kebab

From Arabic كَبَاب (kabāb), partly through Urdu, Persian and Turkish kebap. Doublet of cevapi. See the Arabic entry for more.

(British) A dish of pieces of meat, fish, or vegetables roasted on a skewer or spit, especially a doner kebab.

(Australia) A hand-held dish consisting of pieces of meat roasted on an upright skewer mixed with fresh vegetables and sauces and rolled up in a round piece of unleavened bread.

(US) A shish kebab or any other food on a skewer.

(chemistry) The outward growing portions of a shish kebab structure.

(slang, offensive, ethnic slur) A Muslim, usually of southern European, Middle Eastern, or North African descent.


souvlaki

en-noun

souvlaki (countable and uncountable, plural souvlakis or souvlakia)

A Greek fast food consisting of pieces of meat and sometimes vegetables grilled on a skewer, variously also called kalamaki or kebab or, in sandwich form, gyro or shawarma.


shawarma

shawarma (usually uncountable, plural shawarmas)

Borrowed from Arabic شَاوِرْمَا (šāwirmā), شَاوَرْمَا (šāwarmā), from Ottoman Turkish چویرمه (çevirme, “something that is spun or turned over”), verbal noun of چویرمك (çevirmek, “to turn over”) (modern Turkish çevirme and çevirmek).

der

A Middle Eastern sandwich-like wrap of shaved lamb, goat, chicken, turkey, beef, or a mixture of these.


whisky

en-noun

whisky (countable and uncountable, plural whiskies)

Variant of usque, abbreviation of usquebaugh (compare obsolete whiskybae), from Scottish Gaelic uisge-beatha (“water of life”), calque of Medieval Latin aqua vitae. Compare akvavit, aquavit, aqua vitae, eau de vie, and water of life from the same source.

der

That the young Mr. Churchills liked—but they did not like him coming round of an evening and drinking weak whisky-and-water while he held forth on railway debentures and corporation loans. Mr. Barrett, however, by fawning and flattery, seemed to be able to make not only Mrs. Churchill but everyone else do what he desired.

1918, W[illiam] B[abington] Maxwell, chapter II, in The Mirror and the Lamp, Indianapolis, Ind.: The Bobbs-Merrill Company, →OCLC:

(Scotland, Canada, Australia) Alternative form of whiskey, an alcoholic liquor distilled from fermented grain, usually aged in oak barrels, (particularly) Scotch; a drink of this liquor.


whiskey

LL-Q1860 (eng)-عُثمان (Middle river exports)-whiskey.wav

Ye Ladies of Lapland who beesoms bestride,
Or, pair’d in Witch Whiskeys, aslant the Moon slide;

1772, George Alexander Stevens, “The Portrait”, in Songs, Comic, and Satyrical, Oxford, page 202:

(historical) A light gig or carriage drawn by one horse.


alcoholic

Etymology tree
Middle English alcofol
English alcohol
Proto-Italic *-kos
Latin -cus
Latin -icuslbor.
Old French -iquebor.
Middle English -ik
English -ic
English alcoholic
First attested 1891, from alcohol + -ic.


bistro

Attested from c. 1920, from the French bistro(t) with the original meaning "proprietor of a tavern" (1880s), of unknown origin, presumably regional French dialect. See the French etymology for more.

Now, a coalition of bistro owners, unions and trade organizations is lobbying to get Unesco to grant Paris's sidewalk bistros and cafes official status as France's "intangible cultural heritage."

2018 June 16, Claire Mufson, “Paris Bistros Became Symbols of Resilience. But Are They Unesco Worthy?”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 2024-03-01:

The rule that Christmas preparations should wait until after Thanksgiving doesn't apply to Hugue Dufour and his wife, Sarah Obraitis, the owners of M. Wells, a Québécois bistro in Long Island City.

2023 December 4, Nina Mesfin, “The New Must-Have for Every Stocking: French Canadian Meat Pie!”, in The New Yorker, New York, N.Y.: Condé Nast Publications, →ISSN, →OCLC, archived from the original on 2024-01-17:

A small casual restaurant or pub, typically serving French-style cuisine.


bruschetta

en-noun

bruschetta (countable and uncountable, plural bruschettas or bruschette)

bruschettas (plural)
bruschette (plural)

From Italian bruschetta, from bruscare (“to toast”).

She fished a napkin out of the basket and put the slice of bruschetta on it.

2018, Cerella Sechrist, The Way Back to Erin, Harlequin, →ISBN:

A light Italian dish of toasted bread with a topping of olive oil, garlic and chopped tomatoes.

بْرُوسْكِيتَّا

Italian toasted bread topped with garlic and tomatoes


fish and chips

head

fish and chips sg or pl (countable and uncountable, attributive fish and chip or fish-and-chip)

fish and chip (attributive)
fish-and-chip (attributive)

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

Let's go to Sophie's by the sea; they have the most delicious fish and chips.

“Perfectly splendid,” Miss Flower burbled on. “And a perfect contrast to Doris, who’s so pale and thin.” / “Too many fish and chips and not enough proper vitamins,” said Mrs. Smethers.

1974, Pamela Sykes, Phoebe’s Family, Nashville, Tenn.: Thomas Nelson Inc., →ISBN, page 52:

I manage to swallow a few chips just to convince them I’m not going to die of malnutrition but it’s hard going, I can tell you. Though normally fish and chips is my favourite.

1984, Frances Thomas, chapter 22, in Zak (New Windmill Series), Oxford, Oxon: Heinemann Educational Books Ltd, published 1988, →ISBN, page 117:

Jeez, Will, you’ve definitely had too much fish and chips. Or maybe it was all those potato chips.

1992, Gloria Hatrick, Masks, New York, N.Y.: Orchard Books, published 1996, →ISBN, page 5:

Newspaper wrapping is old news; most fish and chips are now served wrapped in plain white paper.

2009, Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe, Washington, D.C.: National Geographic Society, →ISBN, page 157:

Co-owned by Ed Strojan and his step-father, Gary Coleman, who also has the English Gardener gift shop across the street, virtually everything here is made with an eye to authenticity, from the shortcakey scones with imported clotted cream to pastry-wrapped banger sausages, sides of mushy peas, Madras curry sauce, and, especially, those fish and chips.

2010 September 9, Craig LaBan, “GoodTaste”, in The Philadelphia Inquirer, 181st year, number 101, page F5:

Craig was feeling better and we ordered two fish and chips, only to be told that it would be at least an hour.

2013, Craig Stevenson, John Mackay, Inn Aff the Bar, East Kilbride: Cheapwayround Publishers, →ISBN, page 189:

‘You feeling hungry, Mike?’ Ah, back to normality! / ‘Oh yes. I’ll just have a fish and chips, Harry.’ / Two minutes later, he handed me the plate, and I retreated into my own private corner of the bar. The smell of warm potato chips and crumbed battered fish was welcoming, and it tasted nice as I washed it down with my third beer.

2014, Keith Greenwood, “Awakening”, in The Clueless Dead, [Bloomington, Ind.]: Xlibris, →ISBN, page 34:

A meal of fish fried in batter and served with chips (fried potato pieces), popular throughout the Anglosphere, especially in coastal regions.


fry

en-verb

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

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

From Middle English fryen, borrowed from Old French frire, from Latin frīgō (“to roast, fry”), from Proto-Indo-European *bʰer-. Cognate with Ancient Greek φρύγω (phrúgō, “I roast, bake”), Sanskrit भृज्जति (bhṛjjati, “to roast, grill, fry”), भृग् (bhṛg, “the crackling of fire”). Replaced native Middle English hirsten, from Old English hierstan (“to fry”).

cog

I am frying the eggs.

You tellin' me a shrimp fried this rice?

(transitive) To cook (something) in hot fat.

A method of cooking food.
To cook (something) in hot fat.

The eggs are frying.

A method of cooking food.
(intransitive) To cook in hot fat.

A method of cooking food.
To cook in hot fat.

With crackling flames a caldron fries.

1697, Virgil, “The Seventh Book of the Æneis”, in John Dryden, transl., The Works of Virgil: Containing His Pastorals, Georgics, and Æneis. […], London: […] Jacob Tonson, […], →OCLC:

Ye might haue seene the frothy billowes fry

1590, Edmund Spenser, “Book II, Canto XII”, in The Faerie Queene. […], London: […] [John Wolfe] for William Ponsonbie, →OCLC:

w:Webster's Dictionary#Webster's New International Dictionary 1909

A method of cooking food.
(obsolete) To simmer; to boil.

A method of cooking food.
To simmer; to boil.


fry

(usually in the plural, fries, chiefly Canada and US, cooking) A fried piece of cut potato.

(Ireland, British, cooking) A meal of fried sausages, bacon, eggs, etc.

(Australia, New Zealand, cooking) The liver of a lamb.

(usually in the plural, fries, US, cooking) A lamb or calf testicle.


fish stick

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

(US) A rectangular piece of processed fish coated in breadcrumbs that is cooked by frying or grilling.


rosemary

en-noun

rosemary (usually uncountable, plural rosemaries)

/ˈɹoʊzˌmɛəɹi/

From Middle English rosmary, rosemarye, alteration (based on rose + Mary) of earlier Middle English rosmarine, rosemaryn, partly from Old French rosmarin, partly directly from Latin rōsmarīnus (“rosemary”), from rōs (“dew, moisture”) + marīnus (“marine, of the sea”).

compound

Salvia rosmarinus
Salvia rosmarinus#Translingual

Rosmarinus officinalis
Rosmarinus officinalis#Translingual

A shrub, Salvia rosmarinus (formerly Rosmarinus officinalis), that originates from Europe and Asia Minor and produces a fragrant herb used in cooking and perfumes.

marsh rosemary

genus Limonium or species Rhododendron tomentosum


leek

→ Maori: riki

From Middle English leke, leek, lek, from Old English lēac (“a garden herb, leek, onion, garlic”), from Proto-West Germanic *lauk, from Proto-Germanic *lauką *laukaz (“leek, onion”), from Proto-Indo-European *lewg- (“to bend”).
Cognate with Dutch look (“garlic, leek”), German Low German Look (“leek”), German Lauch (“leek, allium”), Danish løg (“onion”), Swedish lök (“onion”), Icelandic laukur (“onion, leek, garlic”). See garlic.

cog

Allium ampeloprasum
Allium ampeloprasum#Translingual

A vegetable of variety Allium ampeloprasum, having edible leaves and an onion-like bulb but with a milder flavour than the onion.

Any of several species of Allium, broadly resembling the domesticated plant in appearance in the wild.


oak

en-noun

oak (countable and uncountable, plural oaks)

Inherited from Middle English ook, oke, aik, ake, from Old English āc (also as Old English ǣċ), from Proto-West Germanic *aik, from Proto-Germanic *aiks, from Proto-Indo-European *h₂eyǵ- (“oak”).
Cognates
From Proto-Germanic: Scots aik, West Frisian iik, Dutch eik, German Eiche, German Low German Eek, Danish eg, Norwegian Bokmål eik, Norwegian Nynorsk eik, Swedish ek, Yiddish אייכנבוים (eykhnboym).
From Proto-Indo-European: Latin aesculus (“Durmast oak”), Lithuanian ąžuolas (“oak”), Albanian enjë (“juniper, yew”), Ancient Greek αἰγίλωψ (aigílōps, “Turkey oak”)).


oak

en-verb

oak (third-person singular simple present oaks, present participle oaking, simple past and past participle oaked)

oaks (present singular third-person)
oaking (participle present)
oaked (participle past)
oaked (past)

(wine, transitive) To expose to oak in order for the oak to impart its flavors.


hero

en-noun

hero (plural heroes or (sandwich sense) heros)

→ Hindi: हीरो (hīro)

→ Japanese: ヒーロー (hīrō)

→ Korean: 히어로 (hieoro)

→ Thai: ฮีโร่ (hii-rôo)

[ˈhɪə.ɹəʊ~ˈçɪə.ɹəʊ]

From Middle English heroes, from Old French heroes, from Latin hērōs (“hero”), from Ancient Greek ἥρως (hḗrōs, “demi-god, hero”), from Proto-Indo-European *ser- (“to watch over, protect”). Related to Latin servo (“protect”). Displaced Middle English heleð, haleð, from Old English hæleþ, hæle.

der

"I'm no hero," insists freckle-faced 14-year-old Freddie Hanberry. But to many of the young cancer patients, nurses and staff at University Medical Center here, he is as close as you can get. The "hero" talk began when a national magazine featured Hanberry, who has leukemia, in a special section called "100 New American Heroes."

1986 August 10, “Cancer victim some kind of hero”, in The Advocate, Baton Rouge, LA:

Every cancer victim is a true hero.

1993, Susanne Baxandall with Prasuna Reddy, The Courage to Care: The Impact of Cancer on the Family:

She is my hero, my heart, my baby till the end of time,” said Gabby's father

2011 September 12, Eileen Faust, “5-year-old Phoenixville cancer victim loses fight”, in The Mercury:

Each flag represents a hero, Andrews said, whether a first responder or victim of 9/11, active, fallen, or retired military, special friend or family member.

2011 September 12, Jen Armstrong, “Sherrill honors heroes of 9/11”, in Oneida Dispatch:

At the time, with the D-Day invasion of Europe going on, their heroism was hardly noticed. Plenty of other heroes were dying elsewhere. Plenty of bigger bits of history were being made.

2022 January 12, Benedict le Vay, “The heroes of Soham...”, in RAIL, number 1948, page 43:

Somebody who possesses great bravery and carries out extraordinary or noble deeds.

(New York) A large sandwich made from meats and cheeses; a hero sandwich.

The preparation of the hero food involves any number of specialized techniques food stylists have developed to deal with the demands of photographing food.

2003, Solomon H. Katz, William Woys Weaver, Encyclopedia of Food and Culture:

Protect the hero food. Whether the hero items are on a table in the studio or in the refrigerator, freezer, etc., be sure they are identified as hero items and not for consumption.

2008, Linda Bellingham, Jean Ann Bybee, Brad G. Rogers, Food Styling for Photographers, page 8:

The food stylists this day had spent inordinate amounts of time preparing the hero product for a close-up scene.

2008, David Random, Defying Gravity, page 24:

(film, photography, chiefly attributive) The product chosen from several candidates to be photographed, as in food advertising, or with props used in a movie.

(web design) The eye-catching top portion of a web page, sometimes including a hero image; the portion above the fold.


kale

en-noun

kale (usually uncountable, plural kales)

→ Japanese: ケール (kēru)

From Northern Middle English cale, cal (Southern col), from Old English cāl, cāul, cāwel, from Latin caulis. Compare Icelandic kál (“cabbage”), German Kohl (“cabbage”). Doublet of caulis, cole, and gobi.

boerkool

edible plant: Brassica oleracea acephala

(cooking) Broth containing kale as a chief ingredient.


mead

mead (usually uncountable, plural meads)

From Middle English mede, from Old English medu, from Proto-West Germanic *medu, from Proto-Germanic *meduz, from Proto-Indo-European *médʰu (“honey; honey wine”).
Cognate with Ancient Greek μέθυ (méthu) (whence English methyl), Lithuanian medùs, Old Church Slavonic медъ (medŭ, “honey”), Persian می (mey), Sanskrit मधु (mádhu), Welsh medd, Finnish mesi, Chinese 蜜 (mì).

cog

"Just come in," said Mrs. Churchill, "and take one glass of my mead." / "No—not even such a golden promise tempts me. I am afraid that Lord Marchmont will be at home before me—and he is not yet accustomed to be kept waiting."

1837, L[etitia] E[lizabeth] L[andon], chapter IV, in Ethel Churchill: Or, The Two Brides. […], volume I, London: Henry Colburn, […], →OCLC, page 47:

No one, then or now, wanted to drink the mead that came out of Odin's arse.

2017, Neil Gaiman, Norse Mythology, Bloomsbury Publishing, page 131:

(alcoholic beverages) An alcoholic drink fermented from honey and water.


mead

From Middle English mede (“meadow”), from Old English mǣd. Cognate with West Frisian miede, Mede, German Low German Meed, Dutch made.

Farewel ye crystal streams, that pass / Thro’ fragrant meads of verdant grass:

a. 1722, Matthew Prior, “Dorinda”, in H. Bunker Wright, Monroe K. Spears, editors, The Literary Works of Matthew Prior, Second edition, volume I, Oxford: Clarendon Press, published 1971, page 693:

Hither, hither, love — / ‘Tis a shady mead — / Hither, hither, love! / Let us feed and feed!

c. 1817, John Keats, Hither, hither, love -:

But any man that walks the mead, / In bud, or blade, or bloom, may find, / According as his humours lead, / A meaning suited to his mind.

1842, Alfred Tennyson, “The Day-Dream. Moral.”, in Poems. […], volume II, London: Edward Moxon, […], →OCLC, page 160:

Four voices of four hamlets round, / From far and near, on mead and moor, / Swell out and fail, as if a door / Were shut between me and the sound […]

1850, [Alfred, Lord Tennyson], In Memoriam, London: Edward Moxon, […], →OCLC, Canto XXVIII, page 45:

'We must overhaul that mead,' he resumed; 'this mustn't continny!'

1891, Thomas Hardy, Tess of the d’Urbervilles: A Pure Woman Faithfully Presented […], volume (please specify |volume=I to III), London: James R[ipley] Osgood, McIlvaine and Co., […], →OCLC:

There ran little streams over bright pebbles, dividing meads of green and gardens of many hues, [...].

1920, H. P. Lovecraft, The Doom that Came to Sarnath:


pasta

en-noun

pasta (countable and uncountable, plural pastas or (rare) paste)

→ Indonesian: pasta

→ Hindi: पास्ता (pāstā)

→ Marathi: पास्ता (pāstā)

→ Thai: พาสตา (páas-dtâa)

→ Welsh: pasta

pastor (Australia, New Zealand, Northern England)

Borrowed from Italian pasta (“paste; pasta, noodles”), from Late Latin pasta (“dough, pastry cake, paste”), from Ancient Greek παστά (pastá, “barley porridge”), neuter plural of παστός (pastós, “sprinkled with salt”), from Ancient Greek πάσσω (pássō, “to sprinkle”), from Proto-Indo-European *kʷeh₁t- (“to shake”). Doublet of paste.
Etymology tree
Proto-Indo-European *kʷeh₁t-der.
Ancient Greek πάσσω (pássō)
Proto-Indo-European *-tós
Ancient Greek -τός (-tós)
Ancient Greek παστός (pastós)
Ancient Greek παστά (pastá)bor.
Late Latin pasta
Italian pastabor.
English pasta

па́ста

considered non-standard and has other meanings

Italian pasta - short-cut extruded noodles

(uncountable) Dough made from wheat and water and sometimes mixed with egg and formed into various shapes; often sold in dried form and typically boiled for eating.

(uncountable) A dish or serving of pasta.


beef

en-noun

beef (countable and uncountable, plural beef or beefs or beeves)

beef (plural)
beefs (plural)
beeves (plural)

→ Portuguese: bife

→ Spanish: bife

From Middle English beef, bef, beof, borrowed from Anglo-Norman beof, Old French buef, boef (“ox”) (modern French bœuf); from Latin bōs (“ox”), from Proto-Italic *gʷōs, ultimately from Proto-Indo-European *gʷṓws. Doublet of cow.
Beef in the sense of “a grudge, argument” was originally an American slang expression:
* attested as a verb “to complain” in 1888: “He'll beef an' kick like a steer an' let on he won't never wear 'em.”— New York World, 13 May;
* attested as a noun “complaint, protest, grievance, sim.” in 1899: “He made a Horrible Beef because he couldn't get Loaf Sugar for his Coffee.”—Fables in Slang (1900) by George Ade, page 80.
As to the possible origin of this American usage, it has been suggested that it can be traced back to a British expression for “alarm”, first recorded in 1725: "BEEF 'to alarm, as To cry beef upon us; they have discover'd us, and are in Pursuit of us". The term "beef" in this context would be a Cockney rhyming slang of thief. The continuous use of a similar expression, including its assumed semantic shift to 'complaint' in the United States from the 1880s onwards, needs further clarification though.

The beef of his paper was a long rant about government.

(uncountable) The meat from cattle or other bovines.

(figurative, slang, uncountable) Essence, content; the important part of a document or project.


beef

en-verb

beef (third-person singular simple present beefs, present participle beefing, simple past and past participle beefed)

beefs (present singular third-person)
beefing (participle present)
beefed (participle past)
beefed (past)

I beefed my presentation hard yesterday.


beef

beef stew

Consisting of or containing beef as an ingredient.

Wow, your audio setup is beef!


blanched almond

en-noun

blanched almond (countable and uncountable, plural blanched almonds)


sour

sour (countable and uncountable, plural sours)

From Middle English sour, from Old English sūr (“sour”), from Proto-West Germanic *sūr, from Proto-Germanic *sūraz (“sour”), from Proto-Indo-European *súHros (“sour”).
Cognate with West Frisian soer, Dutch zuur (“sour”), Low German suur, German sauer (“sour”), Danish, Swedish and Norwegian sur, French sur (“sour”), Faroese súrur (“sour”), Icelandic súr (“sour, bitter”),
Polish ser (“cheese”),
Czech sýr (“cheese”),
Slovak syr (“cheese”),
Russian сырой (syroj, “raw”),
Ukrainian сири́й (syrýj, “raw”),
Old Church Slavonic сꙑръ (syrŭ, “moist, cheese”).


umami

From Japanese 旨味, うまみ (umami), from 旨い (umai, “delicious”), which describes the quality of a pleasant, savory taste.

Umami is the mysterious “fifth taste”—a flavour that has never seemed to fit into the existing categories of sweet, sour, salty and bitter. South-east Asian chefs have exploited it throughout history—it's an essential part of the taste of seaweed, among other things[…]

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

But we are, of course, sweaty, fleshy lady-animals – all fur and umami.

A few types of molecules get sensed by receptors on the tongue. Protons coming off of acids ping receptors for "sour." Sugars get received as "sweet." Bitter, salty, and the proteinaceous flavor umami all set off their own neural cascades.

2018 May 16, Adam Rogers, “The Fundamental Nihilism of Yanny vs. Laurel”, in Wired:

I quickly realized that I have always been obsessed with umami; I just didn't know it. It's why a sprinkle of Parm on just about anything heightens that dish's flavor; it's why grilled smoky mushrooms taste so good. Umami is a deeply satisfying taste, and luckily for us, umami is everywhere—it's in tomatoes and soy sauce, fresh and dried mushrooms, aged cheese, nutritional yeast […]

2019, Raquel Pelzel, Umami Bomb: 75 Vegetarian Recipes That Explode with Flavor, Workman Publishing, →ISBN, page 2:

One of the five basic tastes, the savory taste of foods such as seaweed, cured fish, aged cheeses and meats.

ngjelmë

one of the five basic tastes, savoriness


taste

(Internet slang) Deliberate misspelling of tasty.


medallion

pork medallion

(art) A usually round or oval frame (often made of stucco) containing a decoration.


medallion

en-verb

medallion (third-person singular simple present medallions, present participle medallioning, simple past and past participle medallioned)

medallions (present singular third-person)
medallioning (participle present)
medallioned (participle past)
medallioned (past)

a sunset that medallioned the eastern sky

(transitive, poetic) To mark with, or as with, a medallion or medallions.


soda pop

en-noun

soda pop (countable and uncountable, plural soda pops)

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

On a hot day, there's nothing I like more than soda pop.

Could you bring me a soda pop? I'm parched!

(US, regional) Any of several sweetened, carbonated beverages.


pop tart

A genericization of the brand name Pop-Tarts.

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

2000 January 29, Peter Sagal (host), Wait, Wait...Don't Tell Me!, National Public Radio
Carl Kasell will come to their house and cook his signature dish, breakfast à la Edwards, which is two pop tarts and a Benson and Hedges.


devil

Tok Pisin: tewel

→ Chuukese: tefin

Etymology tree
Proto-Indo-European *dwóh₁
Proto-Indo-European *dwísder.
Ancient Greek διά (diá)
Ancient Greek δια- (dia-)
Proto-Indo-European *gʷelH-der.
Ancient Greek βᾰ́λλω (bắllō)
Ancient Greek διαβάλλω (diabállō)
Ancient Greek διάβολος (diábolos)bor.
Latin diabolusbor.
Proto-West Germanic *diubul
Old English dēofol
Middle English devel
English devil
From Middle English devil, devel, deovel, from Old English dēofol, dēoful, from earlier dīobul (“devil”), from Latin diabolus, ultimately from Ancient Greek διάβολος (diábolos, “false accuser, slanderer”), also as "Satan" (in Jewish/Christian usage, translating Biblical Hebrew שָׂטָן (śātān)), from διαβάλλω (diabállō, “to slander”), literally “to throw across”, from διά (diá, “through, across”) + βάλλω (bállō, “throw”). The Old English word was probably adopted under influence of Latin diabolus (itself from the Greek). Other Germanic languages adopted the word independently: compare Saterland Frisian Düüwel (“devil”), West Frisian duvel (“devil”), Dutch duivel, duvel (“devil”), German Low German Düvel (“devil”), German Teufel (“devil”), Bavarian Teifl (“devil”), Danish djævel (“devil”), Swedish djävul (“devil”) (older: djefvul, Old Swedish diævul, Old Norse djǫfull). Doublet of diable, diablo, and diabolus.

der

better the devil you know than the devil you don't know

better the devil you know than the one you don't know

devil is beating his wife and marrying his daughter

he who sups with the devil should have a long spoon

the devil we know is better than the devil we don't know

the devil you know is better than the devil you don't know

Men and women busy in baking, broiling, roasting oysters, and preparing devils on the gridiron.

1815 February 24, [Walter Scott], Guy Mannering; or, The Astrologer. […], volume (please specify |volume=I to III), Edinburgh: […] James Ballantyne and Co. for Longman, Hurst, Rees, Orme, and Brown, […]; and Archibald Constable and Co., […], →OCLC:

(cooking) A dish, as a bone with the meat, broiled and excessively peppered; a grill with Cayenne pepper.


pax

From Middle English pax and Latin pax (“peace”). Doublet of peace. See peace. As school slang, originally used at Winchester College, Hampshire in the United Kingdom.

Fortune is Bardolphs foe, and frownes on him: for he hath ſtolne a Pax, and hanged muſt a be: […] Exeter hath giuen the doome of death, for Pax of little price.

1599 (date written), William Shakespeare, “The Life of Henry the Fift”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act III, scene vi], page 80, column 2:

(Christianity) A painted, stamped or carved tablet with a representation of Christ or the Virgin Mary, which was kissed by the priest during the Mass ("kiss of peace") and then passed to other officiating clergy and the congregation to be kissed. See also osculatory.

(Christianity) A crucifix, a tablet with the image of Christ on the cross upon it, or a reliquary.

(history) Any of several notable periods of peace in human history, particularly owing to unquestionable hegemony on the model of the Pax Romana.


pax

(UK, dated, school slang) A cry for peace or truce in children's games.


pax

Abbreviation of passenger. X is an abbreviation marker as in DX, TX, Dx, Rx, etc.

$30 per pax

(Malaysia, Singapore, by extension, restaurant industry) A restaurant guest, when counting; person.


fideo

(US) noodles or vermicelli, or a dish or soup containing such.


flexitarian

One who is usually or primarily vegetarian, but not strictly so.


nutritional yeast

en-noun

nutritional yeast (countable and uncountable, plural nutritional yeasts)

Saccharomyces cerevisiae
Saccharomyces cerevisiae#Translingual

A pale yellow preparation of the yeast Saccharomyces cerevisiae, often used as a nutritional supplement and flavoring by vegetarians and vegans due to its high protein content and selection of B vitamins.


yummy

en-adj

yummy (comparative yummier, superlative yummiest)

yummier (comparative)
yummiest (superlative)

(colloquial, lighthearted, often childish) Delicious.


delicious

delicious (comparative more delicious, superlative most delicious)

more delicious (comparative)
most delicious (superlative)

From Middle English delicious, from Anglo-Norman delicious, from Old French delicious, delicieux, from Late Latin dēliciōsus (“delicate, delicious”), from dēliciae (“delights”), plural of dēlicia (“pleasure”), from deliciō (“I allure, I entice”), from de- (“away”) + laciō (“I lure, I deceive”), from Proto-Italic *lakjō (“to draw, pull”), of unknown ultimate origin. Displaced native Old English ārlīċ (“delicious”).

der

The irony is delicious!

But the houses are so delicious and the way they're townscaped on to hilly bits is absolutely wonderful.

1986, Patrick Lichfield, Courvoisier's Book of the Best, page 230:

Jones had not travelled far before he paid his compliments to that beautiful planet, and, turning to his companion, asked him if he had ever beheld so delicious an evening?

1749, Henry Fielding, The History of Tom Jones, a Foundling, volume (please specify |volume=I to VI), London: A[ndrew] Millar, […], →OCLC:

(colloquial, figurative) Pleasing to a person's taste; pleasing to the eyes or mind.


sub

* Shortened form of any of various words beginning with sub-.
* (lend a person money): From subsidize.

We can get subs at that deli.

submarine sandwich
submarine sandwich#English

Short for submarine sandwich.: a sandwich made on a long bun.


roast

en-verb

roast (third-person singular simple present roasts, present participle roasting, simple past and past participle roasted)

roasts (present singular third-person)
roasting (participle present)
roasted (participle past)
roasted (past)

From Middle English rosten, a borrowing from Old French rostir (“to roast, to torture with fire”), from Frankish *rōstijan (“to roast, broil”), from Proto-Germanic *raustijaną (“to roast”), from Proto-Indo-European *rews- (“to crackle; roast”). Cognate with Saterland Frisian rosterje (“to roast”), Dutch roosten, roosteren (“to roast”), German rösten (“to roast”).
Displaced native Middle English breden, bræden (“to roast”), from Old English brǣdan, related to German braten (“to roast, grill”).

der

to roast meat on a spit

(transitive or intransitive or ergative) To cook food by heating in an oven or over a fire without covering, resulting in a crisp, possibly even slightly charred appearance.

përcëlloj

to cook food by heating in an oven or fire

roasted in wrath and fire

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]:

To heat to excess; to heat violently; to burn.


roast

Come over this weekend for Sunday roast.

On Memorial Day we hosted a wiener roast in the backyard.

(Canada, US) A social event at which food is roasted and eaten.


eating establishment

en-noun

eating establishment (plural eating establishments)

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

A public place where food and drinks are served for a fee.


pasty

From Middle English paste, from Anglo-Norman paste and Old French pasté. Doublet of patty.

A type of seasoned meat and vegetable hand pie, usually of a semicircular shape.

пастет

A type of seasoned meat and vegetable pie


bun

From Middle English bunne (“wheat cake, bun”), from Anglo-Norman bugne (“bump on the head; fritter”), from Old French bugne (hence French beignet), from Frankish *bungjo (“little clump”), diminutive of *bungu (“lump, clump”), from Proto-Germanic *bungô, *bunkô (“clump, lump, heap, crowd”), from Proto-Indo-European *bʰenǵʰ- (“thick, dense, fat”). Cognate with Dutch bonk (“clump, clot, cluster of fruits”). More at bunch.

bolletjie

a small bread roll, often sweetened or spiced

couldn't organise a bun fight in a bakery

Coordinate term: cake

Senses referring to baked goods.
(Northern England, Ireland) A cupcake.

Senses referring to baked goods.
A cupcake.


gata

A kind of pastry in Armenia and some neighboring countries.


well done

en-adj

well done (comparative more well done, superlative most well done)

more well done (comparative)
most well done (superlative)

She liked her steaks well done.

(specifically, of meat) Cooked through to the center.

Well-cooked.
Cooked through to the center.


fold

en-verb

fold (third-person singular simple present folds, present participle folding, simple past folded, past participle folded or (obsolete) folden)

folds (present singular third-person)
folding (participle present)
folded (past)
folded (participle past)
folden (obsolete participle past)

⇒ Czech: foldovat

The verb is from Middle English folden, from Old English fealdan, from Proto-Germanic *falþaną (“to fold”), from Proto-Indo-European *pel- (“to fold”). The noun is from Middle English folde,falde, itself derived from the verb.

Fold the egg whites into the batter.

8 Jan 2020, Felicity Cloake in The Guardian, How to make the perfect gluten-free chocolate brownies – recipe
if you want to make life really easy for yourself, may I point you in the direction of Sunflour’s recipe, which folds four eggs and 150g ground almonds into 500g chocolate spread.

(transitive, cooking) To stir (semisolid ingredients) gently, with an action as if folding over a solid.


courgette

Unadapted borrowing from French courgette, diminutive of courge (“vegetable marrow, marrow squash”). Ultimately related to zucchini through the original Latin cucurbita.

ubor

(countable, cooking) The edible fruit of this marrow/squash.


madder

en-noun

madder (countable and uncountable, plural madders)

From Middle English mader, madere, mædere, from Old English mædere, mæddre, mædre, from Proto-Germanic *madarǭ (compare Swedish madra, Old Norse / Icelandic maðra), from Proto-Indo-European *modʰro-, cognate with Proto-Slavic *modrъ (“blue”), and compare Irish madar (“madder”), Latvian madara (“madder”).

Rubia tinctorum
Rubia tinctorum#Translingual

A herbaceous plant, Rubia tinctorum, native to Asia, cultivated for a red-purple dye (alizarin) obtained from the root.


madder

en-verb

madder (third-person singular simple present madders, present participle maddering, simple past and past participle maddered)

madders (present singular third-person)
maddering (participle present)
maddered (participle past)
maddered (past)


White Russian

en-noun

White Russian (countable and uncountable, plural White Russians)

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

(cocktail): The word white refers to the milk, while Russian refers to the vodka.

Coordinate term: Black Russian

Alternative forms: white Russian, white russian

Few cocktails include milk and cream, so the White Russian is a welcome departure from the norm. Already a popular drink in its own right, the White Russian was made famous by Jeff Bridges’ character in “The Big Lebowski.”

2015, Shane Carley, The Mason Jar Cocktail Companion, Cider Mill Press, →ISBN, page 15:

A cocktail consisting of coffee liqueur, vodka, and milk.


cooking utensil

cooking utensil (plural cooking utensils)

Any utensil used for preparing, handling, or serving food.


bowl

Bislama: bol

→ Esperanto: bovlo

desctree

→ French: bol
→ Catalan: bol
→ Greek: μπολ (bol)

→ German: Bowle, → Bowl

→ Hungarian: bólé

→ Ido: bolo

→ Irish: bolla

→ Japanese: ボール (bōru)

→ Latvian: bole (probably via German)

→ Korean: 볼 (bol)

→ Scottish Gaelic: bòl

→ Swedish: bål

From Middle English bolle, from Old English bolla, bolle (“bowl, cup, pot, beaker, measure”), from Proto-West Germanic *bollā, from Proto-Germanic *bullǭ (“ball, round vessel, bowl”).
Cognate with North Frisian bol (“bun, bread roll”), Middle Low German bolle, bole (“round object”), Dutch bol (“ball, sphere, scoop, dot”), German Bolle (“bulb”), Danish bolle (“bowl, bread roll”), Icelandic bolli (“cup”). Doublet of boule and pulla.

inh

This restaurant offers a number of different bowls.

poke bowl

Fresh ingredients are more expensive than highly processed ones and the result is grain bowls galore for those who can spend $10 or more per meal, and fast food full of salt, fat and sugar for everyone else.

2021 October 23, Jane Black, “The Amazon of Quinoa Bowls”, in The New York Times, →ISSN:

(cooking) A dish comprising a mix of different foods, not all of which need be cooked, served in a bowl.


gelato

en-noun

gelato (usually uncountable, plural gelati or gelatos)

/d͡ʒəˈlɑtoʊ/

/dʒəˈlɑːtəʊ/

Borrowed from Italian gelato (“ice cream”), from Latin gelātus, derived from gelū (“frost, chill”), ultimately from the Proto-Indo-European *gel- (“cold”).

An Italian variant of ice cream made from milk and sugar, combined with other flavourings. The ingredients are supercooled while stirring to break up ice crystals as they form.


veg

Clipping of various related words including vegetable, vegetarian, and vegetate.

The food's lip-smackingly good with some veg options, and there's a ham and eggs breakfast for 3KM.

2007, Tom Masters, Eastern Europe, Lonely Planet, →ISBN, page 120:


frank

Buy a package of franks for the barbecue.

We had a farewell meal of franks and beans in a Seventh Avenue Riker’s, and then Dean got on the bus that said Chicago and roared off into the night.

1957, Jack Kerouac, chapter 1, in On the Road, Viking Press, →OCLC, part 1:

I want the name of this flying whatchamacallit to go with the Daily Planet like bacon and eggs, franks and beans, death and taxes, politics and corruption!

1978, Superman: The Movie, spoken by Perry White (Jackie Cooper):

I'm in my Flavmobile cold lamping. I took a G upstate cold camping. To the Poconos, we call a hideaways. A bag of franks and a bag of Frito-Lays.

1988 June 28, “Cold Lampin' With Flavor” (track 4), in It Takes a Nation of Millions to Hold Us Back, performed by Public Enemy:


flan

Borrowed around 1846 from French flan (“cheesecake, custard tart, flan”), or in some uses (in reference to Spanish/Latin American flans) later from Spanish flan (itself from the French), both from Old French flaon (whence also Middle English flaon, flaun (“pie; cake”)), from Late Latin fladō (“flat cake”), from Frankish *flaþō (“flat cake”), from Proto-Indo-European *pleth₂- (“broad, flat”); compare German Fladen. Akin to Old High German flado (“flat cake, offering cake”). Doublet of flathe.
Although the -n is generally believed to derive from the Late Latin accusative form (fladonem) of fladō (“flat cake”), it might alternatively derive from an inflected form of the Frankish word (such as the Frankish accusative *flaþan, or the like). For a similar case, see garden.

cog

The menu includes a number of excellent fish dishes such as the […] broccoli flan.

2004, Shawn Blore, Alexandra de Vries, Frommer's Brazil, →ISBN, page 175:

(chiefly UK, Australia) Baked tart with sweet or savoury filling in an open-topped pastry case. (Compare quiche.)

(chiefly US, Belize) A dessert of congealed custard, often topped with caramel, especially popular in Spanish-speaking countries.

(numismatics) A coin die. (Compare planchet.)


flan

English, from a slip of the tongue by actor Nathan Fillion.

(some) Firefly flans call themselves Browncoats (Remember, the hot movie from Universal is out this September! :)

2005 January 29, P. Burrows, “Re: Name for Lost fans?”, in rec.arts.sf.tv (Usenet):

For what it's worth, I'm 27 and am a huge Firefly/Serenity flan.

2006 June 18, Geoff Aldrich, “Re: SciFi promotion [Was Firefly fans skew older?]”, in alt.tv.firefly (Usenet):

I'm glad this wasn't the first flan group I came across or I would never have realised the great nature of the majority of browncoasts.^([sic])

2007 January 21, Tal, “Re: Nude Jewel Staite? Close enough.”, in alt.tv.firefly (Usenet):

(informal, fandom slang) A fan of the U.S. TV series Firefly.


sherry

en-noun

sherry (usually uncountable, plural sherries)

→ Czech: šery, sherry

→ German: Sherry

→ Finnish: sherry

→ French: sherry

→ Italian: sherry

→ Japanese: シェリー (sherī)

→ Polish: sherry

→ Serbo-Croatian:

Latin script: šeri

Cyrillic script: шери

→ Yiddish: שערי (sheri)

Back-formation of earlier sherris (interpreted as a plural), from Spanish (vino de) Xeres (“wine of Xeres”), Xeres being the former spelling of Jerez (pronounced /ʃeˈɾes/ in early modern Andalusian Spanish).

He gazed around until on the lid of a spinet he spotted a promising collection of bottles, gin, whiskey, vermouth and sherry, mixed with violin bows, a flute, a toppling pile of books, six volumes of Grove's Dictionary mingled with paperback thrillers, a guitar without any strings, a pair of binoculars, a meerschaum pipe and a jar half-full of wasps and apricot jam.

1956, Delano Ames, chapter 14, in Crime out of Mind:

(uncountable) A fortified wine produced in Jerez de la Frontera in Spain, or a similar wine produced elsewhere.


corned beef

corned beef (countable and uncountable, plural corned beefs)

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

From corn (“to preserve (meat) in coarse corns of salt”, verb); (chief officer): rhyming slang for chief.


ackee

ackee (countable and uncountable, plural ackees)

Ackee and saltfish is a traditional Jamaican dish.

The fleshy sacks that dangled down between his legs, like rotting ackees, wobbled.

2004, Andrea Levy, chapter 7, in Small Island, London: Review, pages 104–105:

The fruit of the tree, of which only the arils are edible, the remainder being poisonous.


breve

An equal mix of espresso and half and half cream.


kai

Borrowed from Maori kai. Doublet of makan (via Malay) in Malaysian and Singaporean Englishes.

Actually, I'm not sure I like these new hangis using the foil, it tends to stop the juices getting through to the stones and I reckon the hangi kai is drier to the palate.

1995, Graeme Williams, The soc.culture.new-zealand FAQ:

Got to go now and get some kai.

2003, Carmen, “Is there really a censor in NZ?!”, in nz.general (Usenet):

When the sausage man handed the kai over, Kerry passed two wieners to a pair of skinny white kids who had been watching the queue the whole time.

2018, Melissa Lucashenko, Too Much Lip, University of Queensland Press, published 2023, page 118:

(Australia, New Zealand, informal) Food.


fajita

From American Spanish fajita, diminutive of faja (“strip, band”).

A Tex-Mex dish of strips of spicy marinated meat and/or vegetables in a soft flour tortilla, often served with salad or a savoury filling.


falafel

falafel (countable and uncountable, plural falafels or falafel)

Borrowed from Arabic فَلَافِل (falāfil). Doublet of peepul and pepper.

There's a stall at the market that sells fantastic falafel.

Lebanese restaurants are especially good for vegetarians, with falafel rolls (pitta bread stuffed with chickpea patties, hummus and tabbouleh) making an inexpensive, filling meal.

2003, Margo Daly, Rough guide to Australia, page 51:

I ate lafa — falafel with all the regular stuffings and sauces wrapped in a pizza size pita instead of being stuffed in it. Etai ordered a regular falafel. My lafiz was twice the size of his falafel and although neither of us could finish the lafiz, we embarked on it together.

2003, Holly M. Moskowitz, Finding Falafel, page 58:

(uncountable) A Middle Eastern food in the form of balls made from chickpeas or broad beans and other ingredients, often served in a pita.


bacon

bacon (usually uncountable, plural bacons)

→ Bulgarian: бекон (bekon)

→ Chinese: 培根 (péigēn)

→ Finnish: pekoni

→ French: bacon

desc

→ Hebrew: בייקון

→ Hebrew: בייקון

→ Italian: becon

→ Japanese: ベーコン (bēkon)

→ Maori: pēkana

→ Maltese: bejken

→ Norwegian Bokmål: bacon, beiken

→ Norwegian Nynorsk: bacon, beiken

→ Polish: bekon

→ Portuguese: bacon

→ Russian: бекон (bekon)

→ Spanish: bacon, beicon

→ Swedish: bacon

From Middle English bacoun (“meat from the back and sides of a pig”), from Anglo-Norman bacon, bacun (“ham, flitch, strip of lard”), from Old Low Frankish *bakō (“ham, flitch”), from Proto-Germanic *bakô, *bakkô (“back”), an extension of *baką, whence English back, which see for more. Ultimately from Proto-Indo-European *bʰeg- (“back, buttocks; to vault, arch”).
Cognate with Old Saxon baco (“back”), Dutch bake (“ham, side of bacon”), Old High German bahho (“ham, side of bacon”), whence German Bache f (“wild sow”), Alemannic German Bache m (“bacon”).
(police): Extension of pig (“police”).

cog

(cycling, slang, uncountable) Road rash.


marinate

en-verb

marinate (third-person singular simple present marinates, present participle marinating, simple past and past participle marinated)

marinates (present singular third-person)
marinating (participle present)
marinated (participle past)
marinated (past)

Likely from French marinade "a pickle for fish or meat, generally of wine and vinegar with herbs and spices,", from French mariner "to pickle in sea brine", from Old French marin (adj.) "of the sea," from Latin marinus "of the sea," from Latin mare "sea, the sea" from Proto-Indo-European *móri "the sea".

You'll get a better flavour from the chicken if you marinate it first.

After the chicken has marinated for two hours, discard the remaining marinade.

(ergative) To allow a sauce or flavoring mixture to absorb into something; to steep or soak something in a marinade to flavor or prepare it for cooking.


forage

en-noun

forage (countable and uncountable, plural forages)

From Middle English forage, from Old French fourage, forage, a derivative of fuerre (“fodder, straw”), from Frankish *fōdar (“fodder, sheath”), from Proto-Germanic *fōdrą (“fodder, feed, sheath”), ultimately from Proto-Indo-European *peh₂- (“to protect, to feed”).
Cognate with Old High German fuotar (German Futter (“fodder, feed”)), Old English fōdor, fōþer (“food, fodder, covering, case, basket”), Dutch voeder (“forage, food, feed”), Danish foder (“fodder, feed”), Icelandic fóðr (“fodder, sheath”). More at fodder, food.

der

“The hermit was apparently somewhat moved to compassion by the anxiety as well as address which the stranger displayed in tending his horse; for, muttering something about provender left for the keeper's palfrey, he dragged out of a recess a bundle of forage, which he spread before the knight's charger.

1819 December 20 (indicated as 1820), Walter Scott, “[HTTP://BOOKS.GOOGLE.COM/BOOKS?ID=LDIRAAAAYAAJ&PG=PA410&DQ=FORAGE ?]”, in Ivanhoe; a Romance. […], volume (please specify |volume=I to III), Edinburgh: […] Archibald Constable and Co.; London: Hurst, Robinson, and Co. […], →OCLC:

To invade the corn, and to their cells convey
The plundered forage of their yellow prey

1697, Virgil, “The Fourth Book of the Æneis”, in John Dryden, transl., The Works of Virgil: Containing His Pastorals, Georgics, and Æneis. […], London: […] Jacob Tonson, […], →OCLC:

Fodder for animals, especially cattle and horses.


diner

ваго́н-рестора́нт

a small and inexpensive type of restaurant which may be modelled to resemble a dining car

The most rapid and most seductive transition in all human nature is that which attends the palliation of a ravenous appetite.[…]Can those harmless but refined fellow-diners be the selfish cads whose gluttony and personal appearance so raised your contemptuous wrath on your arrival?

1921, Ben Travers, chapter 5, in A Cuckoo in the Nest, Garden City, N.Y.: Doubleday, Page & Company, published 1925, →OCLC:

When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere.

(US) A typically small restaurant, historically modeled after a railroad dining car, that serves lower-class fare, normally having a counter with stools along one side and booths on the other.


diner

From Catalan diner. Doublet of denar, denarius, denier, dinar, dinero, and dinheiro.

doublet

A commemorative currency of Andorra, not legal tender, divided into 100 centims.


block

→ Dutch: block

→ German: Block

→ Irish: bloc

→ Manx: block

→ Maori: poraka

→ Norwegian: blokk

→ Polish: blok

desctree

→ Russian: блок (blok)
→ Armenian: բլոկ (blok)
→ Yakut: блок (blok)

→ Spanish: block

→ Vietnamese: lốc

From Middle English blok (“log, stump, solid piece”), from Old French bloc (“log, block”), from Middle Dutch blok (“treetrunk”), from Old Dutch *blok (“log”), from Proto-West Germanic *blokk, from Proto-Germanic *blukką (“beam, log”), from Proto-Indo-European *bʰelǵ- (“thick plank, beam, pile, prop”). Cognate with Old Frisian blok, Old Saxon blok, Old High German bloh, bloc (“block”), Old English bolca (“gangway of a ship, plank”), Old Norse bǫlkr (“divider, partition”). More at balk. See also bloc, bulk.

طَابُوقَة

substantial often approximately cuboid piece

թաղամաս

group of buildings demarcated by streets

A physical area or extent of something, often rectangular or approximately rectangular.

(viticulture) A discrete group of vines in a vineyard, often distinguished from others by variety, clone, canopy training method, irrigation infrastructure, or some combination thereof.


cupboard

→ Chichewa: m'kabati

→ Farefare: kobɔɔtɩ

→ Gulf Arabic: كبت (kabat)

→ Luhya: likapati

→ Maori: kāpata

→ Swahili: kabati

→ Zulu: ekhabetheni

Inherited from Middle English cuppeborde, cupbord. Equivalent to cup + board. Phonetic variants show that the /p/ in the original forms had assimilated to the present-day /b/ by the 16th century; the etymological spelling has, however, dominated from the 18th century.

Istana Satu
Kuala Terengganu
Terengganu
cupboard

Cupboꝛde of plate or to ſette plate upon buffet z ma.

1530 July 18, Iohan Palſgrave, “The thirde boke”, in Leſclarciſſement de la langue francoyſe […] , London: Richard Pynſon, Iohan Haukyns, →OCLC, page 203; reprinted as Lesclarcissement de la langue françoyse, Genève: Slatkine Reprints, 1972:

from the cobbarde byſyde owr dyninge table

1555, Peter Martyr d'Anghiera, “The fourth booke of the seconde Decade, of the supposed Continent”, in Richard Eden, transl., Decades of the New World, page 68:

Now when the maids and pages all were gone, / One onely lampe upon the cubbard burning[…]

1591, Ludovico Ariosto, translated by Sir John Harington, Orlando Furioso, London: G. Miller, translation of original in Italian, published 1634, book XXV, stanza 49, page 201:

(obsolete) A board or table used to openly hold and display silver plate and other dishware; a sideboard; a buffet. [14th–18th c.]

Put the cups back into the cupboard.

Cupborde to putte meate in – dressover s, m.

1530 July 18, Iohan Palſgrave, Leſclarciſſement de la langue francoyſe […] , London: Richard Pynſon, Iohan Haukyns, →OCLC, page 211; reprinted as L'éclaircissement de la langue française par Jean Palsgrave […] , Paris: Imprimerie nationale, 1852:

Old Mother Hubbard / Went to the cupboard, / To give the poor dog a bone; / When she came there, / The cupboard was bare, / And so the poor dog had none.

1814 May 1, “Minimus” [pseudonym], “Fine Arts”, in The Satirist, or Monthly Meteor, volume XIV, number 18 (New Series), London: Printed for Samuel Tipper by T. Gillet, →OCLC, page 417:

A cupboard with shelves for music-books.

1874, J[ohn] T[homas] Micklethwaite, Modern Parish Churches: Their Plan, Design, and Furniture, London: Henry S. King & Co. 65 Cornhill and 12 Paternoster Row, →OCLC, page 161:

As he had figured it out so far, the cupboard, or the key, or both together, brought plastic things to life, or if they were already alive, turned them into plastic. There were a lot of questions to be answered, though. Did it only work with plastic? Would, say, wooden or metal figures also come to life if shut up in the cupboard?

1980, Lynne Reid Banks, “Thirty Scalps”, in The Indian in the Cupboard, London: J. M. Dent, →ISBN:

Harry was used to spiders, because the cupboard under the stairs was full of them, and that was where he slept.

1997, J[oanne] K[athleen] Rowling, “The Vanishing Glass”, in Harry Potter and the Philosopher's Stone, London: Bloomsbury Publishing, →ISBN:

A cabinet, closet, or other piece of furniture with shelves intended for storing cookware, dishware, or food; similar cabinets or closets used for storing other items.

бюфе́т

a cabinet, closet, or other piece of furniture intended for storing cookware, dishware, or food

Some men they [make] love for what they can get, / And 'tis certain there's many a Lubbard; / Will sigh and will pant, seeming ready to faint, / And all for the love of the cubbard, brave boys! / And all [for the love of the Cup-board].

c. 1665, Roxburghe Ballads; published as J[oseph] W[oodfall] Ebsworth, editor, The Roxburghe Ballads: Illustrating the Last Years of the Stuarts, volume VI, Hertford: Printed for the Ballad Society by S. Austin and Sons, 1871–1899, OCLC 13767296, page 529, lines 26–30

(obsolete) Things stored in a cupboard; particularly food.


doux

en-adj

doux (comparative more doux, superlative most doux)

more doux (comparative)
most doux (superlative)

Borrowed from French doux. Doublet of douce, dolce, and dulce.


roux

A mixture of fat (usually butter) and flour used to thicken sauces and stews.


cru

Borrowed from French cru (“growth”), from French crû, past participle of French croître (“grow”).

Each cru has an official quality rating on a scale of 100: Grand cru vineyards all rate 100, and premier cru vineyards rank from 90 to 99 points.

2009, Ed McCarthy, Mary Ewing-Mulligan, Maryann Egan, Wine All-in-One For Dummies, page 218:

A vineyard or group of vineyards in France, especially one having a high reputation.


jus

en-noun

jus (countable and uncountable, plural jus)

Borrowed from French jus (“juice”). Doublet of juice and ukha.

(cooking) The juices given off as meat is cooked.

(cooking) A lightly-reduced gravy or stock made from this.


dough

dough (usually uncountable, plural doughs)

From Middle English dow, dogh, dagh, from Old English dāg, from Proto-Germanic *daigaz (“dough”), from Proto-Indo-European *dʰeyǵʰ- (“to knead, form, mold”). Cognate with Scots daich, dauch, doach (“dough”), West Frisian daai (“dough”), Dutch deeg (“dough”), Low German Deeg (“dough”), German Teig (“dough”), Norwegian Bokmål deig (“dough”), Danish dej (“dough”), Swedish deg (“dough”), Icelandic deig (“dough”).
The derivation of the second meaning (of money) is obscure, but dates to the mid 19th century.

inh

Pizza dough is very stretchy.

A thick, malleable substance made by mixing flour with other ingredients such as water, eggs, and/or butter, that is made into a particular form and then baked.


bake

From Middle English baken, from Old English bacan (“to bake”), from Proto-West Germanic *bakan, from Proto-Germanic *bakaną (“to bake”), from Proto-Indo-European *bʰeh₃g- (“to roast, bake”).
Cognate with West Frisian bakke (“to bake”), Dutch bakken (“to bake”), Low German backen (“to bake”), German backen (“to bake”), Norwegian Bokmål bake (“to bake”), Danish bage (“to bake”), Swedish baka (“to bake”), Ancient Greek φώγω (phṓgō, “roast”, verb).

cog

Taking one of her cakes or a tray of biscuits from the oven always gives her satisfaction and a moment of pride; that is, of course, unless there happens to be some little element that doesn't please her with the bake.


baking

From Middle English bakynge; equivalent to bake + -ing.

I’m baking—could you open the window?

The car was baking after having been parked in the sun the whole afternoon.

(figuratively) Of a person, an object, or the weather: very hot; boiling, broiling, roasting.


coconut milk

en-noun

coconut milk (usually uncountable, plural coconut milks)

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

A thick white liquid produced by soaking the white inner flesh of the seed of the coconut in water and straining. It is traditionally used in Southeast Asian cuisine in curry and other gravy.

حَلِيب النَارَجِيل

the liquid from inside the seed of the coconut

椰漿 /椰浆

mainland China: yējiāng; Taiwan: yéjiāng


cannibalism

cannibalism (usually uncountable, plural cannibalisms)

Cannibalism does not openly figure amongst aboriginal misdeeds, but in the northern part of Queensland it is no uncommon vice.

1887, Harriet W. Daly, Digging, Squatting, and Pioneering Life in the Northern Territory of South Australia, page 31:

HuFu and was promoting it as “the healthy human flesh alternative!” Mark Nuckols, inventor of HuFu, says, “I have to admit that I myself have never sampled human flesh. . . . However, I've done quite a bit of research on the history and anthropology of cannibalism and read enough accounts to have come up with a fairly good approximation”

2022 August 23, Deborah L. Nichols, Patricia L. Crown, “9 Devouring Ourselves George J Armelagos”, in Social Violence in the Prehispanic American Southwest, University of Arizona Press, →ISBN, page 218:

The act of eating another of one's own species.


giblets

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

The internal organs of poultry birds, used as food.


mace

→ Japanese: メース (meisu)

→ Korean: 메이스 (meiseu)

→ Maori: meihi

→ Welsh: mês

From Middle English, from re-interpretation of macys as a plural (as with pea); from Latin macir. Doublet of macir.

I must have saffron to color the warden pies; mace; dates, none -- that's out of my note; nutmegs, seven; a race or two of ginger, but that I may beg; four pounds of prunes, and as many of raisins o' th' sun.

c. 1610–1611 (date written), William Shakespeare, “The Winters Tale”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act IV, scene iii], line 45:

A spice obtained from the outer layer of the kernel of the fruit of the nutmeg.


kitchen

→ Bole: kicin

→ Hausa: kicin

→ Hindi: किचन (kican)

→ Fiji Hindi: kichin

desc

→ Japanese: キッチン (kitchin), キチン (kichin)

→ Saanich: kəčən

→ Sotho: kitjhine

→ Urdu: کچن (kicin)

→ Xhosa: ikhitshi

→ Zulu: ikhishi

From Middle English kychyn, kytchen, kichene, küchen, from Old English cyċen, cyċene, from Proto-West Germanic *kukinā, a borrowing from Late Latin cocīna, from earlier coquīna (“kitchen; cuisine”), from coquō (“to cook”), from Proto-Indo-European *pekʷ- (“to cook, become ripe”).
In other languages, the cognate term often refers both to the room and the type of cooking. In English, the distinction is generally made via the etymological twins kitchen (“room”) (Latin via Germanic) and cuisine (“type of cooking”) (Latin via French).

der

if you can't take the heat, get out of the kitchen

I had been trained with the rigidity and discipline of the French kitchen, and now I was embracing American informality.

2011, Jacques Pépin, Essential Pépin: More Than 700 All-Time Favorites from My Life in Food, →ISBN:

My palate passionately lies in the savory kitchen with its salty fats and infernal flavors of chilies and spices.

2011, Daniel Orr, Paradise Kitchen: Caribbean Cooking with Chef Daniel Orr, →ISBN, page 221:

Kline wrote that, according to various recent surveys, the young Israeli-born generation generally preferred a Mediterranean diet and dishes from the “Oriental” kitchen.

2015, Yael Raviv, Falafel Nation: Cuisine and the Making of National Identity in Israel, →ISBN:

Named for the La Merced monastery, which was built in 1594 and on whose grounds the market is now located, it is just east of Mexico City's famed Zócalo plaza and is a must-visit for anyone wanting to experience the many delectable specialties of the Mexican kitchen.

2015, Mimi Sheraton, 1,000 Foods To Eat Before You Die: A Food Lover's Life List, →ISBN, page 651:

(by extension) Cuisine; style of cooking.


blanc

en-noun

blanc (countable and uncountable, plural blancs)

Borrowed from French blanc (“white”). Doublet of blank.

A white sauce of fat, broth, and vegetables, used especially for braised meat.


vanilla

vanilla (countable and uncountable, plural vanillas)

Borrowed from Spanish vainilla, a diminutive form of vaina (“pod”). "plain" senses derive from the perceived plainness of vanilla ice cream.

vanilla:

A yellowish-white colour, like that of vanilla ice cream.


aviation

aviation (usually uncountable, plural aviations)

Borrowed from French aviation, from Latin avis (“bird”), from Proto-Indo-European *awi- (“bird”).

A cocktail made with gin, maraschino liqueur, crème de violette and lemon juice


palate

From Middle English palate, from Latin palātum (“roof of the mouth, palate”), perhaps of Etruscan origin.

bor

I remember, when he was in Scotland, his praising ‘Gordon's palates’ (a dish of palates at the Honourable Alexander Gordon's) with a warmth of expression which might have done for honour to more important subjects.

1791, James Boswell, Life of Samuel Johnson, Oxford, page 332:

(anatomy) The roof of the mouth, separating the cavities of the mouth and nose in vertebrates.

(cooking, historical) The palate of an animal, as an item of food.


supper

en-noun

supper (countable and uncountable, plural suppers)

→ Japanese: サパー (sapā)

→ Maori: hapa

→ Welsh: swper

→ Zulu: îsápha

From Middle English sopere, from Old French soper, from sope (“soup”). Compare French souper.

There he stood, with admirable patience, […] longing to go to rest for hours past; aware that suppers disagreed with him […] so tired and longing for bed!

1848 November – 1850 December, William Makepeace Thackeray, chapter 46, in The History of Pendennis. […], volume (please specify |volume=I or II), London: Bradbury and Evans, […], published 1849–1850, →OCLC:

शाम का खाना

śām kā khānā

We normally have supper at 7.

Any meal eaten in the evening; dinner eaten in the evening, rather than at noon.

a pizza supper

Roisin the savior paraded into the front room with three fish suppers, one sausage supper, one single fish, one single chips, a single sausage, a chicken and chips, and three curry and chips.

2014, Gerald Hansen, An Embarrassment of Riches:

(Scotland, Northern Ireland, Northern England, slang) A meal from a chip shop consisting of a deep-fried food with chips.


supper

en-verb

supper (third-person singular simple present suppers, present participle suppering, simple past and past participle suppered)

suppers (present singular third-person)
suppering (participle present)
suppered (participle past)
suppered (past)

(intransitive) To consume a snack before going to bed.


mese

From Middle English mese, mes, mees (“dinner, dish”), from Old English mēse, mēose, mīse, mȳse (“table; that which is set on a table; dish; food, meal”), a vernacular loan from Latin/Late Latin mē(n)sa (“table; meal”). Cognate with Scots mes, mese (“a serving of food”), Old High German mias, meas (German Mus, Gemüse), Gothic 𐌼𐌴𐍃 (mēs). Compare Old English mēsan (“to eat, dine”), from Proto-Germanic *mōsijaną, from Proto-Germanic *mōsą, an ablaut variant of the root Proto-Germanic *mat- (“food”).


squab

en-noun

squab (countable and uncountable, plural squabs)

Unknown. Possibly descended from Swedish dialect skvabb (“fatty, flabby”). First attested in the 17th century.

a. 1744, Alexander Pope (imitating Earl of Dorset), Artemisia, 1795, Robert Anderson (editor), A Complete Edition of the Poets of Great Britain, page 86,
On her large ſquab you find her ſpread, / Like a fat corpſe upon a bed, / That lies and ſtinks in ſtate.

[H]erds of shabby vampires, Jew and Christian, over-run the house, [...] punching the squabs of chairs and sofas with their dirty fists, touzling the feather-beds, opening and shutting all the drawers, balancing the silver spoons and forks, looking into the very threads of the drapery and linen, and disparaging everything.

1846 October 1 – 1848 April 1, Charles Dickens, “Retribution”, in Dombey and Son, London: Bradbury and Evans, […], published 1848, →OCLC, page 591:

(countable) A thick cushion, especially a flat one covering the seat of a chair or sofa.


squab

en-verb

squab (third-person singular simple present squabs, present participle squabbing, simple past and past participle squabbed)

squabs (present singular third-person)
squabbing (participle present)
squabbed (participle past)
squabbed (past)

(transitive) To stuff thickly and sew through, the stitches being concealed by buttons, etc.


squab

en-adj

squab (comparative more squab, superlative most squab)

more squab (comparative)
most squab (superlative)

broken limbs of trees, eggs, and young squab pigeons precipitated from above

1836, Richard King, Narrative of a Journey to the Shores of the Arctic Ocean:


pig out

en-verb

pig out (third-person singular simple present pigs out, present participle pigging out, simple past and past participle pigged out)

pigs out (present singular third-person)
pigging out (participle present)
pigged out (participle past)
pigged out (past)

They watched the game and pigged out on chips and pizza.

(slang, intransitive) To eat voraciously or ravenously; to gorge oneself.


bryndza

Borrowed from Slovak bryndza, from Romanian brânză (“cheese”), of uncertain origin; it was possibly borrowed from Albanian brëndës (“intestines”), or from a substrate language. Originally referred to cheeses prepared in a sheep's stomach by reacting with the rennet inside.

A soft cheese made from sheep's milk, primarily made in Central and Eastern Europe.


ginger ale

en-noun

ginger ale (countable and uncountable, plural ginger ales)

A nonalcoholic drink flavored with ginger, similar to ginger beer.


ginger beer

ginger beer (countable and uncountable, plural ginger beers)

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

Have no fear, the ninja here / Feel 'em like the tinge in your ear from drinkin' ginger beer

2004, “Kon Queso”, in Mm..Food, performed by MF Doom:

(uncountable) A fermented, typically non-alcoholic, drink flavoured with ginger.


range

Japanese: レンジ (renji)

Korean: 레인지 (reinji)

From Middle English rengen, from Old French rengier (“to range, to rank, to order,”), from the noun renc, reng, ranc, rang (“a rank, row”), from Frankish *hring, from Proto-Germanic *hringaz (“ring, circle, curve”). Doublet of ring.

der

Therein an hundred raunges weren pight, / And hundred fournaces all burning bright; / By euery fournace many feendes did byde, / Deformed creatures, horrible in ſight, / And euery feend his buſie paines applyde, / To melt the golden metall, ready to be tryde.

1590, Edmund Spenser, “Book II, Canto VII”, in The Faerie Queene. […], London: […] [John Wolfe] for William Ponsonbie, →OCLC, page 281:

There was juſt ſuch another Innocent as this, in my Fathers Family : He did the Courſe Work in the Kitchin, and was bid at his firſt Coming to take off the Range, and let down the Cynders before he went to Bed.

1692, Roger L’Estrange, “[A Supplement of Fables […].] Fab[le] CCCCXXXVIII. A Fool and a Hot Iron.”, in Fables, of Æsop and Other Eminent Mythologists: […], London: […] R[ichard] Sare, […], →OCLC, page 415:

A fireplace; a fire or other cooking apparatus; now specifically, a large cooking stove with many hotplates.


white wine

en-noun

white wine (countable and uncountable, plural white wines)

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

From Middle English white wyn, whit win.

In contrast to making red wine, the juice for white wine is fermented without the skins and seeds.

2005, Barbara Nowak, Beverly Wichman, The Everything Wine Book:

Light-coloured wine (usually yellow with a hint of green but not pink).

Jack Randall then impatient rose, / And said, ‘Tom's speech were just as fine / If he would call that first of goes / By that genteeler name—white wine.'

1820, Thomas Moore, W. Simpkin, R. Marshall, Jack Randall's Diary of Proceedings at the House of Call for Genius:


red wine

red wine (countable and uncountable, plural red wines)

Red-coloured wine made mostly from black grapes, including the skin.

შავი ღვინო (šavi ɣvino, literally “black wine”)


bannock

bannock (usually uncountable, plural bannocks)

From Middle English bannoke, from Old English bannuc, from Old Irish bannach, based on Latin pānicum (“millet”). Doublet of bonnag.

dog bread

US terms for specific breads which would all be called bannock in Canada

So she baked two oatmeal bannocks, and set them on to the fire to harden. After a while, the old man came in, and sat down beside the fire, and takes one of the bannocks, and snaps it through the middle.

1894, Joseph Jacobs, “More English Fairy Tales”, in The Wee Bannock, D. Nutt:

(especially Scotland, Northern England) An unleavened bread made with barley, wheat, or oatmeal.

“The boats are coming!” The cry rang through the village. Women left their bannock-baking, their basketweaving and hurried to the shore.

1941, Emily Carr, chapter 8, in Klee Wyck:

My father’s bannock was nothing but lard, flour, salt, and baking powder patted into big rounds and cooked on sticks over a campfire.

2007, Gail Anderson-Dargatz, Turtle Valley, Vintage Canada, →ISBN, page 54:

(Canada) A biscuit bread made of wheat flour or cornmeal, fat, and sometimes baking powder, typically baked over a fire, wrapped around a stick or in a pan.

Bannock (Indigenous American food)
w:Bannock (Indigenous American food)

(specifically) This or any similar traditional bread when made by indigenous Americans, originally from native sources such as maize or pseudocereals and plants with starchy roots


spaghetti

spaghetti (usually uncountable, plural spaghettis)

The noun is borrowed from Italian spaghetti, the plural of spaghetto (“dish of spaghetti; (rare) strand of spaghetti”), from spago (“cord, string, twine; thread”) + -etto (diminutive suffix). Spago is derived from Latin spagus (“twine”), probably from Ancient Greek σφάκος (sphákos, “apple sage (Salvia pomifera)”), probably from Pre-Greek.
The verb is derived from the noun.

مَعْكَرُونَة

type of pasta made in the shape of long thin strings

spagetti

something physically resembling spaghetti (sense 1) in appearance or consistency, or in being tangled

spaghetti western
spaghetti western#English

(by extension, countable) Denoting Italianness.

(film) Ellipsis of spaghetti western (“a motion picture depicting a story of cowboys and desperadoes set in the American Old West, but produced by an Italian-based company and filmed in Europe, notably in Italy”).


noodle

Borrowed from Dutch noedel (“noodle”)), or from its etymon German Nudel (“piece of pasta, noodle”); further etymology uncertain, probably a variant of Knödel (“dumpling”), from Middle High German knödel (“dumpling; small knot”), and then either:
* from knode, knote (“knot”) (from Old High German knodo, knoto (“knot”), perhaps ultimately related to Proto-West Germanic *knappō (“knob; boy”)) + -el (diminutive suffix); or
* from Ladin menùdli (“small dough dumpling in soup”), probably from Latin minutulus (“very small, tiny”) (in the sense of food chopped into small pieces), a diminutive of minūtus (“diminished; having been diminished”), the perfect passive participle of minuō (“to make smaller, diminish, lessen, reduce”), ultimately from Proto-Indo-European *mey- (“little, small”).
Cognates
* French nouille, noudle, nudeln
* Swedish nudel

putkilo

object which is long and thin like a noodle

pasta - for Italian noodles and noodle dishes

(archaic) A dumpling cooked by boiling and served in soup; a knaidel or knödel.


noodle

en-verb

noodle (third-person singular simple present noodles, present participle noodling, simple past and past participle noodled)

noodles (present singular third-person)
noodling (participle present)
noodled (participle past)
noodled (past)

The origin of the verb is uncertain; it is possibly derived:
* from noodle (“to hum or sing (a tune) at a low pitch or volume”) (Shetland) (see etymology 3); or
* from German nudeln (“to make music or sing listlessly; to make music or sing at a low pitch or volume, or in an improvisatory manner”) (Leipzig), apparently from Nudel (“piece of pasta, noodle”) (see etymology 1) + -n (a variant of -en (suffix forming the infinitives of verbs)).
The word was probably also influenced by doodle (“to draw or scribble aimlessly”, verb).
The noun is probably derived from the verb, though the verb is first attested later. The noun was probably also influenced by doodle (“small mindless sketch”, noun).

der

Often followed by about or around: to mess around, to play.


brie

en-noun

brie (countable and uncountable, plural bries)

Borrowed from French brie, after the region of Brie, from Gaulish *brigā, from Proto-Celtic *brigā (“hill, fortress”). Doublet of Brie; see also Bourgogne.

An originally French variety of soft cheese made from cow's milk.


carnivore

Borrowed from French carnivore, from Latin carnivorus. In the zoological sense, coined by William Whewell in 1840 as an adaptation of Cuvier's coinage, French carnivore.

Well, she has now gone / From this unhappy planet / With all the carnivores / And the destructors on it

1990, Morrissey (lyrics and music), “Ouija Board, Ouija Board”, in Bona Drag:

(informal) A person who is not a vegetarian.


herbivore

/ˈhɜːbɪvɔː(ɹ)/

/ˈ(h)ɜːɹbɪvɔːɹ/

From French herbivore. Equivalent to herb (herbage) + -vore.

It is unlikely that any member of the hominin clade was either an obligate herbivore or an obligate carnivore

2011, Bernard Wood, Wiley-Blackwell Encyclopedia of Human Evolution:

An organism that feeds chiefly on plants; an animal that feeds on herbage or vegetation as the main part of its diet.


shortening

shortening (countable and uncountable, plural shortenings)

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

(US, cooking) Fat that is solid at room temperature, especially hydrogenated vegetable oil (known as vegetable shortening), used to make shortcrust pastry and in deep fat frying.


rare

en-adj

rare (comparative rarer or more rare, superlative rarest or most rare)

or more rare (comparative rare)
rarest (superlative)
most rare (superlative)

From a dialectal variant of rear, from Middle English rere, from Old English hrēr, hrēre (“not thoroughly cooked, underdone, lightly boiled”), from hrēran (“to move, shake, agitate”), from Proto-Germanic *hrōzijaną (“to stir”), from Proto-Indo-European *ḱroHs- (“to mix, stir, cook”). Related to Old English hrōr (“stirring, busy, active, strong, brave”). More at rear.

cog

For the adverb (e.g. rarely) see Thesaurus:occasionally

Then Curds and Cream, the Flow'r of Country Fare, / And new-laid Eggs, which Baucis’ buſie Care / Turn’d by a gentle Fire, and roaſted rare.

1717, John Dryden, “Book VIII. [The Story of Baucis and Philemon.]”, in Ovid’s Metamorphoses in Fifteen Books. […], London: […] Jacob Tonson, […], →OCLC, page 285:

(cooking) Particularly of meat, especially beefsteak: cooked very lightly, so the meat is still red.


crayfish

en-noun

crayfish (plural crayfishes or crayfish)

Alteration (by folk etymology, influenced by fish) of Middle English crevis, from Old French crevice ("crayfish"; > Modern French: écrevisse), from Frankish *krebitja (“crayfish”), diminutive of Frankish *krebit (“crab”), from Proto-Germanic *krabitaz (“crab, cancer”), from Proto-Indo-European *gerbʰ-, *gerebʰ- (“to scratch, crawl”). Akin to Old High German krebiz ("edible crustacean, crab"; > Modern German Krebs (“crab”)), Middle Low German krēvet (“crab”), Dutch kreeft (“crayfish, lobster”), Old English crabba (“crab”). More at crab.

gloss

"crayfish"; > Modern French: <i class="Latn mention" lang="fr">écrevisse</i>

gloss

"edible crustacean, crab"; > Modern German <i class="Latn mention" lang="de">Krebs</i> (“crab”)

(Australia, New Zealand, South Africa) A rock lobster (family Palinuridae).

(Australia) A freshwater crayfish (family Parastacidae), such as the gilgie, marron, or yabby.

(Singapore) The species Thenus orientalis of the slipper lobster family (Scyllaridae).


lobster

en-adj

lobster (comparative more lobster, superlative most lobster)

more lobster (comparative)
most lobster (superlative)

From Middle English loppestere, lopster, from Old English loppestre, lopustre, lopystre, of uncertain origin. Some believe it to be a corruption of Latin lō̆custa (“grasshopper, locust”) + the Old English feminine agent suffix -estre. In Latin, the phrase lō̆custa marīna (literally "sea-grasshopper") signified a type of crustacean (shrimp or lobster).
Alternatively, from Old English lobbe, loppe (“spider”) + the Old English feminine agent suffix -estre, equivalent to lop + -ster.


lobster

en-noun

lobster (countable and uncountable, plural lobsters)

1991, Markus Grosskopf, "Shit and Lobster", Helloween, Pink Bubbles Go Ape.
Some get shit and some get lobster

A crustacean of the Nephropidae family, dark green or blue-black in colour turning bright red when cooked, with a hard shell and claws, which is used as a seafood.

A crustacean of the Palinuridae family, pinkish red in colour, with a hard, spiny shell but no claws, which is used as a seafood.


crab

From Middle English crabbe (“wild apple”), of Germanic origin, plausibly from North Germanic, cognate with Swedish dialect scrabba.

She swore to such things , that I could do nothing but swear and call names : upon which out bolts her husband upon me , with a fine taper crab in his hand and fell upon me with such violence , that , being half delirious , I made a full confession

A cudgel made of the wood of the crab tree; a crabstick.


scant

en-adj

scant (comparative scanter, superlative scantest)

scanter (comparative)
scantest (superlative)

Adjective and determiner from Middle English scant, from Old Norse skamt, neuter of skammr (“short”), from Proto-Germanic *skammaz (“short”), from Proto-Indo-European *(s)ḱem- (“mutilated, hornless”). Verb from Middle English scanten, from the adjective. Noun and adverb from Middle English scant, from the adjective.

der

a scant cup of sugar

(cooking, of a measurement) Slightly diminished; just short of the amount described.


gassy

en-adj

gassy (comparative gassier, superlative gassiest)

gassier (comparative)
gassiest (superlative)

USAmericans just couldn't bring themselves to order "gassy" drinks. But once the buzz changed from "gassy" to "sparkling," the biz hit the jackpot. Now even Coke wants to be known for not for selling "carbonated beverages," but "sparkling beverages."

2009, Leonard Sweet, chapter 9, in So Beautiful: Divine Design for Life and the Church, Colorado Springs, Colo.: David C. Cook, →ISBN, part 1 (The Missional Life: God’s “Go”), page 67:

Having the nature of, or containing, gas.

(specifically, of a beverage) Containing dissolved gas (usually carbon dioxide); fizzy.


sack

en-noun

sack (countable and uncountable, plural sacks)

From earlier (wyne) seck from Middle French (vin (“wine”)) sec (“dry”), from Latin siccus (“dry”).

Wilt pleaſe your Lord drink a cup of ſacke? […] I am Christophero Sly, call not mee Honour nor Lordship: I ne're drank ſacke in my life: […]

c. 1590–1592 (date written), William Shakespeare, “The Taming of the Shrew”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act I, scene i], page 209, column 1:

Giue me a Cup of Sacke, Rogue. Is there no Vertue extant?

c. 1597 (date written), William Shakespeare, “The First Part of Henry the Fourth, […]”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act II, scene iv], page 56, column 2:

How cam'ſt thou hither? / Sweare by this Bottle how thou cam'ſt hither: I eſcap'd / vpon a But of Sacke, which the Saylors heaued o'reboord, by this Bottle which I made of the barke of a Tree, with mine owne hands, since I was caſt a'ſhore.

1610–1611 (date written), William Shakespeare, “The Tempest”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act II, scene ii], page 10, column 1:

The vesper bell had rung its parting note; the domini were mostly caged in comfortable quarters, discussing the merits of old port; and the merry student had closed his oak, to consecrate the night to friendship, sack, and claret.

1848 January, Charles M. Westmacott, “The Stage of Life”, in The Sporting Review, volume 15, page 23:

"He's got a venison pastry and a flagon of sack in that cupboard behind him."

1936, Norman Lindsay, The Flyaway Highway, Sydney: Angus and Robertson, page 35:

(dated) A variety of light-colored dry wine from Spain or the Canary Islands; also, any strong white wine from southern Europe; sherry.


wallop

en-verb

wallop (third-person singular simple present wallops, present participle walloping, simple past and past participle walloped)

wallops (present singular third-person)
walloping (participle present)
walloped (participle past)
walloped (past)

(Internet) To send a message to all operators on an Internet Relay Chat server.


cappuccino

en-noun

cappuccino (countable and uncountable, plural cappuccinos or (less common) cappuccini)

cappuccinos (plural)
cappuccini (plural uncommon)

/ˌkæpʊˈtʃiːnəʊ/

PIE word
 *káput
Borrowed from Italian cappuccino (“cappuccino (coffee drink)”), from Viennese German Kapuziner (“Capuchin (member of an order of Roman Catholic friars)”) (due to the similarity of the dark brown colour of the beverage to that of the monastic habit; compare Franziskaner (“Franciscan”), a contemporary coffee drink with more milk and hence a lighter colour, similar to Franciscan monks’ light brown habits), and café noisette. Kapuziner was in turn borrowed from Italian cappuccino (“Capuchin”), from Italian cappuccio (“cowl, hood”) (from the hoods of Capuchin monks’ habits) + -ino (diminutive suffix); and cappuccio from cappa (“cowl, hood; cape, cloak; sleeveless coat”) (from Late Latin cappa (“cape; sleeveless coat”); further etymology uncertain, perhaps from Proto-Indo-European *káput (“head”)) + -uccio (“diminutive suffix”). Doublet of Capuchin.
The plural form cappuccini is derived from Italian cappuccini.
details
In English attested 1904 as “[small] coffee mixed with milk”, 1933 as “express strong coffee diluted with milk”; in Italian 1905 as “black coffee ‘corrected’ with milk”, and still in 1931 as “black coffee mixed with a little milk”; the modern sense of a coffee drink made with espresso at a bar presumably developed in the 1930s in Italian, and was borrowed into English. The Italian term is of Northern Italian origin, in areas of former or contemporary Austrian rule and influence. The German term Capuzinerkaffee (Capuchin coffee) is attested 1790, referring to a rather different drink (boiled coffee with cream, sugar, spice, and whisked eggs), though by 1848 and into the early 1900s the Kapuziner had come to mean a drink of coffee and milk, with more coffee than milk, by contrast with the Melange, which had more milk than coffee; this usage continues to the present.
The etymology is confusing for a number of reasons. Firstly, the sense of “coffee beverage” originated in German, not in Italian, but the word (in the sense “Capuchin monk”) was calqued from Italian into German and then the sense of “coffee beverage” was reborrowed back into Italian. Secondly, the beverage that it refers to has changed over time: the modern international beverage is based on the Italian espresso-based, milk foam-topped drink of the mid-1900s, not the Viennese drink of coffee plus milk or cream from the 1800s; in Viennese coffeehouses, the Kapuziner and Franziskaner are still served, while the Viennese equivalent of the modern foam-topped cappuccino is the Melange. Thirdly, the association of the word with the drink is sometimes (erroneously) believed to be due to the “cap” of foam in the modern espresso-based form of the drink, though at the time the word was coined (in the 1700s) the drink only consisted of adding milk or cream to coffee: espresso machines date to the 1880s and foam-topped cappuccinos date to the mid-1900s, long after the word was established.

nb...

37 Soho Square, W.; New York, N.Y.: Charles Scribner’s Sons, 153/7 Fifth Ave.

Caffè latte (served only in the morning) is coffee mixed with milk; cappuccino, or small cup, cheaper; […]

1904, K[arl] Baedeker, Italy: Handbook for Travellers, 14th edition, 2nd part (Central Italy and Rome), Leipzig: Karl Baedeker; London: Dulau and Co., […], →OCLC, page xxi:

“What will you have? A cappuccino? Two cappuccini,” […]

1962, Carlo Cassola, translated by Marguerite Waldman, Bébo’s Girl, London: Collins, →OCLC, page 50:

The waiter kissed his fingertips. “We have the best ice cream,” he announced. “Made on the premises. We have vanilla, cherry, rum, banana, strawberry—” / Jack stopped him. “You’ve hooked me,” he said. “Bring a dish of banana.” / “With hot chocolate sauce?” / “The works.” / “Nuts?” / “Everything!” / “And two cappuccini?” / “I think I’ll live dangerously and have a plain coffee with Amaretto on the side,” Jade said.

1986, Jackie Collins, chapter 41, in Hollywood Husbands, New York, N.Y.: Simon and Schuster, →ISBN, page 189:

Cesare brought over three cappuccini.

2016, Camilla Trinchieri, chapter 6, in Seeking Alice […], Albany, N.Y.: Excelsior Editions, State University of New York Press, →ISBN, page 126:

(uncountable) An Italian coffee-based beverage made from espresso to which milk that has been steamed and/or frothed is added; (countable) a cup of this beverage.

cappuccino

Italian coffee-based beverage made from espresso to which milk which has been steamed and/or frothed is added


pork

en-noun

pork (countable and uncountable, plural porks)

→ Japanese: ポーク (pōku)

From Middle English pork, porc, via Anglo-Norman, from Old French porc (“swine, hog, pig; pork”), from Latin porcus (“domestic hog, pig”).
Cognate with Old English fearh (“piglet”). Doublet of farrow. Compare also other West Germanic words for pigs: Ferkel, Ferke, and varken.
Used in English since the 14th century, and as a term of abuse since the 17th century.
US politics sense is related to pork barrel.
The verb is from the black American form of poke.

der

non-rhotic, without the horse–hoarse merger

Meronym: porky (“one member of law enforcement, policeman”)

criminal prosecution
criminal prosecution

(MLE, slang, collective) law enforcement, those who side with criminal prosecution


venison

en-noun

venison (countable and uncountable, plural venisons)

From Middle English venisoun, venesoun, from Anglo-Norman veneisun, venesoun, venesun (“meat of large game, particularly deer or boar; hunt”), from Latin vēnātiō, vēnātiōnem (“hunt; meat from a hunt”), formed on vēnātus, perfect participle of vēnor (“I hunt”). Doublet of venatio and venation.

der

2007, Gregory Simon Bull, Marketing fresh venison in the Eastern Cape Province using a niche marketing strategy (thesis), page xcix


dock

en-verb

dock (third-person singular simple present docks, present participle docking, simple past and past participle docked)

docks (present singular third-person)
docking (participle present)
docked (participle past)
docked (past)

From Etymology 3 above, referring to puncturing the dough to shorten or prevent excessive rising during baking, similar to the original meaning of cutting off parts of plants.

11 July 2008, Emma Christensen, The Kitchn: How and When to Dock a Pie Crust
Pricking holes in the rolled-out pie dough allows the steam to escape while it's baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling. Docking is simple. Just roll out your pie dough and lift it into the pan. After pressing it in and shaping the edge, prick it all over with a fork.

(cooking) To pierce with holes, as pricking pastry or dough with a fork to prevent excessive rising in the oven.


proof

proof (third-person singular simple present proofs, present participle proofing, simple past and past participle proofed)

proofs (present singular third-person)
proofing (participle present)
proofed (participle past)
proofed (past)

From Middle English proof, from Old French prove, from Late Latin proba (“a proof”), from Latin probō (“to prove”); see prove; compare also the doublet probe.

dough proofing

(transitive, baking) To allow (yeast-containing dough) to rise, especially after it has been shaped

yeast proofing

(transitive, baking) To test the activeness of (yeast).


liquor

en-noun

liquor (countable and uncountable, plural liquors)

From Middle English licour, from Anglo-Norman licour, from Latin liquor (“fluidity, liquidness, a fluid, a liquid”), from liquere (“to be fluid or liquid”); see liquid. Doublet of liqueur.

der

(UK, cooking) A parsley sauce commonly served with traditional pies and mash.

Here the proprietor has had the good sense of holding on to the good old fashion of giving his customers their moneyworth of good wines and liquors.

1879, Chas. McArmor, The New Handbook of Vienna […] , 2nd edition, Otto Maass, page 106:

(chiefly US, Canada, Australia) Strong alcoholic drink derived from fermentation and distillation; more broadly, any alcoholic drink.

كُحُول

strong alcoholic drink derived from fermentation and distillation


roast beef

en-noun

roast beef (countable and uncountable, plural roast beefs)

desctree

→ French: rosbif
→ Catalan: rosbif
→ English: rosbif
→ Portuguese: rosbife
→ Russian: ро́стбиф (róstbif)
→ Turkish: rozbif

→ German: Roastbeef

→ Greek: ροστ μπιφ (rost bif)

→ Italian: rosbif

→ Japanese: ローストビーフ (rōsutobīfu)

→ Korean: 로스트비프 (roseuteubipeu)

→ Polish: rostbef

→ Russian: ро́стбиф (róstbif)

→ Spanish: rosbif

→ Swedish: rostbiff

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

From roast + beef. Doublet of rosbif, a reborrowing.


keel

From Middle English kelen, from Old English cēlan (“to cool, to make or become cool”), from Proto-West Germanic *kōlijan, from Proto-Germanic *kōlijaną (“to cool”). Cognate with Saterland Frisian käile, köile (“to cool”), Dutch koelen (“to cool”), German Low German köhlen (“to cool”), German kühlen (“to cool”), Danish køle (“to cool”), Icelandic kæla (“to cool”).

inh

(brewing) A broad, flat vessel used for cooling liquids; a brewer's cooling vat; a keelfat.


keel

Probably from Scottish Gaelic cìl (“ruddle”).


keel

en-verb

keel (third-person singular simple present keels, present participle keeling, simple past and past participle keeled)

keels (present singular third-person)
keeling (participle present)
keeled (participle past)
keeled (past)

Compare Scots kele, keil, keill (“to put to death, kill”).

Pronunciation spelling
pronunciation spelling

(humorous, nonstandard) Pronunciation spelling of kill.


cheat

cheat (third-person singular simple present cheats, present participle cheating, simple past and past participle cheated)

cheats (present singular third-person)
cheating (participle present)
cheated (participle past)
cheated (past)

Inherited from Middle English acheten, variant of escheten, from Old French escheoiter, from the noun (see below). Displaced native Old English beswīcan.

My brother flunked biology because he cheated on his mid-term.

(intransitive) To violate rules in order to gain, or attempt to gain, advantage from a situation.

My husband cheated on me with his secretary.

After he found out his wife cheated, he left her.

While the nonavoidant passive-aggressive cheats for the sexual gratification and tries to disguise his or her cheating afterwards, in contrast, the passive-aggressive avoidant cheats less for the sex than to send a message[…]

2003, Martin Kantor, Distancing: Avoidant Personality Disorder, page 137:

(intransitive) To be unfaithful to one's spouse or partner; to commit adultery, or to engage in sexual or romantic conduct with a person other than one's partner in contravention of the rules of society or agreement in the relationship.

ходи́ть нале́во impf (xodítʹ nalévo, literally “go left”)

(informal, intransitive) To disregard self-imposed restrictions or commitments in favour of resting or indulging oneself.


cheat

→ Dutch: cheat

→ French: cheat

→ German: Cheat

Inherited from Middle English chete, an aphetic form of eschete (“the reversion of property to the state”), from Old French eschet, escheit, escheoit (“that which falls to one”), from the past participle of eschoir (“to fall”) (modern French échoir), from Vulgar Latin *excadēre, from Latin ex + cadere (“fall”).

I've had a number of requests for a cheat for Turrican the first. Yes, there is a keypress built in […]

1992 January, Phil Howard, “Cheat Mode”, in Amstrad Action, number 76, page 32:

(video games) A hidden means of gaining an unfair advantage in a video game, often by entering a cheat code.


biltong

en-noun

biltong (countable and uncountable, plural biltongs)

Borrowed from Afrikaans biltong, from bil (“buttock, hindquarter”) + tong (“tongue”).

The rest of the buck's flesh we cut into strips and hung in the sun to dry into 'biltong,' as, I believe, the South African Dutch call flesh thus prepared.

1886 October – 1887 January, H[enry] Rider Haggard, She: A History of Adventure, London: Longmans, Green, and Co., published 1887, →OCLC:

"P W who …?" Mr William Clark is reputed to have said when he was being quizzed for the job of American Assistant Secretary of State. Well, whatever political reminders he might now have, he will never forget our prime minister [P. W. Botha] after being given so memorable a dish as biltong souffle for breakfast yesterday, backed up by straight biltong and maroela jelly.

1981, “The Star: Gastro-diplomacy”, in South African Digest: Fortnightly Digest of South African Affairs, Pretoria: Department of Information, →ISSN, →OCLC, page 20, column 3:

(South Africa, Zimbabwe) A South African food categorized by strips of lean meat cured by salting and drying, similar to American jerky.


zombie

First attested in 1871.
From a Bantu language. Compare Kongo nzambi (“god”), zumbi (“fetish”), and Kimbundu nzumbi (“ghost”) (see Portuguese zumbi), and Caribbean folklore's jumbee (“a spirit or demon”).
Origin from Spanish sombra (“shadow, phantom”) has also been suggested.
May have come through Louisiana Creole [Term?]. See also French zombi (1832).

Betsy Connell: I don't know about zombies, doctor. Just what is a zombie? / Dr. Maxwell: A ghost. A living dead. It's also a drink.

1943, Curt Siodmak, Ardel Wray, I Walked with a Zombie (motion picture):

The zombies were having fun
The party had just begun
The guests included Wolf-Man, Dracula, and his son.

1962, “Monster Mash”, Bobby "Boris" Pickett and Lenny Capizzi (lyrics), performed by Bobby (Boris) Pickett and The Crypt-Kickers:

Ashley: Dad passed on a few years back. He's probably still watching, though.
Shepard: He's not a zombie, is he?

2008, BioWare, Mass Effect (Science Fiction), Redwood City: Electronic Arts, →ISBN, →OCLC, PC, scene: SSV Normandy:

The zombies first show up 20 minutes in, after Melanie volunteers herself as the next child to mysteriously disappear in the middle of the night. That’s when we learn that Melanie and her classmates are all “hungries,” or people infected with a toxic fungus that turns them into mindless flesh-eating animals.

2017 February 23, Katie Rife, “The Girl With All The Gifts tries to put a fresh spin on overripe zombie clichés”, in The Onion AV Club:

(voodoo, horror) A person, usually undead, animated by unnatural forces (such as magic), with no soul or will of his or her own.

She takes the taxi to the good hotel / Bon marché as far as she can tell / She drinks the zombie from the cocoa shell

1976, Walter Becker, Donald Fagen (lyrics and music), “Haitian Divorce”, in The Royal Scam, performed by Steely Dan:

The maitre d’ introduced us and I had a zombie with him. Those zombies are wicked.
[…]
I watched Mario and drank zombies out of a thermos.

1976, Harvard Advocate CX:ii, pages 8 and 380

1944, "Time for Decision," Time (US edition), 6 Nov.,
Had the time come to order Canada's home defense draftees—some 70,000 zombies idling at home—to battle overseas?

(Canada, historical, derogatory) A conscripted member of the Canadian military during World War II who was assigned to home defence rather than to combat in Europe.

Traveling in a fried-out Kombi / On a hippie trail, head full of zombie

1980, Colin Hay, Ron Strykert (lyrics and music), “Down Under”, performed by Men at Work:

(Australia, slang) Marijuana, or similar drugs.

(philosophy) A hypothetical being that is indistinguishable from a normal human being except in that it lacks conscious experience, qualia, or sentience.


sponge

sponge (countable and uncountable, plural sponges)

→ Hindi: स्पंज (spañj)

→ Japanese: スポンジ (suponji)

→ Korean: 스펀지 (seupeonji)

→ Pashto: سپنج (spanj)

→ Welsh: spynj

→ Malay: span

From Middle English sponge, from Old English spunge, taken from Latin spongia, from Ancient Greek σπογγιά (spongiá), from σπόγγος (spóngos).

(baking) Dough before it is kneaded and formed into loaves, and after it is converted into a light, spongy mass by the agency of the yeast or leaven.


sponge

en-verb

sponge (third-person singular simple present sponges, present participle sponging or spongeing, simple past and past participle sponged)

sponges (present singular third-person)
sponging (participle present)
spongeing (participle present)
sponged (participle past)
sponged (past)

(intransitive, baking) To be converted, as dough, into a light, spongy mass by the agency of yeast or leaven.


doughnut

→ Afrikaans: donut, doughnut

→ Albanian: donut

→ Arabic: دُونَات (dūnāt)

Hijazi Arabic: دونت (dōnat)

→ Bengali: ডোনাট (ḍōnaṭ)

→ Bulgarian: донът (donǎt)

→ Burmese: ဒိုးနပ် (dui:nap)

→ Catalan: dònut

→ Cebuano: donut

→ Chinese:

desc

Cantonese: 多甩 (do¹ lat¹), 冬甩 (dung¹ lat¹)

Mandarin: 多拿滋 (duōnázī)

→ Danish: donut

→ Dutch: donut

→ French: donut

→ German: Donut, Doughnut

→ Hindi: डोनट (ḍonaṭ)

→ Indonesian: donat

→ Irish: taoschnó (calque)

→ Japanese: ドーナツ (dōnatsu), ドーナッツ (dōnattsu)

→ Korean: 도넛 (doneot)

→ Malay: donat

→ Maori: tōnati

→ Marshallese: tonaaj (via plural); to̧nōt

→ Persian: دونات (donât)

→ Portuguese: dónute, dônute (Brazil), donut (unadapted spelling)

→ Spanish: dona; dónat, dónut, donut

→ Swedish: donut

→ Tagalog: donat

→ Tausug: dunat

→ Thai: โดนัต (doo-nát), โดนัท (doo-nát) — popular spelling

→ Turkish: donut

→ Urdu: ڈونٹ (ḍonaṭ)

→ Yiddish: דאָנאַט (donat)

From dough + nut, 1809 because originally small, nut-sized balls of fried dough, or, more likely, from nut in the earlier sense of "small rounded cake or cookie", with the toroidal shape becoming common in the twentieth century. First attested in Knickerbocker’s History of New York, by Washington Irving, 1809.

take a flying fuck at a rolling doughnut

The soldiers, drawn up in hollow square—how apt is this word hollow, when applied to men who have fasted, in view of promised doughnuts!—received the procession, which consisted of music, then the ladies, then the doughnuts.

1865, Frank B. Goodrich, The Tribute Book, Derby & Miller, page 45:

One American student sought my help to take the work further in his school science project, in which he studied how doughnuts differ from cookies.

2003, Len Fisher, How to Dunk a Doughnut, U.S. edition, Arcade Publishing, page 2:

2018, Karen Scott, Margaret Webb, Clare Kostelnick, Long-Term Caring: Residential, Home and Community Aged Care, 4th Edition, Australia and New Zealand Edition, Elsevier Australia, page 227,
The prostate gland lies just below the bladder and is shaped like a doughnut.

A deep-fried piece of dough or batter, usually mixed with various sweeteners and flavors, often made in a toroidal or ellipsoidal shape flattened sphere shape filled with jelly/jam, custard, or cream.