Burg

en-noun

Burg (countable and uncountable, plural Burgs)

Many 2006 Burgundy reds are drinking well now, the better 2007s, especially Chambolles, have been beautiful for a while, and the 2008s could be left alone for a year or so to resolve their tannins. I find many 2011 and 2012 Burgs seductive, and irresistible, just bursting with fruit.

2018, Joel Berman, “Rhône Vintages”, in So You Want to Be a Wine Merchant?, Tucson, AZ: Wheatmark, →ISBN, page 98:


rubbed

(cooking) Having had a substance applied through rubbing.


raviolo

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

(chiefly in the plural) A single, large parcel of pasta with a filling, served with a sauce.


chaat

Borrowed from Hindustani चाट / چاٹ (cāṭ).

Any savory snack, sold from a roadside stall in India, or served as a starter in an Indian restaurant.


SB

SB (countable and uncountable, plural SBs)

(oenology, wine) Initialism of Sauvignon blanc.


frothy

(Australia, slang, chiefly in the plural) A serving of beer.


milky

en-adj

milky (comparative milkier, superlative milkiest)

milkier (comparative)
milkiest (superlative)

From Middle English mylky, melky, equivalent to milk + -y. Cognate with German milchig (“milky”), Swedish mjölkig (“milky”). Doublet of milchig.

his sword,
Which was declining on the milky head
Of reverend Priam, seem'd i' the air to stick:

c. 1599–1602 (date written), William Shakespeare, “The Tragedie of Hamlet, Prince of Denmarke”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act II, scene ii]:

The Pails high-foaming with a milky Flood,

1715–1720, Homer, translated by Alexander Pope, “(please specify the book of the Iliad or chapter quoted from)”, in The Iliad of Homer, volume (please specify |volume=I to VI), London: […] W[illiam] Bowyer, for Bernard Lintott […], →OCLC, page 267, line 780:

1731, John Arbuthnot, An Essay concerning the Nature of Aliments, London: J. Tonson, Chapter 3, Prop. 3, p. 51,
[…] some Plants upon breaking their Vessels yield a milky Juice; others a Yellow of peculiar Tastes and Qualities.

[…] the kind, slightly milky odour of cattle […]

1928, Radclyffe Hall, The Well of Loneliness, Book One, Chapter Three, 3:

She wheels her gaze from the wall on to me. The black irises are set off by milky whites as clear as a child’s.

1980, J. M. Coetzee, chapter 2, in Waiting for the Barbarians, Penguin, published 1999, pages 37–38:

Resembling milk in color, consistency, smell, etc.; consisting of milk.


alphabet soup

en-noun

alphabet soup (countable and uncountable, plural alphabet soups)

This part of the neutron star has been described as ‘a rich Greek alphabet soup’.

1978, Patrick Moore, 1978 Yearbook of Astronomy, page 172:

The early big bang is an alphabet soup of quarks, W bosons, gluons, and other exotic particles and flavors. In the usual scenario, there is no place for the pion. It dissociates in the alphabet soup of the early universe.

1997, Nee-Pong Chang, “Chirality in the Early Universe”, in Ling Fong Li et al., editors, Looking to the 21st Century: Proceedings of the First International Conference on Frontiers of Physics, →ISBN, page 784:

At shorter distances (probed at higher energies), an alphabet-soup of other types of spin 0 (scalar) and spin 1 (vector) mesons are exchanged […]

2012, Walter M. Wilcox, Quantum Principles and Particles, →ISBN, page 434:

(figuratively, particle physics) A physical state in which there is a miscellany of different particles, often designated by letters.


curtains

Marangoni effect
Marangoni effect#English

(colloquial, oenology) A ring of clear liquid, forming into drops, near the top of a glass of fortified wine; the result of differential evaporation of alcohol and subsequent changes in surface tension; an example of the Marangoni effect.


al desko

Lunches usually consist of cold sandwiches consumed al desko.

1981 January 30, Stephanie Mansfield, “The Last Memo”, in The Washington Post:

The number of folks who have taken to dining al desko is causing some new problems in the workplace.

1994 March 29, “Workers Are Increasingly In To Lunch”, in Philadelphia Daily News:

A recent study published in a British daily claimed that dining ‘al desko’ was fast becoming the new norm for office workers.

2004 November 12, Alex Elgar, “Dining 'Al desko'”, in The CB Friday:

We need to encourage our children to ask the child sitting alone at lunch whether they'd like company, and we need to do the same for that work colleague who always eats their lunch alone al desko, even when we'd rather dine on our own.

2020, Noreena Hertz, chapter 11, in The Lonely Century, Hodder & Stoughton, →ISBN:

(humorous) At a desk (typically used of eating).


kolo

Borrowed from Serbo-Croatian kolo and Slovene kolo, from Proto-Slavic *kolo (“wheel”).

1942: As we came to this promenade … we heard the throbbing of a drum that announces a kolo, a communal dance. — Rebecca West, Black Lamb and Grey Falcon (Canongate 2006, p. 660)

A national folk dance common in regions pertaining to South Slavic people, performed in a circle.


skewer

the bishop can capture the white queen. (canonical)
skewers (plural)

From Middle English skeuier, skuer, likely a variant of Middle English *skever, *skiver (compare Modern English skiver), probably of North Germanic origin, compare Icelandic skífa (“to slice”), Norwegian skive, Swedish skiva, Swedish skifer (“a slate”).

Larissa, 107 miles from Salonica, is reached at 10.33, and there is a halt of 17 min. while vendors of oranges, cheese, meat on skewers, sweetmeats, and Turkish coffee do a brisk trade.

1951 November, 'Pausanias', “To Greece by the "Simplon-Orient Express"”, in Railway Magazine, page 731:

A long pin, normally made of metal or wood, used to secure food during cooking.


skewer

en-verb

skewer (third-person singular simple present skewers, present participle skewering, simple past and past participle skewered)

skewers (present singular third-person)
skewering (participle present)
skewered (participle past)
skewered (past)

Parody, in its purest form, is an act of both mockery and appreciation. True masters of the practice possess a bone-deep understanding of their targets; they skewer because they love—or at least, because they’ve done their homework.

2014 June 26, A. A. Dowd, “Paul Rudd and Amy Poehler Spoof Rom-com Clichés in They Came Together”, in The A.V. Club, archived from the original on 2017-12-07:

A journalist outside 10 Downing Street on Thursday displaying one of the many tabloid covers skewering Mr. Johnson.

2022 January 13, Mark Landler, “U.K. Monarchy and Government Plunge Into Simultaneous Crises”, in The New York Times, →ISSN, image caption:

(figurative) To severely mock or discredit.


baklava

en-noun

baklava (countable and uncountable, plural baklavas or baklavalar)

Borrowed from Turkish baklava, from Ottoman Turkish باقلوا (baklava) (see for more); possibly from Middle Mongol ᠪᠠᠭᠯᠠᠭᠠ (baɣlag-a, “bundle, package”).

der

It meant lifting tea towels off trays in her Muslim neighbours’ kitchens to help herself to sticky triangles of baklava, half lemon slices pressed into the syrupy pastry filled with walnuts and raisins.

2022, Priscilla Morris, Black Butterflies, Duckworth, page 56:

A sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry. [since c. 1650; modern spelling since 1800s]


apple-corer

A tool used to remove the apple core from an apple for use in cooking; some forms of the tool segment the apple at the same time as removing its core.


apple fritter

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

A type of fritter made with pieces of apple deep-fried in batter and often served covered with powdered sugar, honey or cinnamon.


fritter

Inherited from Middle English fryture, from Middle French friture, from Old French friture, from Vulgar Latin *frīctūra, from Latin frīgō (“to fry”); compare fry.
For the development of Middle English /iu̯r(ə)/ into /ə(ɹ)/, compare armour, batter, border, solder.

And cut whole giants into fritters.

1662 (indicated as 1663), [Samuel Butler], “[The First Part of Hudibras]”, in Hudibras. The First and Second Parts. […], London: […] John Martyn and Henry Herringman, […], published 1678; republished in A[lfred] R[ayney] Waller, editor, Hudibras: Written in the Time of the Late Wars, Cambridge, Cambridgeshire: University Press, 1905, →OCLC:


apple sauce

en-noun

apple sauce (countable and uncountable, plural apple sauces)

(British spelling) A culinary dish prepared by pureeing cooked apples.


puree

puree (usually uncountable, plural purees)

Alternative form of puri (“type of unleavened bread”)


scrumptious

en-adj

scrumptious (comparative more scrumptious, superlative most scrumptious)

more scrumptious (comparative)
most scrumptious (superlative)

Probably from scrimp (“to put on short allowance, limit, straiten; to be frugal”) + -ious (suffix forming adjectives denoting the presence of a quality in any degree (usually an abundance)), possibly modelled after scrimption (“small portion, little bit, scrap”).

suffix

What a scrumptious treat!

lekker

of food: delectable, delicious — see also delectable, delicious


ziti

en-noun

ziti (usually uncountable, plural zitis)

From Italian zite or ziti, plural of zita, zito, from a Southern (Neapolitan or Sicilian) word likely from Vulgar Latin pittitus (“small, worthless”), originally denoting a young boy or girl. See also petty.

der

A type of macaroni pasta in the form of long smooth hollow tubes.


cornstarch

en-noun

cornstarch (usually uncountable, plural cornstarches)

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

A very fine starch powder derived from corn (maize) used in cooking as a thickener, to keep things from sticking, or as an anti-caking agent.


hard cider

hard cider (countable and uncountable, plural hard ciders)

(US) An alcoholic beverage formed by fermenting cider (apple juice).


sweet cider

sweet cider (usually uncountable, plural sweet ciders)

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

Cider (apple juice containing pulp) which has not been fermented and so is non-alcoholic.


black pepper

William Farquhar Collection of Natural History Drawings


peppercorn

Inherited from Middle English peper corn, peper-corn, pepercorn, from Old English piporcorn (“peppercorn”), corresponding to pepper + corn. Compare Dutch peperkorrel (“peppercorn”), German Pfefferkorn (“peppercorn”), Danish peberkorn (“peppercorn”), Swedish pepparkorn (“peppercorn”), Icelandic piparkorn (“peppercorn”).

inh+

The seeds of the pepper plant Piper nigrum, commonly used as a spice, usually ground or crushed.


baguette

Borrowed from French baguette (“stick”), from Italian bacchetta.

A variety of bread that is long and narrow in shape.

بَاغِيت

a variety of bread that is long and narrow in shape


tabasco pepper

en-noun

tabasco pepper (countable and uncountable, plural tabasco peppers)

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

Capsicum frutescens
Capsicum frutescens#Translingual

A variety of chili pepper having a conical shape and a bitter and burning taste, Capsicum frutescens variety tabasco.


celery salt

celery salt (usually uncountable, plural celery salts)

A spice ingredient used in cooking consisting of ground celery seed and salt.


Kahlúa

en-proper noun

Kahlúa (countable and uncountable, plural Kahlúas)

Kahlúa, sweet and thick, painted itself in a coating on his tongue, not to be removed.

2002, Zadie Smith, The Autograph Man, Penguin Books (2003), page 378:

He lifted the window. “What the hell are you doing down there?” he called down. “Are you drunk?” “No, actually, weirdly enough, we're sober,” Bingley called up. “Although I did have two Kahlúas, but I've probably walked those off by now."

2017, Melissa de la Cruz, Pride and Prejudice and Mistletoe, St. Martin's Press, →ISBN, page 90:

A brand of heavy, sweet, coffee flavored liqueur made in Mexico; a variety or serving of this drink.


calzone

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

Unadapted borrowing from Italian calzone (literally “stocking, trouser”). Doublet of chausson.

ubor

It was a much classier presentation than the oil-stained paper plate I would use to transport my calzones of yore, and it tasted better, too. […] That was the first calzone I made after my Lucali meal, and the recipe is a good template for a calzone of the cheesiest kind.

2012 April 13, Melissa Clark, “See You Later, Pizza, This Dough Is for Calzones”, in The New York Times:

A baked Italian turnover made of pizza dough and stuffed with tomato, cheese and other toppings.


lowball

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

American railroad term that described one of two positions of the ball of a ball signal. Compare highball.


sea salt

en-noun

sea salt (countable and uncountable, plural sea salts)


Welsh rabbit

Welsh rabbit (countable and uncountable, plural Welsh rabbits)


frenched

en-adj

frenched (comparative more frenched, superlative most frenched)

more frenched (comparative)
most frenched (superlative)


French toast

en-noun

French toast (countable and uncountable, plural French toasts)

/ˌfɹɛnt͡ʃ ˈtəʊst/

First recorded use in 1660, in a recipe without eggs, in the current sense from 1870s. The common French name for the dish is pain perdu (literally “lost bread”).

I'd like syrup on my French toast.

(cooking) Food prepared by dipping bread into egg batter and frying.

пържена филия

food prepared by dipping bread into egg batter and frying


halo-halo

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

From Tagalog halo-halo, a reduplication of halo (“mix”).

A Philippine dessert consisting of a mixture of shaved ice and milk with various boiled sweet beans and fruits, served cold in a tall glass or bowl.


barleycorn

This trip to Italy has actually enlarged the diameter of my head thirteen barleycorns!

1879, Geo. Alfred Townsend, Bohemian Days:

Then shewed the devil the booke unto the friar, and the friar saw it was an uncut unique of incalculable value; the height of it was half a cubit and the breadth of it the fourth part of a cubit and the thickness of it five barleycorns lacking the space of three horsehairs.

1907, Various, The Wit and Humor of America, Volume IV. (of X.):

(obsolete) The length of such a grain; a unit of length of approximately one third (or sometimes one quarter) of an inch or eight millimetres, still used as a basis for shoe sizes.


John Barleycorn

John (commonly used to personify a concept) + barleycorn; barley is used to produce malt, the source of most British alcoholic drink.

a personification of alcoholic drink, particularly beer and whisky.


celery seed

celery seed (countable and uncountable, plural celery seeds)

Apium graveolens
Apium graveolens#Translingual

The seed of the plant celery, Apium graveolens, used as a seasoning in cooking.


corn syrup

corn syrup (countable and uncountable, plural corn syrups)

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

A sticky sweet liquid, consisting of sugars dissolved in water, produced from corn (maize). Used as a sweetener in cooking, especially in commercial kitchens but also in candy making.


screech

screech (countable and uncountable, plural screeches)

1602; altered with expressive vowel lengthening from earlier skrech (1577), variant of obsolete scritch, from Middle English skriken, shrichen, schrichen (1250), from Old English (attested as scriccettan) and Old Norse skríkja, both from Proto-Germanic *skrīkijaną (compare Icelandic skríkja, Old Saxon scricōn, Danish skrige, Swedish skrika), derivative of *skrīhaną (compare Middle Dutch schriën, German schreien, Low German dial. schrien, schriegen), ultimately of imitative origin.

onomatopoeic

imitative

(uncountable) A form of home-made rye whiskey made from used oak rye barrels from a distillery.


Lachryma Christi

From Renaissance Latin lachryma Christi, from Latin lachryma (“tears”) Chrīstī (“of Christ”).

“Pray take another glass of wine […] The lachryma Christi is excellent; do taste it.”

1789, John Moore, Zeluco, Valancourt, published 2008, page 181:

An Italian white wine from grapes grown on the slopes of Mount Vesuvius.


tears of wine

(oenology) A ring of clear liquid, forming into drops, near the top of a glass of fortified wine; the result of differential evaporation of alcohol and subsequent changes in surface tension; an example of the Marangoni effect.


Incredible Hulk

en-noun

Incredible Hulk (plural Incredible Hulks)

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

Named after the Incredible Hulk, a Marvel Comics Universe character with green skin.

A green-colored cocktail made with equal parts of the fruit liqueur Hpnotiq and Hennessy brand cognac poured over ice.


soy sauce

soy sauce (countable and uncountable, plural soy sauces)

A condiment sauce and ingredient, common in Asian cuisine, made from fermented soybeans, salt, and sometimes wheat.

صَلْصَةْ اَلصُّويَا

a condiment and ingredient made from fermented soybeans


soybean

A legume plant (Glycine max), commonly cultivated for human and animal consumption and as a nitrogen-fixing ground cover.


puri

puri (countable and uncountable, plural puris)

From Hindi पूरी (pūrī), a kind of fried flatbread.

No. 17 PURI. Take Flour, ½ ser (1lb.)

1831, Sandford Arnot (translator), “Indian Cookery, as Practised and Described by the Natives of the East”, in Miscellaneous Translations from Oriental Languages, volume I, London: J.L. Cox, retrieved 2016-07-03, page 28:

A type of unleavened bread from India and Pakistan, usually deep-fried.


poori

poori (usually uncountable, plural pooris or poories)

Alternative form of puri (“type of unleavened bread”)


chapati

chapati (countable and uncountable, plural chapatis)

/t͡ʃəˈpɑːti/

From Hindi चपाती (capātī), from Sanskrit चर्पटी (carpaṭī). From a derivative of Sanskrit *चर्प (carpa, “flat”).

Princess Jeeta fed me dozens of the hot kebabs I loved, which I coated with mango chutney and wrapped in chapati.

1990, Hanif Kureishi, chapter 4, in The Buddha of Suburbia, London, Boston: Faber and Faber, →ISBN, page 52:

Purvi breaks her chapati into small pieces and scatters them around her plate.

2020, Avni Doshi, Burnt Sugar, Hamish Hamilton, page 120:

A flat, unleavened bread from northern India and Pakistan.


paratha

“It was homemade parathas with keema mattar — ground lamb with peas.

2009 March 4, Elaine Louie, “The Temporary Vegetarian: Chana Punjabi”, in New York Times:

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

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

an Indian bread with a texture somewhat resembling puff pastry; sometimes stuffed with vegetables etc.


fondue

fondue (countable and uncountable, plural fondues)

Unadapted borrowing from French fondue (“melted”), from fondre (“to melt”).

ubor

a Swiss fondue

A dish made of melted cheese, or chocolate etc., or of a boiling liquid into which food can be dipped.


Solomon

en-proper noun

Solomon (countable and uncountable, plural Solomons)

From Latin Solomōn (variant of Salomon), from Ancient Greek Σολομών (Solomṓn), from Biblical Hebrew שְׁלֹמֹה (šĕlōmōʰ), from שָׁלוֹם (šālōm, “peace”). Doublet of Shlomo and Suleiman.

And there came of all people to hear the wisdom of Solomon, from all kings of the earth, which had heard of his wisdom.

1611, The Holy Bible, […] (King James Version), London: […] Robert Barker, […], →OCLC, 1 Kings 4:34:

(biblical) In the Old Testament and Qur'an, a king of Israel famous for his wisdom; father of King Rehoboam and the son of King David.


gild

en-verb

gild (third-person singular simple present gilds, present participle gilding, simple past and past participle gilded or gilt)

gilds (present singular third-person)
gilding (participle present)
gilded (participle past)
gilded (past)
gilt (participle past)
gilt (past)

From Middle English gilden, gulden, from Old English gyldan (“to gild, to cover with a thin layer of gold”), from Proto-West Germanic *gulþijan, from Proto-Germanic *gulþijaną, from Proto-Germanic *gulþą (“gold”).

inh

Gild the entire outside with beaten egg yolk, and sprinkle it with grated parmesan.

2008, Ivan P. Day, Cooking in Europe, 1650-1850, page 98:

(transitive, cooking) To decorate with a golden surface appearance.


breadbasket

[I]t is worth noting that if global warming produces a migration of the earth's breadbaskets, then it might damage one country's agriculture, while benefiting another's.

1990, Joshua M. Epstein, Raj Gupta, Controlling the Greenhouse Effect: Five Global Regimes Compared (Brookings Occasional Papers), Washington, D.C.: The Brookings Institution, →ISBN, page 7:

Canada at the turn of the century had become the breadbasket of the British Empire and industrialised Europe and wheat grown on the prairies was consolidated in elevator at Fort William, Ontario to await shipment overseas.

1997, Peter Pigott, “C. D. Howe: Mister Trans-Canada Airlines”, in Flying Canucks II: Pioneers of Canadian Aviation, Toronto, Ont., Headington, Oxford: Hounslow Press, →ISBN, pages 71–72:

(agriculture) A region which has favourable conditions to produce a large quantity of grain or, by extension, other food products; a food bowl.


insectivore

/ɪnˈsɛktəˌvɔː/

/ɪnˈsɛktəˌvɔɹ/

From French insectivore. In the zoological sense, coined by English philosopher and historian of science William Whewell in 1840 as an adaptation of Cuvier's coinage, French insectivore. The French terms reflect scientific New Latin origins. By surface analysis, insect + -i- + -vore.

surf

An anteater is an insectivore with a long sticky tongue to catch its prey.

(zoology, dated) mammal of the now abandoned order Insectivora.


bibimbap

en-noun

bibimbap (countable and uncountable, plural bibimbaps)

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

She'd made bibimbap with beansprouts, minced beef, and pre-soaked rice stir-fried in sesame oil.

2015, Han Kang, translated by Deborah Smith, The Vegetarian, Granta, published 2018, page 15:

A Korean dish of white rice topped with vegetables, beef, a whole egg, and gochujang (chili pepper paste).


poach

From Middle English pochen (“to poach (eggs)”), from Old French pocher "to put (egg yolks) in pockets" (i.e. in bags formed by the whites), from Old French poche (“pocket”).

der

Peaches are so perfect they need very little to make them extra special—just a quick poach in basil-scented rosé wine and a few adoring strawberries.

2005, Jill Dupleix, Good Cooking: The New Basics, page 152:


coffee bean

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

The seed of a tropical plant of the genus Coffea. Prepared by drying, roasting and grinding for making the beverage coffee.


sausage casing

The membrane into which the filling of a sausage is stuffed. Originally the washed intestine of an animal, now sometimes a synthetic substitute.

střívko

membrane into which filling of a sausage is stuffed


eggy

en-adj

eggy (comparative eggier, superlative eggiest)

eggier (comparative)
eggiest (superlative)

eggy bread

(cooking) Covered with or dipped in egg.

an eggy smell/taste


turducken

en-noun

turducken (countable and uncountable, plural turduckens)

The main attraction at dinner this week is called "turducken." To make it, [Paul] Prudhomme stuffs a boneless chicken with a reddish sausage stuffing; the stuffed chicken is then stuffed into a boneless duck with cornbread stuffing; finally, the chicken and the duck are stuffed into boneless turkey with greenish oyster stuffing. When sliced, you have three birds and a rainbow of stuffings.

1982 November 29, Charles Michener, Linda R. Prout, “Glorious Food: The New American Cooking”, in Newsweek, volume 100, New York, N.Y.: Newsweek, Inc., →ISSN, →OCLC, page 92, column 2:

Turducken is a true niche item; a product that has its roots firmly established in Cajun country and is growing in popularity [...] Skip Shensky, managing partner of the All Cajun Food Co., says his company sold 1,500 turduckens this year. […] Broussard’s experience with the product is a little different. He and his brother grew up eating turducken.

1999, Meat and Poultry, volume 45, Mill Valley, Calif.: Oman Publishing, →ISSN, →OCLC, page 26:

Although I may never eat turducken [“Birds of […]

Now, I will admit that when it came time to lay knife on turducken, with everybody gathered around in avid anticipation, the result was horrifying. Instead of freeing a beautiful slice of marbled meat, my knife unleashed a steaming avalanche of something brown and granular onto the platter.

2003 January 4, Jim Kershner, “Happy Turducken Day”, in The Spokesman-Review, Spokane, Wash.: Cowles Publishing Company, →ISSN, →OCLC; republished in Shaun O’L. Higgins, editor, Mountain Goats are My Weakness: And Other Tales of Life in the Northwest (A Spokesman-Review Book), Spokane, Wash.: New Media Ventures, 2004, →ISBN, page 46:

In his black Armani tuxedo, Dad set the first slice of turducken on one of the expensive china plates in a tall stack beside him and held it up.

2008, S. A. Bodeen, The Compound, Square Fish, published 2009, →ISBN, pages 103–104:

We eat turducken: a duck stuffed inside a chicken stuffed inside a turkey. The whole thing deep fat fried.

2009, Rebecca Wolff, editor, A Best of Fence: Fiction & Nonfiction, Fence Books, →ISBN, page 385:

LET’S EAT TURDUCKEN! Uh … Let’s not. It’s stuffed with a chicken … it’s stuffed with a duck …

RICARDO: [...] And is it the final stage of understanding what black matter and dark energy is that holds our turkey together for Thanksgiving, for instance? / CARROLL: That's – it's a great point because we live in a turducken universe. There's all sorts of different ingredients that are involved in the list of what goes into the cosmos we observe. There's dark energy. There's dark matter. There's ordinary matter. The Higgs boson is the final piece of the ordinary matter puzzle.

2012 November 16, Sean [Michael] Carroll, “Talk of the Nation: Searching for ‘The Particle at the End of the Universe’”, in NPR, archived from the original on 2014-04-17:

Bob: Listen, I figured out how to have our own Thanksgiving, stuffed inside Fischoeder's Thanksgiving, like a turducken. / Gene: A poultry within a poultry. It's like Inception with meat.

2012 November 18, Lizzie Molyneux, Wendy Molyneux, “An Indecent Thanksgiving Proposal”, in Bob’s Burgers, season 3, episode 5:

PAULA'S GUILT-FREE® TURTURTURDUCKDUCKENDUCKEN [...] DIRECTIONS: Stuff a turducken in a turducken in a turducken.

2014 November, Megan Amram, “Paula Deen’s Health-food Cookbook”, in Science… for Her!, New York, N.Y.: Scribner, →ISBN, page 35, column 2:

While straining to wedge a fresh slice of turducken into your gaping maw you choke to death on a stray bone and the irony of your untimely demise.

2016, John C. Havens, Heartificial Intelligence: Embracing Our Humanity to Maximize Machines, Jeremy P. Tarcher/Penguin, →ISBN:

Can’t decide? Then eat turducken. That’s a chicken stuffed into a duck stuffed into a turkey.

2020, Julia Fowler, Embrace Your Southern, Sugar!, Gibbs Smith, →ISBN:

Significantly, the explanation of the TDK’s true purpose is provided while the man stands above a test room containing an American family: mother, father, and son are each obese, and they sit on a couch staring at a television screen and eating turducken sandwiches.

2020, Kelli Wilhelm, ““Where’s the pie?” Nostalgic and Apocalyptic Foodways in Supernatural”, in Lisa Macklem, Dominick Grace, editors, Supernatural Out of the Box: Essays on the Metatextuality of the Series, Jefferson, N.C.: McFarland & Company, Inc., →ISBN, part three (“Our lives are not for public consumption”), page 115:

(US, cooking) A dish, usually roasted, consisting of a deboned turkey stuffed with a deboned duck that has been stuffed with a small deboned chicken, and also containing stuffing.

火鴨雞 /火鸭鸡

dish consisting of a deboned turkey stuffed with a deboned duck that has been stuffed with a small deboned chicken


cocoa bean

seed of the cocoa plant; used to make chocolate, cocoa and cocoa butter


dipper

desc

→ Kashubian: dyper (Canada, United States)

From Middle English dippere; equivalent to dip + -er.

chicken dippers

Any snack food intended to be dipped in sauce.


hork

en-verb

hork (third-person singular simple present horks, present participle horking, simple past and past participle horked)

horks (present singular third-person)
horking (participle present)
horked (participle past)
horked (past)

Onomatopoeia or imitative. For “cough up” sense, compare hawk/hock (16th century), which are almost homophonous in non-rhotic accents. For “throw” sense, compare huck. The “foul up” sense is presumably influenced by bork (late 1990s), from broken. The “steal” sense may be related to hook, which has the same slang meaning.


plonk

Chris and that plonk had better be flushing the scum out.

(countable, derogatory, UK, Ireland, law enforcement slang) A female police constable.


China cap

From its resemblance to the conical hats of Chinese peasants.


star anise

en-noun

star anise (countable and uncountable, plural star anises)


giblet

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

To make a Giblet Pie. Take two pair of giblets nicely cleaned, put all but the livers into a sauce-pan […]

1784, Hannah Glasse, The Art of Cookery Made Plain and Easy:

(usually in the plural) The edible viscera of a bird.


licorice root

licorice root (countable and uncountable, plural licorice roots)

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

Any of several other species of plants whose roots have a similar aroma and taste.

Ligusticum canbyi (Canby's licorice root)


tisane

From Anglo-Norman tysanne, Middle French ptisane, tisane (“barley water, medicinal drink”), and their source, Latin tisana, variant of ptisana, from Ancient Greek πτισάνη (ptisánē, “peeled barley, barley gruel”), from πτίσσειν (ptíssein, “to peel, to crush”).

der

Ptisan. A diluent drink which makes a great figure in the dietetic precepts of the ancients.

1831, Alexander Macaulay, A dictionary of medicine, designed for popular use, 2nd edition, page 454:

Towards the end of the week the girls complained of violent headaches and restless nights; and before Monday it was very obvious that they were all in a high fever. Tuesday Isabella was delirious, and Mademoiselle Virginie sent the maid to Covent Garden to buy some herbs, which, she said, would form a sovereign tisane.

1838 (date written), L[etitia] E[lizabeth] L[andon], chapter V, in Lady Anne Granard; or, Keeping up Appearances. […], volume I, London: Henry Colburn, […], published 1842, →OCLC, page 57:

“Neither,” said Poirot, “I shall go to bed and take a tisane. The expected has happened […].”

1928, Agatha Christie, The Mystery of the Blue Train:

The sick people would take away also some herbs for their ptisan, some wine and other comforts […].

1932, Duff Cooper, Talleyrand, Folio Society, published 2010, page 5:

As soon as he had opened the door he worked his way back to his high-backed Queen Anne armchair, where he picked up his bone-china cup and took a sip of a rarefied tisane.

A medicinal drink, originally made from barley soaked in water.


oenology

Even though I can't drink wine, I can still study oenology and enjoy knowing about the great wines of the world.

The scientific study of wines and winemaking.

Önologie

general or restricted to production in the cellar


viticulture

en-noun

viticulture (usually uncountable, plural viticultures)

/ˈvɪtɪˌkʌltʃə/

From viti- + culture, from Latin vītis + cultūra (“cultivation of the vine, vine-growing”). Compare agriculture.

The old French farmer practiced viticulture and raised some of the best grapes in the world.
He is knowledgeable in viticulture.

The agricultural practice of growing vines, particularly grape vines.

vneshtari

practice or science of growing vines, particularly grape vines for wine production


meat-eating

Once again, we see the anthropological bias against women (perhaps related to the fact that meat-eating Europeans and Americans cannot take grains seriously as a source of complete nourishment and so feel a need to stress meat eating and hunting).

1981, William Irwin Thompson, The Time Falling Bodies Take to Light: Mythology, Sexuality and the Origins of Culture, London: Rider/Hutchinson & Co., page 137:


jumble

(archaic) A small, thin, sugared cake, usually ring-shaped.


Dubonnet

In Berlin, by the wall / You were five foot ten inches tall / It was very nice / Candlelight and Dubonnet on ice

1973, Lou Reed (lyrics and music), “Berlin”, in Lou Reed:


viand

From Middle English vyaund, from Anglo-Norman and Old French viande, from Late Latin *vivanda, from Latin vīvenda, from the verb vīvō (“I live”). Compare victual.
The Philippines usage is an anglicization of Spanish vianda (which is ultimately from Latin via French), which is used to translate ulam in Tagalog. See also usage notes.

There was a time, when all the bodies members / Rebell'd againſt the Belly; thus accus'd it: / That onely like a Gulfe it did remaine / I'th midd'ſt a th'body, idle and vnactiue, / Still cubbording the Viand, neuer bearing / Like labour with the reſt, where th'other Inſtruments / Did ſee, and heare, deuiſe, inſtruct, walke, feele, / And mutually participate, did miniſter / Vnto the appetite; […]

1613, William Shakespeare, “The Tragedy of Coriolanus”, in Mr. William Shakespeares Comedies, Histories, & Tragedies: Published According to the True Originall Copies, London: Printed by Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, act I, scene i, pages 1–2:

The Motier and Lepelletier tables still groan with viands; roofs ringing with patriotic toasts.

1837, Thomas Carlyle, The French Revolution: A History […], volume (please specify |volume=I to III), London: Chapman and Hall, →OCLC, (please specify the book or page number):

[H]is heart swelled within him, as he sat at the head of his own table, on the occasion of the house-warming, dispensing with no niggard hand the gratuitous viands and unlimited beer, which were at once to symbolise and inaugurate the hospitality of his mansion.

1852, Chambers' Edinburgh Journal, William and Robert Chambers:

(Philippines) rice topping; any food eaten with rice as a part of a main course meal.


scavenger

Originally from Middle English scavager, from Anglo-Norman scawageour (“one who had to do with scavage, inspector, tax collector”), from Old Northern French *scawage, escauwage (“scavage”), Old French *scavage, escavage, alteration of escauvinghe (compare Medieval Latin scewinga, sceawinga), from Old Dutch scauwōn (“to inspect, to examinate, to look at”). Usually reinterpreted/re-analysed today as scavenge (which was originally a backformation from this word) + -er. Compare Old English sċēawung (“a showing, spectacle, examination, inspection, toll on exposure of goods”) and Dutch schouwing (“inspection”). More at show.

cog

Someone who scavenges, especially one who searches through rubbish for food or useful things.

نَبَّاش

An animal that feeds on decaying matter such as carrion.

(UK, Ireland, historical) A child employed to pick up loose cotton from the floor in a cotton mill.

(chemistry) A substance used to remove impurities from the air or from a solution.


scavenger

en-verb

scavenger (third-person singular simple present scavengers, present participle scavengering, simple past and past participle scavengered)

scavengers (present singular third-person)
scavengering (participle present)
scavengered (participle past)
scavengered (past)

(archaic) To clean the rubbish from a street, etc.


scud

en-noun

scud (countable and uncountable, plural scuds)

From Middle English scud (“incrustation, scurf, scab, peel, shedding”), perhaps from Old Norse skjóta (“to shoot, push, throw off, shed”).

uder

a bottle of scud

(slang, uncountable, Scotland) The drink Irn-Bru.


clotted cream

en-noun

clotted cream (usually uncountable, plural clotted creams)

I like to have scones with jam and clotted cream for afternoon tea.

A thick, sweet dairy product, made by skimming the thickened layer off the top of unhomogenized cream that has been heated and allowed to stand. Fat content is at least 55%.


cream tea

cream tea (countable and uncountable, plural cream teas)

He scanned the next set of pictures and noticed that she was either on her own or with people who were considerably older than her. ‘Bingo,’ said Winters. ‘Ballroom dancing with another woman. Eating cream tea in the parochial club. Watching paint dry in the church hall. And there I was thinking ET was the only image system that could make me want to cry.’

2018, Mark Roberts, Killing Time, Head of Zeus Ltd, →ISBN:

(UK) An afternoon tea including cream tea and, usually, scones and jam.


framboise

framboise (countable and uncountable, plural framboises)

Borrowed from French framboise (“raspberry”). Doublet of bramberry and frambesia.

The krieks and framboises are fine accompaniments to salads or main dishes made with fruits.

1996, Food & Wine: The Guide to Good Taste, page 42:

Ruthe poured another round of coffee, this time with a shot glass of the framboise Dina made from their raspberry patch every fall.

2002, Dana Stabenow, A Fine and Bitter Snow, →ISBN, page 52:

Drizzle in (down the sides of the glass, for optimum streaky lines) some framboise (or creme d'cassis, if that's what you have, or some other dark, sticky, red liqueur).

2007, B. Clay Moore, Hawaiian Dick Vol. 1: Byrd Of Paradise, →ISBN:

When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture.

2009, Ina Garten, Barefoot Contessa Back to Basics, →ISBN:

An Irish pub, McCaul’s serves the Guinness, Harp and Bass you'd expect plus a rotating lineup of raspberry framboises and coffee porters.

2010, Amber Nimocks, “Nightlife”, in Insiders’ Guide® to North Carolina’s Piedmont Triad: Greensboro, Winston-Salem & High Point, Guilford, Conn.: Insiders’ Guide, page 76:

Note that another Belgian sour ale, oud bruin, is sometimes used as the base beer for krieks and framboises.

2011, James Waller, Drinkology Beer: A Book About the Brew, Stewart, Tabori & Chang:

There, we muscled our way into the bar, and I ordered us framboises on tap.

2011, Tony D’Souza, Mule: A Novel of Moving Weight, Boston, Mass., New York, N.Y.: Mariner Books, →ISBN, page 199:


hot sauce

hot sauce (usually uncountable, plural hot sauces)

Any liquid spicy condiment or cooking ingredient made from chili peppers.


black tea

black tea (countable and uncountable, plural black teas)

Tea leaves which have been "fermented" (actually, oxidized) before drying to enhance their flavour (cf. green tea).

(British) A cup of tea served without milk.


rice pudding

rice pudding (usually uncountable, plural rice puddings)

(chiefly British) A milk pudding made from rice, milk, sugar and nutmeg.


herb tea

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

Soaking camomile leaves in hot water for five minutes produces a very relaxing herb tea.

A beverage (a tisane) made by steeping herbs (sometimes also includes other plants, such as spices), other than tea leaves, in hot water. Technically not a tea because it does not contain tea leaves.


snakebite

snakebite (countable and uncountable, plural snakebites)

We agreed to go down to the bar and get a snakebite together, […]

2016, Zadie Smith, Swing Time, New York, N.Y.: Penguin Press, →ISBN, page 231:

(countable, uncountable) A drink made by mixing hard cider and lager.


Long Island iced tea

Long Island iced tea (usually uncountable, plural Long Island iced teas)

A cocktail made with vodka, gin, rum, tequila, and other ingredients.


green tea

green tea (countable and uncountable, plural green teas)

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

A beverage brewed from green tea leaves.


black coffee

black coffee (countable and uncountable, plural black coffees)

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

It wasn't enough. They'd be able to rouse her with black coffee.

1966, Jacqueline Susann, Valley of the Dolls, pages 305–306:

Boiled, percolated, pressed, or filtered, black coffee ranges from a light tea-like drink to deep black brew.

2005, Mark F. Sohn, Appalachian Home Cooking, page 36:

Coffee served as a beverage without cream or milk.


coffee bar

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

An establishment that sells coffee (and possibly other non-alcoholic drinks), a cafe. Food may also be served.


coffee break

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

A rest period during the business day (usually of about 10 or 15 minutes). So named because it is an opportunity to get coffee.

اِسْتِرَاحَة

a rest period during the business day providing the opportunity to drink coffee


coffee grinder

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

A device for pulverizing or powdering coffee beans so they can be brewed as coffee. (Technically many of the machines tear the coffee beans).

طَاحُونَة قَهْوَة

a device for pulverizing or powdering coffee beans


oolong tea

oolong tea (countable and uncountable, plural oolong teas)

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

Borrowed from Mandarin 烏龍茶 /乌龙茶 (wūlóngchá), from 烏龍 /乌龙 (wūlóng, “black dragon”) + 茶 (chá, “tea”).

bor+

A type of tea with a taste in between green tea and black tea.


mint tea

en-noun

mint tea (countable and uncountable, plural mint teas)

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

An herb tea made by steeping leaves of plants of the mint family in hot water.


tea strainer

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

A strainer used to filter loose tea leaves from brewed tea.


tea plant

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

Camellia sinensis
Camellia sinensis#Translingual

The bush Camellia sinensis, the leaves of which are picked, dried and used to make the beverage tea.


decaffeinated

From de- + caffeine + -ated or de- + caffeinated.

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

From which caffeine has been removed (e.g. decaffeinated coffee).


bombe

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

A dessert made from ice cream frozen in a (generally spherical or hemispherical) mold.

Coordinate term: truffle

Sous-chef Daniel O'Reagan prepares an array of tempting desserts, including a zabaglione and marzipan bombe, chocolate mousse torte and an amaretto-flavored cheesecake.

The best dessert by far is the chocolate-caramel bombe, a gorgeous chocolate-dusted dome with a heart of passion fruit crème brûlée.

2000, New York Times, The New York Times Guide to New York City 2001, page 454

Austria boasts the Mozart ball, a marzipan-filled chocolate ball wrapped in a portrait of the composer. Niemetz of Vienna also manufactures a famous marshmallow bombe called the Schwedenbombe.

2009, Tim Richardson, Sweets: A History of Candy, page 374

(chiefly in German cooking, otherwise rare) A small, roughly hemispherical, chocolate-covered confection.


black horehound

The plant Ballota nigra possessing a disagreeable odor. Traditionally used as a medicinal herb as an antispasmodic, stimulant and vermifuge.


peppermint

peppermint (countable and uncountable, plural peppermints)

→ French: paparmane

→ Gujarati: પિપરમીટ (piparmīṭ)

→ Japanese: ペパーミント (pepāminto)

→ Korean: 페퍼민트 (pepeominteu)

In the hissing flames, Greenhill and Travers boiled the bark from peppermint gums and roasted their kangaroo-skin jackets.

2004, Nicholas Shakespeare, In Tasmania, Harvill Press, p. 76

(Australia) Any of various eucalypts of southeastern Australia whose leaves yield peppermint-like essential oils.

(countable) Any of various sweets containing extract of the peppermint herb; peppermint confectionery.


spearmint

spearmint (countable and uncountable, plural spearmints)

From spear (“sprout of a plant, spire”) + mint, so named due to its spiry blooms.

af

Mentha spicata
Mentha spicata#Translingual

A herb of the mint family (Mentha spicata), commonly used in herb tea, candy and to treat mild stomach ache.


green pepper

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

A green variety of dried peppercorn, made from the unripe berries by treating them in a manner that retains the green color.


gingerbread man

en-noun

gingerbread man (plural gingerbread men)

A biscuit/cookie in the shape of a person and flavoured with ginger.

քաղցրաբլիթե մարդուկ

cookie in the shape of a person, flavoured with ginger


gingersnap

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

A type of biscuit (American: cookie) made from dough seasoned with ginger.


ginger pop

ginger pop (countable and uncountable, plural ginger pops)

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


sesame oil

sesame oil (countable and uncountable, plural sesame oils)

Oil extracted from sesame seeds (often after roasting) and used to flavor foods.


smoke point

Coordinate term: flash point

The smoke point depends on the initial free fatty acid content of the fat: the lower the free fatty acid content, the more stable the fat, and the higher the smoke point.

2004, Harold McGee, chapter 15, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

(cooking) The temperature at which an oil or shortening begins to produce smoke.


Jeroboam

/ˌd͡ʒɛɹəˈboʊəm/

Borrowed from Hebrew יָרָבְעָם (yāroḇʿām).

bor+

A bottle of Bordeaux wine containing 4.5 liters of fluid, six times the volume of a standard bottle.


ice cream soda

en-noun

ice cream soda (countable and uncountable, plural ice cream sodas)

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

A beverage made by adding ice cream to a soft drink.


eatery

Coordinate term: luncheonette

Above the concourse, the underneath of the platforms has been clad with attractive wood panelling, while the columns holding them up are surrounded with seating - for use by passengers biding their time waiting for their trains, or who have used one of the 70-or-so eateries or shops that form part of the retail developments at the station.

2022 January 12, Paul Bigland, “Fab Four: the nation's finest stations: London Bridge”, in RAIL, number 948, page 31:

(informal) A restaurant or café; a place to purchase and eat food.


goody

[…] when the pleasant time of night is come, and the stewardess is tucking up the ladies, and putting oranges and other goodies under their pillows, and the menfolk assemble in the capstan house to smoke their last cigar.

1877, Official Guide and Album of the Cunard Steamship Company, page 95:

She slid the goody out into her hand and gave a little aww. He'd baked her a dark chocolate cookie with a white heart swirled on the top. “You are so sweet. I'm going to save this for later, when I need a little pick-me-up, ...

2016, Gail Chianese, Fiancé for Keeps, Lyrical Press, →ISBN:

(informal) A small amount of something good to eat.

(Ireland) Pudding made by boiling bread in milk with sugar and spices.


goody

en-adj

goody (comparative more goody, superlative most goody)

more goody (comparative)
most goody (superlative)

Synonym of goody-goody (“mawkishly good; weakly benevolent or pious”)


goody

Clipping of goodwife (Compare hussy from housewife, the obsolete pronunciation /ˈmɪdɪf/ of midwife, and less directly, missus from mistress.)

(obsolete) Goodwife, a 17th-century Puritan honorific for an adult woman.


dark chocolate

en-noun

dark chocolate (countable and uncountable, plural dark chocolates)

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

(uncountable) Chocolate that has not had milk products added to lighten and sweeten it.


flambé

(cooking) Being, or having been, flambéed.


flambé

(cooking) A showy cooking technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited.


vanilla extract

vanilla extract (countable and uncountable, plural vanilla extracts)

Vanilla extract makes these cookies taste great, but the straight extract tastes bad because the alcohol hasn't evaporated yet.

A liquid, technically a tincture, used in cooking, prepared by soaking vanilla beans in alcohol.


food desert

A report by Cummins and Macintyre states that a resident of public housing in western Scotland supposedly coined the more specific phrase "food desert" in the early 1990s. The phrase was first officially used in a 1995 document from a policy working group on the Low Income Project Team of the UK's Nutrition Task Force.

For years, major supermarket chains have been criticized for abandoning densely populated, largely black and Latino communities in cities like Detroit, Los Angeles, Memphis and Newark, N.J. — contributing to what many experts call food deserts.

2009 May 26, Steven Gray, “Can America's urban food deserts bloom?”, in Time, archived from the original on 2016-01-28:

More precisely, the U.S. Department of Agriculture (USDA) defines a food desert as any census district where at least 20 percent of the inhabitants are below the poverty line and 33 percent live over a mile from the nearest supermarket (or in rural areas, more than 10 miles).

2011 August 12, “America's ‘food deserts’”, in The Week, archived from the original on 2016-05-28:

New Orleans' Ninth Ward is what the U.S. Department of Agriculture calls a "food desert." Food deserts are communities with little or no access to healthy food.

2012 October 5, Judy Valente, “Food Deserts”, in Religion & Ethics Newsweekly, PBS, archived from the original on 2016-09-10:

A populated region where food, especially healthy food, is difficult to obtain.


zythepsary

Derived from Ancient Greek ζῦθος (zûthos, “barley beer”) + ἕψω (hépsō, “to boil”).

1861, uncredited contributor, “Wandering Words” in All the Year Round, Volume 5, No. 106, 4 May, 1961, p. 144,
But the oddest things of all are to be found in the dictionaries. Why they are all kept there no one knows; but what man in his senses would use such words as zythepsary for a brew-house, and zumologist for a brewer […]

...and we Employ the same old diastase In orgulous zythepsaries.

1937, Saturday Review of Literature - Volume 17, page 13:

Zythepsary equipment — there's a vast change nowadays!

1950, The Listener - Volume 43, page 451:

He was full of inkhorn words going so far as to call grog shops zythepsaries, which seemed several syllables too long to be uttered by any I had ever met within such places […]

2001, Richard Flanagan, “The Porcupine Fish”, in Gould’s Book of Fish, New York: Grove, VI, p. 121:


freegan

A person who salvages and consumes food that has been thrown away, especially one who wishes to protect the environment and challenge consumerism via waste reduction.


aji

aji (countable and uncountable, plural ajis or ajies)

Add the onion, the garlic, the red pepper, the ajies, the pepper, cumin and salt.

1997, Antonio Montaña, Gloria Mercedes Duque, The Taste of Colombia, page 47:

(countable, cooking) A chili pepper, in the context of South American cuisine.


ea.

GARNISH FOR GASPACHO PAILLETTES (CHEESE STICKS)
[…]
1 ea. egg yolk
½ oz. whole milk
1 ea. puff pastry sheet
2 oz. Parmesan cheese
tt Hungarian paprika

2012, Al Meyer, The Working Garde Manger, page 31:

(invoice, cooking) whole piece (used when use of a unit of measure is obligatory)


calva

calva (countable and uncountable, plural calvas)

"I believe you are already acquainted with Captain Le Guern. Please join us for a glass of calva."

2005, Fred Vargas, Have mercy on us all, page 140:

Calvados, an apple brandy made in France, or a glass of this brandy.


breadcrumb

en-verb

breadcrumb (third-person singular simple present breadcrumbs, present participle breadcrumbing, simple past and past participle breadcrumbed)

breadcrumbs (present singular third-person)
breadcrumbing (participle present)
breadcrumbed (participle past)
breadcrumbed (past)

/ˈbɹɛdˌkɹʌm/

From bread + crumb. The computing and figurative senses allude to the German fairy tale Hansel and Gretel, where Hansel leaves a trail of breadcrumbs to find the way back home when venturing into the woods.

All this breadcrumbing finished, you can put the meat on a grid over a baking dish and leave it until you are ready to cook it.

2009, Elizabeth David, Omelette and a Glass Of Wine, →ISBN:

Said chef then proceeds to cough slimy phlegm all over the veal before it is breadcrumbed.

2010, Teri Louise Kelly, Sex, Knives and Bouillabaisse, →ISBN:

A Swede can't imagine a more summery food than breadcrumbed Baltic herring fillets stuffed with dill or parsley and soused in an oldfashioned vinegar

2011, Sten Sture Skaldeman, Lose Weight by Eating, →ISBN:

(transitive, cooking) To sprinkle breadcrumbs on to food, normally before cooking.


demi-vegetarian

A demitarian; a person who makes conscious effort to reduce meat consumption largely for environmental reasons


percolator

She heard the percolator bell ring.

1986, David Leavitt, The Lost Language of Cranes, paperback edition, Penguin, page 176:

A device used to brew coffee by passing boiling water through coffee grounds


Gibson

en-proper noun

Gibson (countable and uncountable, plural Gibsons)

A community of Tiny township, Simcoe County, Ontario, Canada.


Gamay

Yet the 2016 Éxilé rosé from Lise et Bertrand Jousset in the Loire Valley, made mostly of gamay, was yeasty let light and lithe, while the 2016 Indigeno from Ancarani in Emilia-Romagna, made of trebbiano, was taut and earthy.

2018 March 8, Eric Asimov, “Bubbles, With Joy: Pétillant Naturel’s Triumphant Return”, in The New York Times:

Any of several varieties of red grape used for making Beaujolais and other red wines.


rosé

en-noun

rosé (countable and uncountable, plural rosés)

Borrowed from French rosé (“pinkish”). Doublet of roseate.

A pale pink wine made by removing the dark grape skins at the required point during fermentation.


cheeseball

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

A spherical mass of cheese or cream cheese, often including nuts or other additions and served as an hors d'oeuvre or finger food, usually with bread or crackers.


kaoliang

kaoliang (countable and uncountable, plural kaoliangs)

From the Wade-Giles romanization of the former pronunciation of Mandarin 高粱 (gāoliáng).

高粱酒

こうりゃんしゅ, kōryanshu, こうりょうしゅ, kōryōshu


kefir

kefir (usually uncountable, plural kefirs)

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

Borrowed from Russian кефи́р (kefír); see that entry for more.

Water kefir grains differ from milk kefir grains and are generally used to make kefirs based on fruit juices or sugared waters.

2015, David Perlmutter, Brain Maker: The Power of Gut Microbes to Heal and Protect Your Brain—for Life, Little, Brown and Company, →ISBN:

Mason jars are great for making kefirs.

2015, Kristin Merizalde, Holistic Health Basics: 5 Tips For Achieving Better Health, →ISBN:

Commercially made kefirs on the other hand have seen the development of starter cultures that make the whole process more efficient and quicker while also providing longer product shelf lives.

2018, Mark Gibson, “Milk and Dairy”, in Food Science and the Culinary Arts, Academic Press, →ISBN, page 148:

A fermented milk drink from the Caucasus and Eastern Europe, similar to yogurt but more liquid.


kibble

(historical) A mallet used in the game of trap ball.


kombucha

kombucha (countable and uncountable, plural kombuchas)

Origin disputed. Possibly from Japanese 昆布茶 (konbucha, literally “kelp (konbu) tea”), a different type of beverage, and not related to fermentation.
Alternatively, derived from Kombu, reportedly a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo in 414 CE + cha (“tea”).

unk

disputed

bor

Kombucha is the primary focus of this book and arguably the most popular home ferment and aforementioned store-bought probiotic drink.

2020, Chad Turner, The Joy of Home Brewing Kombucha, Simon and Schuster, →ISBN:

A fermentation of sweetened tea of Mongolian origin.

紅茶キノコ (kōcha kinoko, literally “tea mushroom”)

ча́йный гриб m (čájnyj grib, literally “tea mushroom”)

ча́йний гриб m (čájnyj hryb, literally “tea mushroom”)


wonton

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

Borrowed from Cantonese 雲吞 /云吞 (wan⁴ tan¹, wan⁴ tan⁴).

The wonton will be done when the crab filling is cooked through and the wonton are very soft.

2003, Salton, Inc., “[Great Appetizers & Snacks] Crab-Filled Wonton”, in 50 Great George Foreman® Lean Mean Contact Roasting Machine Recipes!, Rocklin, Calif.: Pascoe Publishing, Inc., →ISBN, page 12, column 2:

When the water boils again, the wonton are ready to be inhaled with a little chicken broth.

2003, Gish Jen, “[Seafood] Mom’s Shrimp Wonton”, in edited by Dean Faulkner Wells, The New Great American Writers Cookbook, Jackson, Miss.: University Press of Mississippi, →ISBN, page 101:

Arrange cooked or uncooked filled wonton in a single layer on a baking sheet. Cover and place in freezer. When the wonton are frozen, transfer to freezer bag.

2007, Deanna Buxton, “[Everything Else] Crispy Wonton”, in On the Side! Scrumptious Side Dishes to Complement Every Meal in Dinner is Ready! (30 Meals in One Day), [Pleasant Grove, Ut.]: Red Timer Inc., →ISBN, page 382:

The congee with crab is a best seller, while wonton are generously filled and flavoursome.

2008, “Chee Kei”, in Hong Kong, Macau 2009: Restaurants & Hotels (Michelin Guide), Clermont-Ferrand: Michelin, →ISBN, page 65:

A Chinese dumpling, often stuffed with varieties of meat or seafood and vegetables.


bento

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

Borrowed from Japanese 弁(べん)当(とう) (bentō).

Typical Singaporean lunch bento wolved down in 5 minutes

2020, Chan Joon Yee, Not Quite Over The Hill: Swinging My Way to 60 and Beyond, Dewdrop Books:

A Japanese takeaway lunch served in a box, often with the food arranged into an elaborate design.


parfait

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

From French parfait (“perfect”). Doublet of perfect, perfecto, and perfectus.

doublet

Brad hesitated, peering at the grid of spun sugar that jutted from his loganberry parfait.

2004, Alan Hollinghurst, The Line of Beauty […], 1st US edition, New York, N.Y.: Bloomsbury Publishing, →ISBN, page 379:

A French parfait (parfait glacé), an iced dessert made with egg yolks, sugar, cream, and flavouring (usually fruit), sometimes with the addition of a liqueur.

An American parfait, a layered dessert often consisting of fruit, ice cream, pastries, whipped topping, etc. and served in a glass, often a parfait glass.


puffed rice

Any of several manufactured breakfast cereals made from rice.


étouffée

en-noun

étouffée (countable and uncountable, plural étouffées)

Borrowed from Cajun French étouffée, from French (à l’)étouffée (“smothered; dish cooked in a closed pot”).

der

A spiced Cajun stew of meat (crayfish, shellfish, alligator, chicken or another meat) and vegetables, typically cooked in a closed pot and then served with rice.


lavash

en-noun

lavash (countable and uncountable, plural lavashes)

From Armenian լավաշ (lavaš) and partly from Turkish lavaş. See there for more.

A soft, thin flatbread made with flour, water, yeast, and salt, baked in a tandoor. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking. Traditionally made in Armenia and other countries of the Caucasus and the Middle East.


gurgitator

He described one of his favorite "gurgitators," Eric "Badlands" Booker...who trained by meditating and eating huge portions of cabbage.

2006, Ryan Nerz, Eat This Book: A Year of Gorging and Glory on the Competitive Eating Circuit, page 11:

...blue-collar gurgitators are a dime a dozen, but white-collar gurgitators are far rarer, ...

2006, Jason Fagone, Horsemen of the Esophagus, page 210:

But just as the pioneer Daniel Boone abandoned domesticated life to settle ever newer territories, the gurgitator Dale Boone could not deny the imperatives of his roving metabolism.

2008, Frederick Kaufman, A Short History of the American Stomach, page 94:


aloo chaat

From Hindi आलू चाट (ālū cāṭ), from आलू (ālū, “potato”) + चाट (cāṭ, “savory”).

der

Hindi आलू चाट (ālū cāṭ)

com

An Indian dish of diced potatoes spiced with chilli, cumin, chaat masala, chutney and coriander.


vada

I bought a tea and a potato vada, and sat under a banyan tree to eat.

2008, Aravind Adiga, The White Tiger, Atlantic, published 2009, page 204:

A type of savoury doughnut eaten as a snack in south Asia.


drumstick

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

The second joint of the legbone of a chicken or other fowl, especially as an item of food.


maple syrup

en-noun

maple syrup (countable and uncountable, plural maple syrups)

Syrup flavored with artificial maple flavoring; though legally in the United States cannot be labelled as such when for sale.


truffle

From French trufle, a variant of truffe (whence also Danish and Norwegian trøffel, Swedish tryffel, German Trüffel), from Old Occitan trufa, a metathesis of Late Latin tufera (plural), from Latin tūber (“truffle”).

chocolate truffle
chocolate truffle#English

(by analogy) Ellipsis of chocolate truffle (“creamy chocolate confection, in the form of a ball, covered with cocoa powder”).


pavlova

pavlova (countable and uncountable, plural pavlovas)

From Pavlova (a surname), from Russian Па́влова (Pávlova), feminine form of Па́влов (Pávlov), named after Russian ballerina Anna Pavlova (1881–1931). Australia/New Zealand from circa 1930. Both nations lay claim to origination of the dish and the name. According to research undertaken by the Oxford English Dictionary, however, the earliest known attestation for the term is from New Zealand in 1927.

named-after

The pavlova — rich in whipped cream and ice-cream — is a wonderful dessert that should appeal to anyone with a sweet tooth.

2002, Vijeya Rajendra, Sundran Rajendra, Cultures of the World: Australia, page 128:

For a successful pavlova you′ll need a spotlessly clean, dry stainless steel or glass bowl.

2006, Murdoch Books Pty Limited, Lust: Food for Lovers, page 205:

Pavlova, named after the Russian ballerina Anna Pavlova, is still just about the most popular party dessert in Australia.

2011, Margaret Fulton, Suzanne Gibbs, Margaret Fulton Favourites, page 194:

Perhaps you lied in the emergency room about eating an entire pavlova and acted like you didn’t know what was wrong with you? If so, make amends by only ever eating a couple of slices of pavlova in one sitting from now on.

2012, Maeve Higgins, “Baby dressed as sushi”, in We Have a Good Time … Don’t We? A Regular Human Girl Decides, Dublin: Hachette Books Ireland, →ISBN, page 205:

Steal the pavlova if you must, but only an April Fool would deem the lamington a Kiwi import.

2021 April 14, David Astle, “Lamington wars: claiming an Australian invention really takes the cake”, in The Age:

(chiefly Australia and New Zealand, foods) A meringue dessert usually topped with fruit and cream.


submarine sandwich

en-noun

submarine sandwich (plural submarine sandwiches)

US ante-1940. From its resemblance to a submarine.

"Well, honey, you can have spaghetti and meat balls," said the girl. "But why don't you order a submarine sandwich? My, that's good! Mmm."
"What is a submarine sandwich?"
"Well, a submarine sandwich comes two ways, the 15¢ one is seven inches long, and for a quarter you get one twelve inches long—"

1942, Ludwig Bemelmans, “Vacation”, in I Love You, I Love You, I Love You!, New York: Viking Press, pages 147–148:

(US, Canada) A sandwich made on a long, cylindrical roll split lengthwise.


spatchcock

The Oxford Dictionary of English Etymology

The noun is probably derived from one of the following:
* A variant of spitchcock (“eel split lengthwise and broiled”). from Middle English spiche-coke, The further etymology is uncertain; the following possibilities have been suggested:
** From Middle English *speche, *spiche (“to split”) + cock, coken (“to allow (something) to cook; to cook”).
** From spik (“animal fat, especially lard”), spik, spike (“large nail; pointed stud”), or spit, spite (“rod for cooking meat, spit; pointed object”); + cok (“male of the common domestic fowl, cock, rooster”).
* From Irish spot (the past participle of spothaim (“to cut; to split”)) or spoctha (the past participle of spochaim, a variant of spothaim) + coc (“male of the common domesic fowl, cock, rooster”).
A derivation from (di)spatch (“to dispose of speedily; to make a speedy end of”) + cock is now thought to be unlikely.
The verb is derived from the noun.

Spatch cock, abbreviation of a diſpatch cock, an Iriſh diſh upon any ſudden occaſion. It is a hen juſt killed from the rooſt, or yard, and immediately ſkinned, ſplit, and broiled.

[1785, [Francis Grose], “Spatch cock”, in A Classical Dictionary of the Vulgar Tongue, London: […] S[amuel] Hooper, […], →OCLC:

He then slew it [a chicken], dipped the corpse in boiling water to loosen the feathers, which he stripped off in masses, cut through its breast longitudinally, and with the aid of an iron plate, placed over a charcoal fire, proceeded to make a spatchcock, or as it is more popularly termed, a "sudden death."

1851, Richard F[rancis] Burton, “The Voyage”, in Goa, and the Blue Mountains; or, Six Months of Sick Leave, London: Richard Bentley, […], →OCLC, page 9:

(cooking, also attributively) Poultry which has been cut along the spine and spread out for more even cooking.

perhoskana

poultry cut along the spine and spread out


spatchcock

en-verb

spatchcock (third-person singular simple present spatchcocks, present participle spatchcocking, simple past and past participle spatchcocked)

spatchcocks (present singular third-person)
spatchcocking (participle present)
spatchcocked (participle past)
spatchcocked (past)

For the party, he spatchcocked and grilled some chickens.

Katniss [Everdeen] emerges alone, smeared in blood and muck and gnawing on the charred remains of a spatchcocked squirrel.

2014 November 11, Robbie Collin, “The Hunger Games: Review”, in The Daily Telegraph, London: Telegraph Media Group, →ISSN, →OCLC, archived from the original on 2022-05-26:

(cooking) To cut (poultry) along the spine and spread the halves apart for more even cooking.

leikata perhoseksi

to cut (poultry) along the spine and spread the halves apart for more even cooking


sangria

en-noun

sangria (countable and uncountable, plural sangrias)

Borrowed from Spanish sangría, from sangre (“blood”) + -ía.

Just a perfect day / Drink sangria in the park

1972, Lou Reed (lyrics and music), “Perfect Day”, in Transformer:

Sipping a sangria with a girl named Julia / Hot Jamaican sand beneath our feet

1978, “Last Summer”, in Blondes Have More Fun, performed by Rod Stewart:

A cold drink, originating in Spain, consisting of red or white wine, brandy or sherry, fruit juice, sugar and soda water and garnished with orange and other fruit.

سانجريا

Spanish wine drink with fruit, sugar and soda


bachelor's fare

/ˈbætʃələz ˈfɛə(ɹ)/

/ˈbætʃəlɚz ˈfɛɹ/

/ˈbætʃlɚz ˈfɛɹ/

A reference to the meals that bachelors supposedly have, because they either cannot cook or are not inclined to do so.

Lady Anſw[erall]. Colonel, ſome Ladies of your Acquaintance have promis'd to breakfast with you, and I am to wait on them; what will you give us? / Col[onel Atwit]. Why, faith, Madam, Batchelors Fare; Bread and Cheeſe, and Kiſſes. / Lady Anſw. Poh! what have you Batchelors to do with your Money, but to treat the Ladies? you have nothing to keep but your own Four Quarters.

1738, Simon Wagstaff [pseudonym; Jonathan Swift], A Complete Collection of Genteel and Ingenious Conversation, According to the Most Polite Mode and Method Now Used at Court, and in the Best Companies of England. In Three Dialogues, London: Printed by B[enjamin] Motte, and C. Bathurst, at the Middle Temple-Gate in Fleet-street, →OCLC, page 61:

Tho' his house ben't so nice, he is sure to be neat, / And the ladies are always well pleas'd with his treat. / By the ſmack of their lips they at parting declare, / How delicious a feaſt they think bachelor's fare.

1738 January, “The Bachelor’s Life. To the Tune in The King and the Miller.”, in The London Magazine: And Monthly Chronologer, London: Printed for T[homas] Astley, at the Rose over-against the North-Door of St. Paul's, →OCLC, stanza 2, page 40, column 1:

The villain of a pedlar saw his discourse was attentively heard, and flattered himself with the hopes of a supper and night's lodging; he was not deceived, for the parson was so well pleased with his conversation, that he insisted on his staying and partaking of batchelor's fare, bread and cheese, and mild ale; the latter he supplied his guest with so immoderately that he was obliged to convey him to his apartment.

1825, James Heney, chapter XX, in Agnes, or The Sailor’s Orphan; with Memoirs of the Dudley Family, Oxford: Published by Bartlett and Hinton; and sold at their warehouse, 17, Warwick-Square, and by G[eorge] Virtue, 26, Ivy Lane, London, →OCLC, pages 198–199:

Stacy, my housekeeper, is in great fear that she is not up to the entertainment of so grand a party as I purpose to have at Midsummer; but I tell her that bachelor's fare is bread and cheese, and all beyond is more than you have any right to expect. It is very likely you may have a bit of bacon into the bargain; but I know you do not mind eating, my dear.

1836, [Anne T.] Woodrooffe, chapter XVI, in Shades of Character; or, The Infant Pilgrim, 3rd edition, volume I, London: Hatchard & Son, Piccadilly; Hamilton, Adams, and Co., Paternoster Row, →OCLC, page 380:

Neither batchelor's fare, nor lodging-house dinners have any attraction in his esteem; nor is he a convert to the cold-meat and pic-nic school;—no, no!—to please his palate, there must be a regularly-built, smoking, well-sustaining table.

1840, John Patterson, chapter III, in Camp and Quarters: Or Scenes and Impressions of Military Life. Interspersed with Anecdotes of Various Well-known Characters who Flourished in the War. … In Two Volumes, volume II, London: Saunders and Otley, Conduit Street, →OCLC, page 78:

"We'll buy a nice bit o' fish," he said, "and a goose, to add to my bachelor's fare, and be happy as the day is long.[…]"

1864, Mrs. Gordon Smythies, chapter XV, in Guilty; or, Not Guilty. A Novel. … In Three Volumes, volume III, London: Hurst and Blackett, publishers, successors to Henry Colburn, 13, Great Marlborough Street, →OCLC, page 188:

(dated) A simple meal that requires no cooking, such as bread and cheese.


Reuben

* From Hebrew רְאוּבֵן (r'uvén), from רְאוּ (r'ú, “see [masculine plural imperative]”) + בֵּן (ben, “son”); its literal meaning is therefore roughly, "See, all: a son!"
* There are several unconfirmed etymologies for the name of the sandwich.

Thousand Island dressing
Thousand Island dressing

A grilled or toasted sandwich made with corned beef, sauerkraut, Swiss cheese, and either Russian dressing or Thousand Island dressing.


marinade

marinade (countable and uncountable, plural marinades)

/ˌmɛɹɪˈneɪd/

/ˌmɛɹəˈneɪd/

I like to use a lemon marinade with chicken.

How much marinade you need depends on the amount of food to be marinated.

2003, Jean Paré, Company’s Coming: Year-Round Grilling, Company’s Coming Publishing Limited, published 2005, →ISBN, page 11:

First, marinate the tofu. In a bowl, whisk the kecap manis, chilli sauce, and sesame oil together. Cut the tofu into strips about 1cm thick, mix gently (so it doesn't break) with the marinade and leave in the fridge for half an hour.

2012 May 8, Yotam Ottolenghi, Sami Tamimi, Ottolenghi: The Cookbook, Random House, →ISBN, page 79:

A seasoned, often acidic liquid mixture in which food is marinated, or soaked, usually to flavor and prepare it for cooking.


ramp

A ramp is a potently flavored wild scallion, a vegetable with staying power.

2006, Su Clauson-Wicker, Off the Beaten Path West Virginia, volume 6, page 61:

Allium tricoccum
Allium tricoccum#Translingual

An American plant, Allium tricoccum, related to the onion; a wild leek.

oignon sauvage

(Appalachia, derogatory) A worthless person.


mandolin

From French mandoline, from Italian mandolino, diminutive of mandola, a large stringed instrument.

(music) A stringed instrument of the lute family, having eight strings in four courses, frequently tuned as a violin, and with either a bowl-shaped back or a flat back.

A kitchen tool for julienning vegetables.


custard

custard (countable and uncountable, plural custards)

奶黃 /奶黄

thick egg custard filling in Chinese steamed buns

Vanillesoße

usually does but need not contain vanilla

all over the place like a mad woman's custard

A type of sauce made from milk and eggs (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat, served hot poured over desserts, as a filling for some pies and cakes, or cold and solidified; also used as a base for some savoury dishes, such as quiches, or eaten as a stand-alone dessert; egg custard.

(by extension) A similar sauce made from milk and cornflour or custard powder (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat.


custard pie

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

A pie made from an uncooked custard mixture added to an uncooked or partially cooked crust and then baked as a whole.

A prop used in slapstick, consisting of an open pie filled with custard or cream (or, more often nowadays, simply a paper plate covered with shaving foam or a similar substance) that is pushed into another person's face.


blackcap

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

(cooking) An apple roasted until black, to be served in a dish of boiled custard.


apple dumpling

The flowering plant Billardiera mutabilis.


apple-sauce

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


apple turnover

A pastry dessert filled with pieces of sweetened apples, with the pastry folded over to enclose the filling.

appelflap

a pastry dessert filled with pieces of sweetened apples


bavarois

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

/ˌbævə(ɹ)ˈwɑː/

A pudding similar to pastry cream but thickened with gelatin or isinglass instead of flour or cornstarch, and flavoured with liqueur.


ripple

I enjoy fudge ripple ice cream, but I especially like to dig through the carton to get at the ripple part and eat only that.

A style of ice cream in which flavors have been coarsely blended together.


grapple

From Middle English *grapple, *graple, from Old French grappil (“a ship's grapple”) (compare Old French grappin (“hook”)), from Old French grape, grappe, crape (“hook”), of Germanic origin, from Frankish *krappō (“hook”), from Proto-Indo-European *grep- (“hook”), *gremb- (“crooked, uneven”), from Proto-Indo-European *ger- (“to turn, bend, twist”). See further at grape. Influenced in some senses by grapple (“seize”, verb) (see above).

derived

A tool with claws or hooks which is used to catch or hold something.

(nautical) A device consisting of iron claws, attached to the end of a rope, used for grasping and holding an enemy ship prior to boarding; a grappling iron.


tenderloin steak

en-noun

tenderloin steak (countable and uncountable, plural tenderloin steaks)

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

Any of several steaks cut from the tenderest part of the loin of beef.


macaroon

From French macaron. Doublet of macaron.


puff pastry

puff pastry (countable and uncountable, plural puff pastries)

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

A light, flaky pastry that is made of alternating buttery and floury dough layers by repeatedly folding the rolled pastry into many layers.


rolled fillet

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

Chopped veal rolled in a piece of bacon.


pils

pils (countable and uncountable, plural pils)


buckwheat

buckwheat (usually uncountable, plural buckwheats)

Ultimately from Middle Low German bōkwête (“beech-wheat”) (so called because of its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat), probably via Middle Dutch boecweit, boecweite. Compare German Buchweizen.
Despite the name, buckwheat is not related to wheat, as it is not a grass.

der

I'll need a few things. I'll need some mayonnaise and a silver tin of sardines, a banana. I'll need some buckwheat flapjack mix.

2017, Sam Shepard, chapter 27, in Spy of the First Person, →ISBN, page 62:

(cooking) The fruit of this plant used as a pseudocereal.


flurry

Perhaps an American English blend of flutter and hurry. Alternatively, perhaps from an obsolete term flurr (“scatter”).

Does your "Forbidden Foods" list include banana splits, ice cream sundaes, slurpies, popsicles, frozen yogurts, milk shakes, and ice cream flurries? These foods taste great but have a reputation for being bad for your health.

1988 October, K. Wayne Wride, “Fruit Treats”, in Vegetarian Times, number 134, page 27:

They will make your tongue smile with their homemade ice cream, which was voted "Best Taste in the USA Today." Enjoy exciting toppings to personalize your treat or a yummy sundae, flurry, smoothie, banana split or shake...

2002, Tampa Bay Magazine (volume 17, number 3, May-June 2002, page 235)

A snack consisting of soft ice cream mixed with small pieces of fruit, cookie crumbs, etc.


dulce de leche

From Spanish dulce de leche (literally “milk sweet”). Compare dolcelatte.

bor

Unlike dulce de leche, in which milk is cooked down with sugar until it thickens into gold, the milk stays white here — burfi comes from the Persian word for snow — for a purer flavor.

2023 May 24, Ligaya Mishan, “The Shortcut to Homemade Milk Candy”, in The New York Times, →ISSN:

A South American sweet spread made from sugar and boiled milk.


paska

en-noun

paska (countable and uncountable, plural paskas)

From Ukrainian па́ска (páska) and Russian па́ска (páska), borrowing from Ancient Greek πάσκα (páska), phonetic variant of πάσχα (páskha), from Aramaic פסחא (pasḥa), from Hebrew פֶּסַח (pesaḥ). Doublet of Pesach.

(Canada) A traditional Ukrainian egg bread, often decorated, used in Easter traditions.


fish food

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

Food for fish that are kept in aquaria; sprinkled on the surface of the water, usually in the form of dry flakes.


fusilli

From Italian fusilli, plural of fusillo, diminutive of fuso (“spindle”).

Fusilli is very good served with classic tomato sauces.

2010, Christine Ingram, “Pasta, Noodles and Wrappers”, in Cooking Ingredients: A Practical Guide to Choosing and Using World Foods, London: Hermes House, →ISBN, page 329, column 3:


gravy boat

A dish with a handle and spout, used to serve gravy or other sauces.


Cheddar cheese

Cheddar cheese (countable and uncountable, plural Cheddar cheeses)

Hundreds of examples remain, still following the same general pattern—maroon, green or chocolate brown, for example, from ground to waist level, then a stale Cheddar cheese shade of cream above.

1962 October, Brian Haresnape, “Focus on B.R. passenger stations”, in Modern Railways, page 253:

A variety of hard, pale yellow cheese originally produced in the region around Cheddar in Somerset, England.

Cheddar

Cheddar cheese; cheese; shortening from by dropping


cheddar

cheddar (countable and uncountable, plural cheddars)

/ˈt͡ʃɛdə(ɹ)/

From Cheddar cheese. The slang use meaning "money, currency" may be derived from association with cheese (“wealth”), probably from Persian چیز (čiz, “thing”).

A cheese styled after the Cheddar cheese made in Cheddar.


Christmas ham

Christmas ham (countable and uncountable, plural Christmas hams)

Ham prepared in various other ways in various regions at Christmas, such as stuffed ham in parts of the United States, or ham soaked in fruit juices in the Philippines.


raised

raised dough

(cooking) Leavened, especially with yeast.


kazan

Borrowed from Russian каза́н (kazán), from a Turkic language. Cognate with Azerbaijani qazan, Kazakh қазан (qazan), Turkish kazan, Uzbek qozon.

A proper kazan also has to be well greased by constant use — it should never be washed with water, or, God forbid, actually scrubbed and scoured. The Uzbeks just wipe it carefully with an oiled cloth; and they will insist and I will second this — that the older the kazan, the better the pilaf.

1990, Anya Von Bremzen, John Welchman, Please to the Table: The Russian Cookbook:

a cauldron or cooking pot used in Central Asian cuisine


Christmas cake

Christmas cake (countable and uncountable, plural Christmas cakes)

They enjoyed music from a live saxophonist during the journey before visiting Braintree Town Hall for refreshments and Christmas cake.

2021 December 29, “Network News: Music train for dementia sufferers”, in RAIL, number 947, page 19:

A rich fruit cake covered with marzipan and icing, traditionally eaten at Christmas.


jambalaya

jambalaya (countable and uncountable, plural jambalayas)

/ˌd͡ʒæmbəˈlaɪə/

/ˌd͡ʒʌmbəˈlaɪə/

From Louisiana Creole jambalaya, origin uncertain, probably from Provençal or Old Occitan jambalaia. See Wikipedia article for possible folk etymologies.

Any of various of rice-based dishes common in Louisiana Cajun or Creole cooking; most often with shrimp, oysters, chicken or ham.


bialy

From Yiddish ביאַלי (byali), from the Polish name of the city of Białystok.

A flat bread roll topped with onion flakes. Instead of a hole like a bagel, it has a depression in the middle.


gazpacho

gazpacho (countable and uncountable, plural gazpachos)

/ɡəsˈpɑːt͡ʃəʊ/

/ɡəsˈpæt͡ʃəʊ/

From Spanish gazpacho, perhaps via Mozarabic *gazpelağo from Latin gazophylacium (“treasure-chest in a church”), alluding to the diversity of its contents. Alternatively, related to Spanish caspicias (“remnants”).

der

First, as to the title: Gazpacho is the name of a dish universal in, and peculiar to, Spain. It is a sort of cold soup, made of bread, pot-herbs, oil, and water. Its materials are easily come by, and its concoction requires no skill.

1850, William George Clark, Gazpacho: Or, Summer Months in Spain, page v:

[…] I’d rather have my fill of gazpacho than be subject to the misery of a meddling doctor who kills me with hunger, and I’d rather lie in summer under the shade of an oak, and in winter wrap myself in a double sheepskin jacket in freedom, than go to bed between holland sheets and dress in sables under the restraint of a government.

1885, Miguel de Cervantes Saavedra, chapter LIII, in John Ormsby, transl., The Ingenious Gentleman Don Quixote of La Mancha […] In Four Vols, volume II, London: Smith, Elder & Co. […], →OCLC, part I, pages 367–369:

He will eat a plateful of gazpacho or puchero, a sardine, half a roll of bread, and drink clear water as often as wine. Food is always of secondary importance: he ranks it after his novia, after his cigarillo, after the bulls.

1904, L. Higgin, Eugène E. Street, Spanish Life in Town and Country:

Seville is the home of gazpacho, a delicious cold soup of cucumber, tomato, and miscellaneous garnishings.

1964, Jan Morris, “Plural Spain”, in Spain, Faber and Faber, published 2008, →ISBN:

A cold soup of Spanish origin, made with olive oil, vinegar, bread and raw vegetables such as tomatoes, garlic, onion, cucumber and sweet peppers.


savor

en-noun

savor (countable and uncountable, plural savors)

[B]y our Sences which conceiue al Colours, Sounds, Sents, Sauors, and Féelings; wée may ſee, heare, ſmell, taſt, and feele, that one ſelfſame workman made both the Sences, and the things that are ſubiect to the Sences.

1587, Philip of Mornay [i.e., Philippe de Mornay], “That there is a God, and that All Men Agree in the Godhead”, in Philip Sidney, Arthur Golding, transl., A Woorke Concerning the Trewnesse of the Christian Religion, […], London: […] [John Charlewood and] George Robinson for Thomas Cadman, […], →OCLC, page 7:

Matr[euis]. Gurney, I vvonder the king dies not, / Being in a vault vp to the knees in vvater, / To vvhich the channels of the caſtell runne, / […] / Gurn[ey]. And ſo do I, Matreuis: yeſternight / I opened but the doore to throvv him meate, / And I vvas almoſt ſtifeled vvith the ſauor.

1594, Christopher Marlow[e], The Troublesome Raigne and Lamentable Death of Edward the Second, King of England: […], London: […] [Eliot’s Court Press] for Henry Bell, […], published 1622, →OCLC, [Act V], signature [L3], recto:

[W]hy is not my life a continual Joy? and the ſavor of Heaven perpetually upon my ſpirit?

1649, Richard Baxter, “What Affections Must be Acted, and by what Considerations and Obje[c]ts, and in what Order”, in The Saints Everlasting Rest: Or, A Treatise of the Blessed State of the Saints in Their Enjoyment of God in Glory. […], London: […] Rob[ert] White, for Thomas Underhil and Francis Tyton, […], →OCLC, part IV, section 9, paragraph 5, page 747:

[page 848] Taste, gives knowledge of the savors of material things. […] [page 849] The primary facts of knowledge, form, color, sound, weight, savor, odor, etc., can be obtained only by the direct action of material things upon the senses and cannot be taught from books.

1896 March 16, Charles R[ufus] Skinner, “[Exhibit No. 16: Teachers’ Training Classes.] Regulations for Teachers’ Training Classes.”, in Documents of the Assembly of the State of New York, One Hundred and Twentieth Session, volume XVII, number 71, part II, Albany; New York, N.Y.: Wynkoop Hallenbeck Crawford Co., state printers, published 1897, →OCLC, section XIII (Syllabus), pages 848 and 849:


savor

en-verb

savor (third-person singular simple present savors, present participle savoring, simple past and past participle savored)

savors (present singular third-person)
savoring (participle present)
savored (participle past)
savored (past)
savor (infinitive)

So theſe olde huddles hauing ouercharged their gorges with fancie, accompte all honeſt recreation méere follly,^([sic]) and hauinge taken a ſurfet of delyght, ſéeme now to ſauor it with deſpight.

[1578], Iohn Lylly [i.e., John Lyly], “Euphues”, in Euphues. The Anatomy of Wyt. […], London: […] [Thomas East] for Gabriell Cawood, […], →OCLC, folio 7, recto:

BY novv, perhaps, thou ſauoreſts^([sic – meaning savorest]) ſome Godhead: yeat, is ods. / VVith paſte and preſent times doeſt dreame Pluralitie of Gods. / So did in deed the Monarchies, ſo Miſcreants novv not fevv: / But liſten here vvhat Gods they vvere, and learne them to eſchevv.

1602, William Warner, “The Thirteenth Booke. Chapter LXXVII.”, in Albions England. A Continued Historie of the Same Kingdome, from the Originals of the First Inhabitants thereof: […], 5th edition, London: […] Edm[und] Bollifant for George Potter, […], →OCLC, page 317:

VViſedome and goodnes, to the vild ſeeme vild, / Filths ſauor but themſelues, vvhat haue you done?

c. 1603–1606 (date written), [William Shakespeare], […] His True Chronicle Historie of the Life and Death of King Lear and His Three Daughters. […] (First Quarto), London: […] Nathaniel Butter, […], published 1608, →OCLC, [Act IV, scene ii], signature H3, verso:

In ſuch a ſeaſon, vvhen the Idle Humerous vvorld muſt heare of nothing, that either ſauors of Antiquity, or may avvake it to ſeeke after more, then dull and ſlothfull ignorance may eaſily reach vnto: […]

1612, Michael Drayton, “To the Generall Reader”, in [John Selden], editor, Poly-Olbion. Or A Chorographicall Description of Tracts, Riuers, Mountaines, Forests, and Other Parts of this Renowned Isle of Great Britaine, […], London: […] [Humphrey Lownes] for M[athew] Lownes; I[ohn] Browne; I[ohn] Helme; I[ohn] Busbie, →OCLC, signature A, recto:

Beauteous Penthea […] is novv ſo yoak'd / To a moſt barbarous thraldome, miſery, / Affliction, that [s]he ſauors not humanity.

c. 1625–1632 (date written), Iohn Ford [i.e., John Ford], The Broken Heart. A Tragedy. […], London: […] I[ohn] B[eale] for Hugh Beeston, […], published 1633, →OCLC, Act I, scene i, signatures B, verso – B2, recto:

We will go to the hall, and partake of the food which I ween steameth up and savoreth well of marjoram and thyme.

1856, Catius Junior [pseudonym; Elizabeth R. Torrey], “Discourse Interrupted by Phelim, a Jester”, in Theognis: A Lamp in the Cavern of Evil, Boston, Mass.: Wentworth and Company, →OCLC, page 48:

Leaping from the tower of Beaurevoir into the ditch and preferring death to falling into the hands of the English, after the Voices had forbidden it.—This was pusillanimity, tending to desperation and suicide; and in saying that God had forgiven it, "thou savorest ill as to human free-will."

1888, Henry Charles Lea, A History of the Inquisition of the Middle Ages. […], volume III, New York, N.Y.: Harper & Brothers, […], →OCLC, pages 368–369:

An explanation of life phenomena that savors of the laboratory and chemism repels me, and an explanation that savors of the theological point of view is equally distasteful to me. I crave and seek a natural explanation of all phenomena upon this earth, but the word "natural" to me implies more than mere chemistry and physics.

1915 May, John Burroughs, “Preface”, in The Breath of Life, Boston, Mass.; New York, N.Y.: Houghton Mifflin Company […], →OCLC, pages vi–vii:

[L]et me savor the sweetness of the name of Jesus as Thou [the Virgin Mary] savoredst it in thy heart, for it is just and meet, right and for our salvation, Queen of Heaven, thrice-blessed . . .

1959, Günter Grass, “No Wonder”, in Ralph Manheim, transl., The Tin Drum, New York, N.Y.: Pantheon Books, →OCLC, page 138:

But thanks to the charmless chunk of schmancy condos now going up on Brooklyn’s Fourth Avenue (the Champs Élysées of auto parts stores), the rooftop sunsets we savored in summers past were, it turns out, our last.

2007 August 10, Lynn Harris, “On the Roof, a Weaning From Weeding”, in The New York Times:

This winter, there is a diverse buffet of movies for you to choose from. Most people order the widely franchised cheeseburger because of its biggie-sized portion, its reliably adequate flavor, and its bright, attractive packaging. Don’t get me wrong; on opening day, I’ll be sitting in the front row savoring the cheeseburgery deliciousness of “Quantum of Solace” and “Twilight.” But after the initial cinematic hunger subsides, the diner, like myself, who craves a heartier meal, will take a second trip through the buffet line and search for a meal with a more complex flavor and memorable substance.

2008 December, James Matney, “Raise your glasses in lactoast to independent films”, in The Vox (The Spokesman-Review), page 3, column 1:


caramelization

en-noun

caramelization (countable and uncountable, plural caramelizations)

(cooking) The process that converts sugars into caramel; the process of caramelizing.

Slowly cooking the onions will cause caramelization which will bring out the sweetness and give them a brown color.

(cooking) The browning of sugars by heat.


caramel

caramel (countable and uncountable, plural caramels)

General American, Mary–marry–merry merger

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

Borrowed from French caramel, from Spanish caramelo, from Portuguese caramelo, dissimilated from Late Latin calamellus, diminutive of calamus (“reed”) (and a doublet of chalumeau and shawm). Alternatively from Medieval Latin cannamellis, which is a compound of canna + mellis.

The usual technique for making caramel is to mix table sugar with some water, then heat until the water has boiled off and the molten sugar colors.

2004, Harold McGee, chapter 12, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

(uncountable) A smooth, chewy, sticky confection made by heating sugar and other ingredients until the sugars polymerize and become sticky.


caramel

en-verb

caramel (third-person singular simple present caramels, present participle caramelling or carameling, simple past and past participle caramelled or carameled)

caramels (present singular third-person)
caramelling (participle present)
carameling (participle present)
caramelled (participle past)
caramelled (past)
carameled (participle past)
carameled (past)

To turn out, place the dish over the mould, and invert both together, when, if the caramelling has been complete, the pudding should slip out without any difficulty at all.

1900, M. M. Mallock, The Economics of Modern Cookery: Or, A Younger Son's Cookery Book:

(transitive, cooking, dated) To caramelize.


pig in a blanket

en-noun

pig in a blanket (plural pigs in a blanket or pigs in blankets)

pigs in a blanket (plural)
pigs in blankets (plural)

LL-Q1860 (eng)-Flame, not lame-pig in a blanket.wav


tidbit

From tid (“fond, tender, nice”) + bit (“morsel”).


rye bread

en-noun

rye bread (countable and uncountable, plural rye breads)

A bread made partly or entirely with rye flour.


hard cheese

hard cheese (countable and uncountable, plural hard cheeses)

A type of rennet cheese that is firm owing to the curds having been pressed or comminuted to a large degree to shed more whey and ripened for a longer time.


chervil

chervil (countable and uncountable, plural chervils)

/ˈt͡ʃɜː(ɹ)vɪl/

From Middle English chervell, from Old English cerfille, from Anglo-Norman chervele (compare Jèrriais chèrfi), from Latin chaerephylla, plural of chaerephyllum, from Ancient Greek χαιρέφυλλον (khairéphullon).

der

No herb, except perhaps tarragon, is quite so French as chervil, an association that is not surprising for a nation known for its celebration of fine food and the subtle use of herbs.

2016, Susan Belsinger, Arthur O. Tucker, The Culinary Herbal, Timber Press, →ISBN, page 57:

Cook fresh chervil leaves very little, if at all. They are best when added to a dish after it has been cooked, or toward the end of the cooking time.

2017, Alice Arndt, Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings, CRC Press, →ISBN:

(uncountable) Leaves from the plant, used as an herb in cooking, which have a mild flavor of anise.


lovage

en-noun

lovage (countable and uncountable, plural lovages)

From Middle English loveache, a folk-etymological alteration, after love and ache (“parsley”), of Anglo-Norman luvasche and Old French luvache, loveche et al., and Middle French levesche, from Latin levisticum, probably alteration of Latin ligusticum, substantivization of the neuter of Ligusticus (“Ligurian”), ultimately from Ancient Greek Λιγυστικός (Ligustikós, “Ligurian”), from Λίγυς (Lígus, “Ligurian”). This replaced the Old English name lufestiċe (literally “love-stitch”), which was also derived from levisticum and altered by folk-etymology.

der

Levisticum officinale
Levisticum officinale#Translingual

A perennial Mediterranean herb, of species Levisticum officinale, with odor and flavor resembling celery.


sommelier

Borrowed from French sommelier (“originally, a person in charge of the beasts of burden carrying wine”), from somme (“pack”) + -ier (suffix forming the names of jobs). somme is from Vulgar Latin *sauma, from Latin sagma (“packsaddle”).

af

The sommelier recommended the perfect wine, opened the bottle with panache, and served it into glasses.

A Sommelier or wine steward organizes a restaurant's entire wine program, from tasting to pairing of wines with foods the chef might prepare according to seasonal meat, seafood, and produce availability, to ordering and keeping inventory, staying on top of local, domestic, and foreign releases, and educating waitstaff about wines and their nuances. […] A Sommelier must make novice wine drinkers comfortable and explain wine complexities simply, while knowing wines well enough to satisfy the most demanding customer.

2010, Kathleen Thompson Hill, “Sommelier”, in Career Opportunities in the Food and Beverage Industry, New York, N.Y.: Ferguson, Infobase Publishing, →ISBN, page 44, column 1:

There's a new kid on the block: the tea sommelier. […] In the Western world, the first acting tea sommelier on the scene was Helen Gustafson, although the title was never bestowed her. […] She stayed at the restaurant for twenty years, and although she did not have the formal title of tea sommelier—no one did at the time—many in the industry credit her with leading the charge that has resulted in fine-dining establishments improving their tea service.

2014, Lisa Boalt Richardson, “Beyond the Cup: Pairing, Cooking, Cocktails, and More”, in Modern Tea: A Fresh Look at an Ancient Beverage, San Francisco, Calif.: Chronicle Books, →ISBN, page 115:

The fMRI [functional magnetic resonance imaging] brain images of sommeliers show that their brains act very differently from ordinary brains when they taste wine. An Italian radiology research group (Castriota-Scanderbeg et al., 2005) showed activation of the cerebral network in the left insula and adjoining orbito-frontal cortex in sommeliers.

2015, Nak-Eon Choi, Jung H. Han, “Technological Advancements Brought by the Love of Flavors”, in How Flavor Works: The Science of Taste and Aroma, Chichester, West Sussex: Wiley-Blackwell, →ISBN, page 122:

The member of staff at a restaurant who keeps the wine cellar and advises the guests on a choice of wines; a wine steward / stewardess, a wine waiter / waitress / server.

սոմելիե

wine steward / stewardess, wine waiter / waitress


herbaceous

en-adj

herbaceous (comparative more herbaceous, superlative most herbaceous)

more herbaceous (comparative)
most herbaceous (superlative)

Borrowed from Latin herbāceus (“grassy”).


molecular gastronomy

Coined in 1988 by Oxford physicist Nicholas Kurti and INRA chemist Hervé This. Publicly disseminated by Elizabeth Cawdry Thomas and Nicholas Kurti in 1992.

the use of scientific principles and practices in cooking and food preparation

en:Hervé This
en:Nicholas Kurti
molecular gastronomy


saltimbocca

en-noun

saltimbocca (countable and uncountable, plural saltimboccas)

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

Borrowed from Italian saltimbocca, univerbation of saltare (“to leap”) + in (“into”) + bocca (“mouth”).

An Italian dish of veal, thinly sliced and rolled in prosciutto ham and sage leaves.


burnet

burnet (usually uncountable, plural burnets)

From Middle English burnet, from Old French brunet, brunete (“brunette”). Doublet of brunette.

ASPARAGUS, cauliflowers, imperial Sileſia, royal and cabbage lettuces, burnet, purſlain, cucumbers, naſturtian flowers, peaſe and beans ſown in October, artichokes, ſcarlet ſtrawberries, and kidney beans.

1767, A Lady [Hannah Glasse], The Art of Cookery Made Plain and Eaſy […] , page 326:

Sanguisorba minor
Sanguisorba minor#Translingual

Any of the herbs of genus Sanguisorba (syn. Poterium), including salad burnet (Sanguisorba minor), an herb used in salads and herbal teas.


pork rind

pork rind (countable and uncountable, plural pork rinds)

(US, Canada, food) A snack food made from cured pork skin; pork scratchings.