steamer clam: a clam that is usually steamed in the shell


long-neck clam: a clam that is usually steamed in the shell


cockle: common edible European bivalve


crab: the edible flesh of any of various crabs


crabmeat: the edible flesh of any of various crabs


blue crab: Atlantic crab; most common source of fresh crabmeat


crab legs: legs of especially Alaska king crabs


soft-shell crab: freshly molted crab with new shell still tender and flexible


soft-shelled crab: freshly molted crab with new shell still tender and flexible


Japanese crab: crabmeat usually canned; from Japan


Alaska king crab: meat of large cold-water crab; mainly leg meat


Alaskan king crab: meat of large cold-water crab; mainly leg meat


king crab: meat of large cold-water crab; mainly leg meat


Alaska crab: meat of large cold-water crab; mainly leg meat


Dungeness crab: flesh of Cancer magister (Dungeness crab)


stone crab: pale flesh with delicate texture and flavor; found in Florida but now very rare


crayfish: tiny lobster-like crustaceans usually boiled briefly


crawfish: tiny lobster-like crustaceans usually boiled briefly


crawdad: tiny lobster-like crustaceans usually boiled briefly


ecrevisse: tiny lobster-like crustaceans usually boiled briefly


cod: lean white flesh of important North Atlantic food fish; usually baked or poached


codfish: lean white flesh of important North Atlantic food fish; usually baked or poached


pollack: lean white flesh of North Atlantic fish; similar to codfish


pollock: lean white flesh of North Atlantic fish; similar to codfish


schrod: flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled


scrod: flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled


haddock: lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried


finnan haddie: haddock usually baked but sometimes broiled with lots of butter


finnan haddock: haddock usually baked but sometimes broiled with lots of butter


finnan: haddock usually baked but sometimes broiled with lots of butter


smoked haddock: haddock usually baked but sometimes broiled with lots of butter


salt cod: codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes


porgy: lean flesh of fish found in warm waters of southern Atlantic coast of the United States


scup: lean flesh of fish found in warm waters of southern Atlantic coast of the United States


scup: flesh of fish found in colder waters of northern Atlantic coast of the United States


flatfish: sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets


flounder: flesh of any of various American and European flatfish


yellowtail flounder: flesh of American flounder having a yellowish tail


plaice: flesh of large European flatfish


turbot: flesh of a large European flatfish


sand dab: the lean flesh of a small flounder from the Pacific coast of North America


sole: lean flesh of any of several flatfish


fillet of sole: lean flesh of any of several flatfish


grey sole: greyish-white flesh of a flatfish


gray sole: greyish-white flesh of a flatfish


lemon sole: highly valued almost pure white flesh


English sole: highly valued almost pure white flesh


lemon sole: flesh of American flounder; important in the winter


winter flounder: flesh of American flounder; important in the winter


halibut: lean flesh of very large flatfish of Atlantic or Pacific


flitch: fish steak usually cut from a halibut


hake: the lean flesh of a fish similar to cod


redfish: North Atlantic rockfish


rosefish: North Atlantic rockfish


ocean perch: North Atlantic rockfish


rockfish: the lean flesh of any of various valuable market fish caught among rocks


sailfish: a saltwater fish with lean flesh


weakfish: lean flesh of food and game fishes of the Atlantic coast of the United States


limpet: mollusk with a low conical shell


lobster: flesh of a lobster


American lobster: flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas


Northern lobster: flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas


Maine lobster: flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas


European lobster: similar to but smaller than American lobsters


spiny lobster: warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California


langouste: warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California


rock lobster: warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California


crayfish: warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California


Norwegian lobster: caught in European waters; slenderer than American lobster


langoustine: caught in European waters; slenderer than American lobster


scampo: caught in European waters; slenderer than American lobster


lobster tail: lobster tail meat; usually from spiny rock lobsters


coral: unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces


tomalley: edible greenish substance in boiled lobster


sardine: small fatty fish usually canned


pilchard: small fatty fish usually canned


prawn: any of various edible decapod crustaceans


shrimp: any of various edible decapod crustaceans


river prawn: large Australian prawn


trout: flesh of any of several primarily freshwater game and food fishes


rainbow trout: flesh of Pacific trout that migrate from salt to fresh water


sea trout: flesh of marine trout that migrate from salt to fresh water


salmon trout: flesh of marine trout that migrate from salt to fresh water


brook trout: a delicious freshwater food fish


speckled trout: a delicious freshwater food fish


lake trout: flesh of large trout of northern lakes


whitefish: flesh of salmon-like or trout-like cold-water fish of cold lakes of the northern hemisphere


whitefish: any market fish--edible saltwater fish or shellfish--except herring


lake herring: cold-water fish caught in Lake Superior and northward


cisco: cold-water fish caught in Lake Superior and northward


rock salmon: any of several coarse fishes (such as dogfish or wolffish) when used as food


salmon: flesh of any of various marine or freshwater fish of the family Salmonidae


Atlantic salmon: fatty pink flesh of fish from northern coastal Atlantic; usually marketed fresh


red salmon: fatty red flesh of salmon of Pacific coast and rivers


sockeye: fatty red flesh of salmon of Pacific coast and rivers


sockeye salmon: fatty red flesh of salmon of Pacific coast and rivers


chinook salmon: pink or white flesh of large Pacific salmon


chinook: pink or white flesh of large Pacific salmon


king salmon: pink or white flesh of large Pacific salmon


silver salmon: fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes


coho salmon: fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes


coho: fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes


cohoe: fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes


smoked salmon: salmon cured by smoking


lox: brine-cured salmon that is lightly smoked


Scandinavian lox: salt-cured Scandinavian salmon


Nova Scotia lox: brine-cured salmon that is less salty than most; sometimes sugar is also used in the curing


Nova lox: brine-cured salmon that is less salty than most; sometimes sugar is also used in the curing


Nova Scotia salmon: brine-cured salmon that is less salty than most; sometimes sugar is also used in the curing


Nova salmon: brine-cured salmon that is less salty than most; sometimes sugar is also used in the curing


Nova style salmon: brine-cured salmon that is less salty than most; sometimes sugar is also used in the curing


snapper: flesh of any of various important food fishes of warm seas


red snapper: highly esteemed reddish lean flesh of snapper from Atlantic coast and Gulf of Mexico


red rockfish: red flesh of large food fish of Pacific coast


scallop: edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces


scollop: edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces


escallop: edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces


sea scallop: muscle of large deep-water scallops


bay scallop: muscle of small choice shallow-water scallops


kippered salmon: salted and smoked salmon


red herring: a dried and smoked herring having a reddish color


smoked herring: a dried and smoked herring having a reddish color


shad: bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast


smelt: small cold-water silvery fish; migrate between salt and fresh water


American smelt: common smelt of eastern North America and Alaska


rainbow smelt: common smelt of eastern North America and Alaska


European smelt: common smelt of Europe


sparling: common smelt of Europe


sprat: small fatty European fish; usually smoked or canned like sardines


brisling: small fatty European fish; usually smoked or canned like sardines


whitebait: minnows or other small fresh- or saltwater fish (especially herring); usually cooked whole


roe: fish eggs or egg-filled ovary; having a grainy texture


hard roe: fish eggs or egg-filled ovary; having a grainy texture


milt: fish sperm or sperm-filled reproductive gland; having a creamy texture


soft roe: fish sperm or sperm-filled reproductive gland; having a creamy texture


caviar: salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre


caviare: salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre


beluga caviar: roe of beluga sturgeon usually from Russia; highly valued


shad roe: roe of shad; may be parboiled or baked or sauteed gently


smoked mackerel: mackerel cured by smoking


feed: food for domestic livestock


provender: food for domestic livestock


cattle cake: a concentrated feed for cattle; processed in the form of blocks or cakes


creep feed: feed given to young animals isolated in a creep


fodder: coarse food (especially for livestock) composed of entire plants or the leaves and stalks of a cereal crop


feed grain: grain grown for cattle feed


eatage: bulky food like grass or hay for browsing or grazing horses or cattle


forage: bulky food like grass or hay for browsing or grazing horses or cattle


pasture: bulky food like grass or hay for browsing or grazing horses or cattle


pasturage: bulky food like grass or hay for browsing or grazing horses or cattle


grass: bulky food like grass or hay for browsing or grazing horses or cattle


silage: fodder harvested while green and kept succulent by partial fermentation as in a silo


ensilage: fodder harvested while green and kept succulent by partial fermentation as in a silo


oil cake: mass of e.g. linseed or cottonseed or soybean from which the oil has been pressed; used as food for livestock


oil meal: ground oil cake


alfalfa: leguminous plant grown for hay or forage


broad bean: a bean plant cultivated for use animal fodder


horse bean: a bean plant cultivated for use animal fodder


hay: grass mowed and cured for use as fodder


timothy: a grass grown for hay


stover: the dried stalks and leaves of a field crop (especially corn) used as animal fodder after the grain has been harvested


grain: foodstuff prepared from the starchy grains of cereal grasses


food grain: foodstuff prepared from the starchy grains of cereal grasses


cereal: foodstuff prepared from the starchy grains of cereal grasses


grist: grain intended to be or that has been ground


groats: the hulled and crushed grain of various cereals


millet: small seed of any of various annual cereal grasses especially Setaria italica


barley: a grain of barley


barleycorn: a grain of barley


pearl barley: barley ground into small round pellets


buckwheat: grain ground into flour


bulgur: parched crushed wheat


bulghur: parched crushed wheat


bulgur wheat: parched crushed wheat


wheat: grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour


wheat berry: grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour


cracked wheat: grains of wheat that have been crushed into small pieces


stodge: heavy and filling (and usually starchy) food


wheat germ: embryo of the wheat kernel; removed before milling and eaten as a source of vitamins


oat: seed of the annual grass Avena sativa (spoken of primarily in the plural as `oats')


rice: grains used as food either unpolished or more often polished


brown rice: unpolished rice retaining the yellowish-brown outer layer


white rice: having husk or outer brown layers removed


polished rice: having husk or outer brown layers removed


wild rice: grains of aquatic grass of North America


Indian rice: grains of aquatic grass of North America


paddy: rice in the husk either gathered or still in the field


slop: wet feed (especially for pigs) consisting of mostly kitchen waste mixed with water or skimmed or sour milk


slops: wet feed (especially for pigs) consisting of mostly kitchen waste mixed with water or skimmed or sour milk


swill: wet feed (especially for pigs) consisting of mostly kitchen waste mixed with water or skimmed or sour milk


pigswill: wet feed (especially for pigs) consisting of mostly kitchen waste mixed with water or skimmed or sour milk


pigwash: wet feed (especially for pigs) consisting of mostly kitchen waste mixed with water or skimmed or sour milk


mash: mixture of ground animal feeds


chicken feed: dry mash for poultry


scratch: dry mash for poultry


cud: food of a ruminant regurgitated to be chewed again


rechewed food: food of a ruminant regurgitated to be chewed again


bird feed: food given to birds; usually mixed seeds


bird food: food given to birds; usually mixed seeds


birdseed: food given to birds; usually mixed seeds


petfood: food prepared for animal pets


pet-food: food prepared for animal pets


pet food: food prepared for animal pets


mast: nuts of forest trees used as feed for swine


dog food: food prepared for dogs


cat food: food prepared for cats


canary seed: a mixture of seeds used to feed caged birds


salad: food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens


tossed salad: salad tossed with a dressing


green salad: tossed salad composed primarily of salad greens


Caesar salad: typically having fried croutons and dressing made with a raw egg


salmagundi: cooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing


salad nicoise: typically containing tomatoes and anchovies and garnished with black olives and capers


combination salad: containing meat or chicken or cheese in addition to greens and vegetables


chef's salad: the combination salad prepared as a particular chef's specialty


potato salad: any of various salads having chopped potatoes as the base


pasta salad: a salad having any of various pastas as the base


macaroni salad: having macaroni as the base


fruit salad: salad composed of fruits


Waldorf salad: typically made of apples and celery with nuts or raisins and dressed with mayonnaise


crab Louis: lettuce and crabmeat dressed with sauce Louis


herring salad: based on pickled herring


tuna fish salad: salad composed primarily of chopped canned tuna fish


tuna salad: salad composed primarily of chopped canned tuna fish


chicken salad: salad composed primarily of chopped chicken meat


coleslaw: basically shredded cabbage


slaw: basically shredded cabbage


aspic: savory jelly based on fish or meat stock used as a mold for meats or vegetables


molded salad: salad of meats or vegetables in gelatin


tabbouleh: a finely chopped salad with tomatoes and parsley and mint and scallions and bulgur wheat


tabooli: a finely chopped salad with tomatoes and parsley and mint and scallions and bulgur wheat


ingredient: food that is a component of a mixture in cooking


fixings: food that is a component of a mixture in cooking


flavorer: something added to food primarily for the savor it imparts


flavourer: something added to food primarily for the savor it imparts


flavoring: something added to food primarily for the savor it imparts


flavouring: something added to food primarily for the savor it imparts


seasoner: something added to food primarily for the savor it imparts


seasoning: something added to food primarily for the savor it imparts


bouillon cube: a cube of evaporated seasoned meat extract


beef tea: an extract of beef (given to people who are ill)


Bovril: an extract of beef (given to people who are ill)


lemon zest: tiny bits of lemon peel


orange zest: tiny bits of orange peel


condiment: a preparation (a sauce or relish or spice) to enhance flavor or enjoyment


herb: aromatic potherb used in cookery for its savory qualities


fines herbes: a mixture of finely chopped fresh herbs


spice: any of a variety of pungent aromatic vegetable substances used for flavoring food


peppermint oil: oil from the peppermint plant used as flavoring


spearmint oil: an aromatic oil obtained from the spearmint plant


lemon oil: fragrant yellow oil obtained from the lemon peel


wintergreen oil: oil or flavoring obtained from the creeping wintergreen or teaberry plant


oil of wintergreen: oil or flavoring obtained from the creeping wintergreen or teaberry plant


salt: white crystalline form of especially sodium chloride used to season and preserve food


table salt: white crystalline form of especially sodium chloride used to season and preserve food


common salt: white crystalline form of especially sodium chloride used to season and preserve food


celery salt: ground celery seed and salt


garlic salt: ground dried garlic and salt


onion salt: ground dried onion and salt


seasoned salt: combination of salt and vegetable extracts and spices and monosodium glutamate


sour salt: crystals of citric acid used as seasoning


five spice powder: Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon


allspice: ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves


cinnamon: spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground


stick cinnamon: dried rolled strips of cinnamon bark


clove: spice from dried unopened flower bud of the clove tree; used whole or ground


cumin: aromatic seeds of the cumin herb of the carrot family


cumin seed: aromatic seeds of the cumin herb of the carrot family


fennel: fennel seeds are ground and used as a spice or as an ingredient of a spice mixture


ginger: pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery


gingerroot: pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery


ginger: dried ground gingerroot


powdered ginger: dried ground gingerroot


mace: spice made from the dried fleshy covering of the nutmeg seed


nutmeg: hard aromatic seed of the nutmeg tree used as spice when grated or ground


pepper: pungent seasoning from the berry of the common pepper plant of East India; use whole or ground


peppercorn: pungent seasoning from the berry of the common pepper plant of East India; use whole or ground


black pepper: pepper that is ground from whole peppercorns with husks on


white pepper: pepper ground from husked peppercorns


sassafras: dried root bark of the sassafras tree


basil: leaves of the common basil; used fresh or dried


sweet basil: leaves of the common basil; used fresh or dried


bay leaf: dried leaf of the bay laurel


borage: an herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked


hyssop: bitter leaves used sparingly in salads; dried flowers used in soups and tisanes


caraway: leaves used sparingly in soups and stews


chervil: fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach


chives: cylindrical leaves used fresh as a mild onion-flavored seasoning


comfrey: leaves make a popular tisane; young leaves used in salads or cooked


healing herb: leaves make a popular tisane; young leaves used in salads or cooked


coriander: parsley-like herb used as seasoning or garnish


Chinese parsley: parsley-like herb used as seasoning or garnish


cilantro: parsley-like herb used as seasoning or garnish


coriander: dried coriander seeds used whole or ground


coriander seed: dried coriander seeds used whole or ground


costmary: leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings


fennel: leaves used for seasoning


common fennel: leaves used for seasoning


fennel: aromatic bulbous stem base eaten cooked or raw in salads


Florence fennel: aromatic bulbous stem base eaten cooked or raw in salads


finocchio: aromatic bulbous stem base eaten cooked or raw in salads


fennel seed: aromatic anis-scented seeds


fenugreek: aromatic seeds used as seasoning especially in curry


fenugreek seed: aromatic seeds used as seasoning especially in curry


garlic: aromatic bulb used as seasoning


ail: aromatic bulb used as seasoning


clove: one of the small bulblets that can be split off of the axis of a larger garlic bulb


garlic clove: one of the small bulblets that can be split off of the axis of a larger garlic bulb


garlic chive: large flat leaves used as chive is used


lemon balm: lemony leaves used for a tisane or in soups or fruit punches


lovage: stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers


marjoram: pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets


oregano: pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets


mint: the leaves of a mint plant used fresh or candied


mustard seed: black or white seeds ground to make mustard pastes or powders


mustard: pungent powder or paste prepared from ground mustard seeds


table mustard: pungent powder or paste prepared from ground mustard seeds


Chinese mustard: very hot prepared mustard


nasturtium: flowers and seeds and leaves all used as flavorings


parsley: aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food


salad burnet: leaves sometimes used for salad


rosemary: extremely pungent leaves used fresh or dried as seasoning for especially meats


rue: leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy


sage: aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc


clary sage: fresh leaves used in omelets and fritters and with lamb


savory: either of two aromatic herbs of the mint family


savoury: either of two aromatic herbs of the mint family


summer savory: herb with delicately flavored leaves with many uses


summer savoury: herb with delicately flavored leaves with many uses


winter savory: resinous leaves used in stews and stuffings and meat loaf


winter savoury: resinous leaves used in stews and stuffings and meat loaf


sweet woodruff: fragrant dark green leaves used to flavor May wine


waldmeister: fragrant dark green leaves used to flavor May wine


sweet cicely: fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs


tarragon: fresh leaves (or leaves preserved in vinegar) used as seasoning


estragon: fresh leaves (or leaves preserved in vinegar) used as seasoning


thyme: leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables


turmeric: ground dried rhizome of the turmeric plant used as seasoning


caper: pickled flower buds used as a pungent relish in various dishes and sauces


catsup: thick spicy sauce made from tomatoes


ketchup: thick spicy sauce made from tomatoes


cetchup: thick spicy sauce made from tomatoes


tomato ketchup: thick spicy sauce made from tomatoes


cardamom: aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces


cardamon: aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces


cardamum: aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces


cayenne: ground pods and seeds of pungent red peppers of the genus Capsicum


cayenne pepper: ground pods and seeds of pungent red peppers of the genus Capsicum


red pepper: ground pods and seeds of pungent red peppers of the genus Capsicum


chili powder: powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano


chili sauce: tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings


chili vinegar: fiery vinegar flavored with chili peppers


chutney: a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices


Indian relish: a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices


steak sauce: pungent bottled sauce for steak


taco sauce: spicy tomato-based sauce for tacos


salsa: spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods


mint sauce: sweetened diluted vinegar with chopped mint leaves


cranberry sauce: sauce made of cranberries and sugar


curry powder: pungent blend of cumin and ground coriander seed and turmeric and other spices


curry: (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice


lamb curry: curry made with lamb


duck sauce: a thick sweet and pungent Chinese condiment


hoisin sauce: a thick sweet and pungent Chinese condiment


horseradish: grated horseradish root


marinade: mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking


paprika: a mild powdered seasoning made from dried pimientos


Spanish paprika: a mild seasoning made from a variety of pimiento grown in Spain


pickle: vegetables (especially cucumbers) preserved in brine or vinegar


dill pickle: pickle preserved in brine or vinegar flavored with dill seed


chowchow: chopped pickles in mustard sauce


bread and butter pickle: thinly sliced sweet pickles


pickle relish: relish of chopped (usually sweet) pickles


piccalilli: relish of chopped pickled cucumbers and green peppers and onion


sweet pickle: pickle cured in brine and preserved in sugar and vinegar


applesauce: puree of stewed apples usually sweetened and spiced


apple sauce: puree of stewed apples usually sweetened and spiced


soy sauce: thin sauce made of fermented soy beans


soy: thin sauce made of fermented soy beans


Tabasco: very spicy sauce (trade name Tabasco) made from fully-aged red peppers


Tabasco sauce: very spicy sauce (trade name Tabasco) made from fully-aged red peppers


tomato paste: thick concentrated tomato puree


angelica: aromatic stems or leaves or roots of Angelica Archangelica


angelica: candied stalks of the angelica plant


almond extract: flavoring made from almonds macerated in alcohol


anise: liquorice-flavored seeds, used medicinally and in cooking and liquors


aniseed: liquorice-flavored seeds, used medicinally and in cooking and liquors


anise seed: liquorice-flavored seeds, used medicinally and in cooking and liquors


Chinese anise: anise-scented star-shaped fruit or seed used in Asian cooking and medicine


star anise: anise-scented star-shaped fruit or seed used in Asian cooking and medicine


star aniseed: anise-scented star-shaped fruit or seed used in Asian cooking and medicine


juniper berries: berrylike cone of a common juniper; used in making gin


saffron: dried pungent stigmas of the Old World saffron crocus


sesame seed: small oval seeds of the sesame plant


benniseed: small oval seeds of the sesame plant


caraway seed: aromatic seeds of the caraway plant; used widely as seasoning


poppy seed: small grey seed of a poppy flower; used whole or ground in baked items


dill: aromatic threadlike foliage of the dill plant used as seasoning


dill weed: aromatic threadlike foliage of the dill plant used as seasoning


dill seed: seed of the dill plant used as seasoning


celery seed: seed of the celery plant used as seasoning


lemon extract: a flavoring made from (or imitating) lemons


monosodium glutamate: white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking


MSG: white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking


vanilla bean: long bean-like fruit; seeds are used as flavoring


vanilla: a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)


vanilla extract: a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)


vinegar: sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative


acetum: sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative


cider vinegar: vinegar made from cider


wine vinegar: vinegar made from wine


sauce: flavorful relish or dressing or topping served as an accompaniment to food


anchovy sauce: made of white sauce and mashed anchovies


hot sauce: a pungent peppery sauce


hard sauce: butter and sugar creamed together with brandy or other flavoring and served with rich puddings


horseradish sauce: creamy white sauce with horseradish and mustard


sauce Albert: creamy white sauce with horseradish and mustard


bolognese pasta sauce: sauce for pasta; contains mushrooms and ham and chopped vegetables and beef and tomato paste


carbonara: sauce for pasta; contains eggs and bacon or ham and grated cheese


tomato sauce: sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta


tartare sauce: mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish


tartar sauce: mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish


wine sauce: white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat


marchand de vin: brown sauce with mushrooms and red wine or Madeira


mushroom wine sauce: brown sauce with mushrooms and red wine or Madeira


bread sauce: creamy white sauce made with bread instead of flour and seasoned with cloves and onion


plum sauce: for Chinese dishes: plum preserves and chutney


peach sauce: for Chinese dishes: peach preserves and chutney


apricot sauce: for Chinese dishes: apricot preserves and chutney


pesto: a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil


ravigote: veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers


ravigotte: veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers


remoulade sauce: a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat


dressing: savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type


salad dressing: savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type


sauce Louis: mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and Worcestershire sauce and lemon juice


bleu cheese dressing: creamy dressing containing crumbled blue cheese


blue cheese dressing: creamy dressing containing crumbled blue cheese


blue cheese dressing: vinaigrette containing crumbled Roquefort or blue cheese


Roquefort dressing: vinaigrette containing crumbled Roquefort or blue cheese


French dressing: oil and vinegar with mustard and garlic


vinaigrette: oil and vinegar with mustard and garlic


sauce vinaigrette: oil and vinegar with mustard and garlic


Lorenzo dressing: vinaigrette with chili sauce and chopped watercress


anchovy dressing: vinaigrette and mashed anchovies


Italian dressing: a vinaigrette with garlic and herbs: oregano and basil and dill


half-and-half dressing: half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese; especially good for combination salads


mayonnaise: egg yolks and oil and vinegar


mayo: egg yolks and oil and vinegar


green mayonnaise: mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber


sauce verte: mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber


aioli: garlic mayonnaise


aioli sauce: garlic mayonnaise


garlic sauce: garlic mayonnaise


Russian dressing: mayonnaise with horseradish grated onion and chili sauce or catsup; sometimes with caviar added


Russian mayonnaise: mayonnaise with horseradish grated onion and chili sauce or catsup; sometimes with caviar added


salad cream: a creamy salad dressing resembling mayonnaise


Thousand Island dressing: mayonnaise with chili sauce or catsup and minced olives and peppers and hard-cooked egg


barbecue sauce: spicy sweet and sour sauce usually based on catsup or chili sauce


hollandaise: eggs and butter with lemon juice


bearnaise: a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice


Bercy: butter creamed with white wine and shallots and parsley


Bercy butter: butter creamed with white wine and shallots and parsley


bordelaise: brown sauce with beef marrow and red wine


bourguignon: reduced red wine with onions and parsley and thyme and butter


bourguignon sauce: reduced red wine with onions and parsley and thyme and butter


Burgundy sauce: reduced red wine with onions and parsley and thyme and butter


brown sauce: bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.


sauce Espagnole: bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.


Espagnole: brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira


sauce Espagnole: brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira


Chinese brown sauce: a sauce based on soy sauce


brown sauce: a sauce based on soy sauce


blanc: a white sauce of fat, broth, and vegetables (used especially with braised meat)


cheese sauce: white sauce with grated cheese


chocolate sauce: sauce made with unsweetened chocolate or cocoa and sugar and water


chocolate syrup: sauce made with unsweetened chocolate or cocoa and sugar and water


hot-fudge sauce: thick chocolate sauce served hot


fudge sauce: thick chocolate sauce served hot


cocktail sauce: usually catsup with horseradish and lemon juice


seafood sauce: usually catsup with horseradish and lemon juice


Colbert: butter creamed with parsley and tarragon and beef extract


Colbert butter: butter creamed with parsley and tarragon and beef extract


white sauce: milk thickened with a butter and flour roux


bechamel sauce: milk thickened with a butter and flour roux


bechamel: milk thickened with a butter and flour roux


cream sauce: white sauce made with cream


Mornay sauce: onion-flavored creamy cheese sauce with egg yolk and grated cheese


demiglace: sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry


demi-glaze: sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry


gravy: the seasoned but not thickened juices that drip from cooking meats; often a little water is added


pan gravy: the seasoned but not thickened juices that drip from cooking meats; often a little water is added


gravy: a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats


spaghetti sauce: any of numerous sauces for spaghetti or other kinds of pasta


pasta sauce: any of numerous sauces for spaghetti or other kinds of pasta


marinara: sauce for pasta; contains tomatoes and garlic and herbs


mole: spicy sauce often containing chocolate


hunter's sauce: brown sauce and tomato puree with onions and mushrooms and dry white wine


sauce chausseur: brown sauce and tomato puree with onions and mushrooms and dry white wine


mushroom sauce: brown sauce and sauteed mushrooms


mustard sauce: sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings


Nantua: white sauce with whipping cream and shrimp butter


shrimp sauce: white sauce with whipping cream and shrimp butter


Hungarian sauce: veloute sauce with sauteed chopped onion and paprika and cream


paprika sauce: veloute sauce with sauteed chopped onion and paprika and cream


pepper sauce: for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper


Poivrade: for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper


roux: a mixture of fat and flour heated and used as a basis for sauces


Smitane: veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream


Soubise: veloute sauce with sauteed chopped onions and whipping cream


white onion sauce: veloute sauce with sauteed chopped onions and whipping cream


Lyonnaise sauce: brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar


brown onion sauce: brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar


veloute: white sauce made with stock instead of milk


allemande: egg-thickened veloute


allemande sauce: egg-thickened veloute


caper sauce: allemande sauce with capers


poulette: allemande sauce with chopped parsley


curry sauce: allemande sauce with curry powder and coconut milk instead of stock


Worcester sauce: a savory sauce of vinegar and soy sauce and spices


Worcestershire: a savory sauce of vinegar and soy sauce and spices


Worcestershire sauce: a savory sauce of vinegar and soy sauce and spices


coconut milk: white liquid obtained from compressing fresh coconut meat


coconut cream: white liquid obtained from compressing fresh coconut meat


egg: oval reproductive body of a fowl (especially a hen) used as food


eggs: oval reproductive body of a fowl (especially a hen) used as food


egg white: the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water


white: the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water


albumen: the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water


ovalbumin: the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water


egg yolk: the yellow spherical part of an egg that is surrounded by the albumen


yolk: the yellow spherical part of an egg that is surrounded by the albumen


boiled egg: egg cooked briefly in the shell in gently boiling water


coddled egg: egg cooked briefly in the shell in gently boiling water


hard-boiled egg: an egg boiled gently until both the white and the yolk solidify


hard-cooked egg: an egg boiled gently until both the white and the yolk solidify


Easter egg: a colored hard-boiled egg used to celebrate Easter


Easter egg: an egg-shaped candy used to celebrate Easter


chocolate egg: egg-shaped chocolate candy


candy egg: egg-shaped candy


poached egg: egg cooked in gently boiling water


dropped egg: egg cooked in gently boiling water


scrambled eggs: eggs beaten and cooked to a soft firm consistency while stirring


deviled egg: halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white


stuffed egg: halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white


shirred egg: egg cooked individually in cream or butter in a small ramekin


baked egg: egg cooked individually in cream or butter in a small ramekin


egg en cocotte: egg cooked individually in cream or butter in a small ramekin


omelet: beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly


omelette: beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly


firm omelet: eggs beaten with milk or cream and cooked until set


French omelet: omelet cooked quickly and slid onto a plate


fluffy omelet: souffle-like omelet made by beating and adding the whites separately


western omelet: a firm omelet that has diced ham and peppers and onions


souffle: light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit


fried egg: eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides


dairy product: milk and butter and cheese


milk: a white nutritious liquid secreted by mammals and used as food by human beings


milk: any of several nutritive milklike liquids


sour milk: milk that has turned sour


soya milk: a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu


soybean milk: a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu


soymilk: a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu


formula: a liquid food for infants


pasteurized milk: milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation


cows' milk: milk obtained from dairy cows


yak's milk: the milk of a yak


goats' milk: the milk of a goat


acidophilus milk: milk fermented by bacteria; used to treat gastrointestinal disorders


raw milk: unpasteurized milk


scalded milk: milk heated almost to boiling


homogenized milk: milk with the fat particles broken up and dispersed uniformly so the cream will not rise


certified milk: milk from dairies regulated by an authorized medical milk commission


powdered milk: dehydrated milk


dry milk: dehydrated milk


dried milk: dehydrated milk


milk powder: dehydrated milk


nonfat dry milk: dehydrated skimmed milk


evaporated milk: milk concentrated by evaporation


condensed milk: sweetened evaporated milk


skim milk: milk from which the cream has been skimmed


skimmed milk: milk from which the cream has been skimmed


semi-skimmed milk: milk from which some of the cream has been removed


whole milk: milk from which no constituent (such as fat) has been removed


low-fat milk: milk from which some of the cream has been removed


buttermilk: residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture


cream: the part of milk containing the butterfat


clotted cream: thick cream made from scalded milk


Devonshire cream: thick cream made from scalded milk


double creme: cream with a fat content of 48% or more


heavy whipping cream: cream with a fat content of 48% or more


half-and-half: half milk and half light cream; contains 10% to 18% butterfat


heavy cream: contains more than 36% butterfat


light cream: cream that has at least 18% butterfat


coffee cream: cream that has at least 18% butterfat


single cream: cream that has at least 18% butterfat


sour cream: artificially soured light cream


soured cream: artificially soured light cream


whipping cream: cream that has enough butterfat (30% to 36%) to be whipped


light whipping cream: cream that has enough butterfat (30% to 36%) to be whipped


butter: an edible emulsion of fat globules made by churning milk or cream; for cooking and table use


stick: a rectangular quarter pound block of butter or margarine


clarified butter: butter made clear by heating and removing the sediment of milk solids


drawn butter: butter made clear by heating and removing the sediment of milk solids


ghee: clarified butter used in Indian cookery


brown butter: clarified butter browned slowly and seasoned with vinegar or lemon juice and capers


beurre noisette: clarified butter browned slowly and seasoned with vinegar or lemon juice and capers


Meuniere butter: clarified butter browned slowly and seasoned with lemon juice and parsley


lemon butter: clarified butter browned slowly and seasoned with lemon juice and parsley


yogurt: a custard-like food made from curdled milk


yoghurt: a custard-like food made from curdled milk


yoghourt: a custard-like food made from curdled milk


blueberry yogurt: yogurt with sweetened blueberries or blueberry jam


raita: an Indian side dish of yogurt and chopped cucumbers and spices


whey: watery part of milk produced when raw milk sours and coagulates


curd: coagulated milk; used to make cheese


curd: a coagulated liquid resembling milk curd


clabber: raw milk that has soured and thickened


cheese: a solid food prepared from the pressed curd of milk


cheese rind: the rind of a cheese


paring: (usually plural) a part of a fruit or vegetable that is pared or cut off; especially the skin or peel


cream cheese: soft unripened cheese made of sweet milk and cream


double cream: fresh soft French cheese containing at least 60% fat


mascarpone: soft mild Italian cream cheese


triple cream: fresh soft French cheese containing at least 72% fat


triple creme: fresh soft French cheese containing at least 72% fat


cottage cheese: mild white cheese made from curds of soured skim milk


pot cheese: mild white cheese made from curds of soured skim milk


farm cheese: mild white cheese made from curds of soured skim milk


farmer's cheese: mild white cheese made from curds of soured skim milk


process cheese: made by blending several lots of cheese


processed cheese: made by blending several lots of cheese


bleu: cheese containing a blue mold


blue cheese: cheese containing a blue mold


Stilton: English blue cheese


Roquefort: French blue cheese


gorgonzola: Italian blue cheese


Danish blue: blue cheese of Denmark


Bavarian blue: blue cheese of Bavaria


Brie: soft creamy white cheese; milder than Camembert


brick cheese: semisoft sweet American cheese from whole milk in a brick form


Camembert: rich soft creamy French cheese


cheddar: hard smooth-textured cheese; originally made in Cheddar in southwestern England


cheddar cheese: hard smooth-textured cheese; originally made in Cheddar in southwestern England


Armerican cheddar: hard smooth-textured cheese; originally made in Cheddar in southwestern England


American cheese: hard smooth-textured cheese; originally made in Cheddar in southwestern England


rat cheese: informal names for American cheddar


store cheese: informal names for American cheddar


Cheshire cheese: a mild yellow English cheese with a crumbly texture


double Gloucester: a smooth firm mild orange-red cheese


Edam: mild yellow Dutch cheese made in balls encased in a red covering


goat cheese: made from goats' milk


chevre: made from goats' milk


Gouda: mild cream-colored Dutch cheese shaped in balls


Gouda cheese: mild cream-colored Dutch cheese shaped in balls


grated cheese: hard or semihard cheese grated


hand cheese: any cheese originally molded by hand


Liederkranz: a soft cheese with a strong odor and flavor


Limburger: a soft white cheese with a very strong pungent odor and flavor


mozzarella: mild white Italian cheese


Muenster: semisoft pale-yellow cheese


Parmesan: hard dry sharp-flavored Italian cheese; often grated


quark cheese: fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet


quark: fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet


ricotta: soft Italian cheese like cottage cheese


string cheese: cheese formed in long strings twisted together


Swiss cheese: hard pale yellow cheese with many holes from Switzerland


Emmenthal: Swiss cheese with large holes


Emmental: Swiss cheese with large holes


Emmenthaler: Swiss cheese with large holes


Emmentaler: Swiss cheese with large holes


Gruyere: Swiss cheese with small holes


sapsago: a hard green Swiss cheese made with skim-milk curd and flavored with clover


Velveeta: trademark: soft processed American cheese


nut butter: ground nuts blended with a little butter


peanut butter: a spread made from ground peanuts


marshmallow fluff: a very sweet white spread resembling marshmallow candy


onion butter: butter blended with minced onion


pimento butter: butter blended with mashed pimento


shrimp butter: butter blended with chopped shrimp or seasoned with essence from shrimp shells


lobster butter: butter blended with chopped lobster or seasoned with essence from lobster shells


yak butter: butter made from yaks' milk


spread: a tasty mixture to be spread on bread or crackers or used in preparing other dishes


paste: a tasty mixture to be spread on bread or crackers or used in preparing other dishes


cheese spread: spread made of cheese mixed with butter or cream or cream cheese and seasonings


anchovy butter: butter blended with mashed anchovies


fishpaste: a paste of fish or shellfish


garlic butter: butter seasoned with mashed garlic


miso: a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces


wasabi: the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish


snail butter: for preparing snails: butter seasoned with shallots and garlic and parsley


hummus: a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East


humus: a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East


hommos: a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East


hoummos: a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East


humous: a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East


pate: liver or meat or fowl finely minced or ground and variously seasoned


duck pate: a pate made from duck liver


foie gras: a pate made from goose liver (marinated in Cognac) and truffles


pate de foie gras: a pate made from goose liver (marinated in Cognac) and truffles


tapenade: a spread consisting of capers and black olives and anchovies made into a puree with olive oil


tahini: a thick Middle Eastern paste made from ground sesame seeds


sweetening: something added to foods to make them taste sweeter


sweetener: something added to foods to make them taste sweeter


aspartame: an artificial sweetener made from aspartic acid; used as a calorie-free sweetener


honey: a sweet yellow liquid produced by bees


saccharin: a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener


sugar: a white crystalline carbohydrate used as a sweetener and preservative


refined sugar: a white crystalline carbohydrate used as a sweetener and preservative


syrup: a thick sweet sticky liquid


sirup: a thick sweet sticky liquid


sugar syrup: sugar and water and sometimes corn syrup boiled together; used as sweetening especially in drinks


molasses: thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining


sorghum: made from juice of sweet sorghum


sorghum molasses: made from juice of sweet sorghum


treacle: a pale cane syrup


golden syrup: a pale cane syrup


grenadine: thin syrup made from pomegranate juice; used in mixed drinks


maple syrup: made by concentrating sap from sugar maples


corn syrup: syrup prepared from corn


miraculous food: (Old Testament) food that God gave the Israelites during the Exodus


manna: (Old Testament) food that God gave the Israelites during the Exodus


manna from heaven: (Old Testament) food that God gave the Israelites during the Exodus


batter: a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking


dough: a flour mixture stiff enough to knead or roll


bread dough: any of various doughs for bread


pancake batter: batter for making pancakes


fritter batter: batter for making fritters


sop: piece of solid food for dipping in a liquid


sops: piece of solid food for dipping in a liquid


coq au vin: chicken and onions and mushrooms braised in red wine and seasonings


chicken provencale: chicken cooked in a sauce made with tomatoes, garlic, and olive oil


chicken and rice: rice and chicken cooked together with or without other ingredients and variously seasoned


moo goo gai pan: a Cantonese dish of chicken and sauteed vegetables


arroz con pollo: rice and chicken cooked together Spanish style; highly seasoned especially with saffron


bacon and eggs: eggs (fried or scrambled) served with bacon


barbecued spareribs: baked or roasted with a spicy sauce


spareribs: baked or roasted with a spicy sauce


beef Bourguignonne: beef and mushrooms and onions stewed in red wine and seasonings


boeuf Bourguignonne: beef and mushrooms and onions stewed in red wine and seasonings


beef Wellington: rare-roasted beef tenderloin coated with mushroom paste in puff pastry


filet de boeuf en croute: rare-roasted beef tenderloin coated with mushroom paste in puff pastry


bitok: a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream


boiled dinner: corned beef simmered with onions and cabbage and usually other vegetables


New England boiled dinner: corned beef simmered with onions and cabbage and usually other vegetables


Boston baked beans: dried navy beans baked slowly with molasses and salt pork


bubble and squeak: leftover cabbage fried with cooked potatoes and sometimes meat


pasta: a dish that contains pasta as its main ingredient


cannelloni: tubular pasta filled with meat or cheese


carbonnade flamande: beef stewed in beer seasoned with garlic and served with boiled potatoes


Belgian beef stew: beef stewed in beer seasoned with garlic and served with boiled potatoes


cheese souffle: puffy dish of cheese and eggs (whites beaten separately) and white sauce


chicken Marengo: braised chicken with onions and mushrooms in a wine and tomato sauce


chicken cordon bleu: thin slices of chicken stuffed with cheese and ham and then sauteed


Maryland chicken: chicken fried than oven-baked and served with milk gravy


chicken paprika: chicken simmered in broth with onions and paprika then mixed with sour cream


chicken paprikash: chicken simmered in broth with onions and paprika then mixed with sour cream


chicken Tetrazzini: chicken prepared in a cream sauce with mushrooms and served over pasta; usually topped with cheese


Tetrazzini: a pasta dish with cream sauce and mushrooms


chicken Kiev: pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried


chili: ground beef and chili peppers or chili powder often with tomatoes and kidney beans


chili con carne: ground beef and chili peppers or chili powder often with tomatoes and kidney beans


chili dog: a hotdog with chili con carne on it


chop suey: meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there


chow mein: chop suey served with fried noodles


codfish ball: usually made of flaked salt cod and mashed potatoes


codfish cake: usually made of flaked salt cod and mashed potatoes


coquille: seafood served in a scallop shell


coquilles Saint-Jacques: scallops in white wine sauce served in scallop shells


Cornish pasty: meat pie with filling of meat and vegetables


croquette: minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried


cottage pie: a dish of minced meat topped with mashed potatoes


rissole: minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat


dolmas: well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock


stuffed grape leaves: well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock


egg foo yong: omelet containing onions and celery and chopped meat or fish


egg fu yung: omelet containing onions and celery and chopped meat or fish


egg roll: minced vegetables and meat wrapped in a pancake and fried


spring roll: minced vegetables and meat wrapped in a pancake and fried


eggs Benedict: toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce


enchilada: tortilla with meat filling baked in tomato sauce seasoned with chili


falafel: small croquette of mashed chick peas or fava beans seasoned with sesame seeds


felafel: small croquette of mashed chick peas or fava beans seasoned with sesame seeds


fish and chips: fried fish and french-fried potatoes


fondue: hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped


fondu: hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped


cheese fondue: fondue made of cheese melted in wine for dipping bread and sometimes fruits


chocolate fondue: fondue made of chocolate melted with milk or cream for dipping fruits


fondue: cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces


fondu: cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces


beef fondue: cubes of beef cooked in hot oil and then dipped in various tasty sauces


boeuf fondu bourguignon: cubes of beef cooked in hot oil and then dipped in various tasty sauces


French toast: bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup


fried rice: boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs


Chinese fried rice: boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs


frittata: Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top


frog legs: hind legs of frogs used as food; resemble chicken and cooked as chicken


galantine: boned poultry stuffed then cooked and covered with aspic; served cold


gefilte fish: well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock


fish ball: well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock


haggis: made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach


ham and eggs: eggs (scrambled or fried) served with ham


hash: chopped meat mixed with potatoes and browned


corned beef hash: hash made with corned beef


jambalaya: spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery


kabob: cubes of meat marinated and cooked on a skewer usually with vegetables


kebab: cubes of meat marinated and cooked on a skewer usually with vegetables


shish kebab: cubes of meat marinated and cooked on a skewer usually with vegetables


kedgeree: a dish of rice and hard-boiled eggs and cooked flaked fish


souvlaki: made of lamb


souvlakia: made of lamb


lasagna: baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables


lasagne: baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables


seafood Newburg: seafood in Newburg sauce served on toast or rice


lobster Newburg: lobster in Newburg sauce served on buttered toast or rice


lobster a la Newburg: lobster in Newburg sauce served on buttered toast or rice


shrimp Newburg: shrimp in Newburg sauce usually served in a rice ring


Newburg sauce: lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira


lobster thermidor: diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned


lutefisk: dried cod soaked in a lye solution before boiling to give it a gelatinous consistency


lutfisk: dried cod soaked in a lye solution before boiling to give it a gelatinous consistency


macaroni and cheese: macaroni prepared in a cheese sauce


macedoine: mixed diced fruits or vegetables; hot or cold


meatball: ground meat formed into a ball and fried or simmered in broth


porcupine ball: meat patties rolled in rice and simmered in a tomato sauce


porcupines: meat patties rolled in rice and simmered in a tomato sauce


Swedish meatball: meatballs simmered in stock


meat loaf: a baked loaf of ground meat


meatloaf: a baked loaf of ground meat


meat pie: pie made with meat or fowl enclosed in pastry or covered with pastry or biscuit dough


pasty: small meat pie or turnover


pork pie: small pie filled with minced seasoned pork


tourtiere: a meat pie that is usually eaten at Christmas in Quebec


mostaccioli: pasta somewhat resembling little moustaches


moussaka: casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs


osso buco: sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables


marrowbone: a bone containing edible marrow; used especially in flavoring soup


marrow: very tender and very nutritious tissue from marrowbones


bone marrow: very tender and very nutritious tissue from marrowbones


pheasant under glass: a dish of roast pheasant served in a manner characteristic of expensive restaurants


pigs in blankets: small frankfurters wrapped in biscuit dough and baked


pilaf: rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes


pilaff: rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes


pilau: rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes


pilaw: rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes


bulgur pilaf: pilaf made with bulgur wheat instead of rice and usually without meat


pizza: Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese


pizza pie: Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese


sausage pizza: tomato and cheese pizza with sausage


pepperoni pizza: tomato and cheese pizza with pepperoni


cheese pizza: pizza with lots of cheese


anchovy pizza: tomato and cheese pizza with anchovies


Sicilian pizza: pizza made with a thick crust


poi: Hawaiian dish of taro root pounded to a paste and often allowed to ferment


pork and beans: dried beans cooked with pork and tomato sauce


porridge: soft food made by boiling oatmeal or other meal or legumes in water or milk until thick


oatmeal: porridge made of rolled oats


burgoo: porridge made of rolled oats


loblolly: thick gruel


potpie: deep-dish meat and vegetable pie or a meat stew with dumplings


rijsttaffel: dish originating in Indonesia; a wide variety of foods and sauces are served with rice


rijstaffel: dish originating in Indonesia; a wide variety of foods and sauces are served with rice


rijstafel: dish originating in Indonesia; a wide variety of foods and sauces are served with rice


risotto: rice cooked with broth and sprinkled with grated cheese


Italian rice: rice cooked with broth and sprinkled with grated cheese


roulade: a dish consisting of a slice of meat that is rolled around a filling and cooked


fish loaf: flaked fish baked in a loaf with bread crumbs and various seasonings


salmon loaf: fish loaf made with flaked salmon


Salisbury steak: ground beef patty usually with a sauce


sauerbraten: pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings


sauerkraut: shredded cabbage fermented in brine


scallopine: sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour


scallopini: sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour


veal scallopini: thin sauteed cutlets of veal


scampi: large shrimp sauteed in oil or butter and garlic


Scotch egg: hard-cooked egg encased in sausage meat then breaded and deep-fried


Scotch woodcock: creamy scrambled eggs on toast spread with anchovy paste


scrapple: scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying


shepherd's pie: pie of hash covered with mashed potatoes and browned in the oven


spaghetti and meatballs: spaghetti with meatballs in a tomato sauce


Spanish rice: spicy rice with tomatoes and onions and green peppers


steak and kidney pie: steak with sauteed kidneys and onions cooked in wine and stock then covered with pastry and baked


kidney pie: like steak and kidney pie but without steak


steak tartare: ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw


tartar steak: ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw


cannibal mound: ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw


pepper steak: strips of steak sauteed with green peppers and onions


steak au poivre: steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce


peppered steak: steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce


pepper steak: steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce


beef Stroganoff: sauteed strips of beef and mushrooms in sour cream sauce served with noodles


stuffed cabbage: parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce


kishke: (Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet


stuffed derma: (Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet


stuffed peppers: parboiled green peppers stuffed usually with rice and meat and baked briefly


stuffed tomato: tomato cases filled with various mixtures and baked briefly


hot stuffed tomato: tomato cases filled with various mixtures and baked briefly


stuffed tomato: tomato cases filled with various salad mixtures and served cold


cold stuffed tomato: tomato cases filled with various salad mixtures and served cold


succotash: fresh corn and lima beans with butter or cream


sukiyaki: thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce


sashimi: very thinly sliced raw fish


sushi: rice (with raw fish) wrapped in seaweed


Swiss steak: steak braised in tomato and onion mixture


tamale: corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed


tamale pie: a meat mixture covered with cornbread topping that resembles a Mexican dish


tempura: vegetables and seafood dipped in batter and deep-fried


teriyaki: beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled


terrine: a pate or fancy meatloaf baked in an earthenware casserole


Welsh rarebit: cheese melted with ale or beer served over toast


Welsh rabbit: cheese melted with ale or beer served over toast


rarebit: cheese melted with ale or beer served over toast


schnitzel: deep-fried breaded veal cutlets


Wiener schnitzel: deep-fried breaded veal cutlets


tortilla: thin unleavened pancake made from cornmeal or wheat flour


taco: a tortilla rolled cupped around a filling


chicken taco: a taco with a chicken filling


burrito: a flour tortilla folded around a filling


beef burrito: a burrito with a beef filling


quesadilla: a tortilla that is filled with cheese and heated


tostada: a crisp flat tortilla


tostada: a flat tortilla with various fillings piled on it


bean tostada: a flat tortilla topped with refried beans


refried beans: dried beans cooked and mashed and then fried in lard with various seasonings


frijoles refritos: dried beans cooked and mashed and then fried in lard with various seasonings


beverage: any liquid suitable for drinking


drink: any liquid suitable for drinking


drinkable: any liquid suitable for drinking


potable: any liquid suitable for drinking


wish-wash: any thin watery drink


concoction: any foodstuff made by combining different ingredients


mixture: any foodstuff made by combining different ingredients


intermixture: any foodstuff made by combining different ingredients


mix: a commercially prepared mixture of dry ingredients


premix: a commercially prepared mixture of dry ingredients


filling: a food mixture used to fill pastry or sandwiches etc.


lekvar: a sweet filling made of prunes or apricots


potion: a medicinal or magical or poisonous beverage


elixir: a substance believed to cure all ills


elixir of life: a hypothetical substance believed to maintain life indefinitely; once sought by alchemists


philter: a drink credited with magical power; can make the one who takes it love the one who gave it


philtre: a drink credited with magical power; can make the one who takes it love the one who gave it


love-potion: a drink credited with magical power; can make the one who takes it love the one who gave it


love-philter: a drink credited with magical power; can make the one who takes it love the one who gave it


love-philtre: a drink credited with magical power; can make the one who takes it love the one who gave it


chaser: a drink to follow immediately after another drink


draft: a serving of drink (usually alcoholic) drawn from a keg


draught: a serving of drink (usually alcoholic) drawn from a keg


potation: a serving of drink (usually alcoholic) drawn from a keg


tipple: a serving of drink (usually alcoholic) drawn from a keg


quaff: a hearty draft


round: a serving to each of a group (usually alcoholic)


round of drinks: a serving to each of a group (usually alcoholic)


pledge: a drink in honor of or to the health of a person or event


toast: a drink in honor of or to the health of a person or event


alcohol: a liquor or brew containing alcohol as the active agent


alcoholic drink: a liquor or brew containing alcohol as the active agent


alcoholic beverage: a liquor or brew containing alcohol as the active agent


intoxicant: a liquor or brew containing alcohol as the active agent


inebriant: a liquor or brew containing alcohol as the active agent


drink: a single serving of a beverage


proof spirit: a mixture containing half alcohol by volume at 60 degrees Fahrenheit


libation: a serving (of wine) poured out in honor of a deity


libation: (facetious) a serving of an alcoholic beverage


home brew: an alcoholic beverage (especially beer) made at home


homebrew: an alcoholic beverage (especially beer) made at home


hooch: an illicitly distilled (and usually inferior) alcoholic liquor


hootch: an illicitly distilled (and usually inferior) alcoholic liquor


kava: an alcoholic drink made from the aromatic roots of the kava shrub


kavakava: an alcoholic drink made from the aromatic roots of the kava shrub


aperitif: alcoholic beverage taken before a meal as an appetizer


brew: drink made by steeping and boiling and fermenting rather than distilling


brewage: drink made by steeping and boiling and fermenting rather than distilling


beer: a general name for alcoholic beverages made by fermenting a cereal (or mixture of cereals) flavored with hops


draft beer: beer drawn from a keg


draught beer: beer drawn from a keg


suds: a dysphemism for beer (especially for lager that effervesces)


Munich beer: a dark lager produced in Munich since the 10th century; has a distinctive taste of malt


Munchener: a dark lager produced in Munich since the 10th century; has a distinctive taste of malt


bock: a very strong lager traditionally brewed in the fall and aged through the winter for consumption in the spring


bock beer: a very strong lager traditionally brewed in the fall and aged through the winter for consumption in the spring


lager: a general term for beer made with bottom fermenting yeast (usually by decoction mashing); originally it was brewed in March or April and matured until September


lager beer: a general term for beer made with bottom fermenting yeast (usually by decoction mashing); originally it was brewed in March or April and matured until September


light beer: lager with reduced alcohol content


Oktoberfest: a strong lager made originally in Germany for the Oktoberfest celebration; sweet and copper-colored


Octoberfest: a strong lager made originally in Germany for the Oktoberfest celebration; sweet and copper-colored


Pilsner: a pale lager with strong flavor of hops; first brewed in the Bohemian town of Pilsen


Pilsener: a pale lager with strong flavor of hops; first brewed in the Bohemian town of Pilsen


shebeen: unlicensed drinking establishment


Weissbier: a general name for beers made from wheat by top fermentation; usually very pale and cloudy and effervescent


white beer: a general name for beers made from wheat by top fermentation; usually very pale and cloudy and effervescent


wheat beer: a general name for beers made from wheat by top fermentation; usually very pale and cloudy and effervescent


Weizenbier: a general name in southern Germany for wheat beers


Weizenbock: a German wheat beer of bock strength


malt: a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling


wort: unfermented or fermenting malt


malt: a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer


malt liquor: a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer


ale: a general name for beer made with a top fermenting yeast; in some of the United States an ale is (by law) a brew of more than 4% alcohol by volume


bitter: English term for a dry sharp-tasting ale with strong flavor of hops (usually on draft)


Burton: a strong dark English ale


pale ale: an amber colored ale brewed with pale malts; similar to bitter but drier and lighter


porter: a very dark sweet ale brewed from roasted unmalted barley


porter's beer: a very dark sweet ale brewed from roasted unmalted barley


stout: a strong very dark heavy-bodied ale made from pale malt and roasted unmalted barley and (often) caramel malt with hops


Guinness: a kind of bitter stout


kvass: fermented beverage resembling beer but made from rye or barley


mead: made of fermented honey and water


metheglin: spiced or medicated mead


hydromel: honey diluted in water; becomes mead when fermented


oenomel: wine mixed with honey


near beer: drink that resembles beer but with less than 1/2 percent alcohol


ginger beer: carbonated slightly alcoholic drink flavored with fermented ginger


sake: Japanese alcoholic beverage made from fermented rice; usually served hot


saki: Japanese alcoholic beverage made from fermented rice; usually served hot


rice beer: Japanese alcoholic beverage made from fermented rice; usually served hot


nipa: made from sap of the Australasian nipa palm


wine: fermented juice (of grapes especially)


vino: fermented juice (of grapes especially)


vintage: a season's yield of wine from a vineyard


red wine: wine having a red color derived from skins of dark-colored grapes


white wine: pale yellowish wine made from white grapes or red grapes with skins removed before fermentation


blush wine: pinkish table wine from red grapes whose skins were removed after fermentation began


pink wine: pinkish table wine from red grapes whose skins were removed after fermentation began


rose: pinkish table wine from red grapes whose skins were removed after fermentation began


rose wine: pinkish table wine from red grapes whose skins were removed after fermentation began


altar wine: used in a communion service


sacramental wine: used in a communion service


sparkling wine: effervescent wine


champagne: a white sparkling wine either produced in Champagne or resembling that produced there


bubbly: a white sparkling wine either produced in Champagne or resembling that produced there


cold duck: pink sparkling wine originally from Germany


Burgundy: red table wine from the Burgundy region of France (or any similar wine made elsewhere)


Burgundy wine: red table wine from the Burgundy region of France (or any similar wine made elsewhere)


Beaujolais: dry fruity light red wine drunk within a few months after it is made; from the Beaujolais district in southeastern France


Medoc: red Bordeaux wine from the Medoc district of southwestern France


Canary wine: a sweet white wine from the Canary Islands


Chablis: dry white table wine of Chablis, France or a wine resembling it


white Burgundy: dry white table wine of Chablis, France or a wine resembling it


Montrachet: a white Burgundy wine


Chardonnay: dry white table wine resembling Chablis but made from Chardonnay grapes


Pinot Chardonnay: dry white table wine resembling Chablis but made from Chardonnay grapes


Pinot noir: dry red California table wine made from purple Pinot grapes


Pinot blanc: dry white California table wine made from white Pinot grapes


Bordeaux: any of several red or white wines produced around Bordeaux, France or wines resembling them


Bordeaux wine: any of several red or white wines produced around Bordeaux, France or wines resembling them


claret: dry red Bordeaux or Bordeaux-like wine


red Bordeaux: dry red Bordeaux or Bordeaux-like wine


Chianti: dry red Italian table wine from the Chianti region of Tuscany


Cabernet: superior Bordeaux type of red wine


Cabernet Sauvignon: superior Bordeaux type of red wine


Merlot: dry red wine made from a grape grown widely in Bordeaux and California


Sauvignon blanc: a California wine


California wine: any of various wines produced in California


Cotes de Provence: a wine from southeastern France on the Mediterranean coast


dessert wine: still sweet wine often served with dessert or after a meal


Dubonnet: (trademark) a sweet aromatic French wine (red or white) used chiefly as an aperitif


jug wine: inexpensive wine sold in large bottles or jugs


macon: fine Burgundy wine usually white and dry


maconnais: fine Burgundy wine usually white and dry


Moselle: German white wine from the Moselle valley or a similar wine made elsewhere


Muscadet: dry white wine from the Loire valley in France


plonk: a cheap wine of inferior quality


retsina: Greek wine flavored with resin


Rhine wine: any of several white wines from the Rhine River valley in Germany (`hock' is British usage)


Rhenish: any of several white wines from the Rhine River valley in Germany (`hock' is British usage)


hock: any of several white wines from the Rhine River valley in Germany (`hock' is British usage)


Riesling: fragrant dry or sweet white wine from the Rhine valley or a similar wine from California


liebfraumilch: a sweetened Rhenish wine (especially one from Hesse in western Germany)


Rhone wine: any of various wines from the Rhone River valley in France


Rioja: dry red table wine from the Rioja region of northern Spain


sack: any of various light dry strong white wine from Spain and Canary Islands (including sherry)


Saint Emilion: full-bodied red wine from around the town of Saint Emilion in Bordeaux


Soave: dry white Italian wine from Verona


zinfandel: dry fruity red wine from California


Sauterne: semisweet golden-colored table or dessert wine from around Bordeaux in France; similar wine from California


Sauternes: semisweet golden-colored table or dessert wine from around Bordeaux in France; similar wine from California


straw wine: sweet wine from grapes partially sun-dried on the vine or on straw mats


table wine: wine containing not more than 14 percent alcohol usually served with a meal


Tokay: Hungarian wine made from Tokay grapes


vin ordinaire: cheap French table wine of unspecified origin


vermouth: any of several white wines flavored with aromatic herbs; used as aperitifs or in mixed drinks


sweet vermouth: sweet dark amber variety


Italian vermouth: sweet dark amber variety


dry vermouth: dry pale amber variety


French vermouth: dry pale amber variety


Chenin blanc: made in California and the Loire valley in France


Verdicchio: a dry white Italian wine made from Verdicchio grapes


Vouvray: a dry white French wine (either still or sparkling) made in the Loire valley


Yquem: a sweet white French wine


generic: a wine that is a blend of several varieties of grapes with no one grape predominating; a wine that does not carry the name of any specific grape


generic wine: a wine that is a blend of several varieties of grapes with no one grape predominating; a wine that does not carry the name of any specific grape


varietal: a wine made principally from one grape and carrying the name of that grape


varietal wine: a wine made principally from one grape and carrying the name of that grape


fortified wine: wine to which alcohol (usually grape brandy) has been added


Madeira: an amber dessert wine from the Madeira Islands


malmsey: sweet Madeira wine


port: sweet dark-red dessert wine originally from Portugal


port wine: sweet dark-red dessert wine originally from Portugal


sherry: dry to sweet amber wine from the Jerez region of southern Spain or similar wines produced elsewhere; usually drunk as an aperitif


Manzanilla: very dry pale sherry from Spain


Amontillado: pale medium-dry sherry from Spain


Marsala: dark sweet or semisweet dessert wine from Sicily


muscat: wine from muscat grapes


muscatel: wine from muscat grapes


muscadel: wine from muscat grapes


muscadelle: wine from muscat grapes


liquor: an alcoholic beverage that is distilled rather than fermented


spirits: an alcoholic beverage that is distilled rather than fermented


booze: an alcoholic beverage that is distilled rather than fermented


hard drink: an alcoholic beverage that is distilled rather than fermented


hard liquor: an alcoholic beverage that is distilled rather than fermented


John Barleycorn: an alcoholic beverage that is distilled rather than fermented


strong drink: an alcoholic beverage that is distilled rather than fermented


neutral spirits: nonflavored alcohol of 95 percent or 190 proof used for blending with straight whiskies and in making gin and liqueurs


ethyl alcohol: nonflavored alcohol of 95 percent or 190 proof used for blending with straight whiskies and in making gin and liqueurs


aqua vitae: strong distilled liquor or brandy


ardent spirits: strong distilled liquor or brandy


eau de vie: strong coarse brandy


moonshine: whiskey illegally distilled from a corn mash


bootleg: whiskey illegally distilled from a corn mash


corn liquor: whiskey illegally distilled from a corn mash


bathtub gin: homemade gin especially that made illegally


aquavit: Scandinavian liquor usually flavored with caraway seeds


akvavit: Scandinavian liquor usually flavored with caraway seeds


arrack: any of various strong liquors distilled from the fermented sap of toddy palms or from fermented molasses


arak: any of various strong liquors distilled from the fermented sap of toddy palms or from fermented molasses


bitters: alcoholic liquor flavored with bitter herbs and roots


brandy: distilled from wine or fermented fruit juice


applejack: distilled from hard cider


Calvados: dry apple brandy made in Normandy


Armagnac: dry brandy distilled in the Armagnac district of France


Cognac: high quality grape brandy distilled in the Cognac district of France


grappa: Italian brandy made from residue of grapes after pressing


kirsch: from fermented juice of black morello cherries


marc: made from residue of grapes or apples after pressing


slivovitz: a colorless plum brandy popular in the Balkans


gin: strong liquor flavored with juniper berries


sloe gin: gin flavored with sloes (fruit of the blackthorn)


geneva: gin made in the Netherlands


Holland gin: gin made in the Netherlands


Hollands: gin made in the Netherlands


grog: rum cut with water


ouzo: a Greek liquor flavored with anise


rum: liquor distilled from fermented molasses


demerara: dark rum from Guyana


demerara rum: dark rum from Guyana


Jamaica rum: heavy pungent rum from Jamaica


schnapps: any of various strong liquors especially a Dutch spirit distilled from potatoes


schnaps: any of various strong liquors especially a Dutch spirit distilled from potatoes


pulque: fermented Mexican drink from juice of various agave plants especially the maguey


mescal: a colorless Mexican liquor distilled from fermented juices of certain desert plants of the genus Agavaceae (especially the century plant)


tequila: Mexican liquor made from fermented juices of an agave plant


vodka: unaged colorless liquor originating in Russia


whiskey: a liquor made from fermented mash of grain


whisky: a liquor made from fermented mash of grain


blended whiskey: mixture of two or more whiskeys or of a whiskey and neutral spirits


blended whisky: mixture of two or more whiskeys or of a whiskey and neutral spirits


bourbon: whiskey distilled from a mash of corn and malt and rye and aged in charred oak barrels


corn whiskey: whiskey distilled from a mash of not less than 80 percent corn


corn whisky: whiskey distilled from a mash of not less than 80 percent corn


corn: whiskey distilled from a mash of not less than 80 percent corn


firewater: any strong spirits (such as strong whisky or rum)


Irish: whiskey made in Ireland chiefly from barley


Irish whiskey: whiskey made in Ireland chiefly from barley


Irish whisky: whiskey made in Ireland chiefly from barley


poteen: unlawfully distilled Irish whiskey


rye: whiskey distilled from rye or rye and malt


rye whiskey: whiskey distilled from rye or rye and malt


rye whisky: whiskey distilled from rye or rye and malt


Scotch: whiskey distilled in Scotland; especially whiskey made from malted barley in a pot still


Scotch whiskey: whiskey distilled in Scotland; especially whiskey made from malted barley in a pot still


Scotch whisky: whiskey distilled in Scotland; especially whiskey made from malted barley in a pot still


malt whiskey: whiskey distilled in Scotland; especially whiskey made from malted barley in a pot still


malt whisky: whiskey distilled in Scotland; especially whiskey made from malted barley in a pot still


Scotch malt whiskey: whiskey distilled in Scotland; especially whiskey made from malted barley in a pot still


Scotch malt whisky: whiskey distilled in Scotland; especially whiskey made from malted barley in a pot still


sour mash: any whiskey distilled from sour mash


sour mash whiskey: any whiskey distilled from sour mash


liqueur: strong highly flavored sweet liquor usually drunk after a meal


cordial: strong highly flavored sweet liquor usually drunk after a meal


absinth: strong green liqueur flavored with wormwood and anise


absinthe: strong green liqueur flavored with wormwood and anise


amaretto: an Italian almond liqueur


anisette: liquorice-flavored usually colorless sweet liqueur made from aniseed


anisette de Bordeaux: liquorice-flavored usually colorless sweet liqueur made from aniseed


benedictine: a French liqueur originally made by Benedictine monks


Chartreuse: aromatic green or yellow liqueur flavored with orange peel and hyssop and peppermint oils; made at monastery near Grenoble, France


coffee liqueur: coffee-flavored liqueur


creme de cacao: sweet liqueur flavored with vanilla and cacao beans


creme de menthe: sweet green or white mint-flavored liqueur


creme de fraise: strawberry-flavored liqueur


Drambuie: a sweet Scotch whisky liqueur


Galliano: golden Italian liqueur flavored with herbs


orange liqueur: liqueur flavored with orange


curacao: flavored with sour orange peel


curacoa: flavored with sour orange peel


triple sec: type of curacao having higher alcoholic content


Grand Marnier: an orange-flavored French liqueur


kummel: liqueur flavored with caraway seed or cumin


maraschino: distilled from fermented juice of bitter wild marasca cherries


maraschino liqueur: distilled from fermented juice of bitter wild marasca cherries


pastis: similar to absinthe but containing no wormwood


Pernod: (registered trademark) a liqueur flavored with anise


pousse-cafe: small drink served after dinner (especially several liqueurs poured carefully so as to remain in separate layers)


Kahlua: coffee-flavored liqueur made in Mexico


ratafia: sweet liqueur made from wine and brandy flavored with plum or peach or apricot kernels and bitter almonds


ratafee: sweet liqueur made from wine and brandy flavored with plum or peach or apricot kernels and bitter almonds


sambuca: an Italian liqueur made with elderberries and flavored with licorice


mixed drink: made of two or more ingredients


cocktail: a short mixed drink


Dom Pedro: South African mixed drink made by mixing ice cream with whisky


highball: a mixed drink made of alcoholic liquor mixed with water or a carbonated beverage and served in a tall glass


eye opener: an alcoholic drink intended to wake one up early in the morning


nightcap: an alcoholic drink taken at bedtime; often alcoholic


hair of the dog: an alcoholic drink supposed to cure a hangover


shandygaff: a drink made of beer and lemonade


shandy: a drink made of beer and lemonade


stirrup cup: a farewell drink (especially one offered to a horseman ready to depart); usually alcoholic


sundowner: a drink taken at sundown


mixer: club soda or fruit juice used to mix with alcohol


bishop: port wine mulled with oranges and cloves


Bloody Mary: a cocktail made with vodka and spicy tomato juice


Virgin Mary: a Bloody Mary made without alcohol


bloody shame: a Bloody Mary made without alcohol


bullshot: a cocktail made with vodka and beef bouillon or consomme


cobbler: tall sweetened iced drink of wine or liquor with fruit


collins: tall iced drink of liquor (usually gin) with fruit juice


Tom Collins: tall iced drink of liquor (usually gin) with fruit juice


cooler: an iced drink especially white wine and fruit juice


refresher: a drink that refreshes


smoothie: a thick smooth drink consisting of fresh fruit pureed with ice cream or yoghurt or milk


daiquiri: a cocktail made with rum and lime or lemon juice


rum cocktail: a cocktail made with rum and lime or lemon juice


strawberry daiquiri: daiquiri with crushed strawberries


NADA daiquiri: a daiquiri made without alcohol


spritzer: a mixed drink made of wine mixed with a sparkling water


flip: hot or cold alcoholic mixed drink containing a beaten egg


gimlet: a cocktail made of gin or vodka and lime juice


gin and tonic: gin and quinine water


grasshopper: a cocktail made of creme de menthe and cream (sometimes with creme de cacao)


Harvey Wallbanger: a cocktail made of vodka or gin and orange juice and Galliano


julep: bourbon and sugar and mint over crushed ice


mint julep: bourbon and sugar and mint over crushed ice


manhattan: a cocktail made with whiskey and sweet vermouth with a dash of bitters


Rob Roy: a manhattan cocktail made with Scotch whiskey


margarita: a cocktail made of tequila and triple sec with lime and lemon juice


martini: a cocktail made of gin (or vodka) with dry vermouth


gin and it: a cocktail made of gin and sweet vermouth


vodka martini: martini made with vodka rather than gin


old fashioned: a cocktail made of whiskey and bitters and sugar with fruit slices


pink lady: a cocktail made of gin and brandy with lemon juice and grenadine shaken with an egg white and ice


posset: sweet spiced hot milk curdled with ale or beer


syllabub: spiced hot milk with rum or wine


sillabub: spiced hot milk with rum or wine


sangaree: sweetened red wine and orange or lemon juice with soda water


sangria: sweetened red wine and orange or lemon juice with soda water


Sazerac: a cocktail made with bourbon with bitters and Pernod and sugar served with lemon peel


screwdriver: a cocktail made with vodka and orange juice


sidecar: a cocktail made of orange liqueur with lemon juice and brandy


Scotch and soda: a highball with Scotch malt whiskey and club soda


sling: a highball with liquor and water with sugar and lemon or lime juice


brandy sling: a sling made with brandy


gin sling: a sling made with gin


rum sling: a sling made with rum


sour: a cocktail made of a liquor (especially whiskey or gin) mixed with lemon or lime juice and sugar


whiskey sour: a sour made with whiskey


whisky sour: a sour made with whiskey


stinger: a cocktail made of made of creme de menthe and brandy


whiskey neat: a drink consisting of whiskey without a mixer


whisky neat: a drink consisting of whiskey without a mixer


whiskey on the rocks: whiskey with ice


whisky on the rocks: whiskey with ice


swizzle: any of various tall frothy mixed drinks made usually of rum and lime juice and sugar shaken with ice


hot toddy: a mixed drink made of liquor and water with sugar and spices and served hot


toddy: a mixed drink made of liquor and water with sugar and spices and served hot


Tom and Jerry: hot rum toddy with a beaten egg


zombie: several kinds of rum with fruit juice and usually apricot liqueur


zombi: several kinds of rum with fruit juice and usually apricot liqueur


fizz: an effervescent beverage (usually alcoholic)


Irish coffee: sweetened coffee with Irish whiskey and whipped cream


cafe au lait: equal parts of coffee and hot milk


cafe noir: small cup of strong black coffee without milk or cream


demitasse: small cup of strong black coffee without milk or cream


decaffeinated coffee: coffee with the caffeine removed


decaf: coffee with the caffeine removed


drip coffee: coffee made by passing boiling water through a perforated container packed with finely ground coffee


espresso: strong black coffee brewed by forcing hot water under pressure through finely ground coffee beans


caffe latte: strong espresso coffee with a topping of frothed steamed milk


latte: strong espresso coffee with a topping of frothed steamed milk


cappuccino: equal parts of espresso and hot milk topped with cinnamon and nutmeg and usually whipped cream


cappuccino coffee: equal parts of espresso and hot milk topped with cinnamon and nutmeg and usually whipped cream


coffee cappuccino: equal parts of espresso and hot milk topped with cinnamon and nutmeg and usually whipped cream


iced coffee: a strong sweetened coffee served over ice with cream


ice coffee: a strong sweetened coffee served over ice with cream


instant coffee: dehydrated coffee that can be made into a drink by adding hot water


mocha: a superior dark coffee made from beans from Arabia


mocha coffee: a superior dark coffee made from beans from Arabia


mocha: a flavoring made from coffee mixed with chocolate


cassareep: a flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking


Turkish coffee: a drink made from pulverized coffee beans; usually sweetened


chocolate milk: milk flavored with chocolate syrup


cider: a beverage made from juice pressed from apples


cyder: a beverage made from juice pressed from apples


hard cider: alcoholic drink from fermented cider; `cider' and `cyder' are European (especially British) usages for the fermented beverage


scrumpy: strong cider (as made in western England)


sweet cider: unfermented cider


mulled cider: sweet cider heated with spices and citrus fruit


perry: a fermented and often effervescent beverage made from juice of pears; similar in taste to hard cider


pruno: a liquor concocted from a mixture of ingredients (such as prunes and raisins and milk and sugar) that can be fermented to produce alcohol; made by prison inmates


rotgut: any alcoholic beverage of inferior quality


slug: an amount of an alcoholic drink (usually liquor) that is poured or gulped


cocoa: a beverage made from cocoa powder and milk and sugar; usually drunk hot


chocolate: a beverage made from cocoa powder and milk and sugar; usually drunk hot


hot chocolate: a beverage made from cocoa powder and milk and sugar; usually drunk hot


drinking chocolate: a beverage made from cocoa powder and milk and sugar; usually drunk hot


criollo: cocoa of superior quality


ice-cream soda: a drink with ice cream floating in it


ice-cream float: a drink with ice cream floating in it


float: a drink with ice cream floating in it


root beer float: an ice-cream soda made with ice cream floating in root beer


milkshake: frothy drink of milk and flavoring and sometimes fruit or ice cream


milk shake: frothy drink of milk and flavoring and sometimes fruit or ice cream


shake: frothy drink of milk and flavoring and sometimes fruit or ice cream


eggshake: a milkshake with egg in it


frappe: thick milkshake containing ice cream


frappe: liqueur poured over shaved ice


juice: the liquid part that can be extracted from plant or animal tissue by squeezing or cooking


fruit juice: drink produced by squeezing or crushing fruit


fruit crush: drink produced by squeezing or crushing fruit


nectar: fruit juice especially when undiluted


apple juice: the juice of apples


cranberry juice: the juice of cranberries (always diluted and sweetened)


grape juice: the juice of grapes


must: grape juice before or during fermentation


grapefruit juice: the juice of grapefruits


orange juice: bottled or freshly squeezed juice of oranges


frozen orange juice: orange juice that has been concentrated and frozen


orange-juice concentrate: orange juice that has been concentrated and frozen


pineapple juice: the juice of pineapples (usually bottled or canned)


lemon juice: usually freshly squeezed juice of lemons