brown

en-verb

brown (third-person singular simple present browns, present participle browning, simple past and past participle browned)

browns (present singular third-person)
browning (participle present)
browned (participle past)
browned (past)

From Middle English broun, from Old English brūn (“brown; dark; dusky”), from Proto-West Germanic *brūn, from Proto-Germanic *brūnaz, from Proto-Indo-European *bʰerH-. Doublet of bruin.
Cognates
* Dutch bruin
* German braun
* Ancient Greek φρύνη (phrúnē), φρῦνος (phrûnos, “toad”)
* Latin brunneus (“brown”)
* Lithuanian bė́ras (“brown”)
* Sanskrit बभ्रु (babhrú, “reddish-brown”)
* West Frisian brún

cog

the quick brown fox jumps over the lazy dog

Pound an onion, warm a spoonful of ghee and throw in the onion, brown it slightly, add your curry stuff, brown this till it smells pleasantly, […]

1887, Indian Cookery "Local" for Young Housekeepers: Second Edition, page 67:

(cooking, transitive) To cook something until it becomes brown.


abomasum

abomasa (plural)
abomasums (plural)
abomasus (alternative)

From New Latin abomāsum, from ab- (“away from”) + omāsum (“tripe of a bullock”).

melkpens

fourth or digestive stomach of a ruminant

The abomasa of sheep grazing on natural pastures in the highveld of Zimbabwe were examined at Mt. Hampden abattoir between October 1985 and September 1986 for H. contortus. Of 304 abomasa, 213 (70%) harboured H. contortus.

1990, Commonwealth Agricultural Bureaux, Animal Disease Occurrence, Volumes 11-14, page 60:

1996 [1991, Ellis Horwood Limited], R. K. Robinson, A. Y. Tamime, Feta & Related Cheeses, Woodhead Publishing Limited, page 54,
Traditionally, coagulation of the milk for Feta cheese manufacture was achieved using rennet produced by cheesemakers themselves from the abomasa of lambs and kids slaughtered before weaning.

Digesta, which are compressed inside the omasal body, are forced onwards into the abomasum by a gradually increasing and prolonged contraction of the omasal body (which starts after the first or second contraction of the omasal canal).

2002, Larry Engelking, Review of Veterinary Physiology, Teton NewMedia, page 328:

In the newborn ruminant the abomasum is about as large as the rumen and remains relatively large as long as only milk is consumed (Brugnone, 1809).

2013 [1966], Robert E. Hungate, The Rumen and Its Microbes, Elsevier, →ISBN, page 162:

(biology, food) The fourth digestive compartment of the stomach of a cow or other ruminant, after the omasum;

The fourth digestive compartment of the stomach of a cow or other ruminant, after the omasum;
the lining of said compartment, considered as a foodstuff.


stock

en-noun

stock (countable and uncountable, plural stocks or (obsolete) stocken)

stocks (plural)
stocken (obsolete plural)

→ Dutch: stock

desctree

→ French: stock
→ Romanian: stoc
→ Turkish: stok

→ Italian: stock

→ Portuguese: estoque

→ Spanish: stock

From Middle English stok, from Old English stocc, from Proto-West Germanic *stokk, from Proto-Germanic *stukkaz (“tree-trunk”), with modern senses mostly referring either to the trunk from which the tree grows (figuratively, its origin and/or support/foundation), or to a piece of wood, stick, or rod. The senses of "supply" and "raw material" arose from a probable conflation with steck (“an item of goods, merchandise”) or the use of split tally sticks consisting of foil or counterfoil and stock to capture paid taxes, debts or exchanges. Doublet of chock.

stark (non-rhotic, father-bother merger)

They make beef stock from the butchery scraps that they otherwise might not have used.

en:raw material, such as feedstock
en:broth as base for further food prep

The raw material from which things are made, such as feedstock.

(cooking, uncountable, countable) Broth made from meat (originally bones) or vegetables, used as a basis for stew or soup.


China

en-noun

China (countable and uncountable, plural Chinas)

Chinas (plural)
Chin (alternative obsolete)
Chyna (alternative)

[ˈt͡ʃ(ʰ)aɪ̯nə]

China (disambiguation)
Colóquios dos simples e drogas da India
Duarte Barbosa
Garcia de Orta
Marco Polo
The Travels of Marco Polo
states of ancient China

From Portuguese China, from possibly Venetan Cina probably under influence from Old French Chin, from Classical Persian چین (čīn) under influence from Medieval Latin Sina (“China”), from Middle Persian 𐭰𐭩𐭭 (Čīn, “China”), from Sanskrit चीन (cīna, “the Chinese; China”) of uncertain etymology. It is usually thought to be derived from Chinese 秦 (Qín) (sm Qín, mc d͡ziɪn, oc *zin, "Qin"), the westernmost ancient Chinese state, but other theories have been proposed, including derivation from 晉 /晋 (jìn) (sm Jìn, mc t͡siɪn, oc *ʔsins, "Jin"), another important ancient state; 荊 /荆 (jīng) (sm Jīng, mc kˠiæŋ, oc *keŋ, "Chu"), the southernmost ancient Chinese state; or Zina, the endonym of the people of the Yelang kingdom. See "Names of China" and "Chinas" at Wikipedia. As a female name, usually derived via china (“porcelain”) and china doll, ultimately from the same source.

der

(botany, beverages) Clipping of China tea.


CDC

Sydney Adamu (Ayo Edebiri): You were the most excellent CDC at the most excellent restaurant in the entire United States of America. So, what are you doing here, I guess?
Carmy Berzatto (Jeremy Allen White): Making sandwiches.

2022 June 23, Christopher Storer, “System”, in Christopher Storer, director, The Bear, season 1, episode 1, via Hulu:

(cooking) Initialism of chef de cuisine.


green

en-adj

green (comparative greener, superlative greenest)

greener (comparative)
greenest (superlative)

Bislama: grin

→ Marshallese: kūriin

Tok Pisin: grin

Etymology tree
Proto-Germanic *grōniz
Proto-Indo-European *-h₂
Proto-Indo-European *-ih₂
Proto-Germanic *-į̄
Proto-West Germanic *-ī
Proto-West Germanic *grōnī
Old English grēne
Middle English grene
English green
From Middle English grene, from Old English grēne, from Proto-West Germanic *grōnī, from Proto-Germanic *grōniz, from Proto-Indo-European *gʰreh₁- (“to grow”). More at grow. Doublet of Gruen.
See also North Frisian green, West Frisian grien, Dutch groen, Low German grön, green, greun, German grün, Danish and Norwegian Nynorsk grøn, Swedish grön, Norwegian Bokmål grønn, Icelandic grænn.
The sense of obscene, pornographic, or sexual in the Philippines is from a calque of Spanish verde.

der

the grass is always greener on the other side of the road


red

en-noun

red (countable and uncountable, plural reds)

From Middle English red, from Old English rēad, from Proto-West Germanic *raud, from Proto-Germanic *raudaz from Proto-Indo-European *h₁rowdʰós, from the root *h₁rewdʰ-.
Cognates
See also West Frisian read, Low German root, rood, rot, rod, Dutch rood, German rot, Danish and Norwegian Bokmål rød, Norwegian Nynorsk raud; also Welsh rhudd, Latin ruber, rufus, Tocharian A rtär, Tocharian B ratre, Ancient Greek ἐρυθρός (eruthrós), Albanian pruth (“redhead”), Russian ру́дый (rúdyj) ("red", "redhaired"). Czech rudý, Lithuanian raúdas, Finnish rauta, Estonian raud, Serbo-Croatian riđ ("reddish", "red"), Avestan 𐬭𐬀𐬊𐬌𐬛𐬌𐬙𐬀 (raoidita), Sanskrit रुधिर (rudhirá, “red, bloody”).

sekobarbitaali

slang: secobarbital — see also secobarbital

(Ireland, UK, beverages, informal) Red lemonade


Italian

Italian (countable and uncountable, plural Italians)

From Middle English Italian, from Medieval Latin Italiānus, from Latin Italia (“Italy”).

Simple Cannoli, Lemon Ice, or a delicious Tira Mi Su. With so many wonderful recipes, you can eat Italian anytime.

1995, Betty Crocker's New Italian Cooking, page 5:

(uncountable, cooking) A style of cuisine or individual dishes of or associated with Italy or Italian people.


square

→ Welsh: sgwâr

From Middle English square, sqware, squyre; from Old French esquarre, esquerre, (modern French équerre), from Vulgar Latin *exquadra, from Latin ex- + quadro, from quadrus (compare English quad and quadra). Doublet of squad and squadra.
Displaced Old English fēowerecge (fēower nominative + ecg accusative, as in "four-edged").


adjunct

/ˈæd͡ʒ.ʌŋkt/

From Latin adiunctus, perfect passive participle of adiungō (“join to”), from ad + iungō (“join”). Doublet of adjoint.

(brewing) An unmalted grain or grain product that supplements the main mash ingredient.


bird

→ Esperanto: birdo

From Middle English bird, brid, from Old English bridd (“chick, fledgling, chicken”), of uncertain origin (see Old English bridd for more). Originally from a term used of birds that could not fly (chicks, fledglings, chickens) as opposed to the general Old English term for flying birds, fugol (modern fowl). Gradually replaced fowl as the most common term starting in the 14th century.
The "booing/jeering" and "vulgar hand gesture" senses derived from the expression “to give the big bird”, as in “to hiss someone like a goose”, dated in the mid‐18th century.

inh

a bird in the hand is worth two in the bush

it's an ill bird that fouls its own nest

Pitch in and help me stuff the bird if you want Thanksgiving dinner.

(cooking, slang) A chicken or turkey used as food.


finger

Sranan Tongo: finga

PIE word
 *pénkʷe
From Middle English fynger, finger, from Old English finger (“finger”), from Proto-West Germanic *fingr, from Proto-Germanic *fingraz (“finger”), from Proto-Indo-European *penkʷrós, from *pénkʷe (“five”). Compare West Frisian finger, Low German/German Finger, Dutch vinger, Danish, Norwegian, and Swedish finger; also Old Armenian հինգեր-որդ (hinger-ord, “fifth”). More at five.

sormi

something similar in function to a finger

chocolate fingers; fish fingers; cheese fingers

By now, we hope you have said “no” to processed nuggets and fingers. Instead, how about taking some real chicken, tossing it with real eggs, a little tangy mustard, and a crunchy quinoa coating?

Something similar in shape to the human finger, particularly:


bold

en-adj

bold (comparative bolder or more bold, superlative boldest or most bold)

bolder (comparative)
more bold (comparative)
boldest (superlative)
most bold (superlative)

From Middle English bold, bolde, bald, beald, from Old English bald, beald (“bold, brave, confident, strong, of good courage, presumptuous, impudent”), from Proto-West Germanic *balþ, from Proto-Germanic *balþaz (“strong, bold”), from Proto-Indo-European *bʰel-, *bʰlē- (“to bloat, swell, bubble”).
Cognate with Dutch boud (“bold, courageous, fearless”), Middle High German balt (“bold”) (whence German bald (“soon”)), Swedish båld (“bold, dauntless”). Perhaps related to Albanian ballë (“forehead”) and Old Prussian balo (“forehead”). For semantic development compare Italian affrontare (“to face, to deal with”), sfrontato (“bold, daring, insolent”), both from Latin frons (“forehead”).

cog

(wine, of alcoholic beverages) Full-bodied.


chartreuse

en-noun

chartreuse (countable and uncountable, plural chartreuses)

Borrowed from French chartreuse. Doublet of charterhouse.

ARRANGE DIFFERENT KINDS OF COOKED VEGETABLES IN A CASSEROLE […] The dish resembles a chartreuse.

1977, Joseph Dommers Vehling Apicius, Cookery and Dining in Imperial Rome, page 238:

(cooking) A French dish of vegetables (and sometimes meat) wrapped tightly in a decorative layer of salad or vegetable leaves and cooked in a dome-shaped mould.


cream

en-verb

cream (third-person singular simple present creams, present participle creaming, simple past and past participle creamed)

creams (present singular third-person)
creaming (participle present)
creamed (participle past)
creamed (past)
creme (alternative)
creyme (alternative)

From Middle English creime, creme, from Old French creme, cresme, blend of Late Latin chrisma (“ointment”) (from Ancient Greek χρῖσμα (khrîsma, “unguent”)), and Late Latin crāmum (“cream”), from Gaulish *crama (compare Welsh cramen (“scab, skin”), Breton crammen), from Proto-Indo-European *(s)krama- (compare Middle Irish screm (“surface, skin”), Dutch schram (“abrasion”), Lithuanian kramas (“scurf”)). Doublet of crema and crème. Displaced native Old English rēam (“cream”) (> modern ream).
Figurative sense of "most excellent element or part" appears from 1581. Verb meaning "to beat, thrash, wreck" is 1929, U.S. colloquial. The U.S. standard of identity is from 21 CFR 131.3(a).

der

(transitive, cooking) To rub, stir, or beat (butter) into a light creamy consistency.


olive

→ Maori: ōriwa

From Middle English olyve, from Old French olive (“olive, olive tree”), from Latin olīva (“olive”), itself either from Etruscan *𐌄𐌋𐌄𐌉𐌅𐌀 (*eleiva), Pre-Classical Greek *ἐλαίϝα (*elaíwa) (compare Mycenaean Greek 𐀁𐀨𐀷 (e-ra-wa), Ancient Greek ἐλαία (elaía)), or the same source as those two. In any case, ultimately from a Mediterranean Pre-Greek source, possibly Proto-Berber *wlw (“wild olive”). More questionably, maybe from Proto-Indo-European *loiwom (compare Old Church Slavonic лои (loi, “tallow”), Old Armenian եւղ (ewł, “oil”)). Doublet of oliva. Displaced native Old English eleberġe, literally "oil berry."

a beef olive

olives of veal

(cooking) A small slice of meat seasoned, rolled up, and cooked.


tortilla

An authentic Spanish tortilla is traditionally made with just eggs, potatoes, onions, salt and pepper, but this version contains sliced red and green peppers for a bit of extra colour and flavour.

2004, The Student Cookbook, Hachette UK, →ISBN:

(Spanish cuisine) Spanish omelette; an omelette containing potatoes and onions.


egg

en-verb

egg (third-person singular simple present eggs, present participle egging, simple past and past participle egged)

eggs (present singular third-person)
egging (participle present)
egged (participle past)
egged (past)

The noun is derived from Middle English eg, egg, egge (“egg of a domestic or wild fowl; egg of a snake”) [and other forms] (originally Northern England and Northeast Midlands), from Old Norse egg (“egg”), from Proto-Germanic *ajją (“egg”) (by Holtzmann’s law), from Proto-Indo-European *h₂ōwyóm (“egg”), probably from *h₂éwis (“bird”), from *h₂ew- (“to clothe oneself, dress; to be dressed”) (in the sense of an animal clothed in feathers). Doublet of huevo, oeuf, and ovum.
The native English ey [and other forms] (plural eyren) (obsolete), from Old English ǣġ, is also derived from Proto-Germanic *ajją. It survived into at least c. 16th century before being fully displaced by egg.
The verb is derived from the noun.

qualifier

"Jemima, Jemima!—ve'll ha'e the viting biled instead of fried." "Ca'n't, marm," replied Jemima, "they be all hegged and crumbed, with their tails in their mouths."

[1833, [Frederick Marryat], chapter I, in Peter Simple. […], volume I, London: Saunders and Otley, […], published 1834, →OCLC, page 8:

Then mask another large piece with currant jelly, cover it as before, and after egging the edges, roll them over some coarse sugar, and put them immediately in the oven. Join the remaining pieces in the same manner, two and two, and after egging the edges as before, roll them alternately on pistachios and coarse sugar.

1834, M[arie-]A[ntoine] Carême, edited by John Porter, The Royal Parisian Pastrycook and Confectioner: […], London: F. J. Mason, […], →OCLC, page 163:

(cooking) To coat (a food ingredient) with or dip (a food ingredient) in beaten egg (noun sense 1.1.1) during the process of preparing a dish.

kastaa kananmunaan

to coat (a food ingredient) with or dip (a food ingredient) in beaten egg during the process of preparing a dish


whitewash

en-noun

whitewash (countable and uncountable, plural whitewashes)

Received Pronunciation, wine–whine merger

General American, wine–whine merger, Canadian raising

(cooking) The most basic type of thickening agent, flour blended with water to make a paste.


AP

AP (countable and uncountable, plural APs)

all-purpose flour
all-purpose flour#English

(uncountable, cooking) Abbreviation of all-purpose flour.


CS

Cabernet Sauvignon
Cabernet Sauvignon#English

(wine) Initialism of Cabernet Sauvignon.


draw

en-verb

draw (third-person singular simple present draws, present participle drawing, simple past drew, past participle drawn or (colloquial and nonstandard) drew)

draws (present singular third-person)
drawing (participle present)
drew (past)
drawn (participle past)
drew (colloquial nonstandard participle past)
draw (infinitive)
draw (first-person present singular)
drew (first-person past singular)
draw (present second-person singular)
drawest (archaic present second-person singular)
drew (past second-person singular)
drewest (archaic past second-person singular)
draws (present singular third-person)
draweth (archaic present singular third-person)
drew (past singular third-person)
draw (plural present)
drew (past plural)
draw (present subjunctive)
drew (past subjunctive)
draw (imperative present)
drawing (participle present)
drawn (participle past)

The verb is derived from Middle English drauen, drawen, draȝen, dragen (“to drag, pull; to draw (out); to attract; to entice, lure; to lead; to make a drawing; to move, travel; etc.”), from Old English dragan (“to drag, draw”), from Proto-West Germanic *dragan (“to carry; to haul”), from Proto-Germanic *draganą (“to carry; to pull, draw”); further etymology uncertain, often said to be from Proto-Indo-European *dʰregʰ- (“to pull, draw”), but possibly from a non-Indo-European substrate root which is also the source of Latin trahō (“to pull, draw; etc.”). Doublet of drag and draught.
The noun is derived from Middle English drau, draue (“action of shooting with a bow”), from drauen, drawen (verb).
cognates
* Albanian dredh (“to turn, spin”)
* Danish drage
* Dutch dragen
* German tragen (“to carry”)
* Old Armenian դառնամ (daṙnam, “to turn”)
* Sanskrit ध्रजस् (dhrájas, “gliding course or motion”)
* West Frisian drage

vyluhovávat

of drinks: to leave temporarily so as to allow the flavour to increase

изтеглям

cardgames: to take the top card of a deck into hand

every miller draws water to his own mill

one hair of a woman can draw more than a hundred pair of oxen

Senses relating to exerting force or pulling.

(figurative, cooking) Followed by through: to pass (food) through a strainer.

(figurative, cooking) To mix (an ingredient) with another ingredient or ingredients to form a liquid or paste; to mix (ingredients) together to form a liquid or paste.

In private draw your poultry, clean your tripe.

Senses relating to extracting or selecting.

(transitive) To pull (something) out; to extract, to remove.

(cooking) To remove the viscera from (an animal, especially a bird) before cooking.


ear

Tok Pisin: ia

From Middle English ere, eare, from Old English ēare (“ear”), from Proto-West Germanic *auʀā, from the voiced Verner alternant of Proto-Germanic *ausô (“ear”) (compare Scots ear, West Frisian ear, Dutch oor, German Ohr, Swedish öra, Danish øre), from Proto-Indo-European *h₂ṓws (compare Old Irish áu, Latin auris, Lithuanian ausi̇̀s, Russian у́хо (úxo), Albanian vesh, Ancient Greek οὖς (oûs), Old Armenian ունկն (unkn), and Persian گوش (gôš)).

you can't make a silk purse of a sow's ear

(baking) A curled ridge in the crust of a loaf of bread where the dough was slashed before going into the oven and expands during baking.


hard

en-adj

hard (comparative harder or more hard, superlative hardest or most hard)

harder (comparative)
more hard (comparative)
hardest (superlative)
most hard (superlative)

→ Finnish: haarti

→ Spanish: hard

From Middle English hard, from Old English heard, from Proto-West Germanic *hard(ī), from Proto-Germanic *harduz, from Proto-Indo-European *kort-ús, from *kret- (“strong, powerful”). Cognate with German hart, Swedish hård, Ancient Greek κρατύς (kratús), Sanskrit क्रतु (krátu), Avestan 𐬑𐬭𐬀𐬙𐬎 (xratu).

صَعْب

requiring a lot of effort to do or understand

While most 1974s remain hard, tannic, hollow wines lacking ripeness, flesh, and character, a number of the Graves estates did produce surprisingly spicy, interesting wines.

2002, Robert M. Parker (Jr.), Pierre-Antoine Rovani, Parker's Wine Buyer's Guide (page 175)

(of material or fluid) Solid and firm.
(oenology) Very acidic or tannic.


pain

From Middle English payn (“a kind of pie with a soft crust”), from Old French pain (“bread”).

inh

gammon pain; Spanish pain

(obsolete, cooking) Any of various breads stuffed with a filling.


pin

→ Norwegian Nynorsk: pins

→ Polish: pin

→ Spanish: pin

→ Swahili: pini

→ Swedish: pin, pins

From Middle English pinne, from Old English pinn (“pin, peg, bolt”), from Proto-Germanic *pinnaz, *pinnō, *pint- (“protruding point, peak, peg, pin, nail”), from Proto-Indo-European *bend- (“protruding object, pointed peg, nail, edge”). Related to pen (“enclosure”).
Cognate with Dutch pin (“peg, pin”), Low German pin, pinne (“pin, point, nail, peg”), German Pinn, Pinne (“pin, tack, peg”), Bavarian Pfonzer, Pfunzer (“sharpened point”), Danish pind (“pin, pointed stick”), Norwegian pinn (“stick”), Swedish pinne (“peg, rod, stick”), Icelandic pinni (“pin”). More at pintle.
No relation to classical Latin pinna (“fin, flipper, wing-like appendage, wing, feather”), which was extended to mean "ridge, peak, point" (compare pinnacle), and often confused with Latin penna (“wing, feather”). More at feather and pen (Etymology 3).

cog

Our ground crew were lodged in the main station, but they came to the cottage for a party when operations for the night had been cancelled and we had a new ‘gong’ (decoration) to celebrate. On these occasions we always installed a pin of bitter.

1978, Hugh Verity, chapter 2, in We landed by moonlight, Manchester: Crécy Publishing, →ISBN, page 22=:

(UK, brewing) A size of brewery cask, equal to half a firkin, or eighth of a barrel.


ribbon

en-noun

ribbon (countable and uncountable, plural ribbons)

ribbons (plural)
ribband (alternative)
reebon (alternative obsolete)

→ Japanese: リボン (ribon)

→ Korean: 리본 (ribon)

From Middle English riban, ryban, ryband, from Old French riban, ruban ( > modern French ruban), of uncertain origin. Likely from a Germanic compound whose second element is cognate with English band. Compare Middle Dutch ringhband (“necklace”, literally “ring-band”).

cog

(cooking) In ice cream and similar confections, an ingredient (often chocolate, butterscotch, caramel, or fudge) added in a long narrow strip.


meringue

en-verb

meringue (third-person singular simple present meringues, present participle meringuing, simple past and past participle meringued)

meringues (present singular third-person)
meringuing (participle present)
meringued (participle past)
meringued (past)

Borrowed from French meringue. Historically, it was believed that meringue was invented in and named for the Swiss village of Meiringen, but the term is now thought to derive instead from Middle Dutch meringue (“light evening meal”), of unclear origin:
* perhaps from Latin merenda (“light evening meal”), or
* perhaps from Middle Dutch *meren (“to dip or soak bread”), from Old Dutch *meren, itself of unclear origin:
** perhaps from Proto-Germanic *marjaną (“to grind, pound”), from Proto-Indo-European *mer- (“to rub, pack”).
** perhaps from Proto-Germanic *marhin (“soup of bread and wine or water”), from Proto-Indo-European *mark-, *merk- (“wet”).
Compare Middle Low German meringe (from mern (“to dip bread in wine”)), Middle High German merunge (from mëren (“to soak bread in wine or water for dinner”)), Old English merian (“to purify, cleanse, test”). Doublet of merengue.

cog

(cooking, transitive) To prepare as a meringue dish.


pretzel

pretzels (plural)
bretzel (alternative dated)
brezel (alternative rare)

[ˈpʰɹɛʔt͡sɫ̩]

From dialectal German Pretzel, a variant of standard Brezel, from Old High German brēzitella, from Vulgar Latin *brāchiātellus, diminutive of Latin brāchium, bracchium (“arm”); named for the appearance of folded arms.

(cooking) A toasted bread or cracker usually in the shape of a loose knot.

բրեցել

toasted bread or cracker in the shape of a knot


bear

en-noun

bear (countable and uncountable, plural bears)

Belizean Creole: byaa

→ Hawaiian: pea

→ Irish: béar

→ Maori: pea

→ Niuean: pea

→ Tahitian: pea

→ Tokelauan: pea

→ Tyap: a̱bya

→ Wallisian: pea

→ Xhosa: ibhere

From Middle English bere, from Old English bera, from Proto-West Germanic *berō, from Proto-Germanic *berô (compare West Frisian bear, Dutch beer, German Bär, Danish bjørn).
etymology notes
This is generally taken to be from Proto-Indo-European *bʰerH- (“shining, brown”) (compare Tocharian A parno, Tocharian B perne (“radiant, luminous”), Lithuanian bė́ras (“brown”)), related to brown, bruin, and beaver.
On this theory, the Germanic languages replaced the older name of the bear, *h₂ŕ̥tḱos, with the epithet "brown one", presumably due to taboo avoidance; compare Russian медве́дь (medvédʹ, “bear”, literally “honey-eater”).
However, Ringe (2006:106) doubts the existence of a root *bʰer- meaning "brown" ("an actual PIE word of [the requisite] shape and meaning is not recoverable") and suggests that a derivation from Proto-Indo-European *ǵʰwer- (“wild animal”) "should therefore perhaps be preferred", implying a Germanic merger of *ǵʰw and *gʷʰ (*gʷʰ may sometimes result in Germanic *b, perhaps e.g. in *bidjaną, but it also seems to have given the g in gun and the w in warm).

der

don't sell the skin till you have caught the bear

sometimes you eat the bear and sometimes the bear eats you

We had barbecued bear for dinner.

A large, generally omnivorous mammal (a few species are purely carnivorous or herbivorous), related to the dog and raccoon, having shaggy hair, a very small tail, and flat feet; a member of the family Ursidae.

(cooking, uncountable) The meat of this animal.


sweet

en-adj

sweet (comparative sweeter, superlative sweetest)

sweeter (comparative)
sweetest (superlative)

nonsweet

antonym(s) of “containing a sweetening ingredient”

dry

of wines: retaining a portion of natural sugar

decaying

antonym(s) of “not decaying, fermented, rancid, sour, spoiled, or stale”

sour

antonym(s) of “free from excessive unwanted substances”

lame

antonym(s) of “(informal) very pleasing”

From Middle English swete, from Old English swēte (“sweet”), from Proto-West Germanic *swōtī, from Proto-Germanic *swōtuz (“sweet”), from Proto-Indo-European *swéh₂dus (“sweet”).
Cognate and synonymous with Scots sweit (“sweet”), North Frisian sweete (“sweet”), Saterland Frisian swäit (“sweet”), West Frisian swiet (“sweet”), Dutch zoet (“sweet”), German Low German sööt (“sweet”), German süß (“sweet”), Danish sød (“sweet”), Swedish söt (“sweet”), Norwegian søt (“sweet”), Icelandic sætur (“sweet”), Latin suāvis, Sanskrit स्वादु (svādú), Ancient Greek ἡδύς (hēdús). Doublet of suave.

money won is twice as sweet as money earned

Sweet wines are better dessert wines.


beaten

beaten (comparative more beaten, superlative most beaten)

more beaten (comparative)
most beaten (superlative)

(cooking, of a liquid) Mixed by paddling with a wooden spoon or other implement.


light

light (comparative lighter, superlative lightest)

lighter (comparative)
lightest (superlative)
lite (alternative archaic informal)
lighte (alternative obsolete)
lyght (alternative obsolete)
lyghte (alternative obsolete)
licht (alternative Scotland)

forceful

antonym(s) of “having little force or momentum”

calorific

antonym(s) of “low in fat, calories, etc”

crucial

antonym(s) of “having little value or significance”

From Old English lēoht, līht, from Proto-West Germanic *lį̄ht, from Proto-Germanic *linhtaz or *līhtaz, from Proto-Indo-European *h₁lengʷʰ- (“light”).
Cognate with Dutch licht, German leicht, Swedish lätt, Norwegian lett, Albanian lehtë, Latin levis, Russian лёгкий (ljóxkij), Lithuanian lengvas, Sanskrit लघु (laghu), Persian لاغر (lāghar).

a light bread ; sponge cake is a light cake

(cooking) Not heavy or soggy; spongy; well raised.


attack

Borrowed from French attaque, derived from the verb attaquer, from Italian attaccare (“to join, attach”) (used in attaccare battaglia (“to join battle”)), from Frankish *stakka (“stick”). Doublet of attach. Displaced native Old English on rǣsan (“to attack”) and onrǣs (“an attack”).

aanval

attempt to cause damage, injury, or death

(oenology) The initial sensory impact of a wine.


overrun

en-noun

overrun (countable and uncountable, plural overruns)

/ˈəʊ.vəˌɹʌn/

/ˈoʊ.vɚˌɹʌn/

If ice cream has too much overrun, it will be airy and foamy and will lack flavor.

2004, Wayne Gisslen, Professional Baking, page 497:

(food) Air that is whipped into a frozen dessert to make it easier to serve and eat.


prove

proves (plural)
proove (alternative obsolete)

From Middle English proven, from Old English prōfian (“to esteem, regard as, evince, try, prove”) and Old French prover (“to prove”), both from Latin probō (“test, try, examine, approve, show to be good or fit, prove”, verb), from probus (“good, worthy, excellent”), from Proto-Indo-European *pro-bʰuH-s (“being in front, prominent”), from *pro-, *per- (“toward”) + *bʰuH- (“to be”). Displaced native Middle English sothen (“to prove”), from Old English sōþian (“to prove”). Doublet of probe. More at for, be, soothe.

der

You may also need to think about what the prove is doing to the loaf of bread — it is warming the dough and making it moist, allowing it to rise […]

2009, Paul Allam, David McGuinness, Bourke Street Bakery: the ultimate baking companion:


spin

en-verb

spin (third-person singular simple present spins, present participle spinning, simple past spun or (uncommon) span or (nonstandard) spinned, past participle spun or (nonstandard) spinned)

spins (present singular third-person)
spinning (participle present)
spun (past)
span (past uncommon)
spinned (nonstandard past)
spun (participle past)
spinned (nonstandard participle past)

From Middle English spinnen, from Old English spinnan, from Proto-Germanic *spinnaną, from Proto-Indo-European *(s)penh₁-. Compare Low German spinnen, Dutch spinnen, German spinnen, Danish spinde, Swedish spinna.

(cooking) To form into thin strips or ribbons, as with sugar

kehrätä

cooking: to form into thin strips or ribbons, as with sugar


stiff

en-adj

stiff (comparative stiffer, superlative stiffest)

stiffer (comparative)
stiffest (superlative)

From Middle English stiff, stiffe, stif, from Old English stīf, from Proto-West Germanic *stīf, from Proto-Germanic *stīfaz, from Proto-Indo-European *steypós.
See also West Frisian stiif, Dutch stijf, Norwegian Bokmål stiv, German steif; also Latin stīpes, stīpō, from which English stevedore.
The expected Modern English form would be /staɪf/; /stɪf/ is probably originally from compounds such as stiffly, where the vowel was shortened before a consonant cluster.

থিৰ

of an object, rigid, hard to bend, inflexible

beat the egg whites until they are stiff

(cooking, of whipping cream or egg whites) Beaten until so aerated that they stand up straight on their own.


shape

en-noun

shape (countable and uncountable, plural shapes)

From Middle English shap, schape, from Old English ġesceap (“shape, form, created being, creature, creation, dispensation, fate, condition, sex, gender, genitalia”), from Proto-West Germanic *ga- + *skap, from Proto-Germanic *ga- + *skapą (“shape, nature, condition”), possibly from Proto-Indo-European *(s)kep- (“to split, cut”).
The verb is from Middle English shapen, schapen, from Old English scieppan (“to shape, form, make, create, assign, arrange, destine, order, adjudge”), from Proto-West Germanic *skappjan, from Proto-Germanic *skapjaną (“to create”), from the noun.
The noun is cognate with Middle Dutch schap (“form”), Middle High German geschaf (“creature”), Icelandic skap (“state, condition, temper, mood”). The verb is cognate with Dutch scheppen, German schaffen, Swedish skapa (“create, make”), Norwegian Bokmål skape (“create”). Doublet of -ship.

cog

And if I 'm late for supper there 's a dish of macaroni cheese you must put in the oven and a tin of tomatoes to eat with it. And there is a little rhubarb and shape.

1918 March, Rebecca West [pseudonym; Cicily Isabel Fairfield], chapter IV, in The Return of the Soldier, 1st US edition, New York, N.Y.: The Century Co., →OCLC, page 92:

It was brawn and shape for high tea.

1978, Jane Gardam, God on the Rocks, Abacus, published 2014, page 111:

(cooking, now rare) A mould for making blancmange, jelly, etc., or a piece of such food formed moulded into a particular shape.


cook

Sranan Tongo: kukru (via cook room)

Aukan: kukuu

Tok Pisin: kuk

→ Norman: couque

→ Portuguese: cuca

→ Thai: กุ๊ก (gúk)

→ Tokelauan: kuka

From Middle English cook, from Old English cōc (“a cook”), from Latin cocus, ultimately from Proto-Indo-European *pekʷ- (“to cook, become ripe”).
Cognate with Low German kokk, Dutch kok, German Koch, Danish kok, Norwegian kokk, Swedish kock, Icelandic kokkur (“cook”). Also compare Proto-West Germanic *kokōn (“to cook”).

inh

Audio (UK) "to cook"

some speakers from Northern England and Ireland

cuck (most accents without the foot-strut split)

I'm a terrible cook, so I eat a lot of frozen dinners.

(cooking) The head cook of a manor house.

(cooking) The degree or quality of cookedness of food.


base

en-noun

base (countable and uncountable, plural bases)

acid

antonym(s) of “chemical compound that will neutralize an alkali”

From Middle English base, bas, baas, from Old French base, from Latin basis, from Ancient Greek βάσις (básis). Doublet of basis and bass.

أَسَاس

something from which other things extend

basis

chemical compound that will neutralize an acid

(cooking, painting, pharmacy) A basic but essential component or ingredient.

основа

cooking, painting, pharmacy: basic but essential component or ingredient


IPA

IPA (countable and uncountable, plural IPAs)

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

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

(beer, countable) Initialism of India pale ale.


flat

en-adj

flat (comparative flatter, superlative flattest)

flatter (comparative)
flattest (superlative)
flatt (alternative obsolete)
flatte (alternative obsolete)

bumpy

antonym(s) of “having no variations in altitude”

→ Portuguese: flat

From Middle English flat, a borrowing from Old Norse flatr (compare Norwegian and Swedish flat, Danish flad), from Proto-Germanic *flataz, from Proto-Indo-European *pleth₂- (“flat”); akin to Saterland Frisian flot (“smooth”), German Flöz (“a geological layer”), Ancient Greek πλατύς (platús), Latvian plats, Sanskrit प्रथस् (prathas, “extension”). Doublet of plat and pleyt.
The noun is from Middle English flat (“level piece of ground, flat edge of a weapon”), from the adjective.
The algebraic sense was coined by Serre in a 1956 paper, originally as French plat.

inh

(wine) Lacking acidity without being sweet.


plate

en-verb

plate (third-person singular simple present plates, present participle plating, simple past and past participle plated)

plates (present singular third-person)
plating (participle present)
plated (participle past)
plated (past)

From Middle English platen, from Old English platian and Old French plater, both ultimately from Latin plata (see above).

After preparation, the chef will plate the dish.

I took her for sushi, she wanted to fuck / So we took it to go, told 'em don't even plate it

2011, “HYFR”, in Take Care, performed by Drake ft. Lil Wayne:

(cooking, photography) To place the various elements of a meal on the diner's plate prior to serving.


short

en-adj

short (comparative shorter, superlative shortest)

shorter (comparative)
shortest (superlative)

tall

antonym(s) of “having a small distance between ends or edges”

tall

antonym(s) of “of a person, of comparatively little height”

long

antonym(s) of “cricket, of a fielder or fielding position, relatively close to the batsman”

long

antonym(s) of “financial position expecting falling value”

From Middle English schort, short, from Old English sċeort, sċort (“short”), from Proto-West Germanic *skurt, from Proto-Germanic *skurtaz (“short”), from Proto-Indo-European *(s)ker-. Doublet of curt.
Cognates
Cognate with shirt, skirt, curt, Scots short, schort (“short”), French court, Dutch kort, German kurz, Old High German scurz (“short”) (whence Middle High German schurz), Old Norse skorta (“to lack”) (whence Danish skorte), Albanian shkurt (“short, brief”), Latin curtus (“shortened, incomplete”) and Proto-Slavic *kortъkъ. Doublet of curt. More at shirt.

little

I chose to interpret the references to butter and sugar as indicating that a short pastry was required. (Later editions suggest a biscuit-like texture.)

2013, Heston Blumenthal, Historic Heston, →ISBN, page 122:

(baking, of pastries; metallurgy) Brittle, crumbly. (See shortbread, shortcake, shortcrust, shortening, hot short, cold-short.)


pull

en-verb

pull (third-person singular simple present pulls, present participle pulling, simple past and past participle pulled)

pulls (present singular third-person)
pulling (participle present)
pulled (participle past)
pulled (past)

push

antonym(s) of “apply force to (something) so it comes towards one”

-ʊl (accents with foot–goose merger or full–fool merger)

Verb from Middle English pullen, from Old English pullian (“to pull, draw, tug, pluck off”), of uncertain ultimate origin. Related to West Frisian pûlje (“to shell, husk”), Middle Dutch pullen (“to drink”), Middle Dutch polen (“to peel, strip”), Low German pulen (“to pick, pluck, pull, tear, strip off husks”), Icelandic púla (“to work hard, beat”).
Noun from Middle English pul, pull, pulle, from the verb pullen (“to pull”).

cog

it's not the whistle that pulls the train

pull someone's chestnuts out of the fire

(cooking, transitive, intransitive) To repeatedly stretch taffy in order to achieve the desired stretchy texture.


snow

en-noun

snow (countable and uncountable, plural snows)

The noun is derived from Middle English snaw, snou, snow (“snow; accumulation of snow; snowfall; snowstorm; whiteness”), from Old English snāw (“snow”), from Proto-West Germanic *snaiw (“snow”), from Proto-Germanic *snaiwaz (“snow”), from Proto-Indo-European *snóygʷʰos (“snow”), from *sneygʷʰ- (“to snow”).
The verb is derived from Middle English snouen (“to snow; (figurative) to shower”), from snou, snow (noun) (see above) + -en (suffix forming the infinitive of verbs). Displaced Old English snīwan, whence English snew (obsolete).
Verb sense 2.3.2 (“to convince or hoodwink (someone)”) probably refers to a person being blinded or confused by a snowstorm.
Cognates
* Albanian nehë (“place where the snow melts”) (dialectal)
* Ancient Greek νίφα (nípha)
* Danish sne (“snow”)
* Dutch sneeuw (“snow”)
* German Schnee (“snow”)
* Icelandic snjór (“snow”)
* Latin nix (“snow”)
* Norwegian snø (“snow”)
* Russian снег (sneg)
* Sanskrit स्नेह (snéha, “oil, grease”)
* Scots snaw (“snow”)
* Swedish snö (“snow”)
* West Frisian snie (“snow”)

сы

partly frozen, crystalline state of water that falls from the atmosphere as precipitation in flakes; falling of such flakes; accumulation of them as a white layer

lumi

something resembling snow in appearance or color

there may be snow on the mountaintop but there's fire in the valley

there may be snow on the rooftop but there is fire in the furnace

apple snow    lemon snow

Something resembling snow (sense 1) in appearance or color.

(countable, cooking) A dish or component of a dish resembling snow, especially one made by whipping egg whites until creamy.


horizontal

en-adj

horizontal (comparative more horizontal, superlative most horizontal)

more horizontal (comparative)
most horizontal (superlative)

/ˌhɒɹɪˈzɒntəl/

/hərɪˈzɔɳʈəl/

(wine) Involving wines of the same vintages but from different wineries.


nut

→ Japanese: ナット (natto)

From Middle English nute, note, from Old English hnutu, from Proto-West Germanic *hnut, from Proto-Germanic *hnuts (“nut”), from a root *knu- possibly shared with Proto-Celtic *knūs and Latin nux (“nut”). Based on the form of the nouns and the restriction of the root to Germanic, Celtic and Italic, it has been argued to be of non-Indo-European (substrate) origin.
See also West Frisian nút, Dutch noot, German Nuss, Danish nød, Swedish nöt, Norwegian nøtt.

dió

walnut in particular and an element in the name of some other nuts

dióféle

literally: ’walnut-like’, the family of this fruit

walnuts, hazelnuts/peanuts, chestnuts, and related fruits

even a blind squirrel can find a nut once in a while

There are many sorts of nuts: peanuts, cashews, pistachios, Brazil nuts and more.

(food, loosely) Any of various hard-shelled seeds or hard, dry fruits from various families of plants.

(botany, strictly) Such a fruit that is indehiscent.


pass

en-verb

pass (third-person singular simple present passes, present participle passing, simple past and past participle passed)

passes (present singular third-person)
passing (participle present)
passed (participle past)
passed (past)
passe (alternative obsolete)

From Middle English passen, from Old French passer (“to step, walk, pass”), from Vulgar Latin *passāre (“step, walk, pass”), derived from Latin passus (“a step”), from Proto-Italic *pat-s-tus, from Proto-Indo-European *peth₂- (“to spread, stretch out”). Cognate with Old English fæþm (“armful, fathom”). More at fathom.
Displaced native Old English genġan.

مَرَّ

medicine: to eliminate (something) from the body by natural processes; to go through the intestines

اِجْتَازَ

to go through any inspection or test successfully

When it's finished cooking, you should pass the sauce to get rid of any lumps.

(transitive, cooking) To put through a sieve.

To change place.
To put through a sieve.


pass

→ Tibetan: སྤ་སེ (spa se)

From Middle English pas, pase, pace, from passen (“to pass”).

The finished dishes are placed on the pass ready to be collected by the waiter.

2017, Fred Sirieix, Secret Service: Lifting the lid on the restaurant world:

(cooking) The area in a restaurant kitchen where the finished dishes are passed from the chefs to the waiting staff.


squash

en-noun

squash (countable and uncountable, plural squash or squashes)

Shortening of Narragansett askutasquash (“[a vegetable] eaten green (or raw)”), from askut (“green, raw”) + asquash (“eaten”).

wasawa

plant and its fruit of the genus Cucurbita

We ate squash and green beans.

(cooking) The edible or decorative fruit of these plants, or this fruit prepared as a dish.


mark

marks (plural)
marke (alternative obsolete)
merk (alternative obsolete)
marc (alternative obsolete)

→ Bengali: মার্কা (marka)

→ Cantonese: 嘜 /唛 (mak¹, maak¹)

desc

→ Shanghainese: 麥克麥克 /麦克麦克 (⁸maq-kheq₇-maq₈-kheq₇)

→ Japanese: マーク (māku)

→ Korean: 마크 (makeu)

From Middle English mark, merk, merke, from Old English mearc (“mark, sign, line of division; standard; boundary, limit, term, border; defined area, district, province”), from Proto-West Germanic *marku, from Proto-Germanic *markō (“boundary; boundary marker”), from Proto-Indo-European *mórǵs (“edge, boundary, border”).
Compare march.
Cognates
* Dutch mark, merk (“mark, brand”)
* German Mark (“mark; borderland”), Marke (“mark, brand”)
* Swedish mark (“mark, land, territory”)
* Icelandic mark (“mark, sign”)
* Latin margo (“edge, margin”)
* Persian مرز (marz, “limit, boundary”)
* Sanskrit मर्या (maryā, “limit, mark, boundary”), मार्ग (mārga, “mark, section”).

cog

Now put the pastry in at 450 degrees, or mark 8.

(heading) Indicator of position, objective etc.

(cooking) A specified level on a scale denoting gas-powered oven temperatures.


pipe

en-verb

pipe (third-person singular simple present pipes, present participle piping, simple past and past participle piped)

pipes (present singular third-person)
piping (participle present)
piped (participle past)
piped (past)

From Middle English pīpe, pype (“hollow cylinder or tube used as a conduit or container; duct or vessel of the body; musical instrument; financial records maintained by the English Exchequer, pipe roll”), from Old English pīpe (“pipe (musical instrument); the channel of a small stream”), from Proto-West Germanic *pīpā. Reinforced by Vulgar Latin *pīpa, from Latin pipire, pipiare, pipare, from pīpiō (“to chirp, peep”), of imitative origin. Doublet of fife.
The “storage container” and “liquid measure” senses are derived from Middle English pīpe (“large storage receptacle, particularly for wine; cask, vat; measure of volume”), from pīpe (above) and Old French pipe (“liquid measure”). In specific contexts, calques similar units of measure such as Portuguese pipa.
The verb is from Middle English pīpen, pypyn (“to play a pipe; to make a shrill sound; to speak with a high-pitched tone”), from Old English pīpian (“to pipe”).

onomatopoeic

imitative

inh

to pipe flowers on to a cupcake

This means a quantity of runouts can be made in advance, allowing more time to flat ice and pipe the cake.

1998, Nicholas Lodge, Janice Murfitt, The International School of Sugarcraft: Book One: Beginners, London: Merehurst Press, →ISBN, page 108:

(transitive, cooking) To create or decorate with piping (icing).


mash

en-noun

mash (countable and uncountable, plural mashes)

From Middle English mash, from Old English mǣsċ, māsċ, māx, from Proto-Germanic *maiskaz, *maiskō (“mixture, mash”), from Proto-Indo-European *meyǵ-, *meyḱ- (“to mix”). Akin to German Meisch, Maische (“mash”), (compare meischen, maischen (“to mash, wash”)), Swedish mäsk (“mash”), and to Old English miscian (“to mix”). See mix.

(brewing) Ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort.


breast

en-verb

breast (third-person singular simple present breasts, present participle breasting, simple past and past participle breasted)

breasts (present singular third-person)
breasting (participle present)
breasted (participle past)
breasted (past)
brest (alternative obsolete)

From Middle English brest, from Old English brēost, from Proto-West Germanic *breust, from Proto-Germanic *breustą, from Proto-Indo-European *bʰrews- (“to swell”). Compare West Frisian boarst, Danish bryst, Swedish bröst; cf. also Dutch borst, German Brust.

der

Breast the birds; wash and dry well. Preheat oven to 375 degrees. Place the birds in a roasting pan.

2005, Texas Judicial Cookbook: Hello There!:


ABM

en-noun

ABM (countable and uncountable, plural ABMs)

(cooking) Initialism of automatic bread machine.


spider

spider (countable and uncountable, plural spiders)

[ˈspʌɪ̯ɾə(ɹ)]

From Middle English spiþre, spydyr, spider, spiþer, from Old English spīþra (“spider”), from Proto-West Germanic *spinþrijō, from Proto-Germanic *spinnaną (“to spin”). Mostly displaced attercop (“spider, unpleasant person”), now a dialectal term.

Cut slices and lay them in cold water in the spider; boil them up two or three minutes, then pour off the water and set the spider again on the coals and brown the slices on each side.

1846, Mary Hooker Cornelius, The Young Housekeeper's Friend, page 146, recipe 28 “To fry salt pork”

In spider pan or deep skillet set over hot coals, quickly fry a few at a time in deep lard until brown.

2005, Marty Davidson, Grandma Grace's Southern Favorites, recipe for “strawberry coconuts”, Rutledge Hill Press, page 193

2008, Corona Club (San Francisco, California), Corona Club Cook Book, page 202,
Melt ½ the dry sugar in the spider, stirring with knife until all is melted.

(cooking, US, UK, chiefly historical and now dialectal) A cast-iron frying pan with three legs, once common in open-hearth cookery.

If you are deep-frying your falafel, use a spider or basket to place them gently into the hot oil, which should be preheated to a temperature of 175°C (330°F).

1996, City and Guilds of London Institute, Food preparation and cooking. Cookery units. Student guide., Stanley Thornes, unit 2ND5, element 2, page 157

Consider investing in a frying basket or a spider for small amounts of fish. A spider looks like a metal web and has a long handle and can lower and raise fish from the hot oil.

2008, Anna Kasabian, David Kasabian, The Wild Fish Cookbook, Creative Publishing International, →ISBN, page 84:

(cooking) Implement for moving food in and out of hot oil for deep frying, with a circular metal mesh attached to a long handle; a spider skimmer


pitch

en-verb

pitch (third-person singular simple present pitches, present participle pitching, simple past and past participle pitched or (obsolete) pight)

pitches (present singular third-person)
pitching (participle present)
pitched (participle past)
pitched (past)
pight (obsolete participle past)
pight (obsolete past)

Spanish: pichar

From Middle English picchen, pycchen (“to thrust in, fasten, settle”), from Old English *piċċan, from Proto-West Germanic *pikkijan, a variant of Proto-West Germanic *pikkōn (“to pick, peck”), whence Middle English pikken, picken (“to pick, pierce”), modern English pick.

cog

except for the cell growth which is higher for the yeast pitched with lower vitality

2004 September 1, L. F. Guido, P. G. Rodrigues, J. A. Rodrigues, C. R. Gonçalves, A. A. Barros, “The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach”, in Food Chemistry, volume 87, number 2, →DOI, →ISSN, pages 187–193:

five pitching rates were applied to lab-scale fermentations to investigate its impact on the yeast

2009 February 1, P. J. Verbelen, T. M. L. Dekoninck, S. M. G. Saerens, S. E. Van Mulders, J. M. Thevelein, “Impact of pitching rate on yeast fermentation performance and beer flavour”, in Applied Microbiology and Biotechnology, volume 82, number 1, →DOI, →ISSN, pages 155–167:

Since yeast propagation is time and resource intensive, it is customary to serially re-pitch yeast

2019 August 1, Girmay Kalayu, “Serial re-pitching: its effect on yeast physiology, fermentation performance, and product quality”, in Annals of Microbiology, volume 69, number 8, →DOI, →ISSN, pages 787–796:

(brewing) To add yeast as a step while making beer


ABC

He thought he was up-to-date on all the latest wine lingo until a longtime wine writer returned his sample request card with a bold, hand-written note on it that stated, “Send me all samples—ABC!” ¶ “ABC” threw my friend for a loop. When he called me, I translated the cryptic phrase—ABC is winespeak for “Anything But Chardonnay.”

1997 March, Ron Loutherback, “Beyond the Label: The ABCs of white wine”, in Orange Coast, volume 23, number 3, page 168:

(wine) Initialism of anything but Chardonnay, a backlash against Chardonnay wine, seen as ubiquitous.


seize

en-verb

seize (third-person singular simple present seizes, present participle seizing, simple past and past participle seized)

seizes (present singular third-person)
seizing (participle present)
seized (participle past)
seized (past)

Earlier seise, from Middle English seisen, sesen, saisen, from Old French seisir (“to take possession of; invest (person, court)”), from Early Medieval Latin sacīre (“to lay claim to, appropriate”) (8th century) in the phrase ad propriam sacire, from Old Low Frankish *sakjan (“to sue, bring legal action”), from Proto-Germanic *sakjaną, *sakōną (compare Old English sacian (“to strive, brawl”)), from Proto-Germanic *sakaną (compare Old Saxon sakan (“to accuse”), Old High German sahhan (“to bicker, quarrel, rebuke”), Old English sacan (“to quarrel, claim by law, accuse”). Cognate to sake and Latin sāgiō (“to perceive acutely”).

cog

Chocolate seizes if a small amount of water (or watery liquid such as brandy) finds its way into the chocolate while it is melting. […] If chocolate seizes, it will look grainy and matte rather than glossy and smooth.

2012, Martha Holmberg, Modern Sauces: More Than 150 Recipes for Every Cook, Every Day, page 235:

(ambitransitive, cooking) Of chocolate: to change suddenly from a fluid to an undesirably hard and gritty texture.

jämähtää

cooking: change suddenly from a fluid to an undesirably hard texture


dag

Abbreviations
* Initialism of directed acyclic graph.
* Clipping of dagwood.


wok

The 'wok' is an efficient, all-purpose metal cooking vessel used by every housewife in China. It has two handles and is shaped like a shallow cone.

1977, Marguerite Fawdry, Chinese Childhood, →ISBN, page 86:

(cooking) A large, round-bottomed cooking pan used in East Asian cooking.


sweat

en-verb

sweat (third-person singular simple present sweats, present participle sweating, simple past sweated or sweat, past participle sweated or (archaic) sweaten)

sweats (present singular third-person)
sweating (participle present)
sweated (past)
sweat (past)
sweated (participle past)
sweaten (archaic participle past)

From Middle English sweten, from Old English swǣtan, from Proto-Germanic *swaitijaną (“to sweat”). Compare Dutch zweten, German schwitzen, Danish svede. Doublet of shvitz.

Sweating is a generally a quiet operation; if the food is whispering, or worse, hissing, the moisture is probably evaporating too rapidly

2002, Judy Rodgers, The Zuni Cafe Cookbook:

Sweat the carrots, onion, celery, leeks, and cabbage in the butter until translucent not allowing them to color in any way.

2007, Patty Elsberry, Matt Bolus, Simply Vanilla: Recipes for Everyday Use, page 93:

Reduce heat to low, cover pan, and gently sweat the celery for ten minutes, taking care not to brown it

2009, Bill Neal, Bill Neal's Southern Cooking, page 11:

Sweat the onions and garlic in the oil, stirring occasionally, until they are completely soft (no crunch) but not caramelized.

(transitive, intransitive, cooking) To cook slowly at low heat, in shallow oil and without browning, to reduce moisture content.

kuullottaa

transitive: to cook slowly without browning


steam

steam (third-person singular simple present steams, present participle steaming, simple past and past participle steamed)

steams (present singular third-person)
steaming (participle present)
steamed (participle past)
steamed (past)

From Middle English steem, stem, from Old English stēam (“steam, hot exhalation, hot breath; that which emits vapour; blood”), from Proto-Germanic *staumaz (“steam, vapour, breath”), from Proto-Indo-European *dʰewh₂- (“to whirl, waft, stink, shake; steam, haze, smoke”). Cognate with Scots stem, steam (“steam”), West Frisian steam (“steam, vapour”), Dutch stoom (“steam, vapour”), Low German stom (“steam”), Swedish dialectal stimma (“steam, fog”), Latin fūmus (“smoke, steam”).

der

The best way to cook artichokes is to steam them.

(transitive, cooking) To cook with steam.


dice

en-noun

dice (countable and uncountable, plural dice or dices)

From Middle English dys, plural of dy. See the etymology of die (etymology 2) for further information. The voiceless /s/ was most likely retained because the word felt like a collective term rather than a plural form (compare pence), and the spelling dice is a result of the pronunciation.

God does not play dice with the universe

Cut onions, carrots and celery into medium dice.

If your worship is inclined to take a small draught of good wine, though not very cool, I have here a calabash full of the best, and some dices of Tronchon cheese

1782, Tobias George Smollett, The history and adventures of the renowned Don Quixote, 5th edition, volumes 3-4, translation of original by Miguel de Cervantes Saavedra:

(uncountable, formerly countable, cooking) That which has been diced.


side

en-verb

side (third-person singular simple present sides, present participle siding, simple past and past participle sided)

sides (present singular third-person)
siding (participle present)
sided (participle past)
sided (past)

From Middle English side, from Old English sīde (“side, flank”), from Proto-Germanic *sīdǭ (“side, flank, edge, shore”), from Proto-Indo-European *sēy- (“to send, throw, drop, sow, deposit”). Cognate with Saterland Frisian Siede (“side”), West Frisian side (“side”), Dutch zijde, zij (“side”), German Low German Sied (“side”), German Seite (“side”), Danish and Norwegian side (“side”), Swedish sida (“side”).
The LGBTQ slang sense was coined by sex therapist and author Joe Kort in 2010 and popularized in 2013. The sense was coined by analogy with top and bottom and based on the metaphor of a box which has a top, bottom, and sides.

coinage

Entrees are sided with a generous portion of vegetables, and some include little surprises […]

1995, Orange Coast Magazine, volume 11, number 8, page 166:

A chocolate cakelette, caramel percolating from its warm top, is sided with peanut butter chantilly cream.

2009 March 14, Corey Mintz, “Stop and cheer chefs' dedication to quality”, in Toronto Star:

(transitive, cooking) To provide with, as a side or accompaniment.


vegan

Etymology tree
Middle English vegetable
English vegetable
English -arian
English vegetarian
English vegan
Clipping of vegetarian or vegetable, 1944. Coined by English vegan activist Donald Watson of the Vegan Society and first used in the name of The Vegan News.

coin

He eats a completely vegan diet.

This chocolate cake is vegan.

Is their way of eating healthy and safe? Doctors and nutritionists generally give an almost unqualified “yes” to lacto‐ovo vegetarianism, but express some doubts about vegan diets.

1975 March 21, Judy Klemesrud, “Vegetarianism: Growing Way of Life, Especially Among the Young”, in The New York Times, →ISSN:

The interest of heavyweight investors is confirmation that vegan food has gone mainstream, but it could also make it harder for Oatly to maintain its anti-establishment image.

2021 May 18, Jack Ewing, Lauren Hirsch, “The Big Money Is Going Vegan”, in The New York Times, →ISSN:

(of a product or practice, especially food) Not containing animal products (meat, eggs, milk, leather, etc) or inherently involving animal use.


Christmas

The proper noun is derived from Middle English Cristemasse, Criste-mas (“Christmas Day; season of Christmas; Christmas festivities”) [and other forms], from Old English Cristes mæsse (“Christmas”, literally “Christ’s mass”), from Crist (“Christ”) + -es (possessive marker) + mæsse (“a mass (celebration of the Eucharist)”). The English word is analysable as Christ + -mas (suffix denoting a holiday or sacred day). Cognate with Saterland Frisian Kristmisse (“Christmas”), West Frisian Krystmis (“Christmas”), Dutch Kerstmis (“Christmas”), German Low German Karstmis (“Christmas”).
The noun, adjective, and verb are derived from the proper noun.
Adjective sense 1 (“red and green in color”) refers to these colors being traditionally associated with Christmas.

cog

(chiefly New Mexico, cooking) Of a dish: having a sauce made with red (ripe) and green (unripe) chili peppers.

punaista ja vihreää chiliä sisältävä

of a dish: having a sauce made with red and green chili peppers


Copenhagen

/ˌkəʊpənˈheɪɡən/

/ˌkəʊpənˈhɑːɡən/

From Low German Kopenhagen, a calque (perhaps modified by folk etymology) of Danish København. Compare Hague).

Copenhagen (disambiguation)
Copenhagen County
Copenhagen, Louisiana

(cooking) A sweetened hot drink of spirit and beaten eggs.


tomato sauce

en-noun

tomato sauce (usually uncountable, plural tomato sauces)

Russian Tomato Sauce will keep, tightly covered, in the refrigerator for 10 days.

2002, Steve Brill, The Wild Vegetarian Cookbook, page 186:

Classical tomato sauce, as explained by Escoffier, is made with a roux, but this is rarely done in modern kitchens.

2007, Wayne Gisslen, Professional Cooking, 6th edition, page 176:

But in the summer, fresh tomato sauce should be a staple; peeling the tomatoes—which is optional—is undeniably a bit of work (seeding takes only a second), but the flavor of the sauce is much better than canned, thee texture is rich and silky, and the color much prettier.

2007, Mark Bittman, How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food, page 445:

(cooking) A thick sauce made from tomatoes for pasta etc.


Wellington

Wellingtons (plural)
wellington (alternative)


length

length (countable and uncountable, plural lengths)

From Middle English lengthe, from Old English lengþ, lengþu, from Proto-West Germanic *langiþu, from Proto-Germanic *langiþō, equivalent to long + -th (abstract nominal suffix). Cognate with Scots lenth, lainth (“length”), Saterland Frisian Loangte (“length”), West Frisian lingte, langte (“length”), Dutch lengte (“length”), German Low German Längde, Längd, Längte, Längt (“length”), Danish længde (“length”), Swedish längd (“length”), Icelandic lengd (“length”).

(oenology) The amount of time for which the taste of wine lingers on the palate after swallowing or spitting it out, measured in caudilies.


wat

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

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

(cooking) A kind of stew or curry eaten in Ethiopia and Eritrea.


course

→ Gulf Arabic: كورس (kōrs)

From Middle English cours, from Old French cours, from Latin cursus (“course of a race”), from currō (“run”), ultimately from Proto-Indo-European *ḱers- (“to run”). Doublet of cursus and cour.

polku

path that something or someone moves along

the course of true love never did run smooth

We offer seafood as the first course.

A sequence of events.
(cooking) A stage of a meal.

A sequence of events.
A stage of a meal.


wort

wort (countable and uncountable, plural worts)

From Middle English wort, worte (“infusion of grain (probably malted barley) for brewing ale or beer; unfermented or incompletely fermented beer; infusion of honey and water for making mead; unfermented decoction or infusion of other substances used for food or medicine”) [and other forms], from Old English wurt, wyrt, wyrte (“wort in brewing”), from a merger of Proto-West Germanic *wurtiju (“wort in brewing; seasoning, spice”) and *wurti (“root; spice”), both ultimately from Proto-Germanic *wrōts (“a root”): see further at etymology 1.
Cognates
* Dutch wort (“wort in brewing”)
* Middle Low German wert, werte (“infusion of malt in brewing; unfermented beer”)
* Old High German wirz (“infusion of malt in brewing; unfermented beer”) (Middle High German wirz, modern German Wirz (“juice; sweet liquid; unfermented beer”) (obsolete); see also German Würze (“aroma; seasoning, spice; spiciness”))
* Old Norse virtr (Danish urt (“wort in brewing”), Icelandic virt, virtur, Norwegian vørter, Swedish vört)

nb...

wirt, woort, worth, worthe, wortte, wourt, wrt, wurt, wurte

cog

Nay then tvvo treyes, an if you grovv ſo nice, / Methegline, VVort, and Malmſey; […]

c. 1595–1596 (date written), William Shakespeare, “Loues Labour’s Lost”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act V, scene ii], page 138, column 2:

VVhen they make drink vvith them, they take 10 or 12 ripe Plantains and maſh them vvell in a Trough: then they put tvvo gallons of VVater among them; and this in tvvo hours time vvill ferment and froth like VVort: In four hours it is fit to drink; and then they bottle it and drink it as they have occaſion: […]

1697, William Dampier, chapter XI, in A New Voyage Round the World. […], London: […] James Knapton, […], →OCLC, page 314:

Making the wort with nothing but barley malt and hot water is the standard method in Germany, and in many U.S. microbreweries.

2004, Harold McGee, “Wine, Beer, and Distilled Spirits”, in On Food and Cooking: The Science and Lore of the Kitchen, revised edition, New York, N.Y., London: Scribner, →ISBN, page 747:

They discovered what are called "wild" or "spontaneously fermented" beers, in which fermentation is induced not by pitching commercially produced yeast into an enclosed tank, but by letting the wild yeasts floating in the air interact with the wort to turn it into alcohol.

2017, Jon C. Stott, “The Birds and the Yeasts in Tillamook”, in Beer 101 North: Craft Breweries and Brewpubs of the Washington and Oregon Coasts, Jefferson, N.C.: McFarland & Company, →ISBN, page 110:

(brewing, distilling) Also worts: a liquid extracted from mash (ground malt or some other grain soaked in hot water), which is then fermented to make beer, or fermented and distilled to make a malt liquor such as whisky.


slip

en-verb

slip (third-person singular simple present slips, present participle slipping, simple past and past participle slipped or (obsolete) slipt)

slips (present singular third-person)
slipping (participle present)
slipped (participle past)
slipped (past)
slipt (obsolete participle past)
slipt (obsolete past)

From Middle English slippen, probably from Middle Low German slippen, from Old Saxon *slippian, from Proto-West Germanic *slippjan, from Proto-Germanic *slipjaną (“to glide”), an iterative form of *slīpaną (“to slip, slide”), from Proto-Indo-European *sleyb- (“slimy; to slide”). Possibly ultimately from Proto-Indo-European *slewbʰ- (“slip, slide”), or related to Proto-Germanic *slībaną (“to split”); related to Old English slipor (“slippery”).
Cognate with Saterland Frisian slipje (“to slip”), Dutch slippen (“to slip”), German Low German slippen, slupen (“to slip”), German schlüpfen (“to slip”).

der

(transitive, cooking) To remove the skin of a soft fruit, such as a tomato or peach, by blanching briefly in boiling water, then transferring to cold water so that the skin peels, or slips, off easily.


raw

en-adj

raw (comparative rawer, superlative rawest)

rawer (comparative)
rawest (superlative)

From Middle English rawe, raw, rau, from Old English hrēaw (“raw, uncooked”), from Proto-West Germanic *hrau, from Proto-Germanic *hrawaz, *hrēwaz (“raw”), from Proto-Indo-European *krewh₂- (“raw meat, fresh blood”).
Cognate with Scots raw (“raw”), Dutch rauw (“raw”), German roh (“raw”), Swedish rå (“raw”), Icelandic hrár (“raw”), Latin crūdus (“raw, bloody, uncooked”), Irish cró (“blood”), Lithuanian kraujas (“blood”), Russian кровь (krovʹ, “blood”). Related also to Old English hrēow, hrēoh (“rough, fierce, wild, angry, disturbed, troubled, sad, stormy, tempestuous”). More at ree.

der

There's nothing but raw fish in the freezer.

I was 100% raw from 2014 until early 2018.

Subsisting on, or pertaining to, a diet of raw food.


grate

en-verb

grate (third-person singular simple present grates, present participle grating, simple past and past participle grated)

grates (present singular third-person)
grating (participle present)
grated (participle past)
grated (past)

From Middle English graten, from Old French grater (“to scrape”) ( > French gratter), from Frankish *krattōn, from Proto-Germanic *krattōną. Cognate with Old High German krazzon ( > German kratzen (“to scrawl”) > Danish kradse), Icelandic krassa (“to scrawl”) and Danish kratte.

I need to grate the cheese before the potato is cooked.

(transitive, cooking) To shred (things, usually foodstuffs), by rubbing across a grater.


couch

→ German: Couch

→ Serbo-Croatian: кауч /kauč

From Middle English couche, cowche, from Old French couche, from the verb (see below). Doublet of cwtch.

a couch of malt

MALTING IN MUNICH. The barley is steeped till the acrospire, in embryo, or seed germ, seems to be quickened; […] As long however as the seed-gum sticks to the husk, it has not been steeped enough for exposure to the underground malt-floor: nor can deficient steeping be safely made up for afterwards by sprinkling the malt couch with a watering can, which is apt to render the malting irregular. […] It [the barley] is now taken out and laid on the couch floor, in a square heap, eight to ten inches high, and it is turned over morning and evening with dexterity, so as to throw the middle portion upon the top and bottom of the new made couch.

1849, William Ford, “Malting”, in An Historical Account of the Malt Trade and Laws, Shewing the Decline, and Causes of the Decline in the Consumption of Malt; with a Practical Treatise on Malting and Brewing, Deduced from Thirty Years Experience, London: Published by the author, 10, West Square, St. George's, Southwark, and 5, Talbot Court, Gracechurch Street, →OCLC, pages 125–126:

(brewing) A mass of steeped barley spread upon a floor to germinate, in malting; or the floor occupied by the barley.


dumpling

A folk word, first attested in c. 1600s, apparently from a Norfolk (East Anglian) dialect, of uncertain origin:
* perhaps from some Low German word (compare dümpeln (“bobbing up and down”)),
* or from the rare dialectal adjective dump (“lump, of the consistency of dough”) (first attested in the late 1800s), + -ling (diminutive suffix), although dumpling is recorded much earlier. However, compare dumpy (“short and stout”).

(cooking) A ball of dough that is cooked and may have a filling and/or additional ingredients in the dough.

(chiefly UK) Specifically, a ball of dough used in stews and other sauced dishes; a thick noodle.

(chiefly US) Specifically, a food composed of a dough wrapper around a filling.


batter

batter (third-person singular simple present batters, present participle battering, simple past and past participle battered)

batters (present singular third-person)
battering (participle present)
battered (participle past)
battered (past)

From Middle English batteren, batren, bateren, a frequentative of Middle English batten, baten (“to beat”), equivalent to bat + -er (frequentative suffix).

I prefer it when they batter the cod with breadcrumbs.

(cooking) To coat with batter (the food ingredient).


batter

en-noun

batter (countable and uncountable, plural batters)

From Middle English bature, from Old French bateure (“the action of beating”), from batre (“to beat”). Doublet of batture.

der

To the dismay of his mother, the boy put his finger into the pancake batter.

(cooking, countable, uncountable) A beaten mixture of flour and liquid (usually egg and milk), used for baking (e.g. pancakes, cake, or Yorkshire pudding) or to coat food (e.g. fish) prior to frying.


Alfredo

en-noun

Alfredo (countable and uncountable, plural Alfredos)

From Alfredo alla Scrofa, an Italian restaurant in Rome where the pasta dish fettuccine Alfredo was originally served, named after its founder Alfredo Di Lelio. Doublet of Alfred.

Two days after kicking three field goals against the New Orleans Saints to help the Bears reach Super Bowl XLI, Gould was standing over a gas stove, stirring the alfredo sauce that was simmering in a pot.

2007 January 30, Karen Crouse, “Dash of Success Spices Up Gould’s Neighborhood”, in The New York Times, →OCLC, archived from the original on 2015-06-05:

(cooking, noun adjunct) The sauce made from butter and Parmesan cheese used in dishes such as fettuccine Alfredo, or any dish of this type.


goujon

Borrowed from French goujon (“dowel, pin”).

(cooking) A thin strip of food, usually fish or chicken.


calamari

calamari (countable and uncountable, plural calamaris)

/kæləˈmɑːɹi/

Borrowed from Italian calamari, plural of calamaro, from Latin calamarius, from calamus, from Ancient Greek κάλαμος (kálamos, “reed, ink pen”).

der

(cooking) Squid as food, especially cooked in the form of calamari rings.


dress

en-verb

dress (third-person singular simple present dresses, present participle dressing, simple past dressed, past participle dressed or (obsolete) drest)

dresses (present singular third-person)
dressing (participle present)
dressed (past)
dressed (participle past)
drest (obsolete participle past)
dress (infinitive)
dress (first-person present singular)
dressed (first-person past singular)
dress (present second-person singular)
dressed (past second-person singular)
dresses (present singular third-person)
dressed (past singular third-person)
dress (plural present)
dressed (past plural)
dress (present subjunctive)
dressed (past subjunctive)
dress (imperative present)
dressing (participle present)
dressed (participle past)
drest (participle past)

→ Sranan Tongo: dresi

PIE word
 *dwís
The verb is from Middle English dressen, dresse (“to arrange, put in order”), from Anglo-Norman, Old French dresser, drecier (modern French dresser), from Late Latin *directiare (“to guide, direct”). Doublet of direct.
The noun is derived from the verb.

aantrek

to put clothes on (oneself or someone, etc.) — see also clothe

self aantrek

to put on clothes — see also get dressed

koristaa

to adorn or ornament (something) — see also adorn, ornament

siistiä

to fit or prepare (something) for use; to render (something) suitable for an intended purpose — see also get ready

whakahuene

referring to preparing rough sawn timber

Old vvom[an]: [O]nce vppon a time his daughter was ſtollen avvay, and hee ſent ſo long, that he ſent all his men out of his Land. / Frol[icke]: VVho dreſt his dinner then?

c. 1590 (date written), G[eorge] P[eele], The Old Wiues Tale. […], London: […] Iohn Danter, for Raph Hancocke, and Iohn Hardie, […], published 1595, →OCLC, [lines 142–143]:

Heere Loue, thou ſeeſt how diligent I am, / To dreſſe thy meate my ſelfe, and bring it thee.

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 IV, scene iii], page 223, column 2:

Where Corydon and Thyrſis met, / Are at their ſavory dinner ſet / Of Hearbes, and other Country Meſſes, / Which the neat-handed Phillis dreſſes; […]

a. 1645, John Milton, “L’Allegro”, in Poems of Mr. John Milton, […], London: […] Ruth Raworth for Humphrey Mosely, […], published 1646, →OCLC, page 34:

These two girls had been above an hour in the place, happily employed in visiting an opposite milliner, watching the sentinel on guard, and dressing a sallad and cucumber.

1813 January 27, [Jane Austen], chapter XVI, in Pride and Prejudice: […], volume II, London: […] [George Sidney] for T[homas] Egerton, […], →OCLC, page 188:

(cooking) To prepare (food) for cooking or eating, especially by seasoning it; specifically, to add a dressing or sauce (to food, especially a salad).

voorberei

to prepare (food) for cooking or eating, especially by seasoning it; to add a dressing or sauce (to food, especially a salad)


empty

en-adj

empty (comparative emptier, superlative emptiest)

emptier (comparative)
emptiest (superlative)

From Middle English emty, amty, from Old English ǣmtiġ, ǣmettiġ (“vacant, empty, free, idle, unmarried”, literally “without must or obligation, leisurely”), from Proto-Germanic *uz- (“out”) + Proto-Germanic *mōtijô, *mōtô (“must, obligation, need”), *mōtiþô (“ability, accommodation”), from Proto-Indo-European *med- (“measure; to acquire, possess, be in command”). Related to Old English ġeǣmtigian (“to empty”), ǣmetta (“leisure”), mōtan (“can, to be allowed”). More at mote, meet.
The interconsonantal excrescent p is a euphonic insertion dating from Middle English.

der

Grotesquely vegetal, excessively oaked, empty wines were routinely produced in the mid-1980s. Since the late 1980s, however, the quality has soared.

1993, Robert M. Parker, Parker's Wine Buyer's Guide, page 967:

(oenology) Lacking between the onset of tasting and the finish.


haze

en-noun

haze (usually uncountable, plural hazes)

* The earliest instances are of the latter part of the 17th century.
* Possibly back-formation from hazy.
* Compare Old Norse höss (“grey”), akin to Old English hasu (“gray”).

мътност

loss of transparency in a clear solid or liquid

Various clarifying and fining agents are used in winemaking to remove hazes.

1985, Philip Jackisch, Modern Winemaking, →ISBN, page 69:

(countable, brewing) Any substance causing turbidity in beer or wine.


turmeric

turmeric (countable and uncountable, plural turmerics)

turmerics (plural)
tumeric (alternative)

/təɹˈmɛ.ɾɪk/

From Middle English turmeryte, tarmaret, of uncertain origin. Possibly corrupted from Arabic كُرْكُم (kurkum, “Curcuma”). Others have theorized it might come from Old French terre mérite (“deserving earth”).

(cooking) The pulverized rhizome of the turmeric plant, used for flavoring and to add a bright yellow color to food.


cannon

cannon (countable and uncountable, plural cannons or (mainly UK) cannon)

cannons (plural)
cannon (UK mainly plural)

Attested from around 1400 as Middle English canon, canoun, from Old French canon, from Italian cannone, from Latin canna, from Ancient Greek κάννα (kánna, “reed”), from Akkadian 𒄀 (qanû, “reed”), from Sumerian 𒄀𒈾 (gi.na). Doublet of canyon. This spelling was not fixed until about 1800.

a canon of beef or lamb

(cooking) A rolled and filleted loin of meat.


canon

canon (countable and uncountable, plural canons)

From Middle English canoun, from Old French canon and Old English canon, both from Latin canōn, from Ancient Greek κανών (kanṓn, “measuring rod, standard”), akin to κάννα (kánna, “reed”), from Semitic (compare Hebrew קָנֶה (qane, “reed”) and Arabic قَنَاة (qanāh, “reed”)). Doublet of qanun. See also cane, cannon, canyon, canal.

der

a canon of beef or lamb

(cooking) Alternative form of cannon (“rolled and filleted loin of meat”).


frog

en-verb

frog (third-person singular simple present frogs, present participle frogging, simple past and past participle frogged)

frogs (present singular third-person)
frogging (participle present)
frogged (participle past)
frogged (past)
frock (alternative dialectal)
frosk (alternative dialectal)
frosh (alternative dialectal)

From Middle English frogge, from Old English frogga, from Proto-West Germanic *froggō (“frog”). Cognate with Old Norse frauki.
Possibly related to Saterland Frisian Poage (“frog”), German Low German Pogg, Pogge (“frog”).
Sense 5 is a calque of Ancient Greek βάτραχος (bátrakhos).

calque

(transitive, cooking) To spatchcock (a chicken).


fool

From Old French fouler (“to mix or mash”).

an apricot fool; a gooseberry fool

Eton is renowned for its "messes," and "strawberry mess" is Empress of them all, with raspberry mess as a very good second. It does not at all convey the joys of a "mess" to say that it consists of iced fruit and cream, and somewhat resembles a "fool." It is a thing apart, and should be approached with bated breath and unimpaired capacity.

1913, Pearson's Magazine, volume 36, part 2, page 373:

Pellaprat [...] invented the dish [of Eton mess] when a load of over-ripe strawberries needed eating up. His disguise was a fluff of whipped cream and the fool was served with sponge fingers. Somewhere along the line, someone else had the idea of stirring chunks of meringue into the fool at the last moment.

(cooking) A type of dessert made of puréed fruit and custard or cream.


pea

peas (plural)
pease (archaic plural)
pease (alternative archaic)

→ Abenaki: piz (“a pea”)

→ Mohegan-Pequot: pish (“a pea”)

→ Yurok: pi·š, peeesh (“a pea”)

Back-formation from pease, an original singular reinterpreted as a plural. Further from Middle English pese (“a pea”), from Old English pise, from Latin pisa, pisum, from Ancient Greek πίσον (píson).

Pisum sativum
Pisum sativum#Translingual

(cooking) The edible seed of Pisum sativum.

en:edible seed of various plants besides Pisum sativum

(cooking) The edible seed of various other pea plants.


fabricate

en-verb

fabricate (third-person singular simple present fabricates, present participle fabricating, simple past and past participle fabricated)

fabricates (present singular third-person)
fabricating (participle present)
fabricated (participle past)
fabricated (past)

From Middle English fabricaten (“to fashion, make”), from Latin fabricātus, perfect active participle of fabricor (see -ate (verb-forming suffix)), from fabrica (“a fabric, building”) + -or (verb-forming suffix); see fabric and forge. Cognate with French fabriquer.

inh

(transitive, cooking) To cut up an animal as preparation for cooking, particularly used in reference to fowl.


liaison

en-noun

liaison (countable and uncountable, plural liaisons)

Borrowed from French liaison (“binding”), from Latin ligātiō (stem ligātiōn-; whence the English doublet ligation), derived from ligō (“I bind”), from Proto-Indo-European *leyǵ- (“to bind”).

bor+

[…]prepare a liaison, or four or five yolks of eggs and some cream […]

1759, William Verral, “XV. Des perdreaux au celery blanc. Partridges with celery sauce white.”, in A Complete System of Cookery. […], London: Printed for the author, and sold by him; as also by Edward Verral bookseller, […]; and by John Rivington […], page 92:

(cooking) A thickening for sauces, typically based on egg yolks.


pulse

From Late Middle English pulse, Middle English pous, pouse (“regular beat of arteries, pulse; heartbeat; place on the body where a pulse is detectable; beat (of a musical instrument); energy, vitality”) [and other forms], from Anglo-Norman puls, pous, pus, and Middle French pouls, poulz, pous [and other forms], Old French pous, pulz (“regular beat of arteries; place on the body where a pulse is detectable”) (modern French pouls), and from their etymon Latin pulsus (“beat, impulse, pulse, stroke; regular beat of arteries or the heart”), from pellō (“to drive, impel, propel, push; to banish, eject, expel; to set in motion; to strike”) (ultimately from Proto-Indo-European *pel- (“to beat, strike; to drive; to push, thrust”)) + -sus (a variant of -tus (suffix forming action nouns from verbs)).

nb...

pouce, pounce, pouns, pounse, pousse, pouz, puls

der

(cooking, chiefly attributively) A setting on a food processor which causes it to work in a series of short bursts rather than continuously, in order to break up ingredients without liquidizing them; also, a use of this setting.


pulse

en-verb

pulse (third-person singular simple present pulses, present participle pulsing, simple past and past participle pulsed)

pulses (present singular third-person)
pulsing (participle present)
pulsed (participle past)
pulsed (past)

From Late Middle English pulse, Middle English pulsen (“to pulse, throb”), from Latin pulsāre, the present active infinitive of pulsō (“to push; to beat, batter, hammer, strike; to knock on; to pulsate; (figuratively) to drive or urge on, impel; to move; to agitate, disquiet, disturb”), the frequentative of pellō (“to drive, impel, propel, push; to banish, eject, expel; to set in motion; to strike”); see further at etymology 1. Doublet of push.

inh

(transitive, cooking) To operate a food processor on (some ingredient) in short bursts, to break it up without liquidizing it.


chip

→ Basque: txip

→ Bulgarian: чипс (čips)

→ Catalan: xip

→ Czech: čip

→ Danish: chip, chips

→ Dutch: chip, chips

→ Ewe: tšipsid

→ Finnish: sipsi, chipsi, chips

→ French: chips

→ Galician: chip

→ Georgian: ჩიპსი (čiṗsi)

→ German: Chip

→ Greek: τσιπ (tsip), τσιπάκι (tsipáki)

desc

→ Hebrew: צִ׳יפְּס, צִ׳יפּ

→ Hebrew: צִ׳יפְּס, צִ׳יפּ (chips, chip)

→ Hijazi Arabic: تشبس (tšips, tšibs), شبس (šips, šibs)

→ Hungarian: csip, csipsz, chip, chips

→ Indonesian: cip

→ Italian: chip

→ Japanese: チップ (chippu), チップス (chippusu)

→ Khmer: ឈីប (chiip)

→ Korean: 칩 (chip), 칩스 (chipseu)

→ Latvian: čipsis

→ Macedonian: чипс (čips), чип (čip)

→ Norwegian: chips

→ Persian: چیپس (čips)

→ Polish: czip, czips, chip, chips

→ Portuguese: chipe, chip, chips

→ Romanian: chips, cip

→ Russian: чипс (čips), чип (čip)

^ → Armenian: չիպ (čʻip)

→ Serbo-Croatian:

Cyrillic script: чипс, чип

Latin script: čips, čip

→ Slovene: čips

→ Spanish: chip, chips

→ Swahili: chipsi, chips

→ Swedish: chips, chipp

→ Turkish: cips, çip

→ Ukrainian: чипс (čyps), чип (čyp)

→ Welsh: tsip

→ Yiddish: טשיפּל (tshipl)

Noun from Middle English chip, chippe, from Old English ċipp (“chip; small piece of wood, shaving”), from Old English *ċippian (“to cut; hew”) – attested in Old English forċippian (“to cut off”) –, from Proto-West Germanic *kippōn (“to cut; carve; hack; chop”), from Proto-Germanic *kippōną (“to chip, chop”), from Proto-Indo-European *ǵeyb- (“to split; divide; germinate; sprout”). Related to Dutch kip, keep (“notch; nick; score”), Dutch kippen (“to hatch”), German Low German kippen (“to cut; clip; trim; shorten”), German kipfen (“to chop off the tip; snip”), Old Swedish kippa (“to chop”). Compare also chop.
The formally similar Old English ċipp, ċypp, ċyp (“a beam; log; stock; post”), from Proto-Germanic *kippaz (“log; beam”) (whence Old Saxon kip (“post”), Old High German kipfa, chipfa (“axle, stave”), Old Norse keppr (“cudgel, club”)) is a different, unrelated word either borrowed from Latin cippus (“stake; pale; post”) or borrowed from the same source language as the Latin.
Verb from Middle English chippen, from Old English *ċippian (“to cut; hew”) – attested in Old English forċippian (“to cut off”) – see above.

cog

chocolate chip

(cooking) A small, near-conical piece of food added in baking.


stuff

en-verb

stuff (third-person singular simple present stuffs, present participle stuffing, simple past and past participle stuffed)

stuffs (present singular third-person)
stuffing (participle present)
stuffed (participle past)
stuffed (past)

From Middle English stuffen (“to equip, furnish”), borrowed from Old French estoffer, estofer (“to provide what is necessary, equip, stuff”), borrowed from Old High German stoffōn, from Proto-West Germanic *stoppōn (“to clog up, block, fill”). More at stop.

der

She stuffed the turkey for Thanksgiving using her secret recipe.

(transitive, cooking) To fill with seasoning.


gateau

en-noun

gateau (countable and uncountable, plural gateaux or gateaus)

gateaux (plural)
gateaus (plural)
gâteau (alternative)

Borrowed from French gâteau. Doublet of wastel.

a gateau of veal

(cooking, obsolete) A dish of minced meat made up like a pudding, and boiled in a shape or mould.


drop

en-verb

drop (third-person singular simple present drops, present participle dropping, simple past and past participle dropped or (archaic) dropt)

drops (present singular third-person)
dropping (participle present)
dropped (participle past)
dropped (past)
dropt (archaic participle past)
dropt (archaic past)

From Middle English droppen, dropen (“to fall in drops, drip or trickle down; to scatter, sprinkle; to be covered with a liquid; to give off moisture; of an object: to drop, fall; of a living being: to fall to the ground”) [and other forms], from Old English dropian, droppian (“to drop”), from dropa (“a drop”) (see further at etymology 1) + -ian (suffix forming verbs from adjectives and nouns).

спадам

to decrease, diminish, or lessen in condition, degree, value, etc.

laskea

to move to a lower position; to allow to hang downwards — see also lower

laskea

to lower (a sound, a voice, etc.) in pitch or volume

Drop a basket of fries.

(transitive) To move to a lower position; to allow to hang downwards; to lower.

(cooking) To cook (food, especially fast food), particularly by lowering into hot oil to deep-fry, or by grilling.

upottaa

to cook (food, especially fast food), particularly by lowering into hot oil to deep-fry, or by grilling


cabbage

en-noun

cabbage (countable and uncountable, plural cabbages)

Sranan Tongo: kabisi

→ Abenaki: kabij

→ Swahili: kabichi

→ Yoruba: kábéèjì

From Middle English caboche, cabage (“cabbage”; “a certain fish”), a borrowing from Anglo-Norman caboche (“head”), a northern variant of caboce, of uncertain origin. Some authorities derive it from Latin caput (“head”), others from ca- (said to be an expressive prefix) + boce (“hump; bump”) (whence English boss).

inh

person with severely reduced mental capacities due to brain damage

Cabbage is good for you.

(uncountable, vegetable) The leaves of this plant eaten as a vegetable.


cucumber

en-noun

cucumber (countable and uncountable, plural cucumbers)

cucumbers (plural)
cumber (alternative colloquial)

Tok Pisin: kukamba

→ Cherokee: ᎦᎦᎹ (gagama)

→ Cornish: kukomber

→ Plains Cree: kohkompaninawak

→ Spanish: cacombra

→ Welsh: ciwcymbr

→ Zulu: îkhukhámba

From Middle English cucumer, cucumber, from Old French cocombre, ultimately from Latin cucumis, cucumerem (possibly through an Old Occitan intermediate). Probably of Pre-Italic substrate origin.

[…]for it has been a common ſaying of phyſicians in England, that a cucumber ſhould be well ſliced, and dreſſed with pepper and vinegar, and then thrown out, as good for nothing.

1785, James Boswell, quoting Samuel Johnson, Journal of a Tour to the Hebrides with Samuel Johnſon […] , London: Henry Baldwin, page 356:

"Why, pepper and salt your reasons!" cried Curl, forgetting to look at the door for a moment: "your pamphlet has talent; but talent is like a cucumber, nothing without the dressing. You must be more personal."

1837, L[etitia] E[lizabeth] L[andon], “Publishing”, in Ethel Churchill: Or, The Two Brides. […], volume II, London: Henry Colburn, […], →OCLC, page 14:

Probably on account of its phallic formation, the cucumber is often assumed to have aphrodisiac qualities.

1961, Harry E. Wedeck, Dictionary of Aphrodisiacs, New York: The Citadel Press, page 71:

To the bowl, add cucumber, cabbage and carrot.

2025 March 12, David Tanis, “Cucumber-Cabbage Salad With Sesame”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 2025-03-13:

(vegetable) The edible fruit of this plant, having a green rind and crisp white flesh.


reduce

en-verb

reduce (third-person singular simple present reduces, present participle reducing, simple past and past participle reduced)

reduces (present singular third-person)
reducing (participle present)
reduced (participle past)
reduced (past)

From Middle English reducen, from Old French reduire, from Latin redūcō (“reduce”); from re- (“back”) + dūcō (“lead”). See duke, and compare with redoubt.

Serve the oxtails with mustard or a sauce made by reducing the soup, if any is left, to a slightly thick sauce.

2011, Edward Behr, James MacGuire, The Art of Eating Cookbook: Essential Recipes from the First 25 Years.:

(transitive, cooking) To decrease the liquid content of food by boiling much of its water off.


celery

en-noun

celery (usually uncountable, plural celeries)

celeries (plural)
cellery (alternative obsolete)
sellary (alternative obsolete)

From French céleri, from Lombard sellero, from Latin selīnum, from Ancient Greek σέλῑνον (sélīnon). Displaced English march (“celery, smallage”) and smallage (“wild celery”).

In eighteenth century France celery soup was a means of whetting the amorous appetite.

1961, Harry E. Wedeck, Dictionary of Aphrodisiacs, New York: The Citadel Press, page 58:

(uncountable, vegetable) The stalks of this herb eaten as a vegetable.


nap

en-verb

nap (third-person singular simple present naps, present participle napping, simple past and past participle napped)

naps (present singular third-person)
napping (participle present)
napped (participle past)
napped (past)

From French napper, from nappe (“nape”).

Vanilla ice cream topped with a poached or canned pear half, napped with chocolate sauce, and garnished with toasted sliced almonds.

2006, Wayne Gisslen, Mary Ellen Griffin, Professional Cooking for Canadian Chefs:

(cooking) To cover (something) with a sauce. (usually in the passive)


tablespoon

tablespoons (plural)
table spoon (alternative)
table-spoon (alternative)

1995 May 22, Salad Recipes, New York, page 51,
Heat 2 tablespoons olive oil in a nonstick skillet until hot and quickly saute the goat-cheese buttons on both sides until brown.

In Australia, 1 tablespoon equals 20 ml, and there are 4 teaspoons in the Australian tablespoon.

2003, Better Homes and Gardens, Biggest Book of Bread Machine Recipes, page 416:

2006, Tempted: 150 Very Wicked Desserts, Murdoch Books, UK, copyright page,
If you are using a 15 ml (3 teaspoon) tablespoon, for most recipes the difference will not be noticeable.

2012, James Armstrong, Kellee Hollyman, General, Organic, and Biochemistry: An Applied Approach, Cengage Learning, US, page 27,
The problem gives us a number of tablespoons of cooking oil and asks us to convert this amount into milliliters. We are also told that one tablespoon equals 3 teaspoons, but this is a relationship between two units, not an actual measurement.

(cooking) A unit of volume, the value of which varies regionally; in the US: three teaspoons or one half fluid ounce or roughly 15 ml; in Britain and Canada: exactly 15 ml; in Russia 18 ml; in Australia: four teaspoons or 20 ml.


stage

Borrowed from French stage (“internship”).

bor+

It doesn’t matter that recent reporting on the stage economy of Copenhagen […] has revealed a pattern of abuse and dangerous working conditions for unpaid interns. In “The Bear,” the stage is a dream: Marcus’s tasks are simply to learn from a skilled but kind and patient mentor, to get out and about and feel inspired, and to come up with some new dishes of his own.

2023 June 23, Tejal Rao, “‘The Bear’ Finds Optimism in the Dysfunctional World of Hospitality”, in The New York Times:

(cooking) An unpaid internship in a restaurant where a cook or chef is exposed to new culinary techniques.


stage

en-verb

stage (third-person singular simple present stages, present participle staging, simple past and past participle staged)

stages (present singular third-person)
staging (participle present)
staged (participle past)
staged (past)

I’ve been chosen to stage at Coloniál, the Michelin-starred restaurant that I will one day lie about running. Stage is restaurant-speak for free labor, but I’m unconcerned.

2023, C Pam Zhang, Land of Milk and Honey, Hutchinson Heinemann, page 36:

(intransitive, cooking) To work as an unpaid intern in a restaurant.


sauerkraut soup

en-noun

sauerkraut soup (countable and uncountable, plural sauerkraut soups)

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

(cooking) soup made with sauerkraut as its main ingredient, popular in Slovakia particularly to welcome the New Year


fry

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

(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.


oak

en-noun

oak (countable and uncountable, plural oaks)

oaks (plural)
woak (alternative England dialectal obsolete possibly)
yack (alternative England dialectal obsolete possibly)

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.


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.


devil

devils (plural)
davil (alternative pronunciation-spelling)
debbil (alternative pronunciation-spelling)
diuel (alternative archaic dialectal)
divel (alternative archaic dialectal)
deuill (alternative obsolete)
devel (alternative obsolete)
devell (alternative obsolete)
devill (alternative obsolete)
diuell (alternative obsolete)

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, from Proto-West Germanic *diubul, 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.


well done

en-adj

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

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

She liked her steaks well done.

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

Well-cooked.
Cooked through to the center.