escalope de veau Orloff: lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly


saute: a dish of sauteed food


fillet: a longitudinal slice or boned side of a fish


filet: a longitudinal slice or boned side of a fish


fish fillet: a longitudinal slice or boned side of a fish


fish filet: a longitudinal slice or boned side of a fish


leg: the limb of an animal used for food


side: a lengthwise dressed half of an animal's carcass used for food


side of meat: a lengthwise dressed half of an animal's carcass used for food


side of beef: dressed half of a beef carcass


forequarter: the front half of a side of meat


hindquarter: the back half of a side of meat


cut of beef: cut of meat from beef cattle


chuck: the part of a forequarter from the neck to the ribs and including the shoulder blade


chuck short ribs: between the chuck and the brisket


rib: cut of meat including one or more ribs


entrecote: cut of meat taken from between the ribs


sparerib: a cut of pork ribs with much of the meat trimmed off


shank: a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg


foreshank: a cut of meat from the upper part of a front leg


hindshank: a cut of meat from the upper part of a rear leg


shin: a cut of meat from the lower part of the leg


shin bone: a cut of meat from the lower part of the leg


brisket: a cut of meat from the breast or lower chest especially of beef


plate: the thin under portion of the forequarter


flank: a cut from the fleshy part of an animal's side between the ribs and the leg


steak: a slice of meat cut from the fleshy part of an animal or large fish


fish steak: cross-section slice of a large fish


beefsteak: a beef steak usually cooked by broiling


flank steak: a cut of beef from the flank of the animal


minute steak: a thin steak that can be cooked quickly


loin: a cut of meat taken from the side and back of an animal between the ribs and the rump


beef loin: cut of meat from a loin of beef


sirloin: the portion of the loin (especially of beef) just in front of the rump


wedge bone: part of the sirloin nearest the rump


flat bone: part of the sirloin next to the wedge bone


pin bone: part of the sirloin between the flat bone and the porterhouse


sirloin tip: a cut of beef from the upper end of the sirloin


sirloin steak: a cut of beef from the sirloin


tenderloin: the tender meat of the loin muscle on each side of the vertebral column


undercut: the tender meat of the loin muscle on each side of the vertebral column


beef tenderloin: beef loin muscle


fillet: a boneless steak cut from the tenderloin of beef


filet: a boneless steak cut from the tenderloin of beef


pork tenderloin: pork loin muscle


Chateaubriand: a very thick center cut of beef tenderloin


Delmonico steak: small steak from the front of the short loin of beef


club steak: small steak from the front of the short loin of beef


tournedos: thick steak cut from the beef tenderloin


filet mignon: small steak cut from the thick end of a beef tenderloin


porterhouse: large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin


porterhouse steak: large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin


T-bone steak: small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin


blade: a cut of beef from the shoulder blade


blade roast: a roast cut from the blade


neck: a cut of meat from the neck of an animal


beef neck: a cut of beef from the neck of the animal


shoulder: a cut of meat including the upper joint of the foreleg


pot roast: cut of beef suitable for simmering in liquid in a closed pot


short ribs: cut of beef containing rib ends near the sternum


rib roast: a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs


standing rib roast: a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs


round: a cut of beef between the rump and the lower leg


round steak: a lean cut of beef from between the rump and the shank


top round: roast cut from the round; usually suitable for roasting


bottom round: cut from the round; suitable for pot roast


rump steak: a steak cut from the rump


strip steak: steak from upper part of the short loin


New York strip: steak from upper part of the short loin


rump: fleshy hindquarters; behind the loin and above the round


rump roast: a cut of beef or veal from the fleshy hindquarters of the animal


aitchbone: a cut of beef including the H-shaped rump bone


tripe: lining of the stomach of a ruminant (especially a bovine) used as food


honeycomb tripe: lining of the reticulum (or second stomach) of a ruminant used as food


buffalo: meat from an American bison


beef: meat from an adult domestic bovine


boeuf: meat from an adult domestic bovine


beef roast: cut of beef suitable for roasting


roast beef: cut of beef suitable for roasting


patty: small flat mass of chopped food


cake: small flat mass of chopped food


ground beef: beef that has been ground


hamburger: beef that has been ground


chopped steak: a patty of ground cooked beef


chop steak: a patty of ground cooked beef


chopsteak: a patty of ground cooked beef


hamburger steak: a patty of ground cooked beef


beef patty: a patty of ground cooked beef


bully beef: beef cured or pickled in brine


corned beef: beef cured or pickled in brine


corn beef: beef cured or pickled in brine


pastrami: highly seasoned cut of smoked beef


carbonado: a piece of meat (or fish) that has been scored and broiled


halal: (Islam) meat from animals that have been slaughtered in the prescribed way according to the shariah


jerky: meat (especially beef) cut in strips and dried in the sun


jerked meat: meat (especially beef) cut in strips and dried in the sun


jerk: meat (especially beef) cut in strips and dried in the sun


beef jerky: strips of dried beef


biltong: meat that is salted and cut into strips and dried in the sun


pemmican: lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians


pemican: lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians


veal: meat from a calf


veau: meat from a calf


veal parmesan: sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce


veal parmigiana: sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce


cut of veal: cut of meat from a calf


scrag: the lean end of a neck of veal


scrag end: the lean end of a neck of veal


veal roast: cut of veal suitable for roasting


roast veal: cut of veal suitable for roasting


breast of veal: usually stuffed and roasted


fricandeau: larded veal braised and glazed in its own juices


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


calves' feet: feet of calves used as food; usually jellied


horsemeat: the flesh of horses as food


horseflesh: the flesh of horses as food


rabbit: flesh of any of various rabbits or hares (wild or domesticated) eaten as food


hare: flesh of any of various rabbits or hares (wild or domesticated) eaten as food


mouton: meat from a mature domestic sheep


mutton: meat from a mature domestic sheep


mutton chop: chop cut from a mature sheep


scrag: lean end of the neck


cut of mutton: cut of meat from a mature sheep


lamb: the flesh of a young domestic sheep eaten as food


cut of lamb: cut of meat from a lamb


breast of lamb: a cut of lamb including the breastbone and attached muscles dressed as meat


poitrine d'agneau: a cut of lamb including the breastbone and attached muscles dressed as meat


saddle: cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins


saddle of lamb: backbone and both loins of a lamb


loin of lamb: meat from a loin of lamb


lamb chop: chop cut from a lamb


lamb-chop: chop cut from a lamb


lambchop: chop cut from a lamb


rack: rib section of a forequarter of veal or pork or especially lamb or mutton


lamb roast: a cut of lamb suitable for roasting


roast lamb: a cut of lamb suitable for roasting


rack of lamb: a roast of the rib section of lamb


crown roast: a roast of the rib section of lamb


ham hock: a small cut of meat from the leg just above the foot


leg of lamb: lamb leg suitable for roasting


gigot: lamb leg suitable for roasting


pork: meat from a domestic hog or pig


porc: meat from a domestic hog or pig


cut of pork: cut of meat from a hog or pig


cochon de lait: whole young pig suitable for roasting


suckling pig: whole young pig suitable for roasting


flitch: salted and cured abdominal wall of a side of pork


side of bacon: salted and cured abdominal wall of a side of pork


gammon: hind portion of a side of bacon


pork loin: meat from a loin of pork


side of pork: dressed half of a hog carcass


pork belly: side of fresh pork


pork roast: cut of pork suitable for roasting


roast pork: cut of pork suitable for roasting


ham: meat cut from the thigh of a hog (usually smoked)


jambon: meat cut from the thigh of a hog (usually smoked)


gammon: meat cut from the thigh of a hog (usually smoked)


Virginia ham: a lean hickory-smoked ham; has dark red meat


picnic ham: shoulder of a hog usually smoked


picnic shoulder: shoulder of a hog usually smoked


porkchop: chop cut from a hog


prosciutto: Italian salt-cured ham usually sliced paper thin


bacon: back and sides of a hog salted and dried or smoked; usually sliced thin and fried


bacon strip: a slice of bacon


rind: the natural outer covering of food (usually removed before eating)


bacon rind: the rind of bacon


Canadian bacon: from a boned strip of cured loin


salt pork: fat from the back and sides and belly of a hog carcass cured with salt


fatback: salt pork from the back of a hog carcass


sowbelly: salt pork from the belly of a hog carcass


spareribs: cut of pork from the rib section with most of the meat trimmed off


pigs' feet: feet or knuckles of hogs used as food; pickled or stewed or jellied


pigs' knuckles: feet or knuckles of hogs used as food; pickled or stewed or jellied


chitterlings: small intestines of hogs prepared as food


chitlins: small intestines of hogs prepared as food


chitlings: small intestines of hogs prepared as food


cracklings: the crisp residue left after lard has been rendered


haslet: heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised


edible fat: oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue


lard: soft white semisolid fat obtained by rendering the fatty tissue of the hog


marbling: the intermixture of fat and lean in a cut of meat


shortening: fat such as butter or lard used in baked goods


suet: hard fat around the kidneys and loins in beef and sheep


margarine: a spread made chiefly from vegetable oils and used as a substitute for butter


margarin: a spread made chiefly from vegetable oils and used as a substitute for butter


oleo: a spread made chiefly from vegetable oils and used as a substitute for butter


oleomargarine: a spread made chiefly from vegetable oils and used as a substitute for butter


marge: a spread made chiefly from vegetable oils and used as a substitute for butter


cooking oil: any of numerous vegetable oils used in cooking


drippings: fat that exudes from meat and drips off while it is being roasted or fried


vegetable oil: any of a group of liquid edible fats that are obtained from plants


oil: any of a group of liquid edible fats that are obtained from plants


sweet oil: mild vegetable oil when used as food; especially olive or edible rape oil


canola oil: vegetable oil made from rapeseed; it is high in monounsaturated fatty acids


canola: vegetable oil made from rapeseed; it is high in monounsaturated fatty acids


coconut oil: oil from coconuts


copra oil: oil from coconuts


corn oil: oil from the germs of corn grains


cottonseed oil: edible oil pressed from cottonseeds


olive oil: oil from olives


palm oil: oil from nuts of oil palms especially the African oil palm


peanut oil: an oil from peanuts; used in cooking and making soap


groundnut oil: an oil from peanuts; used in cooking and making soap


salad oil: any of several edible vegetable oils that can be used in salad dressings


safflower oil: oil from seeds of the safflower plant


sesame oil: oil obtained from sesame seeds


soybean oil: oil from soya beans


soyabean oil: oil from soya beans


sunflower oil: oil from sunflower seeds


sunflower-seed oil: oil from sunflower seeds


walnut oil: oil from walnuts


sausage: highly seasoned minced meat stuffed in casings


sausage meat: any meat that is minced and spiced and cooked as patties or used to fill sausages


blood sausage: a black sausage containing pig's blood and other ingredients


blood pudding: a black sausage containing pig's blood and other ingredients


black pudding: a black sausage containing pig's blood and other ingredients


bologna: large smooth-textured smoked sausage of beef and veal and pork


Bologna sausage: large smooth-textured smoked sausage of beef and veal and pork


chipolata: a small thin sausage


chorizo: a spicy Spanish pork sausage


frank: a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll


frankfurter: a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll


hotdog: a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll


hot dog: a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll


dog: a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll


wiener: a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll


wienerwurst: a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll


weenie: a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll


Vienna sausage: short slender frankfurter usually with ends cut off


polony: another name for Bologna sausage


headcheese: sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig


knackwurst: short thick highly seasoned sausage


knockwurst: short thick highly seasoned sausage


liver pudding: sausage containing ground liver


liver sausage: sausage containing ground liver


liverwurst: sausage containing ground liver


pepperoni: a pork and beef sausage (or a thin slice of this sausage)


pork sausage: sausage containing pork


salami: highly seasoned fatty sausage of pork and beef usually dried


banger: (British informal) pork sausage


bratwurst: a small pork sausage


brat: a small pork sausage


linguica: a highly seasoned Portuguese pork sausage flavored with garlic and onions


saveloy: a ready-cooked and highly seasoned pork sausage


souse: pork trimmings chopped and pickled and jelled


lunch meat: any of various sausages or molded loaf meats sliced and served cold


luncheon meat: any of various sausages or molded loaf meats sliced and served cold


mincemeat: spiced mixture of chopped raisins and apples and other ingredients with or without meat


stuffing: a mixture of seasoned ingredients used to stuff meats and vegetables


dressing: a mixture of seasoned ingredients used to stuff meats and vegetables


turkey stuffing: stuffing for turkey


oyster stuffing: stuffing made with oysters


oyster dressing: stuffing made with oysters


forcemeat: mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs


farce: mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs


bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked


breadstuff: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked


staff of life: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked


anadama bread: a yeast-raised bread made of white flour and cornmeal and molasses


bap: a small loaf or roll of soft bread


barmbrack: a rich currant cake or bun


breadstick: a crisp stick-shaped roll; often served with soup


bread-stick: a crisp stick-shaped roll; often served with soup


grissino: a long slender crusty breadstick


brown bread: dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water


Boston brown bread: dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water


bun: small rounded bread either plain or sweet


roll: small rounded bread either plain or sweet


tea bread: sweetened buns to be eaten with tea


caraway seed bread: bread containing caraway seeds


challah: (Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking


hallah: (Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking


cinnamon bread: bread flavored with cinnamon often containing raisins


cracked-wheat bread: bread made with cracked wheat that has been ground fine


cracker: a thin crisp wafer made of flour and water with or without leavening and shortening; unsweetened or semisweet


crouton: a small piece of toasted or fried bread; served in soup or salads


dark bread: bread made with whole wheat flour


whole wheat bread: bread made with whole wheat flour


whole meal bread: bread made with whole wheat flour


brown bread: bread made with whole wheat flour


English muffin: round, raised muffin cooked on a griddle; usually split and toasted before being eaten


flatbread: any of various breads made from usually unleavened dough


garlic bread: French or Italian bread sliced and spread with garlic butter then crisped in the oven


gluten bread: bread made with gluten flour


graham bread: bread made of graham (whole wheat) flour


Host: a technical name for the bread used in the service of Mass or Holy Communion


flatbrod: the thin wafer-like bread of Scandinavia


bannock: a flat bread made of oat or barley flour; common in New England and Scotland


chapatti: flat pancake-like bread cooked on a griddle


chapati: flat pancake-like bread cooked on a griddle


pita: usually small round bread that can open into a pocket for filling


pocket bread: usually small round bread that can open into a pocket for filling


loaf of bread: a shaped mass of baked bread that is usually sliced before eating


loaf: a shaped mass of baked bread that is usually sliced before eating


heel: one of the crusty ends of a loaf of bread


French loaf: a loaf of French bread


matzo: brittle flat bread eaten at Passover


matzoh: brittle flat bread eaten at Passover


matzah: brittle flat bread eaten at Passover


unleavened bread: brittle flat bread eaten at Passover


nan: leavened bread baked in a clay oven in India; usually shaped like a teardrop


naan: leavened bread baked in a clay oven in India; usually shaped like a teardrop


onion bread: bread containing finely minced onions


raisin bread: bread containing raisins


quick bread: breads made with a leavening agent that permits immediate baking


banana bread: moist bread containing banana pulp


date bread: bread containing chopped dates


date-nut bread: bread containing chopped dates and nuts


nut bread: bread containing chopped nuts


oatcake: thin flat unleavened cake of baked oatmeal


Irish soda bread: round loaf made with soda and buttermilk; often containing caraway seeds and raisins


skillet bread: usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread


fry bread: usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread


rye bread: any of various breads made entirely or partly with rye flour


black bread: bread made of coarse rye flour


pumpernickel: bread made of coarse rye flour


Jewish rye bread: (Judaism) bread made with rye flour; usually contains caraway seeds


Jewish rye: (Judaism) bread made with rye flour; usually contains caraway seeds


limpa: a rye bread made with molasses or brown sugar


Swedish rye bread: a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind


Swedish rye: a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind


salt-rising bread: white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp


simnel: a crisp bread of fine white flour


sour bread: made with a starter of a small amount of dough in which fermentation is active


sourdough bread: made with a starter of a small amount of dough in which fermentation is active


toast: slices of bread that have been toasted


wafer: thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)


white bread: bread made with finely ground and usually bleached wheat flour


light bread: bread made with finely ground and usually bleached wheat flour


baguet: narrow French stick loaf


baguette: narrow French stick loaf


French bread: a crusty sourdough bread often baked in long slender tapered loaves or baguettes


Italian bread: unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends


cornbread: bread made primarily of cornmeal


corn cake: baked in a pan or on a griddle (southern and midland)


skillet corn bread: cornbread usually containing ham or bacon bits and cooked in a skillet


ashcake: corn bread wrapped in cabbage leaves and baked in hot ashes (southern)


ash cake: corn bread wrapped in cabbage leaves and baked in hot ashes (southern)


corn tash: corn bread wrapped in cabbage leaves and baked in hot ashes (southern)


hoecake: thin usually unleavened johnnycake made of cornmeal; originally baked on the blade of a hoe over an open fire (southern)


cornpone: cornbread often made without milk or eggs and baked or fried (southern)


pone: cornbread often made without milk or eggs and baked or fried (southern)


corn dab: small oval cake of corn bread baked or fried (chiefly southern)


corn dodger: small oval cake of corn bread baked or fried (chiefly southern)


dodger: small oval cake of corn bread baked or fried (chiefly southern)


hush puppy: deep-fried cornbread ball (southern)


hushpuppy: deep-fried cornbread ball (southern)


johnnycake: cornbread usually cooked pancake-style on a griddle (chiefly New England)


johnny cake: cornbread usually cooked pancake-style on a griddle (chiefly New England)


journey cake: cornbread usually cooked pancake-style on a griddle (chiefly New England)


Shawnee cake: form of johnnycake


spoon bread: soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly southern)


batter bread: soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly southern)


cinnamon toast: buttered toast with sugar and cinnamon (and nutmeg and grated lemon peel)


orange toast: buttered toast with sugar and grated orange rind and a little orange juice


Melba toast: very thin crisp brown toast


zwieback: slice of sweet raised bread baked again until it is brown and hard and crisp


rusk: slice of sweet raised bread baked again until it is brown and hard and crisp


Brussels biscuit: slice of sweet raised bread baked again until it is brown and hard and crisp


twice-baked bread: slice of sweet raised bread baked again until it is brown and hard and crisp


frankfurter bun: a long bun shaped to hold a frankfurter


hotdog bun: a long bun shaped to hold a frankfurter


hamburger bun: a round bun shaped to hold a hamburger patty


hamburger roll: a round bun shaped to hold a hamburger patty


muffin: a sweet quick bread baked in a cup-shaped pan


gem: a sweet quick bread baked in a cup-shaped pan


bran muffin: muffin containing bran


corn muffin: cornbread muffin


Yorkshire pudding: light puffy bread made of a puff batter and traditionally baked in the pan with roast beef


popover: light hollow muffin made of a puff batter (individual Yorkshire pudding) baked in a deep muffin cup


scone: small biscuit (rich with cream and eggs) cut into diamonds or sticks and baked in an oven or (especially originally) on a griddle


drop scone: a scone made by dropping a spoonful of batter on a griddle


griddlecake: a scone made by dropping a spoonful of batter on a griddle


Scotch pancake: a scone made by dropping a spoonful of batter on a griddle


cross bun: moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze


hot cross bun: moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze


coffee ring: ring-shaped coffeecake with fruits or nuts and often iced


brioche: a light roll rich with eggs and butter and somewhat sweet


crescent roll: very rich flaky crescent-shaped roll


croissant: very rich flaky crescent-shaped roll


hard roll: yeast-raised roll with a hard crust


Vienna roll: yeast-raised roll with a hard crust


soft roll: yeast-raised roll with a soft crust


kaiser roll: rounded raised poppy-seed roll made of a square piece of dough by folding the corners in to the center


Parker House roll: yeast-raised dinner roll made by folding a disk of dough before baking


clover-leaf roll: yeast-raised dinner roll made by baking three small balls of dough in each cup of a muffin pan


onion roll: yeast-raised roll flavored with onion


bialy: flat crusty-bottomed onion roll


bialystoker: flat crusty-bottomed onion roll


sweet roll: any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze


coffee roll: any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze


bear claw: almond-flavored yeast-raised pastry shaped in an irregular semicircle resembling a bear's claw


bear paw: almond-flavored yeast-raised pastry shaped in an irregular semicircle resembling a bear's claw


cinnamon roll: rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking


cinnamon bun: rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking


cinnamon snail: rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking


honey bun: rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom


sticky bun: rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom


caramel bun: rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom


schnecken: rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom


pinwheel roll: pinwheel-shaped rolls spread with cinnamon and sugar and filled with e.g. jam before baking


danish: light sweet yeast-raised roll usually filled with fruits or cheese


danish pastry: light sweet yeast-raised roll usually filled with fruits or cheese


bagel: (Yiddish) glazed yeast-raised doughnut-shaped roll with hard crust


beigel: (Yiddish) glazed yeast-raised doughnut-shaped roll with hard crust


onion bagel: bagel flavored with onion


biscuit: small round bread leavened with baking-powder or soda


rolled biscuit: biscuit made from dough rolled and cut


drop biscuit: biscuit made from dough with enough milk that it can be dropped from a spoon


baking-powder biscuit: leavened with baking powder


buttermilk biscuit: very tender biscuit partially leavened with buttermilk and soda


soda biscuit: very tender biscuit partially leavened with buttermilk and soda


shortcake: very short biscuit dough baked as individual biscuits or a round loaf; served with sweetened fruit and usually whipped cream


hardtack: very hard unsalted biscuit or bread; a former ship's staple


pilot biscuit: very hard unsalted biscuit or bread; a former ship's staple


pilot bread: very hard unsalted biscuit or bread; a former ship's staple


sea biscuit: very hard unsalted biscuit or bread; a former ship's staple


ship biscuit: very hard unsalted biscuit or bread; a former ship's staple


wafer: a small thin crisp cake or cookie


brandysnap: a gingersnap flavored with brandy


saltine: a cracker sprinkled with salt before baking


soda cracker: unsweetened cracker leavened slightly with soda and cream of tartar


oyster cracker: a small dry usually round cracker


water biscuit: a thin flour-and-water biscuit usually made without shortening; often served with cheese


graham cracker: semisweet whole-wheat cracker


pretzel: glazed and salted cracker typically in the shape of a loose knot


soft pretzel: a pretzel made of soft bread


sandwich: two (or more) slices of bread with a filling between them


sandwich plate: a serving consisting of a sandwich or sandwiches with garnishes


butty: a sandwich


ham sandwich: a sandwich made with a filling of sliced ham


chicken sandwich: a sandwich made with a filling of sliced chicken


club sandwich: made with three slices of usually toasted bread


three-decker: made with three slices of usually toasted bread


triple-decker: made with three slices of usually toasted bread


open-face sandwich: sandwich without a covering slice of bread


open sandwich: sandwich without a covering slice of bread


hamburger: a sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients


beefburger: a sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients


burger: a sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients


cheeseburger: a hamburger with melted cheese on it


tunaburger: a sandwich that resembles a hamburger but made with tuna instead of beef


hotdog: a frankfurter served hot on a bun


hot dog: a frankfurter served hot on a bun


red hot: a frankfurter served hot on a bun


Sloppy Joe: ground beef (not a patty) cooked in a spicy sauce and served on a bun


bomber: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


grinder: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


hero: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


hero sandwich: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


hoagie: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


hoagy: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


Cuban sandwich: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


Italian sandwich: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


poor boy: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


sub: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


submarine: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


submarine sandwich: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


torpedo: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


wedge: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


zep: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States


gyro: a Greek sandwich: sliced roast lamb with onion and tomato stuffed into pita bread


bacon-lettuce-tomato sandwich: sandwich filled with slices of bacon and tomato with lettuce


BLT: sandwich filled with slices of bacon and tomato with lettuce


Reuben: a hot sandwich with corned beef and Swiss cheese and sauerkraut on rye bread


western: a sandwich made from a western omelet


western sandwich: a sandwich made from a western omelet


wrap: a sandwich in which the filling is rolled up in a soft tortilla


pasta: shaped and dried dough made from flour and water and sometimes egg


alimentary paste: shaped and dried dough made from flour and water and sometimes egg


farfalle: pasta shaped with scalloped edges and pinched in the middle, suggestive of a bow tie


bowtie pasta: pasta shaped with scalloped edges and pinched in the middle, suggestive of a bow tie


noodle: a ribbonlike strip of pasta


orzo: pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine


egg noodle: narrow strip of pasta dough made with eggs


spaghetti: pasta in the form of long strings


spaghetti: spaghetti served with a tomato sauce


spaghettini: thin spaghetti


tortellini: small ring-shaped stuffed pasta


ziti: medium-sized tubular pasta in short pieces


rigatoni: tubular pasta in short ribbed pieces


fedelline: extremely fine pasta thinner than vermicelli


linguine: pasta in long slender flat strips


linguini: pasta in long slender flat strips


fettuccine: pasta in flat strips wider than linguine


fettuccini: pasta in flat strips wider than linguine


fettuccine Alfredo: fettuccine in cream sauce with cheese


vermicelli: pasta in strings thinner than spaghetti


macaroni: pasta in the form of slender tubes


lasagna: very wide flat strips of pasta


lasagne: very wide flat strips of pasta


penne: pasta in short tubes with diagonally cut ends


ravioli: small circular or square cases of dough with savory fillings


cappelletti: small circular or square cases of dough with savory fillings


tagliatelle: pasta cut in narrow ribbons


manicotti: large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce


couscous: a pasta made in northern Africa of crushed and steamed semolina


gnocchi: (Italian) a small dumpling made of potato or flour or semolina that is boiled or baked and is usually served with a sauce or with grated cheese


matzo ball: a Jewish dumpling made of matzo meal; usually served in soup


matzoh ball: a Jewish dumpling made of matzo meal; usually served in soup


matzah ball: a Jewish dumpling made of matzo meal; usually served in soup


won ton: a Chinese dumpling filled with spiced minced pork; usually served in soup


wonton: a Chinese dumpling filled with spiced minced pork; usually served in soup


dumpling: small balls or strips of boiled or steamed dough


dumplings: small balls or strips of boiled or steamed dough


health food: any natural or prepared food popularly believed to promote good health


junk food: food that tastes good but is high in calories having little nutritional value


breakfast food: any food (especially cereal) usually served for breakfast


cereal: a breakfast food prepared from grain


muesli: mixture of untoasted dry cereals and fruits


Pablum: a soft form of cereal for infants


hot cereal: a cereal that is served hot


mush: cornmeal boiled in water


cornmeal mush: cornmeal boiled in water


atole: eaten as mush or as a thin gruel


hasty pudding: cornmeal mush served with sweetening (maple syrup or brown sugar)


polenta: a thick mush made of cornmeal boiled in stock or water


hasty pudding: sweetened porridge made of tapioca or flour or oatmeal cooked quickly in milk or water


gruel: a thin porridge (usually oatmeal or cornmeal)


congee: a Chinese rice gruel eaten for breakfast


jook: a Chinese rice gruel eaten for breakfast


skilly: a thin porridge or soup (usually oatmeal and water flavored with meat)


grits: coarsely ground hulled corn boiled as a breakfast dish in the southern United States


hominy grits: coarsely ground hulled corn boiled as a breakfast dish in the southern United States


kasha: boiled or baked buckwheat


frumenty: sweet spiced porridge made from hulled wheat


cold cereal: a cereal that is not heated before serving


dry cereal: a cereal that is not heated before serving


granola: cereal made of especially rolled oats with dried fruits and nuts and honey or brown sugar


granola bar: cookie bar made of granola


raisin bran: bran flakes with raisins


corn flake: crisp flake made from corn


bran flake: wheat flake including the bran


wheatflake: crisp flake made from wheat


puffed rice: puffy rice kernels


puffed wheat: puffy wheat berries


produce: fresh fruits and vegetable grown for the market


green goods: fresh fruits and vegetable grown for the market


green groceries: fresh fruits and vegetable grown for the market


garden truck: fresh fruits and vegetable grown for the market


edible fruit: edible reproductive body of a seed plant especially one having sweet flesh


vegetable: edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant


veggie: edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant


veg: edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant


julienne: a vegetable cut into thin strips (usually used as a garnish)


julienne vegetable: a vegetable cut into thin strips (usually used as a garnish)


eater: any green goods that are good to eat


raw vegetable: an uncooked vegetable


rabbit food: an uncooked vegetable


crudites: raw vegetables cut into bite-sized strips and served with a dip


celery stick: celery stalks cut into small sticks


legume: the seedpod of a leguminous plant (such as peas or beans or lentils)


pulse: edible seeds of various pod-bearing plants (peas or beans or lentils etc.)


potherb: any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning


greens: any of various leafy plants or their leaves and stems eaten as vegetables


green: any of various leafy plants or their leaves and stems eaten as vegetables


leafy vegetable: any of various leafy plants or their leaves and stems eaten as vegetables


chop-suey greens: succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking


bean curd: cheeselike food made of curdled soybean milk


tofu: cheeselike food made of curdled soybean milk


solanaceous vegetable: any of several fruits of plants of the family Solanaceae; especially of the genera Solanum, Capsicum, and Lycopersicon


root vegetable: any of various fleshy edible underground roots or tubers


potato: an edible tuber native to South America; a staple food of Ireland


white potato: an edible tuber native to South America; a staple food of Ireland


Irish potato: an edible tuber native to South America; a staple food of Ireland


murphy: an edible tuber native to South America; a staple food of Ireland


spud: an edible tuber native to South America; a staple food of Ireland


tater: an edible tuber native to South America; a staple food of Ireland


baked potato: potato that has been cooked by baking it in an oven


french fries: strips of potato fried in deep fat


french-fried potatoes: strips of potato fried in deep fat


fries: strips of potato fried in deep fat


chips: strips of potato fried in deep fat


home fries: sliced pieces of potato fried in a pan until brown and crisp


home-fried potatoes: sliced pieces of potato fried in a pan until brown and crisp


jacket potato: a baked potato served with the jacket on


jacket: the outer skin of a potato


mashed potato: potato that has been peeled and boiled and then mashed


potato skin: crisp fried potato peeling


potato peel: crisp fried potato peeling


potato peelings: crisp fried potato peeling


Uruguay potato: similar to the common potato


yam: edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food


sweet potato: the edible tuberous root of the sweet potato vine which is grown widely in warm regions of the United States


yam: sweet potato with deep orange flesh that remains moist when baked


snack food: food for light meals or for eating between meals


chip: a thin crisp slice of potato fried in deep fat


crisp: a thin crisp slice of potato fried in deep fat


potato chip: a thin crisp slice of potato fried in deep fat


Saratoga chip: a thin crisp slice of potato fried in deep fat


corn chip: thin piece of cornmeal dough fried


tortilla chip: a small piece of tortilla


nacho: a tortilla chip topped with cheese and chili-pepper and broiled


eggplant: egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow


aubergine: egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow


mad apple: egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow


pieplant: long pinkish sour leafstalks usually eaten cooked and sweetened


rhubarb: long pinkish sour leafstalks usually eaten cooked and sweetened


cruciferous vegetable: a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts


mustard: leaves eaten as cooked greens


mustard greens: leaves eaten as cooked greens


leaf mustard: leaves eaten as cooked greens


Indian mustard: leaves eaten as cooked greens


cabbage: any of various types of cabbage


chou: any of various types of cabbage


kale: coarse curly-leafed cabbage


kail: coarse curly-leafed cabbage


cole: coarse curly-leafed cabbage


collards: kale that has smooth leaves


collard greens: kale that has smooth leaves


Chinese cabbage: elongated head of crisp celery-like stalks and light green leaves


celery cabbage: elongated head of crisp celery-like stalks and light green leaves


Chinese celery: elongated head of crisp celery-like stalks and light green leaves


bok choy: elongated head of dark green leaves on thick white stalks


bok choi: elongated head of dark green leaves on thick white stalks


head cabbage: any of several varieties of cabbage having a large compact globular head; may be steamed or boiled or stir-fried or used raw in coleslaw


red cabbage: compact head of purplish-red leaves


savoy cabbage: head of soft crinkly leaves


savoy: head of soft crinkly leaves


broccoli: branched green undeveloped flower heads


cauliflower: compact head of white undeveloped flowers


brussels sprouts: the small edible cabbage-like buds growing along a stalk of the brussels sprout plant


broccoli rabe: slightly bitter dark green leaves and clustered flower buds


broccoli raab: slightly bitter dark green leaves and clustered flower buds


squash: edible fruit of a squash plant; eaten as a vegetable


summer squash: any of various fruits of the gourd family that mature during the summer; eaten while immature and before seeds and rind harden


yellow squash: squash having yellow skin and yellowish flesh and usually elongated neck


crookneck: yellow squash with a thin curved neck and somewhat warty skin


crookneck squash: yellow squash with a thin curved neck and somewhat warty skin


summer crookneck: yellow squash with a thin curved neck and somewhat warty skin


zucchini: small cucumber-shaped vegetable marrow; typically dark green


courgette: small cucumber-shaped vegetable marrow; typically dark green


marrow: large elongated squash with creamy to deep green skins


vegetable marrow: large elongated squash with creamy to deep green skins


cocozelle: squash resembling zucchini


pattypan squash: round greenish-white squash having one face flattened with a scalloped edge


spaghetti squash: medium-sized oval squash with flesh in the form of strings that resemble spaghetti


winter squash: any of various fruits of the gourd family with thick rinds and edible yellow to orange flesh that mature in the fall and can be stored for several months


acorn squash: small dark green or yellow ribbed squash with yellow to orange flesh


butternut squash: buff-colored squash with a long usually straight neck and sweet orange flesh


hubbard squash: large football-shaped winter squash with a warty grey-green rind


turban squash: large squash shaped somewhat like a turban usually with a rounded central portion protruding from the blossom end


buttercup squash: drum-shaped squash with dark green rind marked in silver or grey


cushaw: globose or ovoid squash with striped grey and green warty rind


winter crookneck squash: a squash with a hard rind and an elongated curved neck


cucumber: cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons


cuke: cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons


gherkin: small prickly cucumber


artichoke: a thistlelike flower head with edible fleshy leaves and heart


globe artichoke: a thistlelike flower head with edible fleshy leaves and heart


artichoke heart: the tender fleshy center of the immature artichoke flower


Jerusalem artichoke: sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips


sunchoke: sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips


asparagus: edible young shoots of the asparagus plant


bamboo shoot: edible young shoots of bamboo


sprout: a newly grown bud (especially from a germinating seed)


bean sprout: any of various sprouted beans: especially mung beans or lentils or edible soybeans


alfalfa sprout: sprouted alfalfa seeds


beet: round red root vegetable


beetroot: round red root vegetable


beet green: young leaves of the beetroot


sugar beet: white-rooted beet grown as a source of sugar


mangel-wurzel: cultivated as feed for livestock


chard: long succulent whitish stalks with large green leaves


Swiss chard: long succulent whitish stalks with large green leaves


spinach beet: long succulent whitish stalks with large green leaves


leaf beet: long succulent whitish stalks with large green leaves


pepper: sweet and hot varieties of fruits of plants of the genus Capsicum


sweet pepper: large mild crisp thick-walled capsicum peppers usually bell-shaped or somewhat oblong; commonly used in salads


bell pepper: large bell-shaped sweet pepper in green or red or yellow or orange or black varieties


green pepper: a sweet pepper that becomes red when ripe


globe pepper: round sweet pepper


pimento: fully ripened sweet red pepper; usually cooked


pimiento: fully ripened sweet red pepper; usually cooked


hot pepper: any of various pungent capsicum fruits


chili: very hot and finely tapering pepper of special pungency


chili pepper: very hot and finely tapering pepper of special pungency


chilli: very hot and finely tapering pepper of special pungency


chilly: very hot and finely tapering pepper of special pungency


chile: very hot and finely tapering pepper of special pungency


jalapeno: hot green or red pepper of southwestern United States and Mexico


jalapeno pepper: hot green or red pepper of southwestern United States and Mexico


chipotle: a ripe jalapeno that has been dried for use in cooking


cayenne: a long and often twisted hot red pepper


cayenne pepper: a long and often twisted hot red pepper


tabasco: very hot red peppers; usually long and thin; some very small


red pepper: very hot red peppers; usually long and thin; some very small


onion: an aromatic flavorful vegetable


Bermuda onion: mild flat onion grown in warm areas


green onion: a young onion before the bulb has enlarged; eaten in salads


spring onion: a young onion before the bulb has enlarged; eaten in salads


scallion: a young onion before the bulb has enlarged; eaten in salads


Vidalia onion: sweet-flavored onion grown in Georgia


Spanish onion: large mild and succulent onion; often eaten raw


purple onion: flat mild onion having purplish tunics; used as garnish on hamburgers and salads


red onion: flat mild onion having purplish tunics; used as garnish on hamburgers and salads


leek: related to onions; white cylindrical bulb and flat dark-green leaves


shallot: small mild-flavored onion-like or garlic-like clustered bulbs used for seasoning


salad green: greens suitable for eating uncooked as in salads


salad greens: greens suitable for eating uncooked as in salads


lettuce: leaves of any of various plants of Lactuca sativa


butterhead lettuce: lettuce with relatively soft leaves in a loose head; easily broken or bruised


buttercrunch: lettuce with delicate and relatively crunchy leaves


Bibb lettuce: lettuce with relatively crisp leaves


Boston lettuce: lettuce with relatively soft leaves


crisphead lettuce: lettuce with crisp tightly packed light-green leaves in a firm head


iceberg lettuce: lettuce with crisp tightly packed light-green leaves in a firm head


iceberg: lettuce with crisp tightly packed light-green leaves in a firm head


cos: lettuce with long dark-green leaves in a loosely packed elongated head


cos lettuce: lettuce with long dark-green leaves in a loosely packed elongated head


romaine: lettuce with long dark-green leaves in a loosely packed elongated head


romaine lettuce: lettuce with long dark-green leaves in a loosely packed elongated head


leaf lettuce: lettuce with loosely curled leaves that do not form a compact head


loose-leaf lettuce: lettuce with loosely curled leaves that do not form a compact head


celtuce: leaves having celery-like stems eaten raw or cooked


bean: any of various edible seeds of plants of the family Leguminosae used for food


edible bean: any of various edible seeds of plants of the family Leguminosae used for food


goa bean: Old World tropical bean


lentil: round flat seed of the lentil plant used for food


pea: seed of a pea plant used for food


green pea: fresh pea


garden pea: fresh pea


marrowfat pea: a variety of large pea that is commonly processed and sold in cans


snow pea: green peas with flat edible pods


sugar pea: green peas with flat edible pods


sugar snap pea: green peas with edible pods that are very crisp and not flat


split-pea: dried hulled pea; used in soup


chickpea: large white roundish Asiatic legume; usually dried


garbanzo: large white roundish Asiatic legume; usually dried


cajan pea: small highly nutritious seed of the tropical pigeon-pea plant


pigeon pea: small highly nutritious seed of the tropical pigeon-pea plant


dahl: small highly nutritious seed of the tropical pigeon-pea plant


field pea: coarse small-seeded pea often used as food when young and tender


mushy peas: marrowfat peas that have been soaked overnight and then boiled; served with fish and chips


black-eyed pea: eaten fresh as shell beans or dried


cowpea: eaten fresh as shell beans or dried


common bean: any of numerous beans eaten either fresh or dried


kidney bean: large dark red bean; usually dried


navy bean: white-seeded bean; usually dried


pea bean: white-seeded bean; usually dried


white bean: white-seeded bean; usually dried


pinto bean: mottled or spotted bean of southwestern United States; usually dried


frijole: Mexican bean; usually dried


black bean: black-seeded bean of South America; usually dried


turtle bean: black-seeded bean of South America; usually dried


fresh bean: beans eaten before they are ripe as opposed to dried


flageolet: a French bean variety with light-colored seeds; usually dried


haricot: a French bean variety with light-colored seeds; usually dried


green bean: immature bean pod eaten as a vegetable


snap bean: tender green beans without strings that easily snap into sections


snap: tender green beans without strings that easily snap into sections


string bean: green beans with strings that must be removed


Kentucky wonder: flat-podded green bean


Kentucky wonder bean: flat-podded green bean


scarlet runner: long bean pods usually sliced into half-inch lengths; a favorite in Britain


scarlet runner bean: long bean pods usually sliced into half-inch lengths; a favorite in Britain


runner bean: long bean pods usually sliced into half-inch lengths; a favorite in Britain


English runner bean: long bean pods usually sliced into half-inch lengths; a favorite in Britain


haricot vert: very small and slender green bean


haricots verts: very small and slender green bean


French bean: very small and slender green bean


wax bean: snap beans with yellow pods


yellow bean: snap beans with yellow pods


shell bean: unripe beans removed from the pod before cooking


lima bean: broad flat beans simmered gently; never eaten raw


Fordhooks: relatively large lima beans


sieva bean: small flat green bean similar to lima beans


butter bean: small flat green bean similar to lima beans


butterbean: small flat green bean similar to lima beans


civet bean: small flat green bean similar to lima beans


fava bean: shell beans cooked as lima beans


broad bean: shell beans cooked as lima beans


soy: the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)


soybean: the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)


soya: the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)


soya bean: the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)


green soybean: seeds shelled and cooked as lima beans


field soybean: seeds used as livestock feed


cardoon: only parts eaten are roots and especially stalks (blanched and used as celery); related to artichokes


carrot: orange root; important source of carotene


carrot stick: a stick of carrot eaten raw


celery: stalks eaten raw or cooked or used as seasoning


pascal celery: any of several types of commercially grown celery having green stalks


Paschal celery: any of several types of commercially grown celery having green stalks


celeriac: thickened edible aromatic root of a variety of celery plant


celery root: thickened edible aromatic root of a variety of celery plant


chicory: crisp spiky leaves with somewhat bitter taste


curly endive: crisp spiky leaves with somewhat bitter taste


radicchio: prized variety of chicory having globose heads of red leaves


coffee substitute: a drink resembling coffee that is sometimes substituted for it


chicory: root of the chicory plant roasted and ground to substitute for or adulterate coffee


chicory root: root of the chicory plant roasted and ground to substitute for or adulterate coffee


Postum: trade mark for a coffee substitute invented by C. W. Post and made with chicory and roasted grains


chicory escarole: variety of endive having leaves with irregular frilled edges


endive: variety of endive having leaves with irregular frilled edges


escarole: variety of endive having leaves with irregular frilled edges


Belgian endive: young broad-leaved endive plant deprived of light to form a narrow whitish head


French endive: young broad-leaved endive plant deprived of light to form a narrow whitish head


witloof: young broad-leaved endive plant deprived of light to form a narrow whitish head


corn: ears of corn that can be prepared and served for human food


edible corn: ears of corn that can be prepared and served for human food


sweet corn: corn that can be eaten as a vegetable while still young and soft


green corn: corn that can be eaten as a vegetable while still young and soft


hominy: hulled corn with the bran and germ removed


lye hominy: hominy prepared by bleaching in lye


pearl hominy: hominy prepared by milling to pellets of medium size


popcorn: small kernels of corn exploded by heat


cress: pungent leaves of any of numerous cruciferous herbs


watercress: cresses that grow in clear ponds and streams


garden cress: cress cultivated for salads and garnishes


winter cress: cress cultivated for winter salads


dandelion green: edible leaves of the common dandelion collected from the wild; used in salads and in making wine


gumbo: long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews


okra: long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews


kohlrabi: fleshy turnip-shaped edible stem of the kohlrabi plant


turnip cabbage: fleshy turnip-shaped edible stem of the kohlrabi plant


lamb's-quarter: leaves collected from the wild


pigweed: leaves collected from the wild


wild spinach: leaves collected from the wild


wild spinach: leafy greens collected from the wild and used as a substitute for spinach


tomato: mildly acid red or yellow pulpy fruit eaten as a vegetable


beefsteak tomato: any of several large tomatoes with thick flesh


cherry tomato: small red to yellow tomatoes


plum tomato: a kind of cherry tomato that is frequently used in cooking rather than eaten raw


tomatillo: small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk


husk tomato: small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk


Mexican husk tomato: small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk


mushroom: fleshy body of any of numerous edible fungi


stuffed mushroom: mushrooms stuffed with any of numerous mixtures of e.g. meats or nuts or seafood or spinach


salsify: either of two long roots eaten cooked


oyster plant: long white salsify


vegetable oyster: long white salsify


scorzonera: long black salsify


black salsify: long black salsify


parsnip: whitish edible root; eaten cooked


pumpkin: usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn


radish: pungent fleshy edible root


turnip: root of any of several members of the mustard family


white turnip: white root of a turnip plant


rutabaga: the large yellow root of a rutabaga plant used as food


swede: the large yellow root of a rutabaga plant used as food


swedish turnip: the large yellow root of a rutabaga plant used as food


yellow turnip: the large yellow root of a rutabaga plant used as food


turnip greens: tender leaves of young white turnips


sorrel: large sour-tasting arrowhead-shaped leaves used in salads and sauces


common sorrel: large sour-tasting arrowhead-shaped leaves used in salads and sauces


French sorrel: greens having small tart oval to pointed leaves; preferred to common sorrel for salads


spinach: dark green leaves; eaten cooked or raw in salads


taro: tropical starchy tuberous root


taro root: tropical starchy tuberous root


cocoyam: tropical starchy tuberous root


dasheen: tropical starchy tuberous root


edda: tropical starchy tuberous root


truffle: edible subterranean fungus of the genus Tuber


earthnut: edible subterranean fungus of the genus Tuber


edible nut: a hard-shelled seed consisting of an edible kernel or meat enclosed in a woody or leathery shell


bunya bunya: nut tasting like roasted chestnuts; a staple food of Australian aborigines


peanut: pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms


earthnut: pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms


goober: pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms


goober pea: pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms


groundnut: pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms


monkey nut: pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms


water chestnut: edible bulbous tuber of a Chinese marsh plant


freestone: fruit (especially peach) whose flesh does not adhere to the pit


cling: fruit (especially peach) whose flesh adheres strongly to the pit


clingstone: fruit (especially peach) whose flesh adheres strongly to the pit


peel: the rind of a fruit or vegetable


skin: the rind of a fruit or vegetable


banana peel: the skin of a banana (especially when it is stripped off and discarded)


banana skin: the skin of a banana (especially when it is stripped off and discarded)


lemon peel: the rind of a lemon


lemon rind: the rind of a lemon


orange peel: the rind of an orange


orange rind: the rind of an orange


windfall: fruit that has fallen from the tree


apple: fruit with red or yellow or green skin and sweet to tart crisp whitish flesh


crab apple: small sour apple; suitable for preserving


crabapple: small sour apple; suitable for preserving


eating apple: an apple used primarily for eating raw without cooking


dessert apple: an apple used primarily for eating raw without cooking


Baldwin: an American eating apple with red or yellow and red skin


Cortland: large apple with a red skin


Cox's Orange Pippin: a yellow Pippin with distinctive flavor


Delicious: variety of sweet eating apples


Golden Delicious: a sweet eating apple with yellow skin


Yellow Delicious: a sweet eating apple with yellow skin


Red Delicious: a sweet eating apple with bright red skin; most widely grown apple worldwide


Empire: an eating apple that somewhat resembles a McIntosh; used as both an eating and a cooking apple


Grimes' golden: yellow apple that ripens in late autumn; eaten raw


Jonathan: red late-ripening apple; primarily eaten raw


McIntosh: early-ripening apple popular in the northeastern United States; primarily eaten raw but suitable for applesauce


Macoun: similar to McIntosh; juicy and late-ripening


Northern Spy: large late-ripening apple with skin striped with yellow and red


Pearmain: any of several varieties of apples with red skins


Pippin: any of numerous superior eating apples with yellow or greenish yellow skin flushed with red


Prima: used primarily as eating apples


Stayman: apple grown chiefly in the Shenandoah Valley


Winesap: crisp apple with dark red skin


Stayman Winesap: crisp tart apple; good for eating raw and suitable for cooking


cooking apple: an apple used primarily in cooking for pies and applesauce etc


Bramley's Seedling: very large cooking apple


Granny Smith: apple with a green skin and hard tart flesh


Lane's Prince Albert: apple used primarily in cooking


Newtown Wonder: apple used primarily in cooking


Rome Beauty: large red apple used primarily for baking


berry: any of numerous small and pulpy edible fruits; used as desserts or in making jams and jellies and preserves


bilberry: blue-black berries similar to American blueberries


whortleberry: blue-black berries similar to American blueberries


European blueberry: blue-black berries similar to American blueberries


huckleberry: blue-black berry similar to blueberries and bilberries of the eastern United States


blueberry: sweet edible dark-blue berries of either low-growing or high-growing blueberry plants


wintergreen: spicy red berrylike fruit; source of wintergreen oil


boxberry: spicy red berrylike fruit; source of wintergreen oil


checkerberry: spicy red berrylike fruit; source of wintergreen oil


teaberry: spicy red berrylike fruit; source of wintergreen oil


spiceberry: spicy red berrylike fruit; source of wintergreen oil


cranberry: very tart red berry used for sauce or juice


lingonberry: tart red berries similar to American cranberries but smaller


mountain cranberry: tart red berries similar to American cranberries but smaller


cowberry: tart red berries similar to American cranberries but smaller


lowbush cranberry: tart red berries similar to American cranberries but smaller


currant: any of several tart red or black berries used primarily for jellies and jams


gooseberry: currant-like berry used primarily in jams and jellies


black currant: small black berries used in jams and jellies


red currant: small red berries used primarily in jams and jellies


blackberry: large sweet black or very dark purple edible aggregate fruit of any of various bushes of the genus Rubus


boysenberry: large raspberry-flavored fruit; cross between blackberries and raspberries


dewberry: blackberry-like fruits of any of several trailing blackberry bushes


loganberry: large red variety of the dewberry


raspberry: red or black edible aggregate berries usually smaller than the related blackberries


saskatoon: edible purple or red berries


serviceberry: edible purple or red berries


shadberry: edible purple or red berries


juneberry: edible purple or red berries


lanseh: East Indian tart yellow berrylike fruit


lansa: East Indian tart yellow berrylike fruit


lansat: East Indian tart yellow berrylike fruit


lanset: East Indian tart yellow berrylike fruit


strawberry: sweet fleshy red fruit


sugarberry: small edible dark purple to black berry with large pits; southern United States


hackberry: small edible dark purple to black berry with large pits; southern United States


persimmon: orange fruit resembling a plum; edible when fully ripe


acerola: acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C


barbados cherry: acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C


surinam cherry: acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C


West Indian cherry: acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C


carambola: deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert


star fruit: deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert


ceriman: tropical cylindrical fruit resembling a pinecone with pineapple-banana flavor


monstera: tropical cylindrical fruit resembling a pinecone with pineapple-banana flavor


carissa plum: edible scarlet plumlike fruit of a South African plant


natal plum: edible scarlet plumlike fruit of a South African plant


citrus: any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions


citrus fruit: any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions


citrous fruit: any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions


section: a segment of a citrus fruit


orange: round yellow to orange fruit of any of several citrus trees


temple orange: large sweet easily-peeled Florida fruit with deep orange rind


mandarin: a somewhat flat reddish-orange loose skinned citrus of China


mandarin orange: a somewhat flat reddish-orange loose skinned citrus of China


clementine: a mandarin orange of a deep reddish orange color and few seeds


satsuma: medium-sized largely seedless mandarin orange with thin smooth skin


tangerine: any of various deep orange mandarins grown in the United States and southern Africa


tangelo: large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin


ugli: large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin


ugli fruit: large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin


bitter orange: highly acidic orange used especially in marmalade


Seville orange: highly acidic orange used especially in marmalade


sour orange: highly acidic orange used especially in marmalade


sweet orange: orange with sweet juicy pulp; often has a thin skin


Jaffa orange: sweet almost seedless orange of Israel


navel orange: seedless orange enclosing a small secondary fruit at the apex


Valencia orange: variety of sweet orange cultivated extensively in Florida and California


kumquat: small oval citrus fruit with thin sweet rind and very acid pulp


lemon: yellow oval fruit with juicy acidic flesh


lime: the green acidic fruit of any of various lime trees


key lime: small yellow-green limes of southern Florida


grapefruit: large yellow fruit with somewhat acid juicy pulp; usual serving consists of a half


pomelo: large pear-shaped fruit similar to grapefruit but with coarse dry pulp


shaddock: large pear-shaped fruit similar to grapefruit but with coarse dry pulp


citrange: more aromatic and acid tasting than oranges; used in beverages and marmalade


citron: large lemonlike fruit with thick aromatic rind; usually preserved


almond: oval-shaped edible seed of the almond tree


Jordan almond: an almond covered with a sugar coating that is hard and flavored and colored


apricot: downy yellow to rosy-colored fruit resembling a small peach


peach: downy juicy fruit with sweet yellowish or whitish flesh


nectarine: a variety or mutation of the peach that has a smooth skin


pitahaya: highly colored edible fruit of pitahaya cactus having bright red juice; often as large as a peach


plum: any of numerous varieties of small to medium-sized round or oval fruit having a smooth skin and a single pit


damson: dark purple plum of the damson tree


damson plum: dark purple plum of the damson tree


greengage: sweet green or greenish-yellow variety of plum


greengage plum: sweet green or greenish-yellow variety of plum


beach plum: small dark purple fruit used especially in jams and pies


sloe: small sour dark purple fruit of especially the Allegheny plum bush


Victoria plum: a large red plum served as dessert


dried fruit: fruit preserved by drying


dried apricot: apricots preserved by drying


prune: dried plum


raisin: dried grape


seedless raisin: dried seedless grape


sultana: dried seedless grape


seeded raisin: seeded grape that has been dried


currant: small dried seedless raisin grown in the Mediterranean region and California; used in cooking


fig: fleshy sweet pear-shaped yellowish or purple multiple fruit eaten fresh or preserved or dried


pineapple: large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated


ananas: large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated


anchovy pear: West Indian fruit resembling the mango; often pickled


river pear: West Indian fruit resembling the mango; often pickled


banana: elongated crescent-shaped yellow fruit with soft sweet flesh


passion fruit: egg-shaped tropical fruit of certain passionflower vines; used for sherbets and confectionery and drinks


granadilla: the egg-shaped edible fruit of tropical American vines related to passionflowers


sweet calabash: apple-sized passion fruit of the West Indies


bell apple: the edible yellow fruit of the Jamaica honeysuckle


sweet cup: the edible yellow fruit of the Jamaica honeysuckle


water lemon: the edible yellow fruit of the Jamaica honeysuckle


yellow granadilla: the edible yellow fruit of the Jamaica honeysuckle


breadfruit: a large round seedless or seeded fruit with a texture like bread; eaten boiled or baked or roasted or ground into flour; the roasted seeds resemble chestnuts


jackfruit: immense East Indian fruit resembling breadfruit; it contains an edible pulp and nutritious seeds that are commonly roasted


jak: immense East Indian fruit resembling breadfruit; it contains an edible pulp and nutritious seeds that are commonly roasted


jack: immense East Indian fruit resembling breadfruit; it contains an edible pulp and nutritious seeds that are commonly roasted


cacao bean: seed of the cacao tree; ground roasted beans are source of chocolate


cocoa bean: seed of the cacao tree; ground roasted beans are source of chocolate


cocoa: powder of ground roasted cacao beans with most of the fat removed


canistel: ovoid orange-yellow mealy sweet fruit of Florida and West Indies


eggfruit: ovoid orange-yellow mealy sweet fruit of Florida and West Indies


melon: any of numerous fruits of the gourd family having a hard rind and sweet juicy flesh


melon ball: a bite of melon cut as a sphere


muskmelon: the fruit of a muskmelon vine; any of several sweet melons related to cucumbers


sweet melon: the fruit of a muskmelon vine; any of several sweet melons related to cucumbers


cantaloup: the fruit of a cantaloup vine; small to medium-sized melon with yellowish flesh


cantaloupe: the fruit of a cantaloup vine; small to medium-sized melon with yellowish flesh


winter melon: the fruit of the winter melon vine; a green melon with pale green to orange flesh that keeps well


honeydew: the fruit of a variety of winter melon vine; a large smooth greenish-white melon with pale green flesh


honeydew melon: the fruit of a variety of winter melon vine; a large smooth greenish-white melon with pale green flesh


Persian melon: the fruit of a variety of winter melon vine; a large green melon with orange flesh


net melon: the fruit of a variety of muskmelon vine; a melon with netlike markings and deep green flesh


netted melon: the fruit of a variety of muskmelon vine; a melon with netlike markings and deep green flesh


nutmeg melon: the fruit of a variety of muskmelon vine; a melon with netlike markings and deep green flesh


casaba: melon having yellowish rind and whitish flesh


casaba melon: melon having yellowish rind and whitish flesh


watermelon: large oblong or roundish melon with a hard green rind and sweet watery red or occasionally yellowish pulp


cherry: a red fruit with a single hard stone


sweet cherry: any of several fruits of cultivated cherry trees that have sweet flesh


black cherry: any of several fruits of cultivated cherry trees that have sweet flesh


bing cherry: dark red or blackish sweet cherry


heart cherry: large heart-shaped sweet cherry with soft flesh


oxheart: large heart-shaped sweet cherry with soft flesh


oxheart cherry: large heart-shaped sweet cherry with soft flesh


blackheart: heart cherry with dark flesh and skin cherry


blackheart cherry: heart cherry with dark flesh and skin cherry


capulin: Mexican black cherry


Mexican black cherry: Mexican black cherry


sour cherry: acid cherries used for pies and preserves


amarelle: pale red sour cherry with colorless or nearly colorless juice


morello: cultivated sour cherry with dark-colored skin and juice


cocoa plum: plum-shaped whitish to almost black fruit used for preserves; tropical American


coco plum: plum-shaped whitish to almost black fruit used for preserves; tropical American


icaco: plum-shaped whitish to almost black fruit used for preserves; tropical American


gherkin: any of various small cucumbers pickled whole


grape: any of various juicy fruit of the genus Vitis with green or purple skins; grow in clusters


fox grape: purplish-black wild grape of the eastern United States with tough skins that slip easily from the flesh; cultivated in many varieties


Concord grape: slipskin grape; a purple table grape of the northeastern United States


Catawba: slipskin grape; a reddish American table grape


muscadine: dull-purple grape of southern United States


bullace grape: dull-purple grape of southern United States


scuppernong: amber-green muscadine grape of southeastern United States


slipskin grape: a grape whose skin slips readily from the pulp


vinifera grape: grape from a cultivated variety of the common grape vine of Europe


emperor: red table grape of California


muscat: sweet aromatic grape used for raisins and wine


muscatel: sweet aromatic grape used for raisins and wine


muscat grape: sweet aromatic grape used for raisins and wine


ribier: dark reddish-purple table grape of California


sultana: pale yellow seedless grape used for raisins and wine


Tokay: variety of wine grape originally grown in Hungary; the prototype of vinifera grapes


flame tokay: purplish-red table grape


Thompson Seedless: seedless green table grape of California


custard apple: the fruit of any of several tropical American trees of the genus Annona having soft edible pulp


cherimoya: large tropical fruit with leathery skin and soft pulp; related to custard apples


cherimolla: large tropical fruit with leathery skin and soft pulp; related to custard apples


soursop: large spiny tropical fruit with tart pulp related to custard apples


guanabana: large spiny tropical fruit with tart pulp related to custard apples


bullock's heart: large heart-shaped tropical fruit with soft acid pulp


Jamaica apple: large heart-shaped tropical fruit with soft acid pulp


sweetsop: sweet pulpy tropical fruit with thick scaly rind and shiny black seeds


annon: sweet pulpy tropical fruit with thick scaly rind and shiny black seeds


sugar apple: sweet pulpy tropical fruit with thick scaly rind and shiny black seeds


ilama: whitish tropical fruit with a pinkish tinge related to custard apples; grown in the southern United States


pond apple: ovoid yellow fruit with very fragrant peach-colored flesh; related to custard apples


papaw: fruit with yellow flesh; related to custard apples


pawpaw: fruit with yellow flesh; related to custard apples


papaya: large oval melon-like tropical fruit with yellowish flesh


kai apple: South African fruit smelling and tasting like apricots; used for pickles and preserves


ketembilla: maroon-purple gooseberry-like fruit of India having tart-sweet purple pulp used especially for preserves


kitembilla: maroon-purple gooseberry-like fruit of India having tart-sweet purple pulp used especially for preserves


kitambilla: maroon-purple gooseberry-like fruit of India having tart-sweet purple pulp used especially for preserves


ackee: red pear-shaped tropical fruit with poisonous seeds; flesh is poisonous when unripe or overripe


akee: red pear-shaped tropical fruit with poisonous seeds; flesh is poisonous when unripe or overripe


durian: huge fruit native to southeastern Asia `smelling like Hell and tasting like Heaven'; seeds are roasted and eaten like nuts


feijoa: dark-green kiwi-sized tropical fruit with white flesh; used chiefly for jellies and preserves


pineapple guava: dark-green kiwi-sized tropical fruit with white flesh; used chiefly for jellies and preserves


genip: round one-inch Caribbean fruit with green leathery skin and sweet juicy translucent pulp; eaten like grapes


Spanish lime: round one-inch Caribbean fruit with green leathery skin and sweet juicy translucent pulp; eaten like grapes


genipap: a succulent orange-sized tropical fruit with a thick rind


genipap fruit: a succulent orange-sized tropical fruit with a thick rind


kiwi: fuzzy brown egg-shaped fruit with slightly tart green flesh


kiwi fruit: fuzzy brown egg-shaped fruit with slightly tart green flesh


Chinese gooseberry: fuzzy brown egg-shaped fruit with slightly tart green flesh


loquat: yellow olive-sized semitropical fruit with a large free stone and relatively little flesh; used for jellies


Japanese plum: yellow olive-sized semitropical fruit with a large free stone and relatively little flesh; used for jellies


mangosteen: two- to three-inch tropical fruit with juicy flesh suggestive of both peaches and pineapples


mango: large oval tropical fruit having smooth skin, juicy aromatic pulp, and a large hairy seed


sapodilla: tropical fruit with a rough brownish skin and very sweet brownish pulp


sapodilla plum: tropical fruit with a rough brownish skin and very sweet brownish pulp


sapota: tropical fruit with a rough brownish skin and very sweet brownish pulp


sapote: brown oval fruit flesh makes excellent sherbet


mammee: brown oval fruit flesh makes excellent sherbet


marmalade plum: brown oval fruit flesh makes excellent sherbet


tamarind: large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys


tamarindo: large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys


avocado: a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed


alligator pear: a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed


avocado pear: a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed


aguacate: a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed


date: sweet edible fruit of the date palm with a single long woody seed


elderberry: berrylike fruit of an elder used for e.g. wines and jellies


guava: tropical fruit having yellow skin and pink pulp; eaten fresh or used for e.g. jellies


mombin: purplish tropical fruit


hog plum: yellow oval tropical fruit


yellow mombin: yellow oval tropical fruit


hog plum: fruit of the wild plum of southern United States


wild plum: fruit of the wild plum of southern United States


jaboticaba: tough-skinned purple grapelike tropical fruit grown in Brazil


jujube: dark red plumlike fruit of Old World buckthorn trees


Chinese date: dark red plumlike fruit of Old World buckthorn trees


Chinese jujube: dark red plumlike fruit of Old World buckthorn trees


litchi: Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried


litchi nut: Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried


litchee: Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried


lichi: Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried


leechee: Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried


lichee: Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried


lychee: Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried


longanberry: Asian fruit similar to litchi


dragon's eye: Asian fruit similar to litchi


mamey: globular or ovoid tropical fruit with thick russet leathery rind and juicy yellow or reddish flesh


mammee: globular or ovoid tropical fruit with thick russet leathery rind and juicy yellow or reddish flesh


mammee apple: globular or ovoid tropical fruit with thick russet leathery rind and juicy yellow or reddish flesh


marang: tropical fruit from the Philippines having a mass of small seeds embedded in sweetish white pulp


medlar: crabapple-like fruit used for preserves


medlar: a South African globular fruit with brown leathery skin and pithy flesh having a sweet-acid taste


mulberry: sweet usually dark purple blackberry-like fruit of any of several mulberry trees of the genus Morus


olive: one-seeded fruit of the European olive tree usually pickled and used as a relish


black olive: olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil


ripe olive: olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil


green olive: olives picked green and pickled in brine; infrequently stuffed with e.g. pimento


pear: sweet juicy gritty-textured fruit available in many varieties


bosc: greenish-yellow pear


anjou: a pear with firm flesh and a green skin


bartlett: juicy yellow pear


bartlett pear: juicy yellow pear


seckel: small yellowish- to reddish-brown pear


seckel pear: small yellowish- to reddish-brown pear


plantain: starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics


plumcot: hybrid between plum and apricot


pomegranate: large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind


prickly pear: round or pear-shaped spiny fruit of any of various prickly pear cacti


garambulla: small berrylike fruit


Barbados gooseberry: small yellow to orange fruit of the Barbados gooseberry cactus used in desserts and preserves and jellies


blade apple: small yellow to orange fruit of the Barbados gooseberry cactus used in desserts and preserves and jellies


quandong: red Australian fruit; used for dessert or in jam


quandang: red Australian fruit; used for dessert or in jam


quantong: red Australian fruit; used for dessert or in jam


native peach: red Australian fruit; used for dessert or in jam


quandong nut: edible nutlike seed of the quandong fruit


quince: aromatic acid-tasting pear-shaped fruit used in preserves


rambutan: pleasantly acid bright red oval Malayan fruit covered with soft spines


rambotan: pleasantly acid bright red oval Malayan fruit covered with soft spines


pulasan: fruit of an East Indian tree similar to the rambutan but sweeter


pulassan: fruit of an East Indian tree similar to the rambutan but sweeter


rose apple: fragrant oval yellowish tropical fruit used in jellies and confections


sorb: acid gritty-textured fruit


sorb apple: acid gritty-textured fruit


sour gourd: acid-tasting Australian gourd-like fruit with a woody rind and large seeds


sour gourd: African gourd-like fruit with edible pulp


monkey bread: African gourd-like fruit with edible pulp


edible seed: many are used as seasoning


pumpkin seed: the edible seed of a pumpkin


betel nut: seed of betel palm; chewed with leaves of the betel pepper and lime as a digestive stimulant and narcotic in southeastern Asia


areca nut: seed of betel palm; chewed with leaves of the betel pepper and lime as a digestive stimulant and narcotic in southeastern Asia


beechnut: small sweet triangular nut of any of various beech trees


walnut: nut of any of various walnut trees having a wrinkled two-lobed seed with a hard shell


black walnut: American walnut having a very hard and thick woody shell


English walnut: nut with a wrinkled two-lobed seed and hard but relatively thin shell; widely used in cooking


brazil nut: three-sided tropical American nut with white oily meat and hard brown shell


brazil: three-sided tropical American nut with white oily meat and hard brown shell


butternut: oily egg-shaped nut of an American tree of the walnut family


souari nut: a large nutlike seed of a South American tree


cashew: kidney-shaped nut edible only when roasted


cashew nut: kidney-shaped nut edible only when roasted


chestnut: edible nut of any of various chestnut trees of the genus Castanea


chincapin: small nut of either of two small chestnut trees of the southern United States; resembles a hazelnut


chinkapin: small nut of either of two small chestnut trees of the southern United States; resembles a hazelnut


chinquapin: small nut of either of two small chestnut trees of the southern United States; resembles a hazelnut


water chinquapin: edible nutlike seeds of an American lotus having the flavor of a chinquapin


hazelnut: nut of any of several trees of the genus Corylus


filbert: nut of any of several trees of the genus Corylus


cobnut: nut of any of several trees of the genus Corylus


cob: nut of any of several trees of the genus Corylus


coconut: large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk


cocoanut: large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk


coconut: the edible white meat of a coconut; often shredded for use in e.g. cakes and curries


coconut meat: the edible white meat of a coconut; often shredded for use in e.g. cakes and curries


coconut milk: clear to whitish fluid from within a fresh coconut


coconut water: clear to whitish fluid from within a fresh coconut


copra: the dried meat of the coconut from which oil is extracted


dika nut: edible oil-rich seed of wild mango


dika bread: somewhat astringent paste prepared by grinding and heating seeds of the African wild mango; a staple food of some African peoples


groundnut: nutlike tuber; important food of Native Americans


potato bean: nutlike tuber; important food of Native Americans


wild bean: nutlike tuber; important food of Native Americans


grugru nut: nut of Brazilian or West Indian palms


hickory nut: small hard-shelled nut of North American hickory trees especially the shagbark hickories


cola extract: a flavoring extracted from the kola nut


macadamia nut: nutlike seed with sweet and crisp white meat


pecan: smooth brown oval nut of south central United States


pine nut: edible seed of any of several nut pines especially some pinons of southwestern North America


pignolia: edible seed of any of several nut pines especially some pinons of southwestern North America


pinon nut: edible seed of any of several nut pines especially some pinons of southwestern North America


pistachio: nut of Mediterranean trees having an edible green kernel


pistachio nut: nut of Mediterranean trees having an edible green kernel


sunflower seed: edible seed of sunflowers; used as food and poultry feed and as a source of oil


fish: the flesh of fish used as food


saltwater fish: flesh of fish from the sea used as food


freshwater fish: flesh of fish from fresh water used as food


seafood: edible fish (broadly including freshwater fish) or shellfish or roe etc


bream: flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae


sea bream: flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae


bream: flesh of various freshwater fishes of North America or of Europe


freshwater bream: flesh of various freshwater fishes of North America or of Europe


freshwater bass: any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)


bass: any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)


largemouth bass: flesh of largemouth bass


smallmouth bass: flesh of smallmouth bass


sea bass: the lean flesh of a saltwater fish of the family Serranidae


bass: the lean flesh of a saltwater fish of the family Serranidae


striped bass: caught along the Atlantic coast of the United States


striper: caught along the Atlantic coast of the United States


grouper: flesh of a saltwater fish similar to sea bass


croaker: the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.


whiting: flesh of any of a number of slender food fishes especially of Atlantic coasts of North America


whiting: flesh of a cod-like fish of the Atlantic waters of Europe


cusk: the lean flesh of a cod-like fish of North Atlantic waters


dolphinfish: the lean flesh of a saltwater fish found in warm waters (especially in Hawaii)


mahimahi: the lean flesh of a saltwater fish found in warm waters (especially in Hawaii)


carp: the lean flesh of a fish that is often farmed; can be baked or braised


buffalofish: large carp-like North American fish


pike: highly valued northern freshwater fish with lean flesh


muskellunge: flesh of very large North American pike; a game fish


pickerel: flesh of young or small pike


monkfish: flesh of a large-headed anglerfish of the Atlantic waters of North America


sucker: flesh of any of numerous North American food fishes with toothless jaws


catfish: flesh of scaleless food fish of the southern United States; often farmed


mudcat: flesh of scaleless food fish of the southern United States; often farmed


perch: any of numerous fishes of America and Europe


sunfish: the lean flesh of any of numerous American perch-like fishes of the family Centrarchidae


crappie: small sunfishes of the genus Pomoxis of central United States rivers


tuna: important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks


tuna fish: important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks


tunny: important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks


albacore: relatively small tuna with choice white flesh; major source of canned tuna


bonito: flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna


bluefin: flesh of very large tuna


bluefin tuna: flesh of very large tuna


mackerel: flesh of very important usually small (to 18 in) fatty Atlantic fish


Spanish mackerel: flesh of commercially important fishes especially of the Atlantic coastal waters of America


pompano: flesh of pompano; warm-water fatty fish


squid: (Italian cuisine) squid prepared as food


calamari: (Italian cuisine) squid prepared as food


calamary: (Italian cuisine) squid prepared as food


blowfish: delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver


sea squab: delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver


puffer: delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver


pufferfish: delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver


fugu: a blowfish highly prized as a delicacy in Japan but highly dangerous because the skin and organs are poisonous


octopus: tentacles of octopus prepared as food


escargot: edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic


snail: edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic


periwinkle: small edible marine snail; steamed in wine or baked


winkle: small edible marine snail; steamed in wine or baked


whelk: large marine snail much used as food in Europe


panfish: any of numerous small food fishes; especially those caught with hook and line and not available on the market


stockfish: fish cured by being split and air-dried without salt


shellfish: meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)


mussel: black marine bivalves usually steamed in wine


anchovy: tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces


anchovy paste: paste made primarily of anchovies; used in sauces and spreads


eel: the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled


smoked eel: eel cured by smoking


elver: young eel; may be sauteed or batter-fried


mullet: highly valued lean flesh of marine or freshwater mullet


grey mullet: highly valued lean flesh of marine or freshwater mullet


gray mullet: highly valued lean flesh of marine or freshwater mullet


herring: valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled


kingfish: the lean flesh of any of several fish caught off the Atlantic coast of the United States


lingcod: the lean flesh of a fish caught off the Pacific coast of the United States


kipper: salted and smoked herring


kippered herring: salted and smoked herring


bloater: large fatty herring lightly salted and briefly smoked


pickled herring: herring preserved in a pickling liquid (usually brine or vinegar)


rollmops: a pickled herring filet that has been rolled or wrapped around a pickle


alewife: flesh of shad-like fish abundant along the Atlantic coast or in coastal streams


bluefish: fatty bluish flesh of bluefish


swordfish: flesh of swordfish usually served as steaks


butterfish: any of numerous small flat Atlantic food fish having smooth skin


huitre: edible body of any of numerous oysters


oyster: edible body of any of numerous oysters


oysters Rockefeller: oysters spread with butter and spinach and seasonings and baked on the half shell


bluepoint: oysters originally from Long Island Sound but now from anywhere along the northeastern seacoast; usually eaten raw


blue point: oysters originally from Long Island Sound but now from anywhere along the northeastern seacoast; usually eaten raw


clam: flesh of either hard-shell or soft-shell clams


quahaug: Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes


quahog: Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes


hard-shell clam: Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes


round clam: Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes


littleneck: a quahog when young and small; usually eaten raw; an important food popular in New York


littleneck clam: a quahog when young and small; usually eaten raw; an important food popular in New York


cherrystone: small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino


cherrystone clam: small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino


soft-shell clam: a clam that is usually steamed in the shell


steamer: a clam that is usually steamed in the shell