green butter

en-noun

green butter (usually uncountable, plural green butters)

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


pastry ring

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


tart ring

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

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


onion roll

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


crazy water

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


butter pat

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

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


silver needle noodle

silver needle noodle (plural silver needle noodles)

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

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

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


New England baked beans

New England baked beans pl (plural only)

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


cocktail wiener

cocktail wiener (plural cocktail wieners)

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


cheese wiener

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


saveloy dip

saveloy dip (countable and uncountable, plural saveloy dips)

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


drunken chicken

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


Hainanese pork chop

Hainanese pork chop (plural Hainanese pork chops)

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


loh kai yik

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


mee siam

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


lor mee

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


ngo hiang

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


smoking compartment

smoking compartment (plural smoking compartments)

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(cooking) An enclosure used for smoking fish.


dry biscuit

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


à la nage

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

bor

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

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

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


molded salad

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


khargosh

I had the khargosh masala with keema rice.


krachai

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


Canadiano

en-noun

Canadiano (countable and uncountable, plural Canadianos)

Canadianos (plural)
canadiano (alternative)

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

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

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

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

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

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

2025 United States trade war with Canada and Mexico

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


Texas strip

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

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


turtle soup

turtle soups (plural)
turtle-soup (alternative)

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


cucumber salad

cucumber salad (countable and uncountable, plural cucumber salads)

(cooking) A type of salad consisting of sliced cucumber


fish boil

fish boil (countable and uncountable, plural fish boils)

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


hay ko

(cooking) A Chinese paste made from fermented shrimp.


green fat

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


rinktum ditty

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


Murrumbidgee oyster

Murrumbidgee oyster (plural Murrumbidgee oysters)

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


Utica greens

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


mess of greens

mess of greens (plural messes of greens)

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


patty iron

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


Irish horse

Irish horse (countable and uncountable, plural Irish horses)

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


green sauce

green sauce (countable and uncountable, plural green sauces)

green sauces (plural)
greensauce (alternative)

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


Arzak egg

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


terrapin à la Maryland

diamondback terrapin
diamondback terrapin

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


New York snowball

New York snowball (plural New York snowballs)

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


PBMA

(cooking) Initialism of plant-based meat alternative.


nib sugar

nib sugar (countable and uncountable, plural nib sugars)

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


castle pudding

castle pudding (countable and uncountable, plural castle puddings)

(baking) A traditional British steamed dessert, baked in a dariole mold.


taucheo

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