty thousand participants have earned the bachelor of hamburgerology degree, with its golden arches appearing at the bottom of the certificate.

1985, Stan Luxenberg, Roadside empires: how the chains franchised America:

Life magazine and the CBS Evening News took note. So did academics, appalled at the idea of a degree in Hamburgerology. But Kroc's university flourished, moving into a $40 million facility […]

1999, Marshall William Fishwick, Popular culture: cavespace to cyberspace:

However, while passing tips on about making a TV programme may have something in common with hamburgerology, finally these are quite dissimilar businesses.

2006, Justin Malbon, Understanding the global TV format:

A course of study introduced by McDonald's to train people to work in its fast food restaurants.


béarnaise sauce

béarnaise sauce (usually uncountable, plural béarnaise sauces)

from French, the feminine of béarnais (the adjective from the Béarn region, using -ais (“-ese”)) + sauce

(cooking) A sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.


meunière

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

bor

(cooking) Of fish: dredged in flour before being sautéd or pan-fried.


filé

From French filé (“threaded”), after the way sassafras is processed.

A spicy herb made from the dried and ground leaves of the North American sassafras tree (Sassafras albidum) and used in Louisiana Creole cooking.


Médoc

en-noun

Médoc (countable and uncountable, plural Médocs)

The common noun is derived from the name of the region.


mee krob

Borrowed from Thai หมี่กรอบ (mìi-grɔ̀ɔp, literally “crisp noodles”).

bor

A type of crispy rice noodles from Thailand, normally served with a sweet sauce.


chicken salt

Look at that man, eating No Name chicken salt from a noodles packet; not bothering to chase after the packet being blown by the wind towards the forest.

1999, Peter Craven, editor, Best Australian essays:

‘Chicken salt. That′s all it was. He wanted chicken salt and he got ordinary salt and so he whinged at me.’

2005, Bill Condon, chapter IC, in No Worries, page 62:

“Yes, twenty six small cheeseburgers with diet coke. Oh, and some medium fries. Err... About ten bags. No, I don′t want chicken salt! I never want chicken salt! I hate chicken salt!”

2010, Reece Hauxby, chapter IC, in Justin Gale Deals with Death, page 119:

monosodium glutamate
monosodium glutamate

(Australia, New Zealand) A seasoning comprising table salt blended with herbs, spices, flavourings, and sometimes monosodium glutamate, often containing chicken extracts.


Wiener schnitzel

en-noun

Wiener schnitzel (plural Wiener schnitzels)

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

From German Wiener Schnitzel. Attested in English since the 1860s.

I’ve had genuine delicate Wiener schnitzel in Vienna, authentic big-as-a-plate Milanese cutlets in Milan and the well-loved Milanesa in Argentina, sometimes as a sandwich.

2013 September 20, David Tanis, “Breaded and Fried Cutlets Can’t Miss”, in The New York Times, →ISSN:

A veal cutlet dipped into flour, egg and breadcrumbs, then fried.


bottom fermentation

bottom fermentation (countable and uncountable, plural bottom fermentations)

Carlton was mainly equipped to produce top-fermentation bulk beer, the old fashioned English ale. But the public taste had changed. On 27 April the brewers reported to the board that the public taste now was largely for bottom-fermentation beer or lager.

1987, Keith Dunstan, The Amber Nectar, Ringwood: Vicking O'Neil, page 90:

Bottom fermentation goes on at distinctly lower temperatures, 43 to 50 ° F/ 6– 10 ° C, takes six to ten days, and produces a milder flavor. Bottom fermentation is the standard technique in the United States.

2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

(brewing) A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers.


matcha

matcha (countable and uncountable, plural matchas)

Borrowed from Japanese 抹茶 (matcha), from 抹 (matsu, “to wipe, to rub”) + 茶 (cha, “tea”).

A type of powdered green tea, traditionally used in Japanese tea ceremonies.


financière

From French (à la) financière, literally, in the manner of a financier, a reference to the expense of the ingredients.

[…] add a good financière ragoût (No. 89) of cocks’ combs, fat livers, truffles, and some mushrooms; […]

1834, Henderson William Brand, Simpson’s Cookery, Improved and Modernised. The Complete Modern Cook, Containing a Very Extensive and Original Collection of Recipes in Cookery, […]., London: Baldwin and Cradock, […]; Longman and Co.; Hatchard and Son; […], page 139:

Fill six vol-au-vents made with feuilletage paste (No. 1076) with a quart of financière garnishing (No. 246), and serve them on a dish with a folded napkin.

1889, Alessandro Filippini, The Table: How to Buy Food, How to Cook It, and How to Serve It, New York, N.Y.: Charles L[uther] Webster & Company, page 271:

The classic version of financière sauce is rather esoteric, a tomato-and-Madeira-flavored brown sauce with elaborate garnishes.

2011, Jacques Pépin, Essential Pépin: More Than 700 All-Time Favorites from My Life in Food, Boston, Mass., New York, N.Y.: Houghton Mifflin Harcourt, →ISBN, page 334:

(cooking) Involving a heavy sauce flavored with truffles, mushrooms and Madeira wine, and garnished with one or more of olives, kidneys, quenelles, sweetbreads, livers, and cockscombs.


milkfat

milkfat (countable and uncountable, plural milkfats)


tealike

en-adj

tealike (comparative more tealike, superlative most tealike)

more tealike (comparative)
most tealike (superlative)

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

Resembling tea (the drink or plant) or some aspect of it.


rogalik

From Polish rogalik and Russian рога́лик (rogálik).

Her ladyship was reduced to the pitiable choice of yesterday’s croissants or one of the nine different kinds of rolls, milk breads, sweet breads, scones, pancakes, vatrushki, kalachi, ponchiki, rogaliki and bulochki whose delicious, new-baked smell was wafting all over the house.

1967, Ira J. Morris, chapter III, in The Troika Belle, London: William Heinemann Ltd, page 16:

Among the recommended desserts are strudel, rogalik and flugen, a Romanian square of walnuts, raisins and honey.

1989 June 18, Daniel Young, “I’ll Take-out Manhattan: From Russia, with picnic”, in Daily News, New York, N.Y., page M 3:

You can start all over next weekend at the Polish Festival at Falcon Hall at 20th Street and St. Louis Avenue. […] The pastry booth will have chrusciki and rogaliki.

2004 September 5, Tom Uhlenbrock, “Fall feasts – come and get it”, in Sunday Post-Dispatch, St. Louis, Mo., page T1:

Waiting to be savored are Elena Trujillo’s made-from-scratch honey cake, rogaliki filled with chocolate, and butter cookies, baked with farmer’s cheese.

2006 April 5, Terri Dougherty, “New taste”, in The Post-Crescent, Appleton, Wis.: Gannett, page E-1, column 3:

Rogaliki is really just one taste of the holidays in my Russia. It is traditional to do a lot of baking.

2006 November 29, Lyubov Vyazhevich, quotee, “A cookie-cutter celebration”, in Orlando Sentinel, Orlando, Fla.: Orlando Sentinel Communications Company, page E3, column 2:

Senior center staff will provide babka (bread) and rogaliki (poppy seed and nut roll).

2008 May 25, “Polka party will step off”, in Courier News, Somerville, N.J.: Gannett, page B-4, column 3:

Zabawa and Polanka was too funny and don’t ever forget about our band, you’re my best friend forever, love the haircuts, the pj’s and oh yeah rogaliki.

2009, Melissa Downs, “Senior Write-Ups”, in 2009 South Windsor CT High School Yearbook, page 38, column 1:

Polish Bake Shop: Babka and Rogaliki

2010 February 24, University of Pittsburgh at Johnstown, “Chase the chill!”, in Daily American, volume 81, number 234, Somerset, Pa., page A14:

As matriarch, Mary Lee was more than comfortable in her role as Head Rogaliki Baker during the family’s Christmas cookie baking marathon, an all-day affair that annually produces some 1,800 traditional Polish cookies - and plenty of laughter.

2011 March 4, “Mary Lee Szany (nee Wilczynski)”, in The Times, Munster, Ind., page E-8:

Do you know what a spanakopita is? A rogalik? Answer: You don’t need to. A food dictionary isn’t necessary to enjoy the Old World treats that make up two of the most popular ethnic festivals in Naples, the longtime Greek Fest and the younger, broader Ethnic Food Festival.

2013 February 22, Harriet Howard Heithaus, “Ethnic delights star in a festive weekend”, in Naples Daily News, 89th year, number 212, Naples, Fla.: The E.W. Scripps Company, page 3F, column 1:

Kusher Bakery specializes in Ukrainian breads including, […] poppy seed strudel, caramel cookies (walnut-shaped), bulochka and rogalik.

2013 May 22, Sue Kidd, “Food find: Old-world bread at local European markets”, in The Olympian, Olympia, Wash., →ISSN, page C1:

She was known for her delicious pierogis and rogaliki.

2015 April 29, Nowak Funeral & Cremation Services, “Wladyslawa Kowalski”, in The Republican, Springfield, Mass.: The Republican Co., page A10:

Grandma’s rogaliki. For my annual tribute to my Polish grandmother, I’ll make her crescent rolls. Unlike many Polish bakers who use jam fillings, Babcia’s were simply cinnamon-scented. I miss them.

2015 December 30, Adriana Janovich, “New Year’s food resolutions: A look back – and a look ahead”, in The Spokesman-Review, Spokane, Wash., pages C1 and C3:

The Siberian tiger had a bright smile on for all her customers, dishing out cinnamon-walnut rogaliki and crisp hvorost dusted with powdered sugar alongside donuts and gingerbread, with cups of coffee steaming alongside them.

2016 December, Kyell Gold, “Coronado”, in The Time He Desires, Dallas, Tex.: FurPlanet Productions, →ISBN, page 53:

Rogaliki, almond crescent cookies, have many versions – some recipes require rolling the dough and cutting it into triangles with the addition of a nut filling.

2016 December 8, Martha Saconchik-Pytel, “‘Wigilia’: Polish Heritage Society celebrates”, in Chronicle (Tallahassee Democrat), Tallahassee, Fla., page 2E:

Honey cake in three flavors, rogaliki with a hidden center of apricot jam, pastries laced with the enchanting nuttiness of poppyseeds — the pastry case at Emish Market was stacked with its usual array of international treats, many inspired by Eastern European traditions.

2022 March 16, Kristine Sherred, “Russia’s war on Ukraine takes toll at Fife specialty market”, in The News Tribune, volume 139, number 341, Tacoma, Wash., →ISSN, page 1A, columns 1–2:

A crescent-shaped pastry that is popular in Poland and various other Eastern European countries.


marron glacé

en-noun

marron glacé (countable and uncountable, plural marrons glacés)

/məˌɹɑn ɡləˈseɪ/

Borrowed from French marron glacé (literally “iced chestnut”).

bor

MARRON SANDWICH: Cut the bread in rounds with a biscuit cutter; put a marron glace in the center and around it whipped cream that has sweetened and flavored. Nice for afternoon luncheon.

1909, Eva Greene Fuller, The Up-To-Date Sandwich Book: 400 Ways to Make a Sandwich, page 156:

A chestnut preserved in sugar or syrup and flavoured with vanilla.


sacher torte

Alternative letter-case form of Sacher torte


mixed nuts

The United States standard of identity comes from 21 CFR 164.110.

A mixture of shelled nuts of various types.

(US standards of identity) A mixture of: shelled peanuts (optional); at least four types of shelled tree nuts (or at least three, if the container for sale contains less than two ounces and is transparent), each in a proportion of at least two percent; and, optionally, other functional ingredients. No one type of nuts may comprise more than eighty percent of the mixture.


sagey

en-adj

sagey (comparative sagier, superlative sagiest)

sagier (comparative)
sagiest (superlative)


dawa

Borrowed from Swahili dawa (“medicine”).

(Kenya) A cocktail made with vodka, honey, and lime juice.


haylage

en-noun

haylage (countable and uncountable, plural haylages)

Blend of hay + silage. Coined in 1949 to distinguish this type of fodder from earlier types of grass silage with higher moisture percentages.

(agriculture) A type of silage with a high dry-matter content, made from the same grasses or legumes from which hay is made (such as alfalfa, timothy, and others) but not dried as much as hay nor as little as direct-chop/green-chop silage (before being ensiled).

silage

when spoken of as distinguished from "regular" silage, including higher-moisture grass silage types


Victoria sponge

Victoria sponge (plural Victoria sponges)

After Queen Victoria, who preferred this cake with her afternoon tea.

We were told that the auditorium could actually hold seven hundred, but that the caterers could only provide enough scones, Maid of Honour tarts and Victoria sponges for the smaller number.

2003, Guy Hunting, Adventures of a Gentleman’s Gentleman: The Queen, Noel Coward and I, London: John Blake Publishing Ltd, →ISBN, page 254:

While the contestants grind away under the clock at their Victoria sponges and poached pear puddings in an idyllic Somerset setting, hosts Mel Giedroyc and Sue Perkins inquire winkingly about the erectness of a biscuit or the appropriate length for a profiterole.

2015 February 26, Sophie Gilbert, “Soggy Bottoms and 'Sex Box': The Saucy State of TV's British Imports”, in The Atlantic:

A type of sponge cake with a layer of jam sandwiched in the middle.


milanesa

I’ve had genuine delicate Wiener schnitzel in Vienna, authentic big-as-a-plate Milanese cutlets in Milan and the well-loved Milanesa in Argentina, sometimes as a sandwich.

2013 September 20, David Tanis, “Breaded and Fried Cutlets Can’t Miss”, in The New York Times, →ISSN:

A thin slice of beef or another meat, dipped into beaten eggs, seasoned with salt and other condiments (like parsley and garlic), dipped in breadcrumbs and shallow-fried in oil, typical of Argentina.


lingula

From Latin lingula (“tonguelet, small unit of volume”), from lingua (“tongue”) + -ula (“-ule: forming diminutives”).

bor

(historical) A Roman unit of liquid measure reckoned as the volume of 5/12 Roman ounce of wine, equivalent to about 11 mL.

congius (144 lingulas) urna (1152 lingulas)


sujuk

en-noun

sujuk (countable and uncountable, plural sujuks)

From Turkish sucuk. Doublet of soutzouki.

A dry, spicy sausage eaten from the Balkans to the Middle East and Central Asia. Consists of ground meat (usually beef), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks.


salad dressing

salad dressing (countable and uncountable, plural salad dressings)

A sauce, such as mayonnaise, used to flavour or season a salad.


salad oil

salad oil (countable and uncountable, plural salad oils)

An edible vegetable oil other than olive oil, as corn oil or sesame oil


gobi

Borrowed from Hindi गोभी (gobhī), from Portuguese couve (“cabbage”), from Latin caulis. Doublet of caulis, cole, and kale.


fustily

en-adv

fustily (comparative more fustily, superlative most fustily)

more fustily (comparative)
most fustily (superlative)


aloo gobi

From Hindi आलू गोभी (ālū gobhī). See also aloo and gobi.

A dry Indian dish made with potatoes, cauliflower, and spices.


kalonji

From Hindi कलौंजी (kalauñjī) or कलोंजी (kaloñjī), Urdu کلونجی (kaloñjī).Which is ultimately derived from Tamil Karuñcīrakam(கருஞ்சீரகம்), black cumin.

(India) The seeds of the plant Nigella sativa used as a spice.


okroshka

en-noun

okroshka (countable and uncountable, plural okroshkas)

From Russian and Ukrainian окро́шка (okróška).

bor

A cold raw vegetable soup, part of the national cuisines of Russia and Ukraine.


feeder fish

Certain types of inexpensive fish commonly fed as live prey to captive animals, such as sharks and turtles.


Cambozola

Blend of camembert + gorgonzola; first industrially produced by the Germany company Champignon in the 1970s.

A smooth, mild cheese made from the same blue Penicillium roqueforti mould used to make gorgonzola, Roquefort, and Stilton, with the addition of cream for consistency.


Bakewell tart

After Bakewell, a small market town in Derbyshire, England.

"One of the most famous of tarts is the Bakewell tart, made from a flan of sweet paste, with jam spread over the inside base and frangipane piped or spread over, or done as a lattice."http://books.google.co.uk/books?id=vRcidxIUWYMC&pg=PA101&dq=%22Bakewell+tart

"Still served in local tearooms is the famous Bakewell Tart, which was supposedly created by accident"http://books.google.co.uk/books?id=0CQ_OiMYTzQC&q=%22Bakewell+Tart

"They ordered soda scones and sandwiches, Victoria sponge cake and cling peaches, choux pastries and flapjacks, Bakewell tart and trifle with extra cream."http://books.google.co.uk/books?id=tVrjyVX4aNsC&pg=PA70&dq=%22Bakewell+Tart

A tart consisting of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with frangipane.


petfood

en-noun

petfood (countable and uncountable, plural petfoods)


caveach

caveach (usually uncountable, plural caveaches)

From Spanish escabeche (“pickled fish”).

A fillet of fish, typically mackerel, pickled in vinegar


sweet-and-sour sauce

sweet-and-sour sauce (countable and uncountable, plural sweet-and-sour sauces)

Calque of Chinese 甜酸醬 /甜酸酱 (tiánsuānjiàng, literally “sweet sour sauce”).

calque

(cooking) A sticky sauce used in Chinese cuisine that tastes both sugary and tart.

甜酸醬 /甜酸酱

sauce in Chinese cuisine that is both sugary and tart


kwanga

en-noun

kwanga (usually uncountable, plural kwangas)

A type of Congolese pap made from manioc


levain

(baking) A starter dough for sourdough bread.


pané

en-verb

pané (third-person singular simple present panés, present participle panéing, simple past and past participle panéed)

panés (present singular third-person)
panéing (participle present)
panéed (participle past)
panéed (past)

2. Trim and flatten the cutlets with the batte. 3. Pané the cutlets in flour, egg and prepared crumbs. 4 Sauté both sides of cutlet […]

2012, Edward Renold, David Foskett, John Fuller, editors, Chef's Compendium of Professional Recipes, →ISBN, page 206:

1 Pané the chicken suprêmes. Shake off all surplus crumbs.

2015, David Foskett, Neil Rippington, Patricia Paskins, editors, Practical Cookery, 13th edition, →ISBN, page 68:

(cooking, nonstandard, chiefly in the past tense) To bread; to coat in breadcrumbs or breading.


crémeux

(cooking) A smooth creamy sauce, custard, or pastry cream.


nonpizza

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

And to its thin-crust pizza line, Pizza Hut has added so many new Italian sandwich and pasta dishes that it now gets 50% of its sales from nonpizza products...

Three nights a week they serve the only wood fire-cooked pizza in the area, and it's great, as are the fish and meat dishes they offer on nonpizza nights.

1995, Fodor's 96 Costa Rica, Belize, Guatemala:

Pizza chains diversified into nonpizza items (eg, chicken wings at Domino's and Italian cheese bread at Little Caesars)...

2004, J Paul Peter, James H Donnelly, Marketing management: knowledge and skills:

There's nothing scientific about the nonpizza items such as the addictive fiori di zucca...

2008, Brian Silverman, Frommer's New York City 2009:

That is not pizza or unrelated to pizza.


Battenberg cake

en-noun

Battenberg cake (plural Battenberg cakes)

The origin of the name is not clear, but one theory claims that the cake was created in honour of the marriage of Prince Louis of Battenberg, with the four squares representing the four Battenberg princes.

There are some who think that Battenberg cake is a bit tacky, but I resolutely refuse to count myself among their number. Admittedly, it's not a cake that goes with many people's colour schemes, […]

2017, Damien Trench, Miles Jupp, Egg and Soldiers: A Childhood Memoir, Hachette, →ISBN:

A light sponge cake which, when cut in cross section, displays a two-by-two check pattern alternately coloured pink and yellow.

Louis Mountbatten, 1st Earl Mountbatten of Burma


fromology

From fromage (“French term for cheese”) + -ology.


nduja

From ‛nduja in the Southern Calabrian dialect (either the Reggino or the Chjàna subdialect) of Sicilian, borrowed from Old French andoille, ultimately from Latin indūcō (“cover, overlay”). Doublet of andouille.

Boccalone, a company in Oakland, Calif., that makes artisanal cured meat, has started producing nduja.

2009 May 20, Florence Fabricant, “Spreading the Word About Nduja”, in New York Times:

Salumi platters, at $8 a selection, built from the best examples she can find, including a spicy, spreadable salami called nduja.

2009 September 2, Kim Severson, “For a Perfectionist Chef, a New Spot and a New Challenge”, in New York Times:

A type of spicy, spreadable salami from Calabria.


busaa

An African alcoholic drink made from sorghum, maize, or millet-flour


amazake

Fermentation releases the rice's natural sugars, so amazake is a treat for the sweet tooth without any added sweeteners.

1989 November, Drew DeSilver, Jan Gahala, “What is that stuff?”, in Vegetarian Times, →ISSN, page 39:

A traditional sweet nutritious low-alcohol drink from Japan, made from fermented rice.


cotija

en-noun

cotija (countable and uncountable, plural cotijas)

The namesake maize de cantina, one of the starters, is a big, sweet ear of local corn dripping with chipotle butter and glazed with melted cotija cheese.

2009 August 30, Joanne Starkey, “Latin Flavors That Fuse Tradition and Innovation”, in New York Times:


kisir

Cold appetizers — to eat in or to take out — include lebni, a blend of smooth and tangy yogurt, walnuts, fresh dill, olive oil and garlic; kisir, a lively mixture of cracked wheat, tomatoes, scallions, parsley, walnuts, mint and olive oil; and soslu patlican, a delicious chilled stew of fried eggplant, tomatoes, peppers and garlic (all are $5.50).

2009 August 30, Alice Gabriel, “Turkish Delights”, in New York Times:

A spicy salad dish from Turkey made from bulgur wheat, similar to tabbouleh.


melba

From Peach Melba, a dish invented for Nellie Melba, an Australian opera singer.

A dessert made originally from peach (now also other fruits), ice cream, and raspberry.


animelles

(cooking, plural only) A type of offal, the testicles of animals when used as food.


nonvegetarian

en-adj

nonvegetarian (comparative more nonvegetarian, superlative most nonvegetarian)

more nonvegetarian (comparative)
most nonvegetarian (superlative)


rice noodle

A noodle made of rice (usually from rice flour).


rice flour

en-noun

rice flour (countable and uncountable, plural rice flours)


idiyappam

rice noodles, as prepared in the cuisines of South India and Sri Lanka


ashet

From the Scots form of French assiette. Doublet of assiette.

A large, shallow, oval dish used for serving food.


Marie Rose sauce

A condiment made from a blend of ketchup and mayonnaise, most often served with seafood, especially prawns.


doogh

Borrowed from Iranian Persian دوغ (duğ), from Classical Persian دوغ (dōğ).

For a counterpoint to its molar-tingling sweetness, you might try a glass of doogh, the Persian yogurt drink, bracingly tart with a high note of dill.

2009 September 6, David Corcoran, “A Rare Appearance for an Exotic Cuisine”, in New York Times:

A savory Persian yogurt drink with a mint flavor.


mirza ghasemi

From dialectal Iranian Persian میرزاقاسمی (mirzâğâsemi), from Classical Persian میرزاقاسمی (mīrzā-qāsimī).

m+

A Persian dish made from fried aubergine (eggplant), egg, garlic, and tomato


gheimeh

Borrowed from Persian قیمه, that from Turkic. Compare Turkish kıyma.

WHAT WE LIKE Grape leaves, panir-sabzi (raw vegetables with nuts and cheese), sautéed and grilled eggplant dips, marinated olives; zereshk polo (barberry rice), gourmeh sabzi (herbed stew), gheimeh (veal stew), lamb chops, kebabs; baklava.

An Iranian stew dish made from meat and split peas.


hefeweizen

en-noun

hefeweizen (countable and uncountable, plural hefeweizens)


tempranillo

From Spanish tempranillo, the diminutive of temprano (“early”), since the grape ripens earlier than other varieties.

Drive down the straight, red dirt road through flat acres of tempranillo vines to the low-lying building of cedar strips with its undulating aluminum roof and one tall wave erupting in the middle.

2009 April 9, Joan Scobey, “Rioja grande”, in Toronto Star:

A variety of black grape used to make red wines, native to Spain.


leblebi

leblebi (countable and uncountable, plural leblebis)

From Ottoman Turkish لبلبی (leblebi, “roasted chickpea; jumbled or mashed chickpea”) and Modern Turkish leblebi from Arabic لَبْلَابِيّ (lablābiyy, “chickpea stew”), and directly from Arabic لَبْلَابِيّ (lablābiyy) for Arabic dishes but then more properly spelled lablabi.

der

A kind of snack made from roasted chickpeas


Italian ice

en-noun

Italian ice (usually uncountable, plural Italian ices)

A frozen dessert, resembling ice cream, made from either concentrated syrup flavouring or fruit purées.

италья́нский лёд

frozen dessert made from syrup flavouring or fruit purées


grape juice

grape juice (usually uncountable, plural grape juices)

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

The unfermented juice of squeezed grapes, used as a beverage.


cranberry juice

cranberry juice (countable and uncountable, plural cranberry juices)

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

The unfermented juice of squeezed cranberries, often mixed with water and a sweetener, used as a beverage.

紅莓汁 /红莓汁

the unfermented juice of squeezed cranberries


Oka

An unincorporated community in Calhoun County, West Virginia, United States.


waiter's friend

waiter's friend (plural waiter's friends or waiters' friends)

waiter's friends (plural)
waiters' friends (plural)

When I ask the smiling African Frenchman behind the till how I get my wine opened, he hands me a waiter's friend.

2006, Stephen Downes, Paris on a Plate, page 136:

A type of corkscrew having a folding design and including a small blade resembling a pocketknife


mango juice

mango juice (countable and uncountable, plural mango juices)

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


amala

The amala, or fermented yam, is an acquired taste, arriving in a grayish steamed mound, wrapped in plastic; it's neither sweet nor sour.

2002 September 20, Steve Dolinsky, “All Over the Map”, in Chicago Reader:

A thick paste made from yam or cassava flour, eaten chiefly in Yoruba cuisine.


all-you-can-eat

LL-Q1860 (eng)-Flame, not lame-all-you-can-eat.wav

It's an all-you-can-eat deal, and students can use their meal cards at numerous campus snack bars and sandwich shops.

1995, Edward B Fiske, The Fiske Guide to Colleges 1995:

JT's serves all-you-can-eat prime rib on Wednesday nights for $18.99.

2007, Bob Sehlinger, Grant Rafter, Katie Brandon, Beyond Disney:

(literally) Offering unlimited food to a diner at a restaurant for a fixed price for as long as the diner continues to eat.

အဝစား

offering unlimited food to a diner at a restaurant


Chinese restaurant syndrome

Chinese restaurant syndrome (uncountable)

Coined by Robert Ho Man Kwok in a 1968 letter to the New England Journal of Medicine.

(medicine, gastroenterology) A supposed syndrome associated with consumption of the westernized version of Chinese food, characterized by various symptoms such as burning and tingling sensations, rapid heartbeat, and drowsiness, and initially ascribed to monosodium glutamate (but possibly just psychosomatic, or hypernatremia from overconsumption of salt).


youtiao

zh-m

油條／油条 (yóutiáo)

A type of deep-fried dough stick eaten in China and other East and Southeast Asian cuisines.


wet fish

[Plaice] is a difficult fish to manage, and in poor neighbourhoods an important one to manage well. The old hands make a profit out of it; new hands a loss. There’s not much cod or other wet fish sold to the poor, while plaice is in.

1851, Henry Mayhew, London Labour and the London Poor, volume 1, G. Woodfall and Son, page 68:

2007, Virginia Ironside, review of You Cannot Live as I Have Lived and Not End Up Like This: The Thoroughly Disgraceful Life and Times of Willie Donaldson by Terence Blacker, Literary Review, April 2007, p. 39,
Posing as [Henry] Root, a wildly right-wing wet-fish merchant, Donaldson wrote to a variety of political figures and celebrities […]


riblet

(US) Boneless processed pork or beef rib meat, served at restaurants and fast food places.


eruca

Borrowed from Latin eruca, in its senses of "caterpillar" and "colewort" respectively. Cognate with arugula, rucola, rocket, roquette.

The eruca, or rocket, so called from the Greek, […] was had in so great esteem heretofore, as to its efficacy in conjugal performances, that many of the antient authors, both in poetry and prose, make mention of it purely for that purpose:[…]

1727, Stephen SWITZER, The Practical Kitchen Gardiner: Or, a New and Entire System of Directions for His Employment in the Melonry, Kitchen-garden, and Potagery, in the Several Seasons of the Year, Etc, page 276:

Eruca, or Garden Rocket, was formerly much used as a salad herb, but has been long rejected on account of its ungrateful smell.

1822, Stephen Reynolds Clarke, Hortus Anglicanus; or, The modern English garden, by the author of the British botanist, page 171:


cheese dog

(US) A hot dog with processed cheese spread on it.


side of bacon

A salted and cured longitudinal half of a pig with the legs and shoulders removed.


flanken

Borrowed from Yiddish פֿלאַנקען (flanken).

Carol's funny story about her son's first efforts at cooking flanken meets with silence from Frances, who confesses ignorance of both the dish and its preparation.

1991 January 4, Mary Shen Barnidge, “Solomons' Choice”, in Chicago Reader:

But for aficionados of the real thing, the high-quality, old-school kosher renditions of brisket or flanken or center-cut tongue like silk, the Second Avenue Deli was it.

2007 October 21, Alex Witchel, “A Counter History”, in New York Times:

A certain cut of beef used in Ashkenazic Jewish cuisine, made by cutting short ribs across the bone


death by chocolate

Any of several desserts largely consisting of a chocolate cake with a chocolate sauce.


bhindi

en-noun

bhindi (countable and uncountable, plural bhindis)

Borrowed from Hindi भिंडी (bhiṇḍī, “okra”), a feminine form of Sanskrit भिण्डा (bhiṇḍā).

(India) Synonym of okra: the plant or its edible capsules.


Caboc

A Scottish cream cheese rolled in toasted pinhead oatmeal, dating from the fifteenth century.


Red Leicester

A mild, firm English cheese, orange in colour, resembling cheddar.


undelicious

en-adj

undelicious (comparative more undelicious, superlative most undelicious)

more undelicious (comparative)
most undelicious (superlative)

(rare) Not delicious; disagreeable to the senses.


stonebaked

They are diners feasting upon such specialties as stonebaked pizza and lasagna, savory ribs and steak, prime rib, spaghetti...

1998, Kim Leggett, David Leggett, Leggetts' antiques atlas: 1999 edition:


mirliton

/ˈmɜːlɪˌtɒn/

/ˈmɪɹləˌtɑn/

From French. Coined as a nonce to advertise a new women's bonnet, mirliton came to be applied to any trifle or trinket before acquiring several specific meanings. Compare the English word folderol.

In form the mirlitons resembled flutes, shawms, or other instruments, and were generally furnished with a parchment membrane.

1975, Sibyl Marcuse, A survey of musical instruments, page 172:

Whistles, mirlitons, flutes, trumpets or horns, clarinets, and oboes are all played in one or more parts of the continent.

1990, Francis Bebey, African music: a people's art, page 64:

The bars have air resonators below, and mirliton membranes are set over holes in the resonators (see Figure 10-3C).

1996, Bart Hopkin, Musical Instrument Design, page 145:

(music) The eunuch flute, a kind of kazoo or membranophone.


breadmaker

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


noble rot

‘You said they occasionally deliberately infect the grapes with the noble rot,’ I said.

2019, Ben Aaronovitch, The October Man, Gollancz, page 20:

Botrytis cinerea
Botrytis cinerea#Translingual

A benevolent form of the fungus Botrytis cinerea which, in the right conditions, leads to a concentrated sweet wine.


burn to a crisp

en-verb

burn to a crisp (third-person singular simple present burns to a crisp, present participle burning to a crisp, simple past and past participle burnt to a crisp or burned to a crisp)

burns to a crisp (present singular third-person)
burning to a crisp (participle present)
burnt to a crisp (participle past)
burnt to a crisp (past)
burned to a crisp (participle past)
burned to a crisp (past)

(transitive, intransitive) To burn (usually food) very severely.


Chard

There was to be no official opening ceremony, but nevertheless the inhabitants of Chard were not going to neglect this opportunity for a bean-feast, for they were also to celebrate the demolition of the town's East Gate.

1954 February, R. J. Sellick, “Railways to Chard”, in Railway Magazine, page 121:

A town and civil parish in Somerset, England, previously in South Somerset district, near the Devon border. The civil parish is named Chard Town, and served by Chard Town Council. (OS grid ref ST3208).

Synonym of Janvier South, Alberta, Canada, from the name of A. Chard.


Chard

en-noun

Chard (countable and uncountable, plural Chards)

Today you can order a glass of Chard almost anywhere, but in the 1960s it was relatively unknown outside of France. Can you imagine such a time?

2005, Maureen Christian Petrosky, The Wine Club: A Month-by-Month Guide to Learning about Wine with Friends, Des Moines, IA: Meredith Books, →ISBN, page 116:


Salisbury steak

Salisbury steak (plural Salisbury steaks)

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

Named after American physician James H. Salisbury (1823–1905).

named-after

Ground beef, mixed with egg, milk, bread crumbs and seasonings and made into patties and cooked.


tofuburger

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

I want to expand my tofu kit business and start tofuburger restaurants around the country, just like McDonalds.^([sic])

1981, Michael Phillips, Salli Rasberry, Honest business: a superior strategy for starting and managing your own business:

Karen Aileron looks distractedly out the window, a tofuburger sizzling in the skillet on the stove.

(rare) A vegetarian burger using tofu in place of meat.


malai

The milk had malai on top.

2020, Avni Doshi, Burnt Sugar, Hamish Hamilton, page 109:

(cooking) An Indian cream made by heating and then cooling non-homogenized whole milk and then skimming off the resulting fatty layer.


candy apple

(US) An apple with a hard sugar candy coating.


winetasting

en-noun

winetasting (countable and uncountable, plural winetastings)

(countable) An event for the purpose of tasting and evaluating wine.


Eccles cake

From the English town of the same name, Eccles, where the cake was first sold commercially in 1793.

A small, round, oven-baked cake made from a currant-based filling enclosed in puff pastry.


makowiec

MAKOWIEC. (Poppy-seed. roll).

1957, Sula Benet, Festive recipes and festival menus, page 147:

If you have a cookie spatula, slide it under the makowiec and transfer it to the baking pan.

2007, Greg Patent, A Baker's Odyssey, page 219:

She was trained by the nuns to be their cook and therefore she learned to make very beautiful and sumptuous gourmet dishes, including croissants and delicious fancy desserts. Her makowiec was the best I have ever tasted.

2011, Frank Cebulski, Lonely Nights and Wild Women: Concrete Visual Shaped Poems, page 54:

(rare) a Polish cake (flat or rolled) layered with poppy seed-based paste


kabanos

A spicy smoked salami sausage, typically made from pork and beef.


three-way

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

The sense referring to a serving of Cincinnati chili was coined in the 1920s by Tom and John Kiradjieff, Slavic-Macedonian immigrants to Cincinnati, for their Empress Chili chain. Doublet of trivia.

A guy Julian and you had a three-way with millions of years ago. I used to watch you guys screw through the keyhole sometimes.

I had a three-way with two other women in my class.

1995, Deborah Abbott, Ellen Farmer, From Wedded Wife to Lesbian Life: Stories of Transformation, page 263:

Is a three-way with a 21-year-old a bad idea for Richard's birthday?

2002 February 3, Allan Heinberg, “A ‘Vogue’ Idea”, in Sex and the City, season 4, episode 17, spoken by Samantha:

But how many men will actually admit to having had a three-way with another man and one woman?

2007, Lainie Speiser, Threesomes: For Couples Who Want to Know More, page 22:

Supermodel Jenny Shimizu provides mechanic tips (and hints at a previous three-way with Naomi Campbell and Linda Evangelista).

2024 February 13, Wendy Syfret, “Hi Octane: Sofia Coppola’s starry 90s series feels like a gen X fever dream”, in The Guardian, →ISSN:

Sexual activity involving three individuals.

(Cincinnati) A serving of Cincinnati chili with spaghetti and cheese.

three-card monte
three-card monte#English


Red Eye

Bartender! Do you know how to make a Red Eye? — Doug Coughlin (Bryan Brown) in the 1988 movie Cocktail

(alcoholic beverages) A cocktail made from ale, tomato juice, and egg, a variation of a Bloody Mary.


kolache

Borrowed from Czech koláče and Slovak koláče, plural of koláč. Doublet of kalach and kolach.

A pastry consisting of a filling (typically fruit or cheese) inside a bread roll, popular in the United States.


lime juice

lime juice (countable and uncountable, plural lime juices)

The lime juice is filled with crushed ice and sugar syrup and is perhaps the finest non-alcoholic beverage I’ve ever tasted.

2011, Shehan Karunatilaka, Chinaman: The Legend of Pradeep Mathew, Jonathan Cape, page 205:

(nonstandard) Limeade, a fruit juice made from limes.


Bombay mix

(UK) A traditional Indian snack of mixed dried ingredients with spices and salt, often including fried lentils, peanuts, chickpea flour noodles, corn, vegetable oil, chickpeas, flaked rice, and fried onion.


bhelpuri

bhelpuri (usually uncountable, plural bhelpuris)

From Hindi भेलपूरी (bhelpūrī), and its cognates: Gujarati ભેળપૂરી (bheḷpūrī), Marathi भेळ (bheḷ).

An Indian dish of puffed rice with potatoes and a tangy tamarind sauce.


Ulster fry

A meal traditionally served for breakfast in Northern Ireland (Ulster), consisting mainly of fried foods.


Italian sandwich

Italian sandwich (plural Italian sandwiches)

The sandwich was invented in Portland, Maine, in 1903 by Giovanni Amato, an Italian baker.

(US) A type of submarine sandwich consisting of French bread sliced lengthwise, filled with salami or ham with cheese and onion.


gluhwein

gluhwein (usually uncountable, plural gluhweins)

we sat inside warmed by the stove and drank hot red wine with spices and lemon in it. They called it glühwein and it was a good thing to warm you and to celebrate with.

1929, Ernest Hemingway, A Farewell to Arms, Folio Society, published 2008, page 284:

A type of mulled wine from German-speaking countries made from red wine with cinnamon and other herbs and spices.


ranch dressing

ranch dressing (usually uncountable, plural ranch dressings)

A condiment made of buttermilk or sour cream, mayonnaise, minced green onion, garlic powder, and other seasonings mixed into a sauce.


buttermilky

en-adj

buttermilky (comparative more buttermilky, superlative most buttermilky)

more buttermilky (comparative)
most buttermilky (superlative)

In yet another bowl, combine the bananas and buttermilk. Alternately add the floury salty mixture and the buttermilky banana mash to the first eggy sugary mixture.

1998 October 15, “Cooker’s corner: Home Ec for Hop kids”, in The Johns Hopkins News-Letter, volume CIII, number 7, [Baltimore, Md.]: [T]he students of The Johns Hopkins University, →OCLC, page 31:

The light, buttermilky waffles might be even better—especially when ordered with bacon crumbles.

2001, Sharron Wood, Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals, Seattle, Wash.: Sasquatch Books, →ISBN, page 75:

And the dip, a buttermilky sauce made with feta from Bennington’s Maplebrook Farm, was a worthy accompaniment to crisp sticks of carrot and jicama — a hydrating, south-of-the-border vegetable and fine stand-in for celery.

2014 July 9–16, Hannah Palmer Egan, “VerMexican: Taste Test: Mi Casa Kitchen & Bar, Stowe”, in Seven Days, volume 19, number 45, Burlington, Vt.: Da Capo Publishing Inc., →OCLC, page 46:


panzerotto

/ˌpanzəˈɹɒtəʊ/

1960s: borrowed from Italian panzerotto, a derivative of central and southern panza, variant of standard pancia (“belly”), after its swollen shape.

A type of large ravioli made from pizza dough, filled with various ingredients such as ricotta (or mozzarella), tomato sauce and ham, and deep-fried. A specialty of Apulia and Campania.


health food

en-noun

health food (countable and uncountable, plural health foods)

Coordinate term: junk food

Yes, I like piña coladas / And gettin' caught in the rain / I'm not much into health food / I am into champagne

1979, Rupert Holmes (lyrics and music), “Escape (The Piña Colada Song)”, in Partners in Crime:

Any food that is considered to be especially beneficial to health.


Vienna sausage

A calque of German Wienerwurst (“Viennese sausage”); compare the borrowed form wienerwurst.

calque

Spicy but delicate Vienna sausages are eaten with various dishes such as sauerkraut or as a snack by themselves, with or without relish.


summer sausage

en-noun

summer sausage (countable and uncountable, plural summer sausages)

Now these bodies hanging from that overhead pipe. The cocked heads. The dangling shoes. The tongues protruding like summer sausages.

Sausage cured to the extent that it requires no refrigeration.


rivel

Probably from (Pennsylvania German, from) Palatine Rhine Franconian Riwwel, Ribbel, Riebel (compare Volga German Rievel, Ribel, Riebel).

(US) A kind of small dumpling made from egg and wheat flour, often eaten in soup, especially among the Pennsylvania Dutch and other Germans.


chocolate tree

Theobroma cacao
Theobroma cacao#Translingual


pan-fry

en-verb

pan-fry (third-person singular simple present pan-fries, present participle pan-frying, simple past and past participle pan-fried)

pan-fries (present singular third-person)
pan-frying (participle present)
pan-fried (participle past)
pan-fried (past)

(transitive) To fry in a pan with minimal oil.


pâté chinois

(Quebec) A French-Canadian dish of layered ground beef, sweetcorn and mashed potatoes, similar to shepherd's pie.


banana boat

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

A cocktail made from a melon liqueur, a banana liqueur, curacao, and pineapple juice.


pigswill

He came down the slope towards the church at speed, holding his breath against the smell of warmed pigswill from the sty.


pizza wheel

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


moo goo gai pan

Borrowed from Taishanese 蘑菇雞片／蘑菇鸡片 (mo³ gu¹ gai¹ pen^(1*), literally “sliced chicken with button mushrooms”).

zh-m

An Americanized version of a certain Cantonese dish, usually a simple stir-fried dish consisting of sliced or cubed chicken with white button mushrooms and other vegetables such as snow peas, bamboo shoots, water chestnuts and Chinese cabbage.


siu mei

From Chinese Cantonese 燒味／烧味 (siu1 mei6-2). Doublet of shaowei.

Meat roasted on spits over an open fire or wood burning rotisserie oven, as in Cantonese cuisine.


funnel cake

en-noun

funnel cake (countable and uncountable, plural funnel cakes)

From funnel + cake, since it is made by pouring batter through a funnel into hot oil.

(US) A specialty food made from deep-fried batter and originally associated with the Pennsylvania Dutch region of the United States.


prawn cracker

A light, deep-fried snack made from shrimp and starch, popular in East Asian cuisine.

kropek

Light, deep-fried snack made from shrimp and starch


sidewalk cafe

(US) An outdoor portion of a restaurant, coffeehouse or cafe.


pastizzi

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

One may find a McDonald's outlet next door to a traditional pastizzi outlet, and both may be equally popular with local youth.

2005, Shirley R. Steinberg, Teen Life in Europe, page 158:

“He's a good Maltese boy. He likes pastizzi,” Nanna announced.

2009, Barbara Haworth-Attard, My Life from Air-Bras to Zits:

A Maltese pasty filled with ricotta or peas.


papillote

cooked en papillote

Remove from the oven and allow to rest for about 5 minutes before opening the papillote. Be very careful when you open it, since the papillote fills up with steam while it's cooking and it can be very hot.

2018, Michelle Lewin, Dr. Samar Yorde, The Hot Body Diet […] , Penguin, →ISBN:

(cooking) A small piece of aluminum foil or parchment paper, wrapped around food during cooking.


bual

A variety of madeira (wine) that is less sweet than malmsey


oliebol

Borrowed from Dutch oliebol (“oliebol”).

A traditional Dutch and Belgian delicacy, a pastry similar to a donut.


trdlo

From Czech trdlo, from Proto-Slavic *tьrdlo.


larb

larb (usually uncountable, plural larbs)

A Laotian or Thai spicy salad with ground, chopped, or minced meat and vegetables.


pizza table

(idiomatic) A small, inedible, table-shaped object that sits on a pizza pie and holds up the top of the box the pie lies in, preventing it from settling into the pie.


frozen yoghurt

frozen yoghurt (countable and uncountable, plural frozen yoghurts)


frozen yogurt

frozen yogurt (countable and uncountable, plural frozen yogurts)

A frozen dessert made from yogurt or other dairy products, slightly tarter than ice cream and lower in fat.


meatarian

At the present, it appears that there is support for the notion that vegetarians respond (in a variety of ways) different from meatarians.

1977, Psychonomic Society, Bulletin of the Psychonomic Society, Volume 10:

Finally she divided the Hindu, Muslim, and Christian students into three categories: vegetarians, meatarians, and eggarians.

1984, M Thomas Starkes, God's commissioned people:

If India is defined as a nation of productive skills — of tilling land, of cutting crops — its holistic (meatarian and vegetarian) food culture, its symbols of civilization such as the pot, wheel, shoe, sculpture and so on — it belongs to the Adivasis, Dalits and OBCs.

2004, Kancha Ilaiah, Buffalo nationalism: a critique of spiritual fascism:


auslese

auslese (countable and uncountable, plural ausleses or auslesen)

A sweet wine, especially from Germany, made from late harvest grapes; specifically, a wine from the German official Auslese category.


baozi

Borrowed from the Hanyu Pinyin romanization of Mandarin 包子 (bāozi). Doublet of buuz.

We drew into a halt: a few huts, a siding, some heaps of abandoned coal. Ragged children were picking them over but they turned and ran for the sleeper coach windows, holding up chipped and coal-blackened bowls for fragments of yesterday’s bread and baozis, pork-filled dumplings.

1987, Sarah Lloyd, Chinese Characters: A Journey through China, London: Collins, →ISBN, page 222:

Some wonderful baozis (steamed white bread) filled with either vegetables, pork, or black bean paste are sold on the streets of most cities and towns scattered throughout the region.

1998, “Pleasures and Pastimes”, in Nancy van Itallie et al., editors, Fodor’s China, New York, N.Y.: Fodor’s Travel Publications, Inc., →ISBN, page 7, column 2:

Jericho turned away and inhaled the smell of fresh wontons and baozis. The stand was busy. Two young men with damply glistening torsos, swathed in the steam that rose from huge pots, swung their ladles, passed bowls of broth and crunchy crab and pork dumplings over the counter.

2009, Frank Schätzing, translated by Shaun Whiteside, Jamie Lee Searle, and Samuel Willcocks, “Steelworks”, in Limit, New York, N.Y., London: Jo Fletcher Books, Quercus, published 2013, →ISBN, page 435:


cannolicchi

Pasta in short twisted tubes resembling razor clams.


Boston cream pie

Boston cream pie (plural Boston cream pies)

A round cake that is split, filled with custard or cream, and frosted with chocolate, the official dessert of the Commonwealth of Massachusetts.