($RCSfile: noun.food,v $ $Revision: 9.0 $ $Date: 2011/02/06 21:16:44 $ $Name:  $ $State: Rel $)
(Copyright (c) 1988-2011 by Princeton University)

(noun.food)

{ food, solid_food, noun.substance:solid4,@ noun.Tops:food,#p (any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink") }
{ comfort_food, noun.Tops:food,@ (food that is simply prepared and gives a sense of wellbeing; typically food with a high sugar or carbohydrate content that is associated with childhood or with home cooking) }
{ [ comestible, adj.all:comestible,+ ] edible, eatable, pabulum, [ victual, verb.consumption:victual,+ verb.possession:victual,+ verb.possession:victual2,+ ] victuals, noun.Tops:food,@ (any substance that can be used as food) }
{ tuck, comestible,@ noun.location:Britain,;r (eatables (especially sweets)) }
{ course, nutriment,@ meal,#p (part of a meal served at one time; "she prepared a three course meal") }
{ [ dainty, adj.all:tasty^dainty,+ ] delicacy, goody, kickshaw, [ treat, verb.consumption:treat,+ ] nutriment,@ (something considered choice to eat) }
{ [ dish, verb.consumption:dish,+ ] nutriment,@ meal,#p (a particular item of prepared food; "she prepared a special dish for dinner") }
{ fast_food, nutriment,@ (inexpensive food (hamburgers or chicken or milkshakes) prepared and served quickly) }
{ finger_food, nutriment,@ (food to be eaten with the fingers) }
{ ingesta, nutriment,@ (solid and liquid nourishment taken into the body through the mouth) }
{ kosher, nutriment,@ (food that fulfills the requirements of Jewish dietary law) }
{ [ fare, verb.consumption:fare,+ ] noun.Tops:food,@ (the food and drink that are regularly served or consumed) }
{ [ diet1, adj.pert:dietary,+ adj.pert:dietetic,+ adj.pert:dietetical,+ noun.person:dietician,+ ] fare,@ noun.Tops:animal,;c (the usual food and drink consumed by an organism (person or animal)) }
{ [ diet, adj.pert:dietary,+ adj.pert:dietetic,+ adj.pert:dietetical,+ noun.person:dietician,+ verb.consumption:diet,+ verb.consumption:diet1,+ ] fare,@ (a prescribed selection of foods) }
{ [ dietary, adj.pert:dietary,+ verb.consumption:diet1,+ verb.consumption:diet,+ ] fare,@ (a regulated daily food allowance) }
{ allergy_diet, diet,@ (a diet designed to avoid the foods that you are allergic to) }
{ balanced_diet, diet,@ (a diet that contains adequate amounts of all the necessary nutrients required for healthy growth and activity) }
{ bland_diet, ulcer_diet, diet,@ (a diet of foods that are not irritating; "he ate a bland diet because of his colitis") }
{ clear_liquid_diet, liquid_diet,@ (a diet of fluids with minimal residues (fat-free broth or strained fruit juices or gelatin); cannot be used for more than one day postoperative) }
{ diabetic_diet, diet,@ (a diet designed to help control the symptoms of diabetes) }
{ dietary_supplement, diet,@ (something added to complete a diet or to make up for a dietary deficiency) }
{ carbohydrate_loading, carbo_loading, diet,@ (a diet of foods high in starch that increases carbohydrate reserves in muscles; "carbo loading is used by endurance athletes just before competing") }
{ fad_diet, reducing_diet,@ (a reducing diet that enjoys temporary popularity) }
{ gluten-free_diet, diet,@ (diet prescribed to treat celiac disease; eliminates such foods as wheat and rye and oats and beans and cabbage and turnips and cucumbers that are rich in gluten) }
{ high-protein_diet, diet,@ (a diet high in plant and animal proteins; used to treat malnutrition or to increase muscle mass) }
{ high-vitamin_diet, vitamin-deficiency_diet, diet,@ (a diet designed to patients with vitamin deficiencies) }
{ leftovers, food,@ (food remaining from a previous meal; "he had leftovers for dinner last night") }
{ light_diet, diet,@ (diet prescribed for bedridden or convalescent people; does not include fried or highly seasoned foods) }
{ liquid_diet, diet,@ (a diet of foods that can be served in liquid or strained form (plus custards or puddings); prescribed after certain kinds of surgery) }
{ low-calorie_diet, reducing_diet,@ (a diet that is low on calories) }
{ low-fat_diet, diet,@ (a diet containing limited amounts of fat and stressing foods high in carbohydrates; used in treatment of some gallbladder conditions) }
{ low-sodium_diet, low-salt_diet, salt-free_diet, diet,@ (a diet that limits the intake of salt (sodium chloride); often used in treating hypertension or edema or certain other disorders) }
{ macrobiotic_diet, vegetarianism,@ (a diet consisting chiefly of beans and whole grains) }
{ reducing_diet, obesity_diet, diet,@ (a diet designed to help you lose weight (especially fat)) }
{ soft_diet, pap, spoon_food, diet,@ (a diet that does not require chewing; advised for those with intestinal disorders) }
{ vegetarianism, diet,@ (a diet excluding all meat and fish) }
{ menu, fare,@ (the dishes making up a meal) }
{ chow, chuck2, eats, grub, fare,@ (informal terms for a meal) }
{ [ board, verb.stative:board,+ verb.consumption:board1,+ verb.consumption:board,+ ] table1, fare,@ (food or meals in general; "she sets a fine table"; "room and board") }
{ training_table, board,@ noun.artifact:mess_hall,#p (planned meals for athletes in training (usually served in a mess hall)) }
{ [ mess, verb.consumption:mess,+ ] meal,@ (a meal eaten in a mess hall by service personnel) }
{ [ ration1, verb.possession:ration,+ verb.possession:ration1,+ ] fare,@ (the food allowance for one day (especially for service personnel); "the rations should be nutritionally balanced") }
{ field_ration, ration1,@ (rations issued for United States troops in the field) }
{ K_ration, field_ration,@ (a small package of emergency rations; issued to United States troops in World War II) }
{ C-ration, field_ration,@ (a canned field ration issued by the United States Army) }
{ foodstuff, food_product, noun.Tops:food,@ (a substance that can be used or prepared for use as food) }
{ starches, foodstuff,@ (foodstuff rich in natural starch (especially potatoes, rice, bread)) }
{ breadstuff2, foodstuff,@ (flour or meal or grain used in baking bread) }
{ [ coloring, verb.change:color,+ ] [ colouring, verb.change:colour9,+ ] food_coloring, food_colouring, food_color, food_colour, foodstuff,@ (a digestible substance used to give color to food; "food color made from vegetable dyes") }
{ [ concentrate, verb.change:concentrate3,+ verb.change:concentrate,+ ] foodstuff,@ (a concentrated form of a foodstuff; the bulk is reduced by removing water) }
{ tomato_concentrate, concentrate,@ (a concentrated form of tomatoes) }
{ [ meal1, adj.pert:mealy,+ ] foodstuff,@ (coarsely ground foodstuff; especially seeds of various cereal grasses or pulse) }
{ kibble, meal1,@ (coarsely ground grain in the form of pellets (as for pet food)) }
{ cornmeal, Indian_meal, meal1,@ hoecake,#s polenta,#s cornmeal_mush,#s (coarsely ground corn) }
{ farina, meal1,@ (fine meal made from cereal grain especially wheat; often used as a cooked cereal or in puddings) }
{ matzo_meal, matzoh_meal, matzah_meal, meal1,@ (meal made from ground matzos) }
{ oatmeal1, rolled_oats, meal1,@ porridge,#s (meal made from rolled or ground oats) }
{ pea_flour, meal1,@ (meal made from dried peas) }
{ pinole, meal1,@ (meal made of finely ground corn mixed with sugar and spices) }
{ roughage, fiber, foodstuff,@ (coarse, indigestible plant food low in nutrients; its bulk stimulates intestinal peristalsis) }
{ bran, roughage,@ (food prepared from the husks of cereal grains) }
{ [ flour, adj.all:fine^floury,+ verb.change:flour,+ verb.contact:flour,+ ] foodstuff,@ bread,#s dough,#s pastry,#s (fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain) }
{ plain_flour, flour,@ noun.location:Britain,;r (flour that does not contain a raising agent) }
{ wheat_flour, flour,@ (flour prepared from wheat) }
{ whole_wheat_flour, graham_flour, graham, whole_meal_flour, wheat_flour,@ noun.location:Britain,;r (flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage)) }
{ soybean_meal, soybean_flour, soy_flour, flour,@ soya_milk,#s (meal made from soybeans) }
{ semolina, flour,@ (milled product of durum wheat (or other hard wheat) used in pasta) }
{ blood_meal, feed,@ (the dried and powdered blood of animals) }
{ [ gluten, adj.all:adhesive^glutinous,+ ] noun.substance:protein,@ (a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough) }
{ corn_gluten, gluten,@ (gluten prepared from corn) }
{ corn_gluten_feed, feed,@ (a feed consisting primarily of corn gluten) }
{ wheat_gluten, gluten,@ (gluten prepared from wheat) }
{ nutriment, [ nourishment, verb.consumption:nourish,+ ] [ nutrition, adj.pert:nutritionary,+ adj.all:wholesome^nutritious,+ adj.pert:nutritional,+ noun.person:nutritionist,+ ] [ sustenance, verb.consumption:sustain1,+ ] [ aliment, adj.all:wholesome^alimentary,+ verb.consumption:aliment,+ ] [ alimentation, verb.consumption:aliment,+ ] victuals1, noun.Tops:food,@ (a source of materials to nourish the body) }
{ cuisine, culinary_art, noun.act:cooking,@ (the practice or manner of preparing food or the food so prepared) }
{ dim_sum, cuisine,@ noun.location:China,;r (traditional Chinese cuisine; a variety of foods (including several kinds of steamed or fried dumplings) are served successively in small portions) }
{ haute_cuisine, cuisine,@ noun.location:France,;r ((French) an elaborate and skillful manner of preparing food) }
{ nouvelle_cuisine, cuisine,@ noun.location:France,;r (a school of French cooking that uses light sauces and tries to bring out the natural flavors of foods instead of making heavy use of butter and cream) }
{ rechauffe, cuisine,@ (warmed leftovers) }
{ [ gastronomy2, adj.pert:gastronomic,+ ] cuisine,@ (a particular style of cookery (as of a region); "New England gastronomy") }
{ commissariat, provisions, provender1, viands1, victuals2, noun.Tops:food,@ (a stock or supply of foods) }
{ food_cache, provisions,@ (food in a secure or hidden storage place) }
{ larder, provisions,@ (a supply of food especially for a household) }
{ fresh_food, fresh_foods, food,@ (food that is not preserved by canning or dehydration or freezing or smoking) }
{ frozen_food, frozen_foods, foodstuff,@ (food preserved by freezing) }
{ canned_food, canned_foods, canned_goods, tinned_goods, foodstuff,@ (food preserved by canning) }
{ canned_meat, tinned_meat, canned_food,@ (meat preserved in a can or tin) }
{ Fanny_Adams, canned_meat,@ noun.location:Britain,;r (nautical term for tinned meat) }
{ Spam, canned_meat,@ noun.communication:trademark,;u (a canned meat made largely from pork) }
{ dehydrated_food, dehydrated_foods, foodstuff,@ (food preserved by dehydration) }
{ square_meal, meal,@ (a substantial and nourishing meal; "he seldom got three square meals a day") }
{ meal, repast, nutriment,@ (the food served and eaten at one time) }
{ potluck, meal,@ (whatever happens to be available especially when offered to an unexpected guest or when brought by guests and shared by all; "having arrived unannounced we had to take potluck"; "a potluck supper") }
{ refection, meal,@ (a light meal or repast) }
{ refreshment, bite,@ (snacks and drinks served as a light meal) }
{ [ breakfast, verb.consumption:breakfast1,+ verb.consumption:breakfast,+ ] meal,@ (the first meal of the day (usually in the morning)) }
{ continental_breakfast, petit_dejeuner, breakfast,@ (a breakfast that usually includes a roll and coffee or tea) }
{ [ brunch, verb.consumption:brunch,+ ] meal,@ noun.communication:blend,;u (combination breakfast and lunch; usually served in late morning) }
{ [ lunch, verb.consumption:lunch1,+ verb.consumption:lunch,+ ] luncheon, tiffin, dejeuner, meal,@ (a midday meal) }
{ business_lunch, lunch,@ (lunch (usually at a restaurant) where business is discussed and the cost is charged as a business expense) }
{ high_tea, dinner,@ noun.location:Britain,;r (substantial early evening meal including tea) }
{ tea1, afternoon_tea, teatime, meal,@ noun.location:Britain,;r (a light midafternoon meal of tea and sandwiches or cakes; "an Englishman would interrupt a war to have his afternoon tea") }
{ [ dinner, verb.consumption:dine2,+ verb.consumption:dine1,+ ] meal,@ (the main meal of the day served in the evening or at midday; "dinner will be at 8"; "on Sundays they had a large dinner when they returned from church") }
{ [ supper, verb.consumption:sup2,+ ] meal,@ (a light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime) }
{ buffet, meal,@ (a meal set out on a buffet at which guests help themselves) }
{ TV_dinner, convenience_food,@ (a meal that is prepared in advance and frozen; can be heated and served) }
{ [ picnic, verb.consumption:picnic,+ ] meal,@ (any informal meal eaten outside or on an excursion) }
{ [ cookout, verb.change:cook_out,+ ] picnic,@ (an informal meal cooked and eaten outdoors) }
{ [ barbecue, verb.change:barbecue,+ ] barbeque, cookout,@ (a cookout in which food is cooked over an open fire; especially a whole animal carcass roasted on a spit) }
{ clambake, cookout,@ (a cookout at the seashore where clams and fish and other foods are cooked--usually on heated stones covered with seaweed) }
{ fish_fry, cookout,@ (a cookout where fried fish is the main course) }
{ wiener_roast, weenie_roast, cookout,@ (a cookout where roasted frankfurters are the main course) }
{ bite, collation, [ snack, verb.consumption:snack,+ ] meal,@ (a light informal meal) }
{ [ nosh, verb.consumption:nosh,+ ] bite,@ noun.communication:Yiddish,;c ((Yiddish) a snack or light meal) }
{ nosh-up, meal,@ noun.location:Britain,;r noun.communication:slang,;u (a large satisfying meal) }
{ ploughman's_lunch, meal,@ noun.location:Britain,;r (a meal consisting of a sandwich of bread and cheese and a salad) }
{ coffee_break, tea_break, snack,@ (a snack taken during a break in the work day; "a ten-minute coffee break"; "the British have tea breaks") }
{ [ banquet, verb.consumption:banquet1,+ ] [ feast, verb.consumption:feast1,+ verb.consumption:feast,+ ] spread1, meal,@ (a meal that is well prepared and greatly enjoyed; "a banquet for the graduating seniors"; "the Thanksgiving feast"; "they put out quite a spread") }
{ [ helping, verb.consumption:help,+ ] portion, [ serving, verb.consumption:serve1,+ ] noun.quantity:small_indefinite_quantity,@ meal,#p (an individual quantity of food or drink taken as part of a meal; "the helpings were all small"; "his portion was larger than hers"; "there's enough for two servings each") }
{ [ taste, verb.consumption:taste,+ ] mouthful, noun.quantity:small_indefinite_quantity,@ serving,#p (a small amount eaten or drunk; "take a taste--you'll like it") }
{ morsel, bit, bite1, taste,@ (a small amount of solid food; a mouthful; "all they had left was a bit of bread") }
{ swallow, [ sup, verb.consumption:sup2,+ ] taste,@ (a small amount of liquid food; "a sup of ale") }
{ [ chew, verb.consumption:chew,+ ] [ chaw, verb.consumption:chaw,+ ] cud, quid, plug, [ wad, verb.contact:wad1,+ ] morsel,@ (a wad of something chewable as tobacco) }
{ entree, main_course, course,@ (the principal dish of a meal) }
{ piece_de_resistance, dish,@ (the most important dish of a meal) }
{ plate1, entree,@ (a main course served on a plate; "a vegetable plate"; "the blue plate special") }
{ adobo, dish,@ noun.location:Philippines,;r (a dish of marinated vegetables and meat or fish; served with rice) }
{ side_dish, side_order, entremets, dish,@ meal,#p (a dish that is served with, but is subordinate to, a main course) }
{ special, dish,@ (a dish or meal given prominence in e.g. a restaurant) }
{ casserole, dish,@ (food cooked and served in a casserole) }
{ chicken_casserole, casserole,@ (chicken cooked and served in a casserole) }
{ chicken_cacciatore, chicken_cacciatora, hunter's_chicken, chicken_casserole,@ (chicken casserole prepared with tomatoes and mushrooms and herbs in the Italian style) }
{ [ roast, adj.all:cooked^roast,+ verb.change:roast,+ ] joint, cut_of_meat,@ (a piece of meat roasted or for roasting and of a size for slicing into more than one portion) }
{ confit, cut_of_meat,@ (a piece of meat (especially a duck) cooked slowly in its own fat) }
{ antipasto, appetizer,@ (a course of appetizers in an Italian meal) }
{ appetizer, appetiser, starter, course,@ (food or drink to stimulate the appetite (usually served before a meal or as the first course)) }
{ canape, appetizer,@ (an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food) }
{ cocktail1, appetizer,@ (an appetizer served as a first course at a meal) }
{ fruit_cocktail, cocktail1,@ (a mixture of sliced or diced fruits) }
{ crab_cocktail, cocktail1,@ (a cocktail of cold cooked crabmeat and a sauce) }
{ shrimp_cocktail, cocktail1,@ (a cocktail of cold cooked shrimp and a sauce) }
{ hors_d'oeuvre, appetizer,@ (a dish served as an appetizer before the main meal) }
{ relish, condiment,@ (spicy or savory condiment) }
{ [ dip, verb.consumption:dip,+ ] condiment,@ (tasty mixture or liquid into which bite-sized foods are dipped) }
{ bean_dip, dip,@ (a dip made of cooked beans) }
{ cheese_dip, dip,@ (a dip made of cheeses) }
{ clam_dip, dip,@ (a dip made of clams and soft cream cheese) }
{ guacamole, dip,@ (a dip made of mashed avocado mixed with chopped onions and other seasonings) }
{ soup, dish,@ (liquid food especially of meat or fish or vegetable stock often containing pieces of solid food) }
{ soup_du_jour, soup,@ (the soup that a restaurant is featuring on a given day) }
{ alphabet_soup, soup,@ (soup that contains small noodles in the shape of letters of the alphabet) }
{ consomme, soup,@ (clear soup usually of beef or veal or chicken) }
{ madrilene, consomme,@ (a tomato-flavored consomme; often served chilled) }
{ bisque, soup,@ (a thick cream soup made from shellfish) }
{ borsch, borsh, borscht, borsht, borshch, bortsch, soup,@ (a Russian or Polish soup usually containing beet juice as a foundation) }
{ broth, soup,@ (a thin soup of meat or fish or vegetable stock) }
{ liquor1, pot_liquor, pot_likker, broth1,@ (the liquid in which vegetables or meat have be cooked) }
{ barley_water, broth,@ (broth used to feed infants) }
{ bouillon, broth,@ (a clear seasoned broth) }
{ beef_broth, beef_stock, broth1,@ (a stock made with beef) }
{ chicken_broth, chicken_stock, broth1,@ (a stock made with chicken) }
{ broth1, stock1, soup,@ (liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock") }
{ stock_cube, stock1,@ (a cube of dehydrated stock) }
{ chicken_soup, soup,@ (soup made from chicken broth) }
{ cock-a-leekie, cocky-leeky, soup,@ (soup made from chicken boiled with leeks) }
{ gazpacho, soup,@ (a soup made with chopped tomatoes and onions and cucumbers and peppers and herbs; served cold) }
{ gumbo, soup,@ (a soup or stew thickened with okra pods) }
{ julienne1, soup,@ (a clear soup garnished with julienne vegetables) }
{ marmite, soup,@ (soup cooked in a large pot) }
{ mock_turtle_soup, soup,@ (soup made from a calf's head or other meat in imitation of green turtle soup) }
{ mulligatawny, soup,@ noun.location:India,;r (a soup of eastern India that is flavored with curry; prepared with a meat or chicken base) }
{ oxtail_soup, soup,@ (a soup made from the skinned tail of an ox) }
{ pea_soup, soup,@ (a thick soup made of dried peas (usually made into a puree)) }
{ pepper_pot, Philadelphia_pepper_pot, soup,@ (a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings) }
{ petite_marmite, minestrone, vegetable_soup, soup,@ (soup made with a variety of vegetables) }
{ potage, pottage1, soup,@ (thick (often creamy) soup) }
{ pottage, stew,@ (a stew of vegetables and (sometimes) meat) }
{ turtle_soup, green_turtle_soup, soup,@ (soup usually made of the flesh of green turtles) }
{ eggdrop_soup, soup,@ (made by stirring beaten eggs into a simmering broth) }
{ chowder, soup,@ (a thick soup or stew made with milk and bacon and onions and potatoes) }
{ corn_chowder, chowder,@ (chowder containing corn) }
{ clam_chowder, chowder,@ (chowder containing clams) }
{ Manhattan_clam_chowder, clam_chowder,@ (a chowder made with clams and tomatoes and other vegetables and seasonings) }
{ New_England_clam_chowder, clam_chowder,@ (a thick chowder made with clams and potatoes and onions and salt pork and milk) }
{ fish_chowder, chowder,@ (chowder containing fish) }
{ won_ton1, wonton1, wonton_soup, soup,@ (a soup with won ton dumplings) }
{ split-pea_soup, soup,@ (made of stock and split peas with onions carrots and celery) }
{ green_pea_soup, potage_St._Germain, soup,@ (made of fresh green peas and stock with shredded lettuce onion and celery) }
{ lentil_soup, soup,@ (made of stock and lentils with onions carrots and celery) }
{ Scotch_broth, soup,@ (a thick soup made from beef or mutton with vegetables and pearl barley) }
{ vichyssoise, soup,@ (a creamy potato soup flavored with leeks and onions; usually served cold) }
{ [ stew, verb.change:stew,+ ] dish,@ (food prepared by stewing especially meat or fish with vegetables) }
{ bigos, stew,@ (a Polish stew of cabbage and meat) }
{ Brunswick_stew, stew,@ (spicy southern specialty: chicken (or small game) with corn and tomatoes and lima beans and okra and onions and potatoes) }
{ burgoo2, stew,@ (thick spicy stew of whatever meat and whatever vegetables are available; southern United States) }
{ burgoo3, cookout,@ (a gathering at which burgoo stew is served) }
{ olla_podrida, Spanish_burgoo, stew,@ (Spanish version of burgoo) }
{ mulligan_stew, mulligan, Irish_burgoo, stew,@ (Irish version of burgoo) }
{ purloo, chicken_purloo, poilu, stew,@ (thick stew made of rice and chicken and small game; southern U.S.) }
{ goulash, Hungarian_goulash, gulyas, stew,@ (a rich meat stew highly seasoned with paprika) }
{ hotchpotch, stew,@ (a stew (or thick soup) made with meat and vegetables) }
{ hot_pot, hotpot, stew,@ noun.location:Britain,;r (a stew of meat and potatoes cooked in a tightly covered pot) }
{ beef_goulash, goulash,@ (meat is browned before stewing) }
{ pork-and-veal_goulash, goulash,@ (made with sauerkraut and caraway seeds and served with sour cream) }
{ porkholt, goulash,@ (made of lamb or pork) }
{ Irish_stew, stew,@ (meat (especially mutton) stewed with potatoes and onions) }
{ oyster_stew, stew,@ (oysters in cream) }
{ lobster_stew, stew,@ (diced lobster meat in milk or cream) }
{ lobscouse, lobscuse, scouse, stew,@ (a stew of meat and vegetables and hardtack that is eaten by sailors) }
{ fish_stew, stew,@ (a stew made with fish) }
{ bouillabaisse, fish_stew,@ (highly seasoned Mediterranean soup or stew made of several kinds of fish and shellfish with tomatoes and onions or leeks and seasoned with saffron and garlic and herbs) }
{ matelote, fish_stew,@ (highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock) }
{ paella, dish,@ noun.location:Spain,;r (saffron-flavored dish made of rice with shellfish and chicken) }
{ [ fricassee, verb.change:fricassee,+ ] stew,@ (pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings) }
{ chicken_stew, fricassee,@ (a stew made with chicken) }
{ turkey_stew, fricassee,@ (a stew made with turkey) }
{ beef_stew, stew,@ (a stew made with beef) }
{ stew_meat, meat1,@ (tough meat that needs stewing to be edible) }
{ ragout, stew,@ (well-seasoned stew of meat and vegetables) }
{ ratatouille, stew,@ (a vegetable stew; usually made with tomatoes, eggplant, zucchini, peppers, onion, and seasonings) }
{ salmi, ragout,@ (ragout of game in a rich sauce) }
{ pot-au-feu, stew,@ (traditional French stew of vegetables and beef) }
{ slumgullion, stew,@ (a thin stew of meat and vegetables) }
{ smorgasbord, buffet,@ noun.location:Scandinavia,;r (an assortment of foods starting with herring or smoked eel or salmon etc with bread and butter; then cheeses and eggs and pickled vegetables and aspics; finally hot foods; served as a buffet meal) }
{ viand2, dish,@ (a choice or delicious dish) }
{ convenience_food, food,@ (any packaged dish or food that can be prepared quickly and easily as by thawing or heating) }
{ ready-mix, convenience_food,@ mix,@ (a commercial preparation containing most of the ingredients for a dish) }
{ brownie_mix, ready-mix,@ (a commercial mix for making brownies) }
{ cake_mix, ready-mix,@ (a commercial mix for making a cake) }
{ lemonade_mix, ready-mix,@ (a commercial mix for making lemonade) }
{ self-rising_flour, self-raising_flour, mix,@ (a commercially prepared mixture of flour and salt and a leavening agent) }
{ delicatessen, delicatessen_food, convenience_food,@ (ready-to-eat food products) }
{ [ takeout, verb.consumption:take_out,+ ] takeout_food, [ takeaway, verb.consumption:take_away,+ ] convenience_food,@ (prepared food that is intended to be eaten off of the premises; "in England they call takeout food `takeaway'") }
{ choice_morsel, tidbit, titbit, delicacy,@ (a small tasty bit of food) }
{ [ savory1, adj.all:tasty^savory,+ adj.all:appetizing^savory,+ ] [ savoury1, adj.all:tasty^savoury,+ adj.all:appetizing^savoury,+ ] delicacy,@ (an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre) }
{ calf's-foot_jelly, jelly1,@ (a savory jelly made with gelatin obtained by boiling calves' feet) }
{ [ caramel1, verb.change:caramelize1,+ verb.change:caramelize,+ verb.change:caramelise1,+ verb.change:caramelise,+ ] caramelized_sugar, sugar,@ (burnt sugar; used to color and flavor food) }
{ lump_sugar, sugar,@ (refined sugar molded into rectangular shapes convenient as single servings) }
{ sugarloaf, sugar_loaf, loaf_sugar, sugar,@ loaf1,@ (a large conical loaf of concentrated refined sugar) }
{ cane_sugar, sugar,@ (sugar from sugarcane used as sweetening agent) }
{ castor_sugar, caster_sugar, powdered_sugar,@ noun.location:Britain,;r (very finely granulated sugar that was formerly sprinkled from a castor) }
{ powdered_sugar, granulated_sugar,@ (sugar granulated into a fine powder) }
{ granulated_sugar, sugar,@ (sugar in the form of small grains) }
{ icing_sugar, powdered_sugar,@ (finely powdered sugar used to make icing) }
{ beet_sugar, sugar,@ (sugar from sugar beets used as sweetening agent) }
{ corn_sugar, sugar,@ (dextrose used as sweetening agent) }
{ brown_sugar, sugar,@ (unrefined or only partly refined sugar) }
{ demerara, demerara_sugar, brown_sugar,@ (light brown cane sugar; originally from Guyana) }
{ sweet, confection, delicacy,@ (a food rich in sugar) }
{ confectionery, sweet,@ (candy and other sweets considered collectively; "the business decided to concentrate on confectionery and soft drinks") }
{ confiture, sweet,@ (preserved or candied fruit) }
{ sweetmeat, sweet,@ (a sweetened delicacy (as a preserve or pastry)) }
{ candy, confect, sweet,@ (a rich sweet made of flavored sugar and often combined with fruit or nuts) }
{ candy_bar, candy,@ (a candy shaped as a bar) }
{ carob, carob_powder, Saint-John's-bread, foodstuff,@ (powder from the ground seeds and pods of the carob tree; used as a chocolate substitute) }
{ carob_bar, candy,@ (a bar of candy made with carob powder) }
{ hardbake, sweet,@ (a British sweet made with molasses and butter and almonds) }
{ hard_candy, candy,@ (candy that is brittle; "you can break a tooth on that hard candy") }
{ barley-sugar, barley_candy, hard_candy,@ (a brittle transparent candy made by melting and cooling cane sugar) }
{ brandyball, candy,@ (a British candy flavored with brandy) }
{ jawbreaker, hard_candy,@ (a large round hard candy) }
{ lemon_drop, hard_candy,@ (a hard candy with lemon flavor and a yellow color and (usually) the shape of a lemon) }
{ sourball, hard_candy,@ (round piece of tart hard candy) }
{ patty1, candy,@ (round flat candy) }
{ peppermint_patty, patty1,@ (a patty flavored with peppermint) }
{ bonbon, candy,@ (a candy that usually has a center of fondant or fruit or nuts coated in chocolate) }
{ brittle, toffee, toffy, candy,@ (caramelized sugar cooled in thin sheets) }
{ peanut_brittle, brittle,@ (brittle containing peanuts) }
{ chewing_gum, gum, sweet,@ (a preparation (usually made of sweetened chicle) for chewing) }
{ gum_ball, gum,@ (a ball of chewing gum with a coating of colored sugar) }
{ bubble_gum, gum,@ (a kind of chewing gum that can be blown into bubbles) }
{ butterscotch, candy,@ (a hard brittle candy made with butter and brown sugar) }
{ candied_fruit, succade, crystallized_fruit, confiture,@ (fruit cooked in sugar syrup and encrusted with a sugar crystals) }
{ candied_apple, candy_apple, taffy_apple, caramel_apple, toffee_apple, sweet,@ (an apple that is covered with a candy-like substance (usually caramelized sugar)) }
{ crystallized_ginger, candied_fruit,@ (strips of gingerroot cooked in sugar syrup and coated with sugar) }
{ grapefruit_peel, candied_citrus_peel,@ grapefruit,#p (strips of grapefruit peel cooked in sugar syrup and coated with sugar) }
{ lemon_peel1, candied_citrus_peel,@ (strips of lemon peel cooked in sugar and coated with sugar) }
{ orange_peel1, candied_citrus_peel,@ (strips of orange peel cooked in sugar and coated with sugar) }
{ candied_citrus_peel, candied_fruit,@ (strips of citrus peel cooked in a sugar syrup) }
{ candy_cane, candy,@ (a hard candy in the shape of a rod (usually with stripes)) }
{ candy_corn, candy,@ (a small yellow and white candy shaped to resemble a kernel of corn) }
{ [ caramel, verb.change:caramelize1,+ verb.change:caramelize,+ verb.change:caramelise1,+ verb.change:caramelise,+ ] candy,@ (firm chewy candy made from caramelized sugar and butter and milk) }
{ chocolate, food,@ (a food made from roasted ground cacao beans) }
{ bitter_chocolate, baking_chocolate, cooking_chocolate, chocolate,@ (pure unsweetened chocolate used in baking and icings and sauces and candy) }
{ chocolate_candy, chocolate,@ (candy made with chocolate) }
{ center, [ centre, noun.location:Canada,;r noun.location:Britain,;r ] sweet,@ chocolate_candy,#s (the sweet central portion of a piece of candy that is enclosed in chocolate or some other covering) }
{ chocolate_liquor, chocolate,@ (the liquid or paste that is produced when cocoa beans are roasted and ground; the basis of all chocolate) }
{ cocoa_butter, chocolate,@ white_chocolate,#s (the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate) }
{ cocoa_powder, chocolate,@ (the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream) }
{ choc, chocolate_candy,@ (colloquial British abbreviation; "a box of chocs") }
{ chocolate_bar, chocolate_candy,@ (a bar of chocolate candy) }
{ Hershey_bar, chocolate_bar,@ (a bar of milk chocolate made by the Hershey company) }
{ bittersweet_chocolate, semi-sweet_chocolate, dark_chocolate, chocolate,@ (chocolate liquor with cocoa butter and small amounts of sugar and vanilla; lecithin is usually added) }
{ couverture, chocolate,@ (chocolate that contains at least 32 percent cocoa butter) }
{ Dutch-processed_cocoa, cocoa_powder,@ (cocoa powder treated with a mild alkalizing agent (such as baking soda)) }
{ jimmies, sprinkles, chocolate_candy,@ (bits of sweet chocolate used as a topping on e.g. ice cream) }
{ milk_chocolate, chocolate,@ (chocolate made from chocolate liquor with sugar and cocoa butter and powdered milk solids and vanilla and (usually) lecithin; the most common form of chocolate for eating; used in chocolate candy and baking and coatings) }
{ white_chocolate, chocolate,@ (a blend of cocoa butter and milk solids and sugar and vanilla; used in candy bars and baking and coatings; not technically chocolate because it contains no chocolate liquor) }
{ nonpareil2, chocolate_candy,@ (a flat disk of chocolate covered with beads of colored sugar) }
{ comfit, sweet,@ (candy containing a fruit or nut) }
{ cotton_candy, spun_sugar, candyfloss, candy,@ (a candy made by spinning sugar that has been boiled to a high temperature) }
{ dragee1, candy,@ (sugar-coated nut or fruit piece) }
{ dragee2, candy,@ (silvery candy beads used for decorating cakes) }
{ fondant, candy,@ (candy made of a thick creamy sugar paste) }
{ fudge, candy,@ (soft creamy candy) }
{ chocolate_fudge, fudge,@ (fudge made with chocolate or cocoa) }
{ divinity, divinity_fudge, fudge,@ (white creamy fudge made with egg whites) }
{ penuche, penoche, panoche, panocha, fudge,@ (fudge made with brown sugar and butter and milk and nuts) }
{ gumdrop, candy,@ (a jellied candy coated with sugar crystals) }
{ jujube1, gumdrop,@ (chewy fruit-flavored jellied candy (sometimes medicated to soothe a sore throat)) }
{ honey_crisp, candy,@ (a crisp candy made with honey) }
{ mint, mint_candy, candy,@ (a candy that is flavored with a mint oil) }
{ horehound, candy,@ (a candy that is flavored with an extract of the horehound plant) }
{ peppermint1, peppermint_candy, mint_candy,@ (a candy flavored with peppermint oil) }
{ jelly_bean, jelly_egg, candy,@ (sugar-glazed jellied candy) }
{ kiss, candy_kiss, candy,@ (any of several bite-sized candies) }
{ molasses_kiss, kiss,@ (a candy kiss that resembles toffee) }
{ meringue_kiss, kiss,@ (a kiss made of sugar and egg white and baked slowly) }
{ chocolate_kiss, kiss,@ chocolate_candy,@ (a kiss that consists of a conical bite-sized piece of chocolate) }
{ Scotch_kiss, kiss,@ (butterscotch candy kiss) }
{ licorice, liquorice, candy,@ (a black candy flavored with the dried root of the licorice plant) }
{ Life_Saver, candy,@ noun.communication:trademark,;u (a candy shaped like a small lifesaver) }
{ lollipop, sucker1, all-day_sucker, candy,@ (hard candy on a stick) }
{ lozenge, candy,@ (a small aromatic or medicated candy) }
{ cachou, lozenge,@ (a scented lozenge used to sweeten the breath (e.g. to conceal the odor of tobacco)) }
{ cough_drop, troche, pastille, pastil, lozenge,@ (a medicated lozenge used to soothe the throat) }
{ marshmallow, candy,@ (spongy confection made of gelatin and sugar and corn syrup and dusted with powdered sugar) }
{ marzipan, marchpane, candy,@ (almond paste and egg whites) }
{ nougat, candy,@ (nuts or fruit pieces in a sugar paste) }
{ nougat_bar, candy,@ (a bar of nougat candy often dipped in chocolate) }
{ nut_bar, candy,@ (paste of nuts and sugar on a pastry base cut into bars) }
{ peanut_bar, candy,@ (bar of peanuts in taffy) }
{ popcorn_ball, candy,@ (popcorn combined with a thick sugar or molasses or caramel syrup and formed into balls) }
{ praline, candy,@ (cookie-sized candy made of brown sugar and butter and pecans) }
{ rock_candy1, candy,@ (sugar in large hard clear crystals on a string) }
{ rock_candy2, rock, candy,@ (hard bright-colored stick candy (typically flavored with peppermint)) }
{ sugar_candy, candy,@ (made by boiling pure sugar until it hardens) }
{ sugarplum, candy,@ (any of various small sugary candies) }
{ taffy, candy,@ (chewy candy of sugar or syrup boiled until thick and pulled until glossy) }
{ molasses_taffy, taffy,@ (taffy made of molasses) }
{ truffle2, chocolate_truffle, candy,@ (creamy chocolate candy) }
{ Turkish_Delight, candy,@ (a jellied candy typically flavored with rose water) }
{ dessert, sweet1, afters, course,@ (a dish served as the last course of a meal) }
{ [ ambrosia1, adj.all:heavenly^ambrosial,+ ] [ nectar1, adj.all:tasty^nectarous,+ ] delicacy,@ noun.group:classical_mythology,;c ((classical mythology) the food and drink of the gods; mortals who ate it became immortal) }
{ ambrosia2, dessert,@ (fruit dessert made of oranges and bananas with shredded coconut) }
{ baked_Alaska, dessert,@ (cake covered with ice cream and meringue browned quickly in an oven) }
{ blancmange, dessert,@ (sweet almond-flavored milk pudding thickened with gelatin or cornstarch; usually molded) }
{ charlotte, dessert,@ (a mold lined with cake or crumbs and filled with fruit or whipped cream or custard) }
{ compote, fruit_compote, dessert,@ (dessert of stewed or baked fruit) }
{ dumpling2, dessert,@ (dessert made by baking fruit wrapped in pastry) }
{ flan, dessert,@ (open pastry filled with fruit or custard) }
{ frozen_dessert, dessert,@ (any of various desserts prepared by freezing) }
{ junket, dessert,@ (dessert made of sweetened milk coagulated with rennet) }
{ mousse1, dish,@ (a light creamy dish made from fish or meat and set with gelatin) }
{ mousse2, dessert,@ (a rich, frothy, creamy dessert made with whipped egg whites and heavy cream) }
{ pavlova, dessert,@ (a dessert consisting of a meringue base or cup filled with fruit and whipped cream) }
{ peach_melba, dessert,@ (ice cream and peaches with a liqueur) }
{ whip, dessert,@ (a dessert made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit) }
{ prune_whip, whip,@ (dessert made of prune puree and whipped cream) }
{ pudding, dessert,@ (any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed) }
{ pudding2, pud, dessert,@ noun.location:Britain,;r ((British) the dessert course of a meal (`pud' is used informally)) }
{ syllabub1, sillabub1, dessert,@ (sweetened cream beaten with wine or liquor) }
{ tiramisu, dessert,@ (an Italian dessert consisting of layers of sponge cake soaked with coffee and brandy or liqueur layered with mascarpone cheese and topped with grated chocolate) }
{ trifle, pudding2,@ (a cold pudding made of layers of sponge cake spread with fruit or jelly; may be decorated with nuts, cream, or chocolate) }
{ tipsy_cake, trifle,@ noun.location:Britain,;r (a trifle soaked in wine and decorated with almonds and candied fruit) }
{ jello, [ Jell-O, noun.communication:trademark,;u ] gelatin_dessert,@ noun.substance:hydrocolloid,@ (fruit-flavored dessert (trade mark Jell-O) made from a commercially prepared gelatin powder) }
{ charlotte_russe, charlotte,@ (lady fingers enclosing Bavarian cream) }
{ apple_dumpling, dumpling2,@ (apples wrapped in pastry and baked) }
{ ice, frappe1, frozen_dessert,@ (a frozen dessert with fruit flavoring (especially one containing no milk)) }
{ water_ice, sorbet, ice,@ (an ice containing no milk but having a mushy consistency; usually made from fruit juice) }
{ ice_cream, icecream, frozen_dessert,@ (frozen dessert containing cream and sugar and flavoring) }
{ ice-cream_cone, frozen_dessert,@ (ice cream in a crisp conical wafer) }
{ chocolate_ice_cream, ice_cream,@ (ice cream flavored with chocolate) }
{ choc-ice, chocolate_ice_cream,@ (colloquial British abbreviation for chocolate ice cream) }
{ Neapolitan_ice_cream, ice_cream,@ (a block of ice cream with 3 or 4 layers of different colors and flavors) }
{ peach_ice_cream, ice_cream,@ (ice cream flavored with fresh peaches) }
{ sherbert, sherbet, frozen_dessert,@ (a frozen dessert made primarily of fruit juice and sugar, but also containing milk or egg-white or gelatin) }
{ strawberry_ice_cream, ice_cream,@ (ice cream flavored with fresh strawberries) }
{ tutti-frutti, ice_cream,@ (ice cream containing chopped candied fruits) }
{ vanilla_ice_cream, ice_cream,@ (ice cream flavored with vanilla extract) }
{ ice_lolly, lolly, lollipop2, popsicle, frozen_dessert,@ (ice cream or water ice on a small wooden stick; "in England a popsicle is called an ice lolly") }
{ ice_milk, frozen_dessert,@ (similar to ice cream but made of milk) }
{ frozen_yogurt, yogurt,@ frozen_dessert,@ (a soft frozen dessert of sweetened flavored yogurt) }
{ snowball1, frozen_dessert,@ (ball of crushed ice with fruit syrup) }
{ snowball2, frozen_dessert,@ (ball of ice cream covered with coconut and usually chocolate sauce) }
{ parfait, frozen_dessert,@ (layers of ice cream and syrup and whipped cream) }
{ ice-cream_sundae, sundae, frozen_dessert,@ (ice cream served with a topping) }
{ split, frozen_dessert,@ (a dessert of sliced fruit and ice cream covered with whipped cream and cherries and nuts) }
{ banana_split, split,@ (a banana split lengthwise and topped with scoops of ice cream and sauces and nuts and whipped cream) }
{ frozen_pudding, frozen_dessert,@ (a chilled dessert consisting of a mixture of custard and nuts and (sometimes) liquor) }
{ frozen_custard, soft_ice_cream, frozen_dessert,@ (dessert resembling ice cream but with a boiled custard base) }
{ pudding1, dish,@ (any of various soft thick unsweetened baked dishes; "corn pudding") }
{ flummery, pudding,@ (a bland custard or pudding especially of oatmeal) }
{ fish_mousse, mousse1,@ (mousse made with fish) }
{ chicken_mousse, mousse1,@ (mousse made with chicken) }
{ chocolate_mousse, mousse2,@ (dessert mousse made with chocolate) }
{ plum_pudding, Christmas_pudding, pudding,@ (a rich steamed or boiled pudding that resembles cake) }
{ carrot_pudding, pudding1,@ (pudding made with grated carrots) }
{ corn_pudding, pudding1,@ (pudding made of corn and cream and egg) }
{ steamed_pudding, pudding,@ (a pudding cooked by steaming) }
{ duff, plum_duff, pudding,@ (a stiff flour pudding steamed or boiled usually and containing e.g. currants and raisins and citron) }
{ vanilla_pudding, pudding,@ (sweet vanilla flavored custard-like pudding usually thickened with flour rather than eggs) }
{ chocolate_pudding, pudding,@ (sweet chocolate flavored custard-like pudding usually thickened with flour rather than eggs) }
{ brown_Betty, pudding,@ (baked pudding of apples and breadcrumbs) }
{ Nesselrode, Nesselrode_pudding, pudding,@ (a rich frozen pudding made of chopped chestnuts and maraschino cherries and candied fruits and liqueur or rum) }
{ pease_pudding, pudding,@ noun.location:Britain,;r (a pudding made with strained split peas mixed with egg) }
{ custard, dish,@ (sweetened mixture of milk and eggs baked or boiled or frozen) }
{ creme_caramel, custard,@ (baked custard topped with caramel) }
{ creme_anglais, custard,@ (custard sauce flavored with vanilla or a liqueur) }
{ creme_brulee, custard,@ (custard sprinkled with sugar and broiled) }
{ fruit_custard, custard,@ (a custard containing fruit) } (==)
{ quiche, tart,@ (a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)) }
{ quiche_Lorraine, quiche,@ (quiche made with cheese and bacon) }
{ tapioca, foodstuff,@ noun.plant:cassava2,#s (granular preparation of cassava starch used to thicken especially puddings) }
{ tapioca_pudding, pudding,@ (sweet pudding thickened with tapioca) }
{ roly-poly, roly-poly_pudding, pudding,@ noun.location:Britain,;r (pudding made of suet pastry spread with jam or fruit and rolled up and baked or steamed) }
{ suet_pudding, pudding,@ noun.location:Britain,;r (a sweet or savory pudding made with suet and steamed or boiled) }
{ spotted_dick, suet_pudding,@ noun.location:Britain,;r (a suet pudding containing currants) }
{ Bavarian_cream, custard,@ (a rich custard set with gelatin) }
{ maraschino1, maraschino_cherry, sweet,@ (cherry preserved in true or imitation maraschino liqueur) }
{ [ frosting, verb.contact:frost,+ ] [ icing, verb.contact:ice,+ ] [ ice1, verb.contact:ice,+ ] topping,@ (a flavored sugar topping used to coat and decorate cakes) }
{ [ glaze, verb.perception:glaze,+ ] topping,@ (any of various thin shiny (savory or sweet) coatings applied to foods) }
{ meringue, topping,@ (sweet topping especially for pies made of beaten egg whites and sugar) }
{ nonpareil1, sweet,@ (colored beads of sugar used as a topping on e.g. candies and cookies) }
{ whipped_cream, topping,@ (cream that has been beaten until light and fluffy) }
{ zabaglione, sabayon, dessert,@ (light foamy custard-like dessert served hot or chilled) }
{ [ garnish, verb.creation:garnish,+ ] noun.artifact:decoration,@ (something (such as parsley) added to a dish for flavor or decoration) }
{ topping, garnish,@ dish,#p (a flavorful addition on top of a dish) }
{ streusel, topping,@ (a crumbly topping for a pastry) }
{ baked_goods, food,@ (foods (like breads and cakes and pastries) that are cooked in an oven) }
{ [ crumb, adj.all:breakable^crumbly,+ verb.change:crumb,+ verb.change:crumb1,+ verb.contact:crumb,+ ] morsel,@ baked_goods,#p (small piece of e.g. bread or cake) }
{ breadcrumb, crumb,@ (crumb of bread; used especially for coating or thickening) }
{ cracker_crumbs, crumb,@ (crumbs of crackers used especially for coating or thickening) }
{ pastry, baked_goods,@ (any of various baked foods made of dough or batter) }
{ pastry2, pastry_dough, dough,@ (a dough of flour and water and shortening) }
{ pie_crust, pie_shell, pastry,@ (pastry used to hold pie fillings) }
{ dowdy, pandowdy, pastry,@ (deep-dish apple dessert covered with a rich crust) }
{ frangipane, pastry,@ (pastry with a creamy almond-flavored filling) }
{ streusel1, pastry,@ (pastry with a topping of streusel) }
{ [ tart1, noun.food:tartlet,+ ] pastry,@ noun.location:Britain,;r (a pastry cup with a filling of fruit or custard and no top crust) }
{ apple_tart1, tart1,@ (a tart filled with sliced apples and sugar) }
{ [ tart, noun.food:tartlet,+ ] pie,@ noun.location:US,;r (a small open pie with a fruit filling) }
{ apple_tart, tart,@ (a small open pie filled with sliced apples and sugar) }
{ lobster_tart, tart,@ (a pastry shell filled with cooked lobster) }
{ [ tartlet, noun.food:tart1,+ noun.food:tart,+ ] tart,@ (a small tart usually used as a canape) }
{ [ turnover, verb.contact:turn_over1,+ ] dish,@ (a dish made by folding a piece of pastry over a filling) }
{ apple_turnover, turnover,@ (turnover with an apple filling) }
{ knish, turnover,@ noun.communication:Yiddish,;c ((Yiddish) a baked or fried turnover filled with potato or meat or cheese; often eaten as a snack) }
{ pirogi, piroshki, pirozhki, turnover,@ noun.location:Russia,;r (small fruit or meat turnover baked or fried) }
{ samosa, turnover,@ (small turnover of Indian origin filled with vegetables or meat and fried and served hot) }
{ timbale1, timbale_case, pastry,@ (small pastry shell for creamy mixtures of minced foods) }
{ timbale, dish,@ (individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell) }
{ pie, pastry,@ (dish baked in pastry-lined pan often with a pastry top) }
{ deep-dish_pie, cobbler1, pie,@ (a pie made of fruit with rich biscuit dough usually only on top of the fruit) }
{ shoofly_pie, pie,@ (open pie filled with a mixture of sweet crumbs and molasses) }
{ mince_pie, pie,@ (pie containing mincemeat) }
{ apple_pie, pie,@ (pie (with a top crust) containing sliced apples and sugar) }
{ lemon_meringue_pie, pie,@ (pie containing lemon custard and topped with meringue) }
{ blueberry_pie, pie,@ (pie containing blueberries and sugar) }
{ rhubarb_pie, pie,@ (pie containing diced rhubarb and much sugar) }
{ pecan_pie, pie,@ (pie made of pecans and sugar and corn syrup and butter and eggs) }
{ pumpkin_pie, pie,@ (pie made of mashed pumpkin and milk and eggs and sugar) }
{ squash_pie, pie,@ (similar to pumpkin pie but made with winter squash instead of pumpkin) }
{ French_pastry, pastry,@ (sweet filled pastry made of especially puff paste) }
{ napoleon, French_pastry,@ (a rectangular piece of pastry with thin flaky layers and filled with custard cream) }
{ patty_shell, bouchee, pastry,@ (shell of puff paste) }
{ patty2, pie,@ (small pie or pasty) }
{ sausage_roll, pastry,@ (sausage meat rolled and baked in pastry) }
{ toad-in-the-hole, pastry,@ (sausage baked in batter) }
{ vol-au-vent, pastry,@ (puff paste shell filled with a savory meat mixture usually with a sauce) }
{ strudel, pastry,@ (thin sheet of filled dough rolled and baked) }
{ baklava, pastry,@ (rich Middle Eastern cake made of thin layers of flaky pastry filled with nuts and honey) }
{ puff_paste, pate_feuillete, pastry2,@ (dough used for very light flaky rich pastries) }
{ phyllo, puff_paste,@ (tissue thin sheets of pastry used especially in Greek dishes) }
{ puff_batter, pouf_paste, pate_a_choux, batter,@ (batter for making light hollow cases to hold various fillings) }
{ profiterole, pastry,@ (a small hollow pastry that is typically filled with cream and covered with chocolate) }
{ puff, pastry,@ (a light inflated pastry or puff shell) }
{ cream_puff, chou, puff,@ (puff filled with cream or custard) }
{ eclair, cream_puff,@ (oblong cream puff) }
{ chocolate_eclair, eclair,@ (eclair topped with chocolate) }
{ cake, baked_goods,@ (baked goods made from or based on a mixture of flour, sugar, eggs, and fat) }
{ applesauce_cake, cake,@ (moist spicy cake containing applesauce) }
{ baba, cake,@ (a small cake leavened with yeast) }
{ baba_au_rhum, rum_baba, baba,@ (a baba soaked in rum) }
{ birthday_cake, cake,@ (decorated cake served at a birthday party) }
{ cheesecake, cake,@ (made with sweetened cream cheese and eggs and cream baked in a crumb crust) }
{ chiffon_cake, cake,@ (very light cake) }
{ chocolate_cake, cake,@ (cake containing chocolate) }
{ coconut_cake, cake,@ (cake containing shredded coconut in batter and frosting) }
{ coffeecake, coffee_cake, cake,@ (a cake or sweet bread usually served with coffee) }
{ babka, coffeecake,@ (a coffee cake flavored with orange rind and raisins and almonds) }
{ crumb_cake, cake,@ (cake or coffeecake topped with a mixture of sugar and butter and flour) }
{ crumpet, cake,@ (a thick soft cake with a porous texture; cooked on a griddle) }
{ cupcake, cake,@ (small cake baked in a muffin tin) }
{ devil's_food, devil's_food_cake, chocolate_cake,@ (very dark chocolate cake) }
{ Eccles_cake, cake,@ noun.location:Britain,;r (a flat round cake of sweetened pastry filled with dried fruit) }
{ fruitcake, cake,@ (a rich cake containing dried fruit and nuts and citrus peel and so on) }
{ Christmas_cake, fruitcake,@ noun.location:Britain,;r (a rich fruitcake (usually covered with icing and marzipan) and eaten at Christmas) }
{ simnel1, fruitcake,@ noun.location:Britain,;r (a fruitcake (sometimes covered with almond paste) eaten at mid-Lent or Easter or Christmas) }
{ gateau, cake,@ (any of various rich and elaborate cakes) }
{ ice-cream_cake, icebox_cake, frozen_dessert,@ (ice cream molded to look like a cake) }
{ sponge_cake, cake,@ (a light porous cake made with eggs and flour and sugar without shortening) }
{ angel_cake, angel_food_cake, sponge_cake,@ (a light sponge cake made without egg yolks) }
{ jellyroll, Swiss_roll, sponge_cake,@ (thin sheet of sponge cake spread with jelly and then rolled up to make a cylindrical cake) }
{ Madeira_cake, Madeira_sponge, sponge_cake,@ (a rich sponge cake with close texture; intended to be eaten with a glass of Madeira wine) }
{ Twinkie, sponge_cake,@ noun.communication:trademark,;u (a small sponge cake with a synthetic cream filling) }
{ wedding_cake, bridecake, cake,@ (a rich cake with two or more tiers and covered with frosting and decorations; served at a wedding reception) }
{ white_cake, cake,@ (cake made without egg yolks) }
{ spice_cake, cake,@ (cake flavored with spices) }
{ gingerbread, cake,@ (cake flavored with ginger) }
{ pound_cake, cake,@ loaf1,@ (rich loaf cake made of a pound each of butter and sugar and flour) }
{ layer_cake, cake,@ (cake having layers held together by a sweet filling and usually covered with frosting) }
{ torte, cake,@ (rich cake usually covered with cream and fruit or nuts; originated in Austria) }
{ petit_four, cake,@ (small (individual) frosted and ornamented cake) }
{ prune_cake, cake,@ (moist cake containing prunes that have been made into a puree) }
{ jumble, jumbal, cake,@ (small flat ring-shaped cake or cookie) }
{ savarin, cake,@ (a sponge cake baked in a ring mold) }
{ Boston_cream_pie, cake,@ (layer cake filled with custard) }
{ upside-down_cake, skillet_cake, cake,@ (batter baked atop a layer of sweetened fruit then turned upside down so fruit is on top) }
{ honey_cake, cake,@ (a spicy cake partially sweetened with honey) }
{ marble_cake, cake,@ (made of light and dark batter very lightly blended) }
{ genoise, cake,@ (rich and delicate Italian sponge cake) }
{ seedcake, seed_cake, cake,@ (a sweet cake flavored with sesame or caraway seeds and lemon) }
{ teacake1, cake,@ noun.location:US,;r (any of various small cakes or cookies often served with tea) }
{ teacake2, tea_biscuit, cookie,@ noun.location:Britain,;r (flat semisweet cookie or biscuit usually served with tea) }
{ Sally_Lunn, teacake1,@ (a flat round slightly sweet teacake usually served hot) }
{ cookie, cooky, biscuit2, cake,@ noun.location:Britain,;r (any of various small flat sweet cakes (`biscuit' is the British term)) }
{ dog_biscuit, cookie,@ (a hard biscuit for dogs) }
{ butter_cookie, cookie,@ (cookie containing much butter) }
{ spice_cookie, cookie,@ (cookie flavored with spices) }
{ shortbread, shortbread_cookie, butter_cookie,@ (very rich thick butter cookie) }
{ almond_cookie, almond_crescent, cookie,@ (very rich cookie containing ground almonds; usually crescent-shaped) }
{ brownie, cookie,@ (square or bar of very rich chocolate cake usually with nuts) }
{ gingersnap, ginger_snap, snap, ginger_nut, cookie,@ (a crisp round cookie flavored with ginger) }
{ macaroon, cookie,@ (chewy cookie usually containing almond paste) }
{ ratafia2, ratafia_biscuit, macaroon,@ (macaroon flavored with ratafia liqueur) }
{ coconut_macaroon, macaroon,@ (macaroon containing coconut) }
{ kiss1, cookie,@ (a cookie made of egg whites and sugar) }
{ ladyfinger, cookie,@ (small finger-shaped sponge cake) }
{ anise_cookie, cookie,@ (cookie made without butter and flavored with anise seed) }
{ molasses_cookie, cookie,@ (very spicy cookies sweetened partially with molasses) }
{ oreo, oreo_cookie, cookie,@ (chocolate cookie with white cream filling) }
{ raisin-nut_cookie, cookie,@ (cookie filled with a paste of raisins and nuts) }
{ refrigerator_cookie, cookie,@ (dough formed into a roll and chilled in the refrigerator then sliced and baked) }
{ raisin_cookie, cookie,@ (cookie containing raisins) }
{ fruit_bar, cookie,@ (cookies containing chopped fruits either mixed in the dough or spread between layers of dough then baked and cut in bars) }
{ apricot_bar, fruit_bar,@ (fruit bar containing apricot jam) }
{ date_bar, fruit_bar,@ (fruit bar containing chopped dates) }
{ sugar_cookie, cookie,@ (cookies sprinkled with granulated sugar) }
{ oatmeal_cookie, cookie,@ (cookies containing rolled oats) }
{ chocolate_chip_cookie, Toll_House_cookie, cookie,@ (cookies containing chocolate chips) }
{ fortune_cookie, cookie,@ noun.location:China,;r (thin folded wafer containing a maxim on a slip of paper) }
{ gingerbread_man, cookie,@ (gingerbread cut in the shape of a person) }
{ friedcake, cake,@ (small cake in the form of a ring or twist or ball or strip fried in deep fat) }
{ doughboy, friedcake,@ (a rounded lump of dough that is deep-fried and served as hot bread; "the doughboy was a predecessor of the doughnut") }
{ doughnut, donut, sinker, friedcake,@ (a small ring-shaped friedcake) }
{ raised_doughnut, doughnut,@ (a doughnut made light with yeast rather than baking powder) }
{ Berlin_doughnut, bismark, jelly_doughnut, raised_doughnut,@ (a raised doughnut filled with jelly or jam) }
{ fastnacht, raised_doughnut,@ (doughnut traditionally eaten on Shrove Tuesday) }
{ cruller, twister, friedcake,@ (small friedcake formed into twisted strips and fried; richer than doughnuts) }
{ French_fritter, beignet, friedcake,@ (a deep-fried, yeast-raised doughnut dusted with confectioners' sugar) }
{ fritter, friedcake,@ (small quantity of fried batter containing fruit or meat or vegetables) }
{ apple_fritter, fritter,@ (fritter containing sliced apple) }
{ corn_fritter, fritter,@ (fritter containing corn or corn kernels) }
{ pancake, battercake, flannel_cake, flannel-cake, flapcake, flapjack, griddlecake1, hotcake, hot_cake, cake,@ (a flat cake of thin batter fried on both sides on a griddle) }
{ yeast_cake, noun.substance:yeast,@ (small cake of compressed moist yeast) }
{ buckwheat_cake, pancake,@ (a pancake made with buckwheat flour) }
{ buttermilk_pancake, pancake,@ (a pancake made with buttermilk) }
{ blini, bliny, pancake,@ (Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream) }
{ blintz, blintze, pancake,@ noun.cognition:Judaism,;c ((Judaism) thin pancake folded around a filling and fried or baked) }
{ crape, crepe, French_pancake, pancake,@ (small very thin pancake) }
{ crepe_Suzette, crepe,@ (crepes flamed in a sweet orange-and-lemon flavored liqueur sauce) }
{ pfannkuchen, german_pancake, pancake,@ (puffy mildly sweet lemon-flavored egg mixture sprinkled with confectioners' sugar and served with jam or a wine or fruit sauce) }
{ potato_pancake, latke, pancake,@ (made of grated potato and egg with a little flour) }
{ waffle, cake,@ (pancake batter baked in a waffle iron) }
{ Belgian_waffle, waffle,@ (thick sweet waffle often eaten with ice cream or fruit sauce) }
{ fish_cake, fish_ball2, cake2,@ (a fried ball or patty of flaked fish and mashed potatoes) }
{ rock_cake, cake,@ (a small cake with a hard surface said to resemble a rock) }
{ Victoria_sandwich, Victoria_sponge, cake,@ noun.location:Britain,;r (a cake consisting of two layers of sponge cake with a jelly filling in between) }
{ fish_stick, fish_finger, dish,@ (a long fillet of fish breaded and fried) }
{ [ conserve, verb.change:conserve,+ ] [ preserve, verb.change:preserve,+ ] conserves, preserves, confiture,@ (fruit preserved by cooking with sugar) }
{ apple_butter, preserve,@ (thick dark spicy puree of apples) }
{ chowchow1, preserve,@ (a Chinese preserve of mixed fruits and ginger) }
{ jam, preserve,@ (preserve of crushed fruit) }
{ lemon_curd, lemon_cheese, preserve,@ noun.location:Britain,;r (a conserve with a thick consistency; made with lemons and butter and eggs and sugar) }
{ strawberry_jam, strawberry_preserves, jam,@ (made with strawberries) }
{ [ jelly, verb.change:jellify1,+ verb.change:jellify,+ ] preserve,@ (a preserve made of the jelled juice of fruit) }
{ apple_jelly, jelly,@ (jelly made from apple juice) }
{ crabapple_jelly, apple_jelly,@ (a tart apple jelly made from crab apples) }
{ grape_jelly, jelly,@ (jelly made from grape juice) }
{ marmalade, preserve,@ (a preserve made of the pulp and rind of citrus fruits) }
{ orange_marmalade, marmalade,@ (marmalade made from oranges) }
{ gelatin2, [ jelly1, verb.change:jellify1,+ verb.change:jellify,+ ] delicacy,@ (an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods) }
{ gelatin_dessert, jelly1,@ (jellied dessert made with gelatin and fruit juice or water) }
(====cross-ref below to noun.animal?)
{ bird, fowl, meat1,@ noun.animal:bird,#p (the flesh of a bird or fowl (wild or domestic) used as food) }
{ poultry, fowl,@ noun.animal:domestic_fowl,#p (flesh of chickens or turkeys or ducks or geese raised for food) }
{ chicken, poulet, volaille, poultry,@ noun.animal:Gallus_gallus2,#p (the flesh of a chicken used for food) }
{ [ broiler, verb.change:broil,+ ] chicken,@ (flesh of a small young chicken not over 2 1/2 lb suitable for broiling) }
{ capon, chicken,@ (flesh of a castrated male chicken) }
{ [ fryer, verb.change:fry,+ ] [ frier, verb.change:fry,+ ] pullet, chicken,@ (flesh of a medium-sized young chicken suitable for frying) }
{ roaster, chicken,@ (flesh of a large young chicken over 3 1/2 lb suitable for roasting) }
{ Oven_Stuffer, Oven_Stuffer_Roaster, roaster,@ (a brand name for a roasting chicken) }
{ [ spatchcock, verb.creation:spatchcock1,+ ] chicken,@ (flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed)) }
{ hen, chicken,@ (flesh of an older chicken suitable for stewing) }
{ Rock_Cornish_hen, poultry,@ noun.animal:Rock_Cornish,#p (flesh of a small fowl bred for roasting) }
{ guinea_hen, poultry,@ noun.animal:Numida_meleagris,#p (flesh of a guinea fowl (especially of hens)) }
{ squab, dove, poultry,@ noun.animal:domestic_pigeon,#p (flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled) }
{ [ duck, noun.food:duckling,+ ] poultry,@ noun.animal:duck,#p (flesh of a duck (domestic or wild)) }
{ [ duckling, noun.food:duck,+ ] duck,@ (flesh of a young domestic duck) }
{ goose, poultry,@ noun.animal:goose,#p (flesh of a goose (domestic or wild)) }
{ wildfowl, fowl,@ (flesh of any of a number of wild game birds suitable for food) }
{ [ grouse, verb.competition:grouse,+ ] wildfowl,@ noun.animal:grouse,#p noun.animal:game_bird,;c (flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil) }
{ quail, wildfowl,@ noun.animal:quail1,#p noun.animal:game_bird,;c (flesh of quail; suitable for roasting or broiling if young; otherwise must be braised) }
{ partridge, wildfowl,@ noun.location:US,;r (flesh of either quail or grouse) }
{ pheasant, wildfowl,@ noun.animal:Phasianus_colchicus,#p noun.animal:game_bird,;c (flesh of a pheasant; usually braised) }
{ turkey, poultry,@ (flesh of large domesticated fowl usually roasted) }
{ drumstick, helping,@ fowl,#p (the lower joint of the leg of a fowl) }
{ turkey_leg, turkey_drumstick, drumstick,@ (the lower joint of the leg of a turkey) }
{ chicken_leg, chicken_drumstick, drumstick,@ (the lower joint of the leg of a chicken) }
{ second_joint, thigh, helping,@ fowl,#p (the upper joint of the leg of a fowl) }
{ breast, white_meat, helping,@ chicken,#p turkey,#p (meat carved from the breast of a fowl) }
{ wing, helping,@ fowl,#p (the wing of a fowl; "he preferred the drumsticks to the wings") }
{ turkey_wing, wing,@ turkey,#p (the wing of a turkey) }
{ chicken_wing, wing,@ chicken,#p (the wing of a chicken) }
{ buffalo_wing, dish,@ (crisp spicy chicken wings) }
{ barbecued_wing, dish,@ (chicken wings cooked in barbecue sauce) }
{ giblet, giblets, variety_meat,@ fowl,#p (edible viscera of a fowl) }
{ medallion, helping,@ (a circular helping of food (especially a boneless cut of meat); "medallions of veal") }
{ oyster1, helping,@ fowl,#p (a small muscle on each side of the back of a fowl) }
{ parson's_nose, pope's_nose, helping,@ fowl,#p (the tail of a dressed fowl) }
{ loaf1, food,@ (a quantity of food (other than bread) formed in a particular shape; "meat loaf"; "sugar loaf"; "a loaf of cheese") }
{ [ meat1, adj.all:meaty,+ ] food,@ (the flesh of animals (including fishes and birds and snails) used as food) }
{ [ game, adj.all:malodorous^gamy,+ adj.all:malodorous^gamey,+ ] meat1,@ (the flesh of wild animals that is used for food) }
{ dark_meat1, meat1,@ fowl,#p drumstick,#p thigh,#p (the flesh of the legs of fowl used as food) }
{ [ mess1, verb.consumption:mess,+ ] nutriment,@ (soft semiliquid food; "a mess of porridge") }
{ [ mince, verb.contact:mince,+ ] nutriment,@ (food chopped into small bits; "a mince of mushrooms") }
{ [ puree, verb.contact:puree,+ ] nutriment,@ (food prepared by cooking and straining or processed in a blender) }
{ raw_meat, meat1,@ (uncooked meat) }
{ gobbet, raw_meat,@ (a lump or chunk of raw meat) }
{ red_meat, meat1,@ (meat that is dark in color before cooking (as beef, venison, lamb, mutton)) }
{ variety_meat, organs, meat1,@ (edible viscera of a butchered animal) }
{ offal, organs,@ (viscera and trimmings of a butchered animal often considered inedible by humans) }
{ heart, variety_meat,@ (a firm rather dry variety meat (usually beef or veal); "a five-pound beef heart will serve six") }
{ liver, variety_meat,@ (liver of an animal used as meat) }
{ calves'_liver, calf's_liver, liver,@ (liver of a calf used as meat) }
{ chicken_liver, liver,@ (liver of a chicken used as meat) }
{ goose_liver, liver,@ (liver of a goose used as meat) }
{ sweetbread, sweetbreads, variety_meat,@ (edible glands of an animal) }
{ brain, variety_meat,@ (the brain of certain animals used as meat) }
{ calf's_brain, brain,@ (the brain of a calf eaten as meat) }
{ stomach_sweetbread, variety_meat,@ (edible pancreas of an animal) }
{ neck_sweetbread, throat_sweetbread, variety_meat,@ (edible thymus gland of an animal) }
{ tongue, variety_meat,@ (the tongue of certain animals used as meat) }
{ beef_tongue, tongue,@ (the tongue of a cow eaten as meat) }
{ calf's_tongue, tongue,@ (the tongue of a calf eaten as meat) }
{ venison, game,@ (meat from a deer used as food) }
{ cut, cut_of_meat, meat1,@ (a piece of meat that has been cut from an animal carcass) }
{ [ chop, verb.contact:chop1,+ ] cut,@ (a small cut of meat including part of a rib) }
{ [ barbecue2, verb.change:barbecue,+ ] barbeque2, dish,@ (meat that has been barbecued or grilled in a highly seasoned sauce) }
{ biryani, biriani, dish,@ (an Indian dish made with highly seasoned rice and meat or fish or vegetables) }
{ cold_cuts, meat1,@ (sliced assorted cold meats) }
{ [ chine, verb.contact:chine,+ ] cut,@ (cut of meat or fish including at least part of the backbone) }
{ [ piece, verb.consumption:piece,+ ] [ slice, verb.contact:slice,+ ] helping,@ (a serving that has been cut from a larger portion; "a piece of pie"; "a slice of bread") }
{ cutlet, [ scallop2, verb.competition:scallop,+ ] [ scollop2, verb.competition:scollop,+ ] escallop2, slice,@ (thin slice of meat (especially veal) usually fried or broiled) }
{ escalope_de_veau_Orloff, dish,@ (lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly) }
{ saute, dish,@ (a dish of sauteed food) }
{ [ fillet2, verb.contact:fillet,+ ] [ filet2, verb.contact:filet,+ ] fish_fillet, fish_filet, slice,@ (a longitudinal slice or boned side of a fish) }
{ leg, cut,@ (the limb of an animal used for food) }
{ side, side_of_meat, cut,@ (a lengthwise dressed half of an animal's carcass used for food) }
{ side_of_beef, side,@ (dressed half of a beef carcass) }
{ forequarter, cut,@ (the front half of a side of meat) }
{ hindquarter, cut,@ (the back half of a side of meat) }
{ cut_of_beef, cut,@ beef,#p (cut of meat from beef cattle) }
{ chuck, cut_of_beef,@ side_of_beef,#p (the part of a forequarter from the neck to the ribs and including the shoulder blade) }
{ chuck_short_ribs, cut_of_beef,@ (between the chuck and the brisket) }
{ rib, cut,@ (cut of meat including one or more ribs) }
{ entrecote, cut,@ (cut of meat taken from between the ribs) }
{ sparerib, rib,@ (a cut of pork ribs with much of the meat trimmed off) }
{ shank, cut,@ (a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg) }
{ foreshank, shank,@ (a cut of meat from the upper part of a front leg) }
{ hindshank, shank,@ (a cut of meat from the upper part of a rear leg) }
{ shin, shin_bone, cut,@ (a cut of meat from the lower part of the leg) }
{ brisket, cut,@ (a cut of meat from the breast or lower chest especially of beef) }
{ plate2, cut_of_beef,@ (the thin under portion of the forequarter) }
{ flank, cut_of_beef,@ (a cut from the fleshy part of an animal's side between the ribs and the leg) }
{ steak, cut_of_meat,@ (a slice of meat cut from the fleshy part of an animal or large fish) }
{ fish_steak, steak,@ (cross-section slice of a large fish) }
{ beefsteak, steak,@ (a beef steak usually cooked by broiling) }
{ flank_steak, beefsteak,@ flank,#p (a cut of beef from the flank of the animal) }
{ minute_steak, beefsteak,@ (a thin steak that can be cooked quickly) }
{ loin, cut,@ (a cut of meat taken from the side and back of an animal between the ribs and the rump) }
{ short_loin, loin,@ (the portion of the loin from which porterhouse steaks are cut) }
{ beef_loin, cut_of_beef,@ beef,#p (cut of meat from a loin of beef) }
{ sirloin, cut,@ beef_loin,#p (the portion of the loin (especially of beef) just in front of the rump) }
{ wedge_bone, cut_of_beef,@ sirloin,#p (part of the sirloin nearest the rump) }
{ flat_bone, cut_of_beef,@ sirloin,#p (part of the sirloin next to the wedge bone) }
{ pin_bone, cut_of_beef,@ sirloin,#p (part of the sirloin between the flat bone and the porterhouse) }
{ sirloin_tip, cut_of_beef,@ sirloin,#p (a cut of beef from the upper end of the sirloin) }
{ sirloin_steak, beefsteak,@ sirloin,#p (a cut of beef from the sirloin) }
{ tenderloin, undercut, cut,@ (the tender meat of the loin muscle on each side of the vertebral column) }
{ beef_tenderloin, tenderloin,@ (beef loin muscle) }
{ [ fillet1, verb.contact:fillet,+ ] [ filet1, verb.contact:filet,+ ] beefsteak,@ beef_tenderloin,#p (a boneless steak cut from the tenderloin of beef) }
{ pork_tenderloin, tenderloin,@ (pork loin muscle) }
{ Chateaubriand, fillet1,@ (a very thick center cut of beef tenderloin) }
{ Delmonico_steak, club_steak, beefsteak,@ (small steak from the front of the short loin of beef) }
{ tournedos, fillet1,@ (thick steak cut from the beef tenderloin) }
{ filet_mignon, fillet1,@ (small steak cut from the thick end of a beef tenderloin) }
{ porterhouse, porterhouse_steak, beefsteak,@ beef_loin,#p (large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin) }
{ T-bone_steak, beefsteak,@ (small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin) }
{ blade, cut_of_beef,@ chuck,#p (a cut of beef from the shoulder blade) }
{ blade_roast, roast,@ (a roast cut from the blade) }
{ neck, cut_of_meat,@ (a cut of meat from the neck of an animal) }
{ beef_neck, cut_of_beef,@ (a cut of beef from the neck of the animal) }
{ shoulder, cut_of_meat,@ chuck,#p (a cut of meat including the upper joint of the foreleg) }
{ pot_roast, roast,@ (cut of beef suitable for simmering in liquid in a closed pot) }
{ short_ribs, cut_of_beef,@ (cut of beef containing rib ends near the sternum) }
{ rib_roast, standing_rib_roast, roast,@ rib,#p (a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs) }
{ round, cut_of_beef,@ (a cut of beef between the rump and the lower leg) }
{ round_steak, beefsteak,@ round,#p (a lean cut of beef from between the rump and the shank) }
{ top_round, roast,@ (roast cut from the round; usually suitable for roasting) }
{ bottom_round, pot_roast,@ (cut from the round; suitable for pot roast) }
{ rump_steak, beefsteak,@ rump,#p (a steak cut from the rump) }
{ strip_steak, New_York_strip, beefsteak,@ (steak from upper part of the short loin) }
{ rump, cut_of_beef,@ (fleshy hindquarters; behind the loin and above the round) }
{ rump_roast, roast,@ rump,#p (a cut of beef or veal from the fleshy hindquarters of the animal) }
{ aitchbone, cut_of_beef,@ (a cut of beef including the H-shaped rump bone) }
{ tripe, variety_meat,@ (lining of the stomach of a ruminant (especially a bovine) used as food) }
{ honeycomb_tripe, tripe,@ (lining of the reticulum (or second stomach) of a ruminant used as food) }
{ buffalo, game,@ noun.animal:Bison_bison,#p (meat from an American bison) }
{ beef, boeuf, meat1,@ noun.animal:Bos_taurus,#p (meat from an adult domestic bovine) }
{ beef_roast, roast_beef, roast,@ (cut of beef suitable for roasting) }
{ patty3, cake2, dish,@ (small flat mass of chopped food) }
{ ground_beef, hamburger, beef,@ hamburger1,#p (beef that has been ground) }
{ chopped_steak, chop_steak, chopsteak, hamburger_steak, beef_patty, beefsteak,@ (a patty of ground cooked beef) }
{ bully_beef, corned_beef, corn_beef, beef,@ (beef cured or pickled in brine) }
{ pastrami, beef,@ (highly seasoned cut of smoked beef) }
{ carbonado, meat1,@ (a piece of meat (or fish) that has been scored and broiled) }
{ [ halal, adj.all:clean4^halal,+ ] meat1,@ noun.cognition:Islam,;c ((Islam) meat from animals that have been slaughtered in the prescribed way according to the shariah) }
{ jerky, jerked_meat, jerk, meat1,@ (meat (especially beef) cut in strips and dried in the sun) }
{ beef_jerky, jerky,@ (strips of dried beef) }
{ biltong, jerky,@ noun.location:South_Africa,;r (meat that is salted and cut into strips and dried in the sun) }
{ pemmican, pemican, meat1,@ (lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians) }
{ veal, veau, meat1,@ noun.animal:calf,#p (meat from a calf) }
{ veal_parmesan, veal_parmigiana, dish,@ (sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce) }
{ cut_of_veal, cut,@ veal,#p (cut of meat from a calf) }
{ [ scrag1, verb.contact:scrag1,+ ] scrag_end, cut_of_veal,@ neck,#p (the lean end of a neck of veal) }
{ veal_roast, roast_veal, roast,@ (cut of veal suitable for roasting) }
{ breast_of_veal, veal_roast,@ (usually stuffed and roasted) }
{ fricandeau, veal_roast,@ (larded veal braised and glazed in its own juices) }
{ veal_cordon_bleu, dish,@ (thin slices of veal stuffed with cheese and ham and then sauteed) }
{ calves'_feet, veal,@ (feet of calves used as food; usually jellied) }
{ horsemeat, horseflesh, meat1,@ noun.animal:Equus_caballus,#p (the flesh of horses as food) }
{ [ rabbit, verb.competition:rabbit,+ ] hare, game,@ noun.animal:wood_rabbit,#p noun.animal:European_rabbit,#p noun.animal:hare,#p (flesh of any of various rabbits or hares (wild or domesticated) eaten as food) }
{ mouton, mutton, meat1,@ noun.animal:Ovis_aries,#p (meat from a mature domestic sheep) }
{ mutton_chop, chop,@ (chop cut from a mature sheep) }
{ [ scrag2, verb.contact:scrag1,+ ] cut_of_mutton,@ neck,#p (lean end of the neck) }
{ cut_of_mutton, cut,@ (cut of meat from a mature sheep) }
{ [ lamb, verb.body:lamb,+ ] meat1,@ noun.animal:Ovis_aries,#p (the flesh of a young domestic sheep eaten as food) }
{ cut_of_lamb, cut,@ lamb,#p (cut of meat from a lamb) }
{ breast_of_lamb, poitrine_d'agneau, cut_of_lamb,@ (a cut of lamb including the breastbone and attached muscles dressed as meat) }
{ saddle, cut,@ (cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins) }
{ saddle_of_lamb, cut_of_lamb,@ (backbone and both loins of a lamb) }
{ loin_of_lamb, cut_of_lamb,@ lamb,#p (meat from a loin of lamb) }
{ lamb_chop, lamb-chop, lambchop, chop,@ (chop cut from a lamb) }
{ rack, cut,@ (rib section of a forequarter of veal or pork or especially lamb or mutton) }
{ lamb_roast, roast_lamb, roast,@ (a cut of lamb suitable for roasting) }
{ rack_of_lamb, crown_roast, lamb_roast,@ rack,@ (a roast of the rib section of lamb) }
{ ham_hock, leg,@ (a small cut of meat from the leg just above the foot) }
{ leg_of_lamb, gigot, lamb_roast,@ leg,@ (lamb leg suitable for roasting) }
{ pork, porc, meat1,@ noun.animal:Sus_scrofa2,#p (meat from a domestic hog or pig) }
{ cut_of_pork, cut,@ pork,#p (cut of meat from a hog or pig) }
{ cochon_de_lait, suckling_pig, pork,@ (whole young pig suitable for roasting) }
{ flitch1, side_of_bacon, bacon,@ side_of_pork,#p (salted and cured abdominal wall of a side of pork) }
{ gammon1, bacon,@ side_of_bacon,#p (hind portion of a side of bacon) }
{ pork_loin, cut_of_pork,@ pork,#p (meat from a loin of pork) }
{ side_of_pork, side,@ (dressed half of a hog carcass) }
{ pork_belly, side_of_pork,@ (side of fresh pork) }
{ pork_roast, roast_pork, roast,@ (cut of pork suitable for roasting) }
{ ham, jambon, gammon, cut_of_pork,@ (meat cut from the thigh of a hog (usually smoked)) }
{ Virginia_ham, ham,@ (a lean hickory-smoked ham; has dark red meat) }
{ picnic_ham, picnic_shoulder, cut_of_pork,@ (shoulder of a hog usually smoked) }
{ porkchop, chop,@ (chop cut from a hog) }
{ prosciutto, ham,@ (Italian salt-cured ham usually sliced paper thin) }
{ bacon, cut_of_pork,@ (back and sides of a hog salted and dried or smoked; usually sliced thin and fried) }
{ bacon_strip, bacon,@ (a slice of bacon) }
{ rind, noun.substance:material,@ (the natural outer covering of food (usually removed before eating)) }
{ bacon_rind, rind,@ bacon,#p (the rind of bacon) }
{ Canadian_bacon, bacon,@ pork_loin,#p (from a boned strip of cured loin) }
{ salt_pork, pork,@ (fat from the back and sides and belly of a hog carcass cured with salt) }
{ fatback, salt_pork,@ (salt pork from the back of a hog carcass) }
{ sowbelly, salt_pork,@ (salt pork from the belly of a hog carcass) }
{ spareribs1, cut_of_pork,@ (cut of pork from the rib section with most of the meat trimmed off) }
{ pigs'_feet, pigs'_knuckles, pork,@ (feet or knuckles of hogs used as food; pickled or stewed or jellied) }
{ chitterlings, chitlins, chitlings, variety_meat,@ (small intestines of hogs prepared as food) }
{ cracklings, edible_fat,@ (the crisp residue left after lard has been rendered) }
{ haslet, variety_meat,@ loaf1,@ (heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised) }
{ edible_fat, noun.substance:fat,@ (oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue) }
{ [ lard, verb.creation:lard,+ ] edible_fat,@ noun.animal:hog,#s (soft white semisolid fat obtained by rendering the fatty tissue of the hog) }
{ marbling, edible_fat,@ (the intermixture of fat and lean in a cut of meat) }
{ shortening, edible_fat,@ (fat such as butter or lard used in baked goods) }
{ [ suet, adj.all:fatty^suety,+ ] edible_fat,@ (hard fat around the kidneys and loins in beef and sheep) }
{ margarine, margarin, oleo, oleomargarine, marge, spread,@ (a spread made chiefly from vegetable oils and used as a substitute for butter) }
{ cooking_oil, vegetable_oil,@ (any of numerous vegetable oils used in cooking) }
{ [ drippings, verb.motion:drip,+ ] edible_fat,@ (fat that exudes from meat and drips off while it is being roasted or fried) }
{ vegetable_oil, [ oil, adj.all:fatty^oily,+ ] edible_fat,@ margarine,#s (any of a group of liquid edible fats that are obtained from plants) }
{ sweet_oil, vegetable_oil,@ (mild vegetable oil when used as food; especially olive or edible rape oil) }
{ canola_oil, canola, vegetable_oil,@ (vegetable oil made from rapeseed; it is high in monounsaturated fatty acids) }
{ coconut_oil, copra_oil, vegetable_oil,@ coconut,#s (oil from coconuts) }
{ corn_oil, vegetable_oil,@ noun.plant:corn2,#s (oil from the germs of corn grains) }
{ cottonseed_oil, vegetable_oil,@ noun.plant:cottonseed,#s (edible oil pressed from cottonseeds) }
{ olive_oil, vegetable_oil,@ noun.plant:olive1,#s (oil from olives) }
{ palm_oil, vegetable_oil,@ noun.plant:palm_nut,#s (oil from nuts of oil palms especially the African oil palm) }
{ peanut_oil, [ groundnut_oil, noun.location:Britain,;r ] vegetable_oil,@ noun.plant:peanut2,#s (an oil from peanuts; used in cooking and making soap) }
{ salad_oil, vegetable_oil,@ (any of several edible vegetable oils that can be used in salad dressings) }
{ safflower_oil, vegetable_oil,@ noun.plant:safflower_seed,#s (oil from seeds of the safflower plant) }
{ sesame_oil, vegetable_oil,@ sesame_seed,#s (oil obtained from sesame seeds) }
{ soybean_oil, soyabean_oil, vegetable_oil,@ soybean,#s (oil from soya beans) }
{ sunflower_oil, sunflower-seed_oil, vegetable_oil,@ sunflower_seed,#s (oil from sunflower seeds) }
{ walnut_oil, vegetable_oil,@ English_walnut,#s (oil from walnuts) }
{ sausage, meat1,@ (highly seasoned minced meat stuffed in casings) }
{ sausage_meat, meat1,@ sausage,#s (any meat that is minced and spiced and cooked as patties or used to fill sausages) }
{ blood_sausage, blood_pudding, black_pudding, sausage,@ (a black sausage containing pig's blood and other ingredients) }
{ bologna, Bologna_sausage, sausage,@ (large smooth-textured smoked sausage of beef and veal and pork) }
{ chipolata, sausage,@ noun.location:Britain,;r (a small thin sausage) }
{ chorizo, sausage,@ (a spicy Spanish pork sausage) }
{ frank, frankfurter, hotdog1, hot_dog1, dog1, wiener, wienerwurst, weenie, sausage,@ hotdog2,#p (a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll) }
{ Vienna_sausage, frankfurter,@ (short slender frankfurter usually with ends cut off) }
{ polony, bologna,@ noun.location:Britain,;r (another name for Bologna sausage) }
{ headcheese, sausage,@ loaf1,@ (sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig) }
{ knackwurst, knockwurst, sausage,@ (short thick highly seasoned sausage) }
{ liver_pudding, liver_sausage, liverwurst, sausage,@ (sausage containing ground liver) }
{ pepperoni, sausage,@ (a pork and beef sausage (or a thin slice of this sausage)) }
{ pork_sausage, sausage,@ (sausage containing pork) }
{ salami, sausage,@ (highly seasoned fatty sausage of pork and beef usually dried) }
{ banger, pork_sausage,@ noun.location:Britain,;r noun.communication:colloquialism,;u ((British informal) pork sausage) }
{ bratwurst, brat, pork_sausage,@ (a small pork sausage) }
{ linguica, pork_sausage,@ (a highly seasoned Portuguese pork sausage flavored with garlic and onions) }
{ saveloy, pork_sausage,@ noun.location:Britain,;r (a ready-cooked and highly seasoned pork sausage) }
{ [ souse, verb.change:souse,+ ] sausage,@ (pork trimmings chopped and pickled and jelled) }
{ lunch_meat, luncheon_meat, cold_cuts,@ loaf1,@ (any of various sausages or molded loaf meats sliced and served cold) }
{ mincemeat, concoction,@ (spiced mixture of chopped raisins and apples and other ingredients with or without meat) }
{ [ stuffing, verb.change:stuff,+ ] [ dressing2, verb.change:dress,+ ] concoction,@ (a mixture of seasoned ingredients used to stuff meats and vegetables) }
{ turkey_stuffing, stuffing,@ (stuffing for turkey) }
{ oyster_stuffing, oyster_dressing, stuffing,@ (stuffing made with oysters) }
{ forcemeat, [ farce, verb.change:farce,+ ] stuffing,@ (mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs) }
{ [ bread, verb.contact:bread,+ ] breadstuff1, staff_of_life, baked_goods,@ starches,@ sandwich,#p (food made from dough of flour or meal and usually raised with yeast or baking powder and then baked) }
{ anadama_bread, bread,@ noun.location:New_England,;r (a yeast-raised bread made of white flour and cornmeal and molasses) }
{ bap, bread,@ noun.location:Scotland,;r (a small loaf or roll of soft bread) }
{ barmbrack, bread,@ noun.location:Ireland,;r (a rich currant cake or bun) }
{ breadstick, bread-stick, bread,@ (a crisp stick-shaped roll; often served with soup) }
{ grissino, breadstick,@ noun.location:Italy,;r (a long slender crusty breadstick) }
{ brown_bread1, Boston_brown_bread, bread,@ (dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water) }
{ bun, roll, bread,@ (small rounded bread either plain or sweet)}
{ tea_bread, bun,@ (sweetened buns to be eaten with tea) }
{ caraway_seed_bread, bread,@ (bread containing caraway seeds) }
{ challah, hallah, bread,@ noun.act:cookery,;c noun.cognition:Judaism,;c ((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,@ (bread flavored with cinnamon often containing raisins) }
{ cracked-wheat_bread, bread,@ (bread made with cracked wheat that has been ground fine) }
{ cracker, bread,@ (a thin crisp wafer made of flour and water with or without leavening and shortening; unsweetened or semisweet) }
{ crouton, bread,@ (a small piece of toasted or fried bread; served in soup or salads) }
{ dark_bread, whole_wheat_bread, whole_meal_bread, brown_bread2, bread,@ (bread made with whole wheat flour) }
{ English_muffin, bread,@ (round, raised muffin cooked on a griddle; usually split and toasted before being eaten) }
{ flatbread, bread,@ (any of various breads made from usually unleavened dough) }
{ garlic_bread, bread,@ (French or Italian bread sliced and spread with garlic butter then crisped in the oven) }
{ gluten_bread, bread,@ (bread made with gluten flour) }
{ graham_bread, whole_wheat_bread,@ (bread made of graham (whole wheat) flour) }
{ Host, bread,@ (a technical name for the bread used in the service of Mass or Holy Communion) }
{ flatbrod, flatbread,@ (the thin wafer-like bread of Scandinavia) }
{ bannock, flatbread,@ (a flat bread made of oat or barley flour; common in New England and Scotland) }
{ chapatti, chapati, flatbread,@ noun.location:India,;r (flat pancake-like bread cooked on a griddle) }
{ pita, pocket_bread, flatbread,@ gyro,#p noun.location:Middle_East,;r (usually small round bread that can open into a pocket for filling) }
{ loaf_of_bread, loaf, bread,@ (a shaped mass of baked bread that is usually sliced before eating) }
{ heel, noun.location:end,@ loaf_of_bread,#p (one of the crusty ends of a loaf of bread) }
{ French_loaf, loaf_of_bread,@ (a loaf of French bread) }
{ matzo, matzoh, matzah, unleavened_bread, bread,@ (brittle flat bread eaten at Passover) }
{ nan, naan, bread,@ (leavened bread baked in a clay oven in India; usually shaped like a teardrop) }
{ onion_bread, bread,@ (bread containing finely minced onions) }
{ raisin_bread, bread,@ (bread containing raisins) }
{ quick_bread, bread,@ (breads made with a leavening agent that permits immediate baking) }
{ banana_bread, quick_bread,@ (moist bread containing banana pulp) }
{ date_bread, quick_bread,@ (bread containing chopped dates) }
{ date-nut_bread, quick_bread,@ (bread containing chopped dates and nuts) }
{ nut_bread, quick_bread,@ (bread containing chopped nuts) }
{ oatcake, quick_bread,@ (thin flat unleavened cake of baked oatmeal) }
{ Irish_soda_bread, quick_bread,@ (round loaf made with soda and buttermilk; often containing caraway seeds and raisins) }
{ skillet_bread, fry_bread, quick_bread,@ (usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread) }
{ rye_bread, bread,@ (any of various breads made entirely or partly with rye flour) }
{ black_bread, pumpernickel, rye_bread,@ (bread made of coarse rye flour) }
{ Jewish_rye_bread, Jewish_rye, rye_bread,@ noun.act:cookery,;c noun.cognition:Judaism,;c ((Judaism) bread made with rye flour; usually contains caraway seeds) }
{ limpa, rye_bread,@ (a rye bread made with molasses or brown sugar) }
{ Swedish_rye_bread, Swedish_rye, rye_bread,@ (a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind) }
{ salt-rising_bread, bread,@ (white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp) }
{ simnel, bread,@ (a crisp bread of fine white flour) }
{ sour_bread, sourdough_bread, bread,@ (made with a starter of a small amount of dough in which fermentation is active) }
{ [ toast, verb.change:toast,+ ] bread,@ (slices of bread that have been toasted) }
{ wafer2, bread,@ (thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)) }
{ white_bread, light_bread, bread,@ (bread made with finely ground and usually bleached wheat flour) }
{ baguet, baguette, French_bread,@ (narrow French stick loaf) }
{ French_bread, white_bread,@ (a crusty sourdough bread often baked in long slender tapered loaves or baguettes) }
{ Italian_bread, white_bread,@ (unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends) }
{ cornbread, quick_bread,@ (bread made primarily of cornmeal) }
{ corn_cake, cornbread,@ (baked in a pan or on a griddle (southern and midland)) }
{ skillet_corn_bread, cornbread,@ (cornbread usually containing ham or bacon bits and cooked in a skillet) }
{ ashcake, ash_cake, corn_tash, cornbread,@ (corn bread wrapped in cabbage leaves and baked in hot ashes (southern)) }
{ hoecake, johnnycake,@ noun.location:South1,;r (thin usually unleavened johnnycake made of cornmeal; originally baked on the blade of a hoe over an open fire (southern)) }
{ cornpone, pone, cornbread,@ (cornbread often made without milk or eggs and baked or fried (southern)) }
{ corn_dab, corn_dodger, dodger, cornbread,@ (small oval cake of corn bread baked or fried (chiefly southern)) }
{ hush_puppy, hushpuppy, cornbread,@ (deep-fried cornbread ball (southern)) }
{ johnnycake, johnny_cake, journey_cake, cornbread,@ noun.location:New_England,;r (cornbread usually cooked pancake-style on a griddle (chiefly New England)) }
{ Shawnee_cake, johnnycake,@ noun.location:Rhode_Island,;r (form of johnnycake) }
{ spoon_bread, batter_bread, cornbread,@ (soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly southern)) }
{ cinnamon_toast, toast,@ (buttered toast with sugar and cinnamon (and nutmeg and grated lemon peel)) }
{ orange_toast, toast,@ (buttered toast with sugar and grated orange rind and a little orange juice) }
{ Melba_toast, toast,@ (very thin crisp brown toast) }
{ zwieback, rusk, Brussels_biscuit, twice-baked_bread, toast,@ (slice of sweet raised bread baked again until it is brown and hard and crisp) }
{ frankfurter_bun, hotdog_bun, bun,@ hotdog2,#p (a long bun shaped to hold a frankfurter) }
{ hamburger_bun, hamburger_roll, bun,@ (a round bun shaped to hold a hamburger patty) }
{ muffin, gem, quick_bread,@ (a sweet quick bread baked in a cup-shaped pan) }
{ bran_muffin, muffin,@ (muffin containing bran) }
{ corn_muffin, muffin,@ (cornbread muffin) }
{ Yorkshire_pudding, quick_bread,@ (light puffy bread made of a puff batter and traditionally baked in the pan with roast beef) }
{ popover, muffin,@ (light hollow muffin made of a puff batter (individual Yorkshire pudding) baked in a deep muffin cup) }
{ scone, quick_bread,@ (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, griddlecake2, Scotch_pancake, scone,@ (a scone made by dropping a spoonful of batter on a griddle) }
{ cross_bun, hot_cross_bun, sweet_roll,@ (moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze) }
{ coffee_ring, coffeecake,@ (ring-shaped coffeecake with fruits or nuts and often iced) }
{ brioche, roll,@ (a light roll rich with eggs and butter and somewhat sweet) }
{ crescent_roll, croissant, roll,@ (very rich flaky crescent-shaped roll) }
{ hard_roll, Vienna_roll, roll,@ (yeast-raised roll with a hard crust) }
{ soft_roll, roll,@ (yeast-raised roll with a soft crust) }
{ kaiser_roll, roll,@ (rounded raised poppy-seed roll made of a square piece of dough by folding the corners in to the center) }
{ Parker_House_roll, roll,@ (yeast-raised dinner roll made by folding a disk of dough before baking) }
{ clover-leaf_roll, roll,@ (yeast-raised dinner roll made by baking three small balls of dough in each cup of a muffin pan) }
{ onion_roll, roll,@ (yeast-raised roll flavored with onion) }
{ bialy, bialystoker, onion_roll,@ (flat crusty-bottomed onion roll) }
{ sweet_roll, coffee_roll, roll,@ (any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze) }
{ bear_claw, bear_paw, sweet_roll,@ (almond-flavored yeast-raised pastry shaped in an irregular semicircle resembling a bear's claw) }
{ cinnamon_roll, cinnamon_bun, cinnamon_snail, sweet_roll,@ (rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking) }
{ honey_bun, sticky_bun, caramel_bun, schnecken, sweet_roll,@ (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, sweet_roll,@ (pinwheel-shaped rolls spread with cinnamon and sugar and filled with e.g. jam before baking) }
{ danish, danish_pastry, sweet_roll,@ (light sweet yeast-raised roll usually filled with fruits or cheese) }
{ bagel, beigel, roll,@ noun.communication:Yiddish,;c ((Yiddish) glazed yeast-raised doughnut-shaped roll with hard crust) }
{ onion_bagel, bagel,@ (bagel flavored with onion) }
{ biscuit, quick_bread,@ (small round bread leavened with baking-powder or soda) }
{ rolled_biscuit, biscuit,@ (biscuit made from dough rolled and cut) }
{ drop_biscuit, biscuit,@ (biscuit made from dough with enough milk that it can be dropped from a spoon) }
{ baking-powder_biscuit, biscuit,@ (leavened with baking powder) }
{ buttermilk_biscuit, soda_biscuit, biscuit,@ (very tender biscuit partially leavened with buttermilk and soda) }
{ shortcake, baking-powder_biscuit,@ (very short biscuit dough baked as individual biscuits or a round loaf; served with sweetened fruit and usually whipped cream) }
{ hardtack, pilot_biscuit, pilot_bread, sea_biscuit, ship_biscuit, biscuit,@ (very hard unsalted biscuit or bread; a former ship's staple) }
{ wafer1, cookie,@ (a small thin crisp cake or cookie) }
{ brandysnap, gingersnap,@ (a gingersnap flavored with brandy) }
{ saltine, cracker,@ (a cracker sprinkled with salt before baking) }
{ soda_cracker, cracker,@ (unsweetened cracker leavened slightly with soda and cream of tartar) }
{ oyster_cracker, cracker,@ (a small dry usually round cracker) }
{ water_biscuit, cracker,@ (a thin flour-and-water biscuit usually made without shortening; often served with cheese) }
{ graham_cracker, cracker,@ (semisweet whole-wheat cracker) }
{ pretzel, cracker,@ (glazed and salted cracker typically in the shape of a loose knot) }
{ soft_pretzel, pretzel,@ (a pretzel made of soft bread) }
{ [ sandwich, verb.creation:sandwich,+ ] snack_food,@ meal,#p (two (or more) slices of bread with a filling between them) }
{ sandwich_plate, dish,@ (a serving consisting of a sandwich or sandwiches with garnishes) }
{ butty, sandwich,@ noun.location:Britain,;r (a sandwich; "a bacon butty") }
{ ham_sandwich, sandwich,@ (a sandwich made with a filling of sliced ham) }
{ chicken_sandwich, sandwich,@ (a sandwich made with a filling of sliced chicken) }
{ club_sandwich, three-decker, triple-decker, sandwich,@ (made with three slices of usually toasted bread) }
{ open-face_sandwich, open_sandwich, sandwich,@ (sandwich without a covering slice of bread) }
{ hamburger1, beefburger, burger, sandwich,@ (a sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients) }
{ cheeseburger, hamburger1,@ (a hamburger with melted cheese on it) }
{ tunaburger, sandwich,@ (a sandwich that resembles a hamburger but made with tuna instead of beef) }
{ hotdog2, hot_dog2, red_hot, sandwich,@ (a frankfurter served hot on a bun) }
{ Sloppy_Joe, sandwich,@ (ground beef (not a patty) cooked in a spicy sauce and served on a bun) }
{ bomber, grinder, hero, hero_sandwich, hoagie, hoagy, Cuban_sandwich, Italian_sandwich, poor_boy, sub, submarine, submarine_sandwich, torpedo, wedge, zep, 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) }
{ gyro, sandwich,@ (a Greek sandwich: sliced roast lamb with onion and tomato stuffed into pita bread) }
{ bacon-lettuce-tomato_sandwich, BLT, sandwich,@ (sandwich filled with slices of bacon and tomato with lettuce) }
{ Reuben, sandwich,@ (a hot sandwich with corned beef and Swiss cheese and sauerkraut on rye bread) }
{ western, western_sandwich, sandwich,@ (a sandwich made from a western omelet) }
{ wrap, sandwich,@ (a sandwich in which the filling is rolled up in a soft tortilla) }
{ pasta, alimentary_paste, food,@ (shaped and dried dough made from flour and water and sometimes egg) }
{ farfalle, bowtie_pasta, pasta,@ (pasta shaped with scalloped edges and pinched in the middle, suggestive of a bow tie) }
{ noodle, pasta,@ (a ribbonlike strip of pasta) }
{ orzo, pasta,@ (pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine) }
{ egg_noodle, noodle,@ (narrow strip of pasta dough made with eggs) }
{ spaghetti, pasta,@ (pasta in the form of long strings) }
{ spaghetti1, pasta1,@ (spaghetti served with a tomato sauce) }
{ spaghettini, pasta,@ (thin spaghetti) }
{ tortellini, pasta,@ (small ring-shaped stuffed pasta) }
{ ziti, pasta,@ (medium-sized tubular pasta in short pieces) }
{ rigatoni, pasta,@ (tubular pasta in short ribbed pieces) }
{ fedelline, pasta,@ (extremely fine pasta thinner than vermicelli) }
{ linguine, linguini, pasta,@ (pasta in long slender flat strips) }
{ fettuccine, fettuccini, pasta,@ (pasta in flat strips wider than linguine) }
{ fettuccine_Alfredo, fettuccine,@ (fettuccine in cream sauce with cheese) }
{ vermicelli, pasta,@ (pasta in strings thinner than spaghetti) }
{ macaroni, pasta,@ (pasta in the form of slender tubes) }
{ lasagna1, lasagne, pasta,@ (very wide flat strips of pasta) }
{ penne, pasta,@ (pasta in short tubes with diagonally cut ends) }
{ ravioli, cappelletti, pasta,@ (small circular or square cases of dough with savory fillings) }
{ tagliatelle, pasta,@ (pasta cut in narrow ribbons) }
{ manicotti, pasta,@ (large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce) }
{ couscous, pasta,@ (a pasta made in northern Africa of crushed and steamed semolina) }
{ gnocchi, dumpling1,@ ((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, matzoh_ball, matzah_ball, dumpling1,@ (a Jewish dumpling made of matzo meal; usually served in soup) }
{ won_ton, wonton, dumpling1,@ (a Chinese dumpling filled with spiced minced pork; usually served in soup) }
{ dumpling1, dumplings, pasta,@ (small balls or strips of boiled or steamed dough) }
{ health_food, food,@ (any natural or prepared food popularly believed to promote good health) }
{ junk_food, food,@ (food that tastes good but is high in calories having little nutritional value) }
{ breakfast_food, food,@ (any food (especially cereal) usually served for breakfast) }
{ [ cereal, adj.pert:cereal,+ ] breakfast_food,@ (a breakfast food prepared from grain) }
{ muesli, breakfast_food,@ (mixture of untoasted dry cereals and fruits) }
{ Pablum, cereal,@ soft_diet,#p noun.communication:trademark,;u (a soft form of cereal for infants) }
{ hot_cereal, cereal,@ (a cereal that is served hot) }
{ [ mush, adj.all:soft1^mushy,+ ] cornmeal_mush, hot_cereal,@ (cornmeal boiled in water) }
{ atole, cornmeal_mush,@ (eaten as mush or as a thin gruel) }
{ hasty_pudding1, cornmeal_mush,@ noun.location:New_England,;r (cornmeal mush served with sweetening (maple syrup or brown sugar)) }
{ polenta, cornmeal_mush,@ noun.location:Italy,;r (a thick mush made of cornmeal boiled in stock or water) }
{ hasty_pudding2, porridge,@ noun.location:Britain,;r (sweetened porridge made of tapioca or flour or oatmeal cooked quickly in milk or water) }
{ gruel, porridge,@ (a thin porridge (usually oatmeal or cornmeal)) }
{ congee, jook, gruel,@ (a Chinese rice gruel eaten for breakfast) }
{ skilly, gruel,@ (a thin porridge or soup (usually oatmeal and water flavored with meat)) }
{ grits, hominy_grits, hot_cereal,@ (coarsely ground hulled corn boiled as a breakfast dish in the southern United States) }
{ kasha, hot_cereal,@ (boiled or baked buckwheat) }
{ frumenty, hot_cereal,@ (sweet spiced porridge made from hulled wheat) }
{ cold_cereal, dry_cereal, cereal,@ (a cereal that is not heated before serving) }
{ granola, cold_cereal,@ (cereal made of especially rolled oats with dried fruits and nuts and honey or brown sugar) }
{ granola_bar, cookie,@ (cookie bar made of granola) }
{ raisin_bran, cold_cereal,@ (bran flakes with raisins) }
{ corn_flake, cold_cereal,@ (crisp flake made from corn) }
{ bran_flake, cold_cereal,@ (wheat flake including the bran) }
{ wheatflake, cold_cereal,@ (crisp flake made from wheat) }
{ puffed_rice, cold_cereal,@ (puffy rice kernels) }
{ puffed_wheat, cold_cereal,@ (puffy wheat berries) }
{ [ produce, verb.creation:produce5,+ ] green_goods, green_groceries, garden_truck, food,@ (fresh fruits and vegetable grown for the market) }
{ edible_fruit, produce,@ noun.plant:fruit,@ (edible reproductive body of a seed plant especially one having sweet flesh) }
{ vegetable, veggie, [ veg, noun.location:Britain,;r ] produce,@ noun.plant:herbaceous_plant,#p (edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant) }
{ julienne, julienne_vegetable, vegetable,@ (a vegetable cut into thin strips (usually used as a garnish)) }
{ [ eater, verb.consumption:eat,+ ] produce,@ (any green goods that are good to eat; "these apples are good eaters") }
{ raw_vegetable, rabbit_food, vegetable,@ crudites,#s (an uncooked vegetable) }
{ crudites, appetizer,@ (raw vegetables cut into bite-sized strips and served with a dip) }
{ celery_stick, crudites,@ celery,#p (celery stalks cut into small sticks) }
{ legume, vegetable,@ (the seedpod of a leguminous plant (such as peas or beans or lentils)) }
{ pulse, legume,@ (edible seeds of various pod-bearing plants (peas or beans or lentils etc.)) }
{ potherb, vegetable,@ (any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning) }
{ greens, green, leafy_vegetable, vegetable,@ (any of various leafy plants or their leaves and stems eaten as vegetables) }
{ chop-suey_greens, greens,@ noun.plant:chop-suey_greens,#p (succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking) }
{ bean_curd, tofu, curd2,@ (cheeselike food made of curdled soybean milk) }
{ solanaceous_vegetable, vegetable,@ (any of several fruits of plants of the family Solanaceae; especially of the genera Solanum, Capsicum, and Lycopersicon) }
{ root_vegetable, vegetable,@ (any of various fleshy edible underground roots or tubers) }
{ potato, white_potato, Irish_potato, murphy, spud, tater, root_vegetable,@ starches,@ solanaceous_vegetable,@ noun.plant:white_potato_vine,#p (an edible tuber native to South America; a staple food of Ireland) }
{ baked_potato, potato,@ (potato that has been cooked by baking it in an oven) }
{ french_fries, french-fried_potatoes, fries, [ chips1, noun.location:Britain,;r ] potato,@ (strips of potato fried in deep fat) }
{ home_fries, home-fried_potatoes, potato,@ (sliced pieces of potato fried in a pan until brown and crisp) }
{ jacket_potato, baked_potato,@ (a baked potato served with the jacket on) }
{ jacket, peel,@ potato,#p (the outer skin of a potato) }
{ mashed_potato, potato,@ (potato that has been peeled and boiled and then mashed) }
{ potato_skin, potato_peel, potato_peelings, snack_food,@ (crisp fried potato peeling) }
{ Uruguay_potato, potato,@ noun.plant:Uruguay_potato_vine,#p (similar to the common potato) }
{ yam2, root_vegetable,@ (edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food) }
{ sweet_potato, root_vegetable,@ noun.plant:Ipomoea_batatas,#p (the edible tuberous root of the sweet potato vine which is grown widely in warm regions of the United States) }
{ yam, sweet_potato,@ (sweet potato with deep orange flesh that remains moist when baked) }
{ snack_food, dish,@ (food for light meals or for eating between meals) }
{ chip, [ crisp, adj.all:tender1^crisp,+ adj.all:tender1^crispy,+ verb.change:crisp,+ ] potato_chip, Saratoga_chip, snack_food,@ (a thin crisp slice of potato fried in deep fat) }
{ corn_chip, snack_food,@ (thin piece of cornmeal dough fried) }
{ tortilla_chip, corn_chip,@ (a small piece of tortilla) }
{ nacho, tortilla_chip,@ (a tortilla chip topped with cheese and chili-pepper and broiled) }
{ eggplant, aubergine, mad_apple, solanaceous_vegetable,@ noun.plant:eggplant,#p (egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow) }
{ pieplant, rhubarb, vegetable,@ (long pinkish sour leafstalks usually eaten cooked and sweetened) }
{ cruciferous_vegetable, vegetable,@ noun.plant: crucifer,#p (a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts) }
{ mustard1, mustard_greens, leaf_mustard, Indian_mustard, cruciferous_vegetable,@ (leaves eaten as cooked greens) }
{ cabbage, chou1, cruciferous_vegetable,@ noun.plant:cultivated_cabbage,#p (any of various types of cabbage) }
{ kale, kail, cole, cabbage,@ (coarse curly-leafed cabbage) }
{ collards, collard_greens, kale,@ (kale that has smooth leaves) }
{ Chinese_cabbage, celery_cabbage, Chinese_celery, cabbage,@ (elongated head of crisp celery-like stalks and light green leaves) }
{ bok_choy, bok_choi, cabbage,@ (elongated head of dark green leaves on thick white stalks) }
{ head_cabbage, 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, head_cabbage,@ (compact head of purplish-red leaves) }
{ savoy_cabbage, savoy, head_cabbage,@ (head of soft crinkly leaves) }
{ broccoli, cruciferous_vegetable,@ noun.plant:broccoli,#p (branched green undeveloped flower heads) }
{ cauliflower, cruciferous_vegetable,@ noun.plant:cauliflower,#p (compact head of white undeveloped flowers) }
{ brussels_sprouts, cruciferous_vegetable,@ noun.plant:brussels_sprout,#p noun.communication:plural,;u (the small edible cabbage-like buds growing along a stalk of the brussels sprout plant) }
{ broccoli_rabe, broccoli_raab, cruciferous_vegetable,@ noun.plant:broccoli_rabe,#p (slightly bitter dark green leaves and clustered flower buds) }
{ squash, vegetable,@ noun.plant:squash_vine,#p (edible fruit of a squash plant; eaten as a vegetable) }
{ summer_squash, squash,@ noun.plant:summer_squash_vine,#p (any of various fruits of the gourd family that mature during the summer; eaten while immature and before seeds and rind harden) }
{ yellow_squash, summer_squash,@ noun.plant:yellow_squash,#p (squash having yellow skin and yellowish flesh and usually elongated neck) }
{ crookneck, crookneck_squash, summer_crookneck, yellow_squash,@ (yellow squash with a thin curved neck and somewhat warty skin) }
{ zucchini, courgette, summer_squash,@ noun.plant:zucchini,#p (small cucumber-shaped vegetable marrow; typically dark green) }
{ marrow, vegetable_marrow, summer_squash,@ noun.plant:marrow_squash,#p (large elongated squash with creamy to deep green skins) }
{ cocozelle, summer_squash,@ noun.plant:cocozelle,#p (squash resembling zucchini) }
{ pattypan_squash, summer_squash,@ noun.plant:cymling,#p (round greenish-white squash having one face flattened with a scalloped edge) }
{ spaghetti_squash, summer_squash,@ noun.plant:spaghetti_squash,#p (medium-sized oval squash with flesh in the form of strings that resemble spaghetti) }
{ winter_squash, squash,@ noun.plant:winter_squash_plant,#p (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, winter_squash,@ noun.plant:acorn_squash,#p (small dark green or yellow ribbed squash with yellow to orange flesh) }
{ butternut_squash, winter_squash,@ noun.plant:butternut_squash,#p (buff-colored squash with a long usually straight neck and sweet orange flesh) }
{ hubbard_squash, winter_squash,@ noun.plant:hubbard_squash,#p (large football-shaped winter squash with a warty grey-green rind) }
{ turban_squash, winter_squash,@ noun.plant:turban_squash,#p (large squash shaped somewhat like a turban usually with a rounded central portion protruding from the blossom end) }
{ buttercup_squash, turban_squash,@ (drum-shaped squash with dark green rind marked in silver or grey) }
{ cushaw, winter_squash,@ noun.plant:cushaw,#p (globose or ovoid squash with striped grey and green warty rind) }
{ winter_crookneck_squash, winter_squash,@ noun.plant:winter_crookneck,#p (a squash with a hard rind and an elongated curved neck) }
{ cucumber, cuke, vegetable,@ noun.plant:cucumber_vine,#p (cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons) }
{ gherkin1, cucumber,@ (small prickly cucumber) }
{ artichoke, globe_artichoke, vegetable,@ noun.plant:artichoke_plant,#p (a thistlelike flower head with edible fleshy leaves and heart) }
{ artichoke_heart, vegetable,@ artichoke,#p (the tender fleshy center of the immature artichoke flower) }
{ Jerusalem_artichoke, sunchoke, root_vegetable,@ (sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips) }
{ asparagus, vegetable,@ noun.plant:edible_asparagus,#p (edible young shoots of the asparagus plant) }
{ bamboo_shoot, vegetable,@ noun.plant:common_bamboo,#p (edible young shoots of bamboo) }
{ [ sprout, verb.body:sprout1,+ verb.change:sprout,+ ] green,@ (a newly grown bud (especially from a germinating seed)) }
{ bean_sprout, sprout,@ (any of various sprouted beans: especially mung beans or lentils or edible soybeans) }
{ alfalfa_sprout, sprout,@ (sprouted alfalfa seeds) }
{ beet, beetroot, root_vegetable,@ noun.plant:beetroot,#p (round red root vegetable) }
{ beet_green, greens,@ noun.plant:beetroot,#p (young leaves of the beetroot) }
{ sugar_beet, beet,@ (white-rooted beet grown as a source of sugar) }
{ mangel-wurzel, beet,@ (cultivated as feed for livestock) }
{ chard, Swiss_chard, spinach_beet, leaf_beet, greens,@ noun.plant:Beta_vulgaris_cicla,#p (long succulent whitish stalks with large green leaves) }
{ pepper2, solanaceous_vegetable,@ noun.plant:capsicum_pepper_plant,#p (sweet and hot varieties of fruits of plants of the genus Capsicum) }
{ sweet_pepper, pepper2,@ noun.plant:Capsicum_annuum_grossum,#p (large mild crisp thick-walled capsicum peppers usually bell-shaped or somewhat oblong; commonly used in salads) }
{ bell_pepper, sweet_pepper,@ (large bell-shaped sweet pepper in green or red or yellow or orange or black varieties) }
{ green_pepper, sweet_pepper,@ (a sweet pepper that becomes red when ripe) }
{ globe_pepper, sweet_pepper,@ (round sweet pepper) }
{ pimento, pimiento, sweet_pepper,@ paprika,#s (fully ripened sweet red pepper; usually cooked) }
{ hot_pepper, pepper2,@ (any of various pungent capsicum fruits) }
{ chili, chili_pepper, chilli, chilly, chile, hot_pepper,@ noun.plant:Capsicum_annuum_longum,#p chili_powder,#s (very hot and finely tapering pepper of special pungency) }
{ jalapeno, jalapeno_pepper, chili_pepper,@ (hot green or red pepper of southwestern United States and Mexico) }
{ chipotle, jalapeno,@ (a ripe jalapeno that has been dried for use in cooking) }
{ cayenne2, cayenne_pepper2, chili_pepper,@ (a long and often twisted hot red pepper) }
{ tabasco2, red_pepper2, hot_pepper,@ noun.plant:Capsicum_frutescens,#p Tabasco_sauce,#s (very hot red peppers; usually long and thin; some very small) }
{ onion, vegetable,@ (an aromatic flavorful vegetable) }
{ Bermuda_onion, onion,@ (mild flat onion grown in warm areas) }
{ green_onion, [ spring_onion, noun.location:Britain,;r ] [ scallion, noun.location:United_States,;r ] onion,@ (a young onion before the bulb has enlarged; eaten in salads) }
{ Vidalia_onion, onion,@ (sweet-flavored onion grown in Georgia) }
{ Spanish_onion, onion,@ (large mild and succulent onion; often eaten raw) }
{ purple_onion, red_onion, Spanish_onion,@ (flat mild onion having purplish tunics; used as garnish on hamburgers and salads) }
{ leek, vegetable,@ noun.plant:Allium_porrum,#p (related to onions; white cylindrical bulb and flat dark-green leaves) }
{ shallot, onion,@ noun.plant:Allium_cepa_aggregatum,#p (small mild-flavored onion-like or garlic-like clustered bulbs used for seasoning) }
{ salad_green, salad_greens, greens,@ (greens suitable for eating uncooked as in salads) }
{ lettuce, salad_green,@ noun.plant:Lactuca_sativa,#p (leaves of any of various plants of Lactuca sativa) }
{ butterhead_lettuce, lettuce,@ noun.plant:Lactuca_sativa_capitata,#p (lettuce with relatively soft leaves in a loose head; easily broken or bruised) }
{ buttercrunch, butterhead_lettuce,@ (lettuce with delicate and relatively crunchy leaves) }
{ Bibb_lettuce, butterhead_lettuce,@ (lettuce with relatively crisp leaves) }
{ Boston_lettuce, butterhead_lettuce,@ (lettuce with relatively soft leaves) }
{ crisphead_lettuce, iceberg_lettuce, iceberg, lettuce,@ noun.plant:Lactuca_sativa_capitata,#p (lettuce with crisp tightly packed light-green leaves in a firm head; "iceberg is still the most popular lettuce") }
{ cos, cos_lettuce, romaine, romaine_lettuce, lettuce,@ (lettuce with long dark-green leaves in a loosely packed elongated head) }
{ leaf_lettuce, loose-leaf_lettuce, lettuce,@ noun.plant:Lactuca_sativa_crispa,#p (lettuce with loosely curled leaves that do not form a compact head) }
{ celtuce, salad_green,@ noun.plant:Lactuca_sativa_asparagina,#p (leaves having celery-like stems eaten raw or cooked) }
{ bean, edible_bean, legume,@ noun.plant:bean_plant,#p (any of various edible seeds of plants of the family Leguminosae used for food) }
{ goa_bean, edible_bean,@ noun.plant:Psophocarpus_tetragonolobus,#p (Old World tropical bean) }
{ mung_bean, mung, green_bean1, green_gram, golden_gram, moong, mash_bean, munggo, monggo, green_soy, edible_bean,@ noun.plant:Vigna_radiata,#p (seed of the mung bean plant used for food) }
{ lentil, legume,@ noun.plant:Lens_culinaris,#p (round flat seed of the lentil plant used for food) }
{ pea, legume,@ (seed of a pea plant used for food) }
{ green_pea, garden_pea, pea,@ (fresh pea) }
{ marrowfat_pea, pea,@ (a variety of large pea that is commonly processed and sold in cans) }
{ snow_pea, sugar_pea, green_pea,@ (green peas with flat edible pods) }
{ sugar_snap_pea, green_pea,@ (green peas with edible pods that are very crisp and not flat) }
{ split-pea, green_pea,@ (dried hulled pea; used in soup) }
{ chickpea, garbanzo, legume,@ noun.plant:Cicer_arietinum,#p (large white roundish Asiatic legume; usually dried) }
{ cajan_pea, pigeon_pea, dahl, pea,@ noun.plant:Cajanus_cajan,#p (small highly nutritious seed of the tropical pigeon-pea plant) }
{ field_pea, pea,@ noun.plant:Pisum_sativum_arvense,#p (coarse small-seeded pea often used as food when young and tender) }
{ mushy_peas, side_dish,@ (marrowfat peas that have been soaked overnight and then boiled; served with fish and chips) }
{ black-eyed_pea, cowpea, legume,@ noun.plant:Vigna_unguiculata,#p (eaten fresh as shell beans or dried) }
{ common_bean, edible_bean,@ noun.plant:Phaseolus_vulgaris,#p (any of numerous beans eaten either fresh or dried) }
{ kidney_bean, common_bean,@ (large dark red bean; usually dried) }
{ navy_bean, pea_bean, white_bean, common_bean,@ (white-seeded bean; usually dried) }
{ pinto_bean, common_bean,@ (mottled or spotted bean of southwestern United States; usually dried) }
{ frijole, common_bean,@ (Mexican bean; usually dried) }
{ black_bean, turtle_bean, common_bean,@ (black-seeded bean of South America; usually dried) }
{ fresh_bean, common_bean,@ (beans eaten before they are ripe as opposed to dried) }
{ flageolet, haricot2, common_bean,@ (a French bean variety with light-colored seeds; usually dried) }
{ green_bean, fresh_bean,@ (immature bean pod eaten as a vegetable) }
{ snap_bean, snap1, green_bean,@ (tender green beans without strings that easily snap into sections) }
{ string_bean, green_bean,@ (green beans with strings that must be removed) }
{ Kentucky_wonder, Kentucky_wonder_bean, green_bean,@ (flat-podded green bean) }
{ scarlet_runner, scarlet_runner_bean, runner_bean, English_runner_bean, green_bean,@ (long bean pods usually sliced into half-inch lengths; a favorite in Britain) }
{ haricot_vert, haricots_verts, French_bean, green_bean,@ (very small and slender green bean) }
{ wax_bean, yellow_bean, fresh_bean,@ (snap beans with yellow pods) }
{ shell_bean, fresh_bean,@ noun.plant:shell_bean_plant,#p (unripe beans removed from the pod before cooking) }
{ lima_bean, shell_bean,@ noun.plant:lima_bean_plant,#p (broad flat beans simmered gently; never eaten raw) }
{ Fordhooks, lima_bean,@ (relatively large lima beans) }
{ sieva_bean, butter_bean, butterbean, civet_bean, shell_bean,@ noun.plant:butter-bean_plant,#p (small flat green bean similar to lima beans) }
{ fava_bean, broad_bean, shell_bean,@ (shell beans cooked as lima beans) }
{ soy, soybean, soya, soya_bean, edible_bean,@ soy_flour,#s soy_sauce,#s noun.plant:Glycine_max,#p (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, shell_bean,@ (seeds shelled and cooked as lima beans) }
{ field_soybean, soybean,@ oil_cake,#s (seeds used as livestock feed) }
{ cardoon, vegetable,@ noun.plant:cardoon,#p (only parts eaten are roots and especially stalks (blanched and used as celery); related to artichokes) }
{ carrot, root_vegetable,@ noun.plant:Daucus_carota_sativa,#p (orange root; important source of carotene) }
{ carrot_stick, crudites,@ (a stick of carrot eaten raw) }
{ celery, vegetable,@ noun.plant:Apium_graveolens_dulce,#p (stalks eaten raw or cooked or used as seasoning) }
{ pascal_celery, Paschal_celery, celery,@ (any of several types of commercially grown celery having green stalks) }
{ celeriac, celery_root, root_vegetable,@ noun.plant:Apium_graveolens_rapaceum,#p (thickened edible aromatic root of a variety of celery plant) }
{ chicory, curly_endive, salad_green,@ noun.plant:Cichorium_intybus,#p (crisp spiky leaves with somewhat bitter taste) }
{ radicchio, chicory,@ (prized variety of chicory having globose heads of red leaves) }
{ coffee_substitute, coffee,@ (a drink resembling coffee that is sometimes substituted for it) }
{ chicory2, chicory_root, coffee_substitute,@ (root of the chicory plant roasted and ground to substitute for or adulterate coffee) }
{ Postum, coffee_substitute,@ (trade mark for a coffee substitute invented by C. W. Post and made with chicory and roasted grains) }
{ chicory_escarole, endive, escarole, salad_green,@ noun.plant:Cichorium_endivia,#p (variety of endive having leaves with irregular frilled edges) }
{ Belgian_endive, French_endive, witloof, endive,@ noun.plant:Cichorium_endivia,#p (young broad-leaved endive plant deprived of light to form a narrow whitish head) }
{ corn, edible_corn, grain,@ noun.plant:Zea_mays,#p (ears of corn that can be prepared and served for human food) }
{ sweet_corn, green_corn, corn,@ (corn that can be eaten as a vegetable while still young and soft) }
{ hominy, corn,@ (hulled corn with the bran and germ removed) }
{ lye_hominy, hominy,@ (hominy prepared by bleaching in lye) }
{ pearl_hominy, hominy,@ (hominy prepared by milling to pellets of medium size) }
{ popcorn, corn,@ noun.plant:Zea_mays_everta,#p (small kernels of corn exploded by heat) }
{ cress, salad_green,@ (pungent leaves of any of numerous cruciferous herbs) }
{ watercress, cress,@ (cresses that grow in clear ponds and streams) }
{ garden_cress, cress,@ noun.plant:Lepidium_sativum,#p (cress cultivated for salads and garnishes) }
{ winter_cress, cress,@ (cress cultivated for winter salads) }
{ dandelion_green, green,@ noun.plant:Taraxacum_ruderalia,#p (edible leaves of the common dandelion collected from the wild; used in salads and in making wine) }
{ gumbo1, okra, vegetable,@ noun.plant:Abelmoschus_esculentus,#p (long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews) }
{ kohlrabi, turnip_cabbage, cruciferous_vegetable,@ noun.plant:Brassica_oleracea_gongylodes,#p (fleshy turnip-shaped edible stem of the kohlrabi plant) }
{ lamb's-quarter, pigweed, wild_spinach1, green,@ noun.plant:Chenopodium_album,#p (leaves collected from the wild) }
{ wild_spinach2, green,@ noun.plant:wild_spinach1,#p noun.plant:Chenopodium_bonus-henricus,#p (leafy greens collected from the wild and used as a substitute for spinach) }
{ tomato, solanaceous_vegetable,@ noun.plant:Lycopersicon_esculentum,#p (mildly acid red or yellow pulpy fruit eaten as a vegetable) }
{ beefsteak_tomato, tomato,@ (any of several large tomatoes with thick flesh) }
{ cherry_tomato, tomato,@ noun.plant:Lycopersicon_esculentum_cerasiforme,#p (small red to yellow tomatoes) }
{ plum_tomato, cherry_tomato,@ (a kind of cherry tomato that is frequently used in cooking rather than eaten raw) }
{ tomatillo, husk_tomato, Mexican_husk_tomato, solanaceous_vegetable,@ noun.plant:Physalis_ixocarpa,#p (small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk) }
{ [ mushroom, verb.contact:mushroom,+ ] vegetable,@ stuffed_mushroom,#p (fleshy body of any of numerous edible fungi) }
{ stuffed_mushroom, hors_d'oeuvre,@ (mushrooms stuffed with any of numerous mixtures of e.g. meats or nuts or seafood or spinach) }
{ salsify, root_vegetable,@ (either of two long roots eaten cooked) }
{ oyster_plant, vegetable_oyster, salsify,@ noun.plant:Tragopogon_porrifolius,#p (long white salsify) }
{ scorzonera, black_salsify, salsify,@ noun.plant:Scorzonera_hispanica,#p (long black salsify) }
{ parsnip, root_vegetable,@ noun.plant:cultivated_parsnip,#p (whitish edible root; eaten cooked) }
{ pumpkin, vegetable,@ noun.plant:Cucurbita_pepo,#p (usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn) }
{ radish, root_vegetable,@ cruciferous_vegetable,@ noun.plant:radish_plant,#p (pungent fleshy edible root) }
{ turnip, root_vegetable,@ cruciferous_vegetable,@ noun.plant:turnip_plant,#p (root of any of several members of the mustard family) }
{ white_turnip, turnip,@ noun.plant:Brassica_rapa,#p (white root of a turnip plant) }
{ rutabaga, swede, swedish_turnip, yellow_turnip, turnip,@ noun.plant:Brassica_napus_napobrassica,#p (the large yellow root of a rutabaga plant used as food) }
{ turnip_greens, greens,@ noun.plant:Brassica_rapa,#p (tender leaves of young white turnips) }
{ sorrel, common_sorrel, greens,@ noun.plant:Rumex_acetosa,#p (large sour-tasting arrowhead-shaped leaves used in salads and sauces) }
{ French_sorrel, greens,@ noun.plant:Rumex_scutatus,#p (greens having small tart oval to pointed leaves; preferred to common sorrel for salads) }
{ spinach, greens,@ noun.plant:Spinacia_oleracea,#p (dark green leaves; eaten cooked or raw in salads) }
{ taro, taro_root, cocoyam, dasheen, edda, root_vegetable,@ noun.plant:Colocasia_esculenta,#p poi,#s (tropical starchy tuberous root) }
{ truffle, earthnut1, vegetable,@ (edible subterranean fungus of the genus Tuber) }
{ edible_nut, noun.plant:nut,@ (a hard-shelled seed consisting of an edible kernel or meat enclosed in a woody or leathery shell) }
{ bunya_bunya, edible_nut,@ noun.plant:Araucaria_bidwillii,#p (nut tasting like roasted chestnuts; a staple food of Australian aborigines) }
{ peanut, earthnut2, goober, goober_pea, groundnut1, monkey_nut, edible_nut,@ noun.plant:Arachis_hypogaea,#p (pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms) }
{ water_chestnut, noun.plant:tuber,@ noun.plant:Eleocharis_dulcis,#p (edible bulbous tuber of a Chinese marsh plant) }
{ freestone, edible_fruit,@ (fruit (especially peach) whose flesh does not adhere to the pit) }
{ cling, clingstone, edible_fruit,@ (fruit (especially peach) whose flesh adheres strongly to the pit) }
{ [ peel, verb.contact:peel,+ ] [ skin, verb.contact:skin,+ ] rind,@ edible_fruit,#p (the rind of a fruit or vegetable) }
{ banana_peel, banana_skin, peel,@ (the skin of a banana (especially when it is stripped off and discarded); "he slipped on a banana skin and almost fell") }
{ lemon_peel, lemon_rind, peel,@ lemon,#p (the rind of a lemon) }
{ orange_peel, orange_rind, peel,@ orange,#p (the rind of an orange) }
{ windfall, edible_fruit,@ (fruit that has fallen from the tree) }
{ apple, edible_fruit,@ noun.plant:pome,@ noun.plant:Malus_pumila,#p (fruit with red or yellow or green skin and sweet to tart crisp whitish flesh) }
{ crab_apple, crabapple, apple,@ noun.plant:crab_apple2,#p (small sour apple; suitable for preserving; "crabapples make a tangy jelly") }
{ [ eating_apple, cooking_apple,! ] dessert_apple, apple,@ (an apple used primarily for eating raw without cooking) }
{ Baldwin, eating_apple,@ (an American eating apple with red or yellow and red skin) }
{ Cortland, eating_apple,@ (large apple with a red skin) }
{ Cox's_Orange_Pippin, Pippin,@ (a yellow Pippin with distinctive flavor) }
{ Delicious, eating_apple,@ (variety of sweet eating apples) }
{ Golden_Delicious, Yellow_Delicious, Delicious,@ (a sweet eating apple with yellow skin) }
{ Red_Delicious, Delicious,@ (a sweet eating apple with bright red skin; most widely grown apple worldwide) }
{ Empire, eating_apple,@ (an eating apple that somewhat resembles a McIntosh; used as both an eating and a cooking apple) }
{ Grimes'_golden, eating_apple,@ (yellow apple that ripens in late autumn; eaten raw) }
{ Jonathan, eating_apple,@ (red late-ripening apple; primarily eaten raw) }
{ McIntosh, eating_apple,@ (early-ripening apple popular in the northeastern United States; primarily eaten raw but suitable for applesauce) }
{ Macoun, McIntosh,@ (similar to McIntosh; juicy and late-ripening) }
{ Northern_Spy, eating_apple,@ (large late-ripening apple with skin striped with yellow and red) }
{ Pearmain, eating_apple,@ (any of several varieties of apples with red skins) }
{ Pippin, eating_apple,@ (any of numerous superior eating apples with yellow or greenish yellow skin flushed with red) }
{ Prima, eating_apple,@ (used primarily as eating apples) }
{ Stayman, eating_apple,@ (apple grown chiefly in the Shenandoah Valley) }
{ Winesap, eating_apple,@ (crisp apple with dark red skin) }
{ Stayman_Winesap, eating_apple,@ (crisp tart apple; good for eating raw and suitable for cooking) }
{ [ cooking_apple, eating_apple,! ] apple,@ (an apple used primarily in cooking for pies and applesauce etc) }
{ Bramley's_Seedling, cooking_apple,@ (very large cooking apple) }
{ Granny_Smith, eating_apple,@ (apple with a green skin and hard tart flesh) }
{ Lane's_Prince_Albert, cooking_apple,@ (apple used primarily in cooking) }
{ Newtown_Wonder, cooking_apple,@ (apple used primarily in cooking) }
{ Rome_Beauty, cooking_apple,@ (large red apple used primarily for baking) }
{ [ berry, verb.contact:berry,+ ] edible_fruit,@ noun.plant:berry,#p (any of numerous small and pulpy edible fruits; used as desserts or in making jams and jellies and preserves) }
{ bilberry, whortleberry, European_blueberry, berry,@ noun.plant:Viccinium_myrtillus,#p (blue-black berries similar to American blueberries) }
{ huckleberry, berry,@ noun.plant:Gaylussacia_baccata,#p (blue-black berry similar to blueberries and bilberries of the eastern United States) }
{ blueberry, berry,@ noun.plant:Vaccinium_caespitosum,#p noun.plant:Vaccinium_corymbosum,#p (sweet edible dark-blue berries of either low-growing or high-growing blueberry plants) }
{ wintergreen, boxberry, checkerberry, teaberry, spiceberry1, berry,@ noun.plant:Gaultheria_procumbens,#p (spicy red berrylike fruit; source of wintergreen oil) }
{ cranberry, berry,@ noun.plant:berry,@ noun.plant:Vaccinium_macrocarpon,#p cranberry_sauce,#s (very tart red berry used for sauce or juice) }
{ lingonberry, mountain_cranberry, cowberry, lowbush_cranberry, berry,@ noun.plant:Vaccinium_vitis-idaea,#p (tart red berries similar to American cranberries but smaller) }
{ currant1, berry,@ (any of several tart red or black berries used primarily for jellies and jams) }
{ gooseberry, currant1,@ noun.plant:Ribes_uva-crispa,#p (currant-like berry used primarily in jams and jellies) }
{ black_currant, currant1,@ noun.plant:Ribes_nigrum,#p (small black berries used in jams and jellies) }
{ red_currant, currant1,@ noun.plant:Ribes_rubrum,#p (small red berries used primarily in jams and jellies) }
{ [ blackberry, verb.contact:blackberry,+ ] berry,@ noun.plant:drupelet,@ noun.plant:Rubus_fruticosus,#p noun.plant:Rubus_ursinus,#p (large sweet black or very dark purple edible aggregate fruit of any of various bushes of the genus Rubus) }
{ boysenberry, berry,@ noun.plant:boysenberry_bush,#p (large raspberry-flavored fruit; cross between blackberries and raspberries) }
{ dewberry, berry,@ noun.plant:Rubus_flagellaris,#p noun.plant:Rubus_caesius,#p (blackberry-like fruits of any of several trailing blackberry bushes) }
{ loganberry, berry,@ noun.plant:Rubus_ursinus_loganobaccus,#p (large red variety of the dewberry) }
{ raspberry, berry,@ noun.plant:drupelet,@ noun.plant:Rubus_idaeus_strigosus,#p noun.plant:Rubus_occidentalis,#p (red or black edible aggregate berries usually smaller than the related blackberries) }
{ saskatoon, serviceberry, shadberry, juneberry, berry,@ noun.plant:shadbush,#p (edible purple or red berries) }
{ lanseh, lansa, lansat, lanset, edible_fruit,@ noun.plant:lanseh_tree,#p (East Indian tart yellow berrylike fruit) }
{ strawberry, berry,@ noun.plant:Fragaria_ananassa,#p (sweet fleshy red fruit) }
{ sugarberry, hackberry, berry,@ (small edible dark purple to black berry with large pits; southern United States) }
{ persimmon, berry,@ noun.plant:Diospyros_virginiana,#p noun.plant:Diospyros_kaki,#p (orange fruit resembling a plum; edible when fully ripe) }
{ acerola, barbados_cherry, surinam_cherry, West_Indian_cherry, berry,@ noun.plant:Malpighia_glabra,#p (acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C) }
{ carambola, star_fruit, edible_fruit,@ noun.plant:Averrhoa_carambola,#p (deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert) }
{ ceriman, monstera, edible_fruit,@ noun.plant:Monstera_deliciosa,#p (tropical cylindrical fruit resembling a pinecone with pineapple-banana flavor) }
{ carissa_plum, natal_plum, edible_fruit,@ noun.plant:Carissa_grandiflora,#p (edible scarlet plumlike fruit of a South African plant) }
{ [ citrus, adj.pert:citrous,+ ] citrus_fruit, citrous_fruit, edible_fruit,@ noun.plant:citrus_tree,#p (any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions) }
{ [ section, verb.contact:section,+ ] noun.object:segment,@ citrus,#p (a segment of a citrus fruit; "he ate a section of the orange") }
{ orange, citrus_fruit,@ noun.plant:orange_tree,#p (round yellow to orange fruit of any of several citrus trees) }
{ temple_orange, orange,@ noun.plant:Citrus_nobilis,#p (large sweet easily-peeled Florida fruit with deep orange rind) }
{ mandarin, mandarin_orange, citrus_fruit,@ noun.plant:Citrus_reticulata,#p (a somewhat flat reddish-orange loose skinned citrus of China) }
{ clementine, mandarin,@ (a mandarin orange of a deep reddish orange color and few seeds) }
{ satsuma, mandarin,@ noun.plant:satsuma_tree,#p (medium-sized largely seedless mandarin orange with thin smooth skin) }
{ tangerine, mandarin_orange,@ noun.plant:tangerine_tree,#p (any of various deep orange mandarins grown in the United States and southern Africa) }
{ tangelo, ugli, ugli_fruit, edible_fruit,@ noun.plant:Citrus_tangelo,#p (large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin) }
{ bitter_orange, Seville_orange, sour_orange, orange,@ noun.plant:Citrus_aurantium,#p (highly acidic orange used especially in marmalade) }
{ sweet_orange, orange,@ noun.plant:Citrus_sinensis,#p (orange with sweet juicy pulp; often has a thin skin) }
{ Jaffa_orange, sweet_orange,@ (sweet almost seedless orange of Israel) }
{ navel_orange, sweet_orange,@ (seedless orange enclosing a small secondary fruit at the apex) }
{ Valencia_orange, sweet_orange,@ (variety of sweet orange cultivated extensively in Florida and California) }
{ kumquat, citrus_fruit,@ noun.plant:kumquat_tree,#p (small oval citrus fruit with thin sweet rind and very acid pulp) }
{ [ lemon, adj.all:sour^lemony,+ ] citrus_fruit,@ noun.plant:Citrus_limon,#p (yellow oval fruit with juicy acidic flesh) }
{ lime, citrus_fruit,@ noun.plant:Citrus_aurantifolia,#p (the green acidic fruit of any of various lime trees) }
{ key_lime, lime,@ (small yellow-green limes of southern Florida) }
{ grapefruit, citrus_fruit,@ noun.plant:Citrus_paradisi,#p (large yellow fruit with somewhat acid juicy pulp; usual serving consists of a half) }
{ pomelo, shaddock, citrus_fruit,@ noun.plant:Citrus_maxima,#p (large pear-shaped fruit similar to grapefruit but with coarse dry pulp) }
{ citrange, citrus_fruit,@ noun.plant:Citroncirus_webberi,#p (more aromatic and acid tasting than oranges; used in beverages and marmalade) }
{ citron, citrus_fruit,@ noun.plant:Citrus_medica,#p (large lemonlike fruit with thick aromatic rind; usually preserved) }

{ almond, edible_nut,@ noun.plant:drupe,@ noun.plant:Prunus_dulcis,#p (oval-shaped edible seed of the almond tree) }
{ Jordan_almond, almond,@ (an almond covered with a sugar coating that is hard and flavored and colored) }
{ apricot, edible_fruit,@ noun.plant:Prunus_armeniaca,#p (downy yellow to rosy-colored fruit resembling a small peach) }
{ peach, edible_fruit,@ noun.plant:drupe,@ noun.plant:Prunus_persica,#p (downy juicy fruit with sweet yellowish or whitish flesh) }
{ nectarine, edible_fruit,@ noun.plant:Prunus_persica_nectarina,#p (a variety or mutation of the peach that has a smooth skin) }
{ pitahaya, edible_fruit,@ noun.plant:Acanthocereus_tetragonus,#p (highly colored edible fruit of pitahaya cactus having bright red juice; often as large as a peach) }
{ plum, edible_fruit,@ noun.plant:drupe,@ noun.plant:plum_tree,#p (any of numerous varieties of small to medium-sized round or oval fruit having a smooth skin and a single pit) }
{ damson, damson_plum, plum,@ noun.plant:Prunus_domestica_insititia,#p (dark purple plum of the damson tree) }
{ greengage, greengage_plum, plum,@ (sweet green or greenish-yellow variety of plum) }
{ beach_plum, plum,@ noun.plant:Prunus_maritima,#p (small dark purple fruit used especially in jams and pies) }
{ sloe, plum,@ noun.plant:Prunus_alleghaniensis,#p sloe_gin,#s (small sour dark purple fruit of especially the Allegheny plum bush) }
{ Victoria_plum, plum,@ noun.location:Britain,;r (a large red plum served as dessert) }
{ dried_fruit, edible_fruit,@ (fruit preserved by drying) }
{ dried_apricot, dried_fruit,@ (apricots preserved by drying) }
{ prune, dried_fruit,@ (dried plum) }
{ raisin, dried_fruit,@ (dried grape) }
{ seedless_raisin, sultana1, raisin,@ (dried seedless grape) }
{ seeded_raisin, raisin,@ (seeded grape that has been dried) }
{ currant2, raisin,@ (small dried seedless raisin grown in the Mediterranean region and California; used in cooking) }
{ fig, edible_fruit,@ noun.plant:Ficus_carica,#p (fleshy sweet pear-shaped yellowish or purple multiple fruit eaten fresh or preserved or dried) }
{ pineapple, ananas, edible_fruit,@ noun.plant:Ananas_comosus,#p (large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated) }

{ anchovy_pear, river_pear, edible_fruit,@ noun.plant:Grias_cauliflora,#p (West Indian fruit resembling the mango; often pickled) }
{ banana, edible_fruit,@ noun.plant:Musa_paradisiaca_sapientum,#p noun.plant:Musa_acuminata,#p (elongated crescent-shaped yellow fruit with soft sweet flesh) }
{ passion_fruit, edible_fruit,@ noun.plant:passionflower_vine,#p (egg-shaped tropical fruit of certain passionflower vines; used for sherbets and confectionery and drinks) }
{ granadilla, passion_fruit,@ noun.plant:Passiflora_ligularis,#p noun.plant:Passiflora_quadrangularis,#p (the egg-shaped edible fruit of tropical American vines related to passionflowers) }
{ sweet_calabash, passion_fruit,@ noun.plant: Passiflora_maliformis,#p (apple-sized passion fruit of the West Indies) }
{ bell_apple, sweet_cup, water_lemon, yellow_granadilla, passion_fruit,@ noun.plant:Passiflora_laurifolia,#p (the edible yellow fruit of the Jamaica honeysuckle) }
{ breadfruit, edible_fruit,@ noun.plant:Artocarpus_communis,#p (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, jak, jack, edible_fruit,@ noun.plant:Artocarpus_heterophyllus,#p (immense East Indian fruit resembling breadfruit; it contains an edible pulp and nutritious seeds that are commonly roasted) }
{ cacao_bean, cocoa_bean, noun.plant:Theobroma_cacao,@ chocolate,#s cocoa1,#s creme_de_cacao,#s (seed of the cacao tree; ground roasted beans are source of chocolate) }
{ cocoa1, foodstuff,@ cocoa2,#s (powder of ground roasted cacao beans with most of the fat removed) }
{ canistel, eggfruit, edible_fruit,@ noun.plant:Pouteria_campechiana_nervosa,#p (ovoid orange-yellow mealy sweet fruit of Florida and West Indies) }
{ melon, edible_fruit,@ noun.plant:melon_vine,#p (any of numerous fruits of the gourd family having a hard rind and sweet juicy flesh) }
{ melon_ball, melon,@ (a bite of melon cut as a sphere) }
{ muskmelon, sweet_melon, melon,@ noun.plant:Cucumis_melo,#p (the fruit of a muskmelon vine; any of several sweet melons related to cucumbers) }
{ cantaloup, cantaloupe, muskmelon,@ noun.plant:Cucumis_melo_cantalupensis,#p (the fruit of a cantaloup vine; small to medium-sized melon with yellowish flesh) }
{ winter_melon, muskmelon,@ noun.plant:Cucumis_melo_inodorus,#p (the fruit of the winter melon vine; a green melon with pale green to orange flesh that keeps well) }
{ honeydew, honeydew_melon, winter_melon,@ (the fruit of a variety of winter melon vine; a large smooth greenish-white melon with pale green flesh) }
{ Persian_melon, winter_melon,@ (the fruit of a variety of winter melon vine; a large green melon with orange flesh) }
{ net_melon, netted_melon, nutmeg_melon, muskmelon,@ noun.plant:Cucumis_melo_reticulatus,#p (the fruit of a variety of muskmelon vine; a melon with netlike markings and deep green flesh) }
{ casaba, casaba_melon, winter_melon,@ (melon having yellowish rind and whitish flesh) }
{ watermelon, melon,@ noun.plant:Citrullus_vulgaris,#p (large oblong or roundish melon with a hard green rind and sweet watery red or occasionally yellowish pulp) }
{ cherry, edible_fruit,@ noun.plant:drupe,@ noun.plant:cherry_tree,#p (a red fruit with a single hard stone) }
{ sweet_cherry, black_cherry, cherry,@ noun.plant:Prunus_avium,#p (any of several fruits of cultivated cherry trees that have sweet flesh) }
{ bing_cherry, sweet_cherry,@ (dark red or blackish sweet cherry) }
{ heart_cherry, oxheart, oxheart_cherry, sweet_cherry,@ (large heart-shaped sweet cherry with soft flesh) }
{ blackheart, blackheart_cherry, heart_cherry,@ (heart cherry with dark flesh and skin cherry) }
{ capulin, Mexican_black_cherry, cherry,@ noun.plant:Prunus_capuli,#p (Mexican black cherry) }
{ sour_cherry, cherry,@ (acid cherries used for pies and preserves) }
{ amarelle, sour_cherry,@ noun.plant:Prunus_cerasus_caproniana,#p (pale red sour cherry with colorless or nearly colorless juice) }
{ morello, sour_cherry,@ noun.plant:Prunus_cerasus_austera,#p (cultivated sour cherry with dark-colored skin and juice) }
{ cocoa_plum, coco_plum, icaco, edible_fruit,@ noun.plant:Chrysobalanus_icaco,#p (plum-shaped whitish to almost black fruit used for preserves; tropical American) }
{ gherkin2, pickle,@ (any of various small cucumbers pickled whole) }
{ [ grape, adj.all:tasty^grapy,+ adj.all:tasty^grapey,+ ] edible_fruit,@ noun.plant:grapevine,#p (any of various juicy fruit of the genus Vitis with green or purple skins; grow in clusters) }
{ fox_grape, slipskin_grape,@ noun.plant:Vitis_labrusca,#p (purplish-black wild grape of the eastern United States with tough skins that slip easily from the flesh; cultivated in many varieties) }
{ Concord_grape, fox_grape,@ (slipskin grape; a purple table grape of the northeastern United States) }
{ Catawba, fox_grape,@ (slipskin grape; a reddish American table grape) }
{ muscadine, bullace_grape, grape,@ noun.plant:Vitis_rotundifolia,#p (dull-purple grape of southern United States) }
{ scuppernong, muscadine,@ (amber-green muscadine grape of southeastern United States) }
{ slipskin_grape, grape,@ (a grape whose skin slips readily from the pulp) }
{ vinifera_grape, grape,@ noun.plant:Vitis_vinifera,#p (grape from a cultivated variety of the common grape vine of Europe) }
{ emperor, vinifera_grape,@ (red table grape of California) }
{ muscat1, muscatel1, muscat_grape, vinifera_grape,@ (sweet aromatic grape used for raisins and wine) }
{ ribier, vinifera_grape,@ (dark reddish-purple table grape of California) }
{ sultana2, vinifera_grape,@ (pale yellow seedless grape used for raisins and wine) }
{ Tokay1, vinifera_grape,@ (variety of wine grape originally grown in Hungary; the prototype of vinifera grapes) }
{ flame_tokay, tokay1,@ (purplish-red table grape) }
{ Thompson_Seedless, vinifera_grape,@ (seedless green table grape of California) }
{ custard_apple, edible_fruit,@ noun.plant:custard_apple_tree,#p (the fruit of any of several tropical American trees of the genus Annona having soft edible pulp) }
{ cherimoya, cherimolla, custard_apple,@ noun.plant:Annona_cherimola,#p (large tropical fruit with leathery skin and soft pulp; related to custard apples) }
{ soursop, guanabana, custard_apple,@ noun.plant:Annona_muricata,#p (large spiny tropical fruit with tart pulp related to custard apples) }
{ bullock's_heart, Jamaica_apple, custard_apple,@ noun.plant:Annona_reticulata,#p (large heart-shaped tropical fruit with soft acid pulp) }
{ sweetsop, annon, sugar_apple, custard_apple,@ noun.plant:Annona_squamosa,#p (sweet pulpy tropical fruit with thick scaly rind and shiny black seeds) }
{ ilama, custard_apple,@ noun.plant:Annona_diversifolia,#p (whitish tropical fruit with a pinkish tinge related to custard apples; grown in the southern United States) }
{ pond_apple, custard_apple,@ noun.plant:Annona_glabra,#p (ovoid yellow fruit with very fragrant peach-colored flesh; related to custard apples) }
{ papaw, pawpaw, edible_fruit,@ noun.plant:Asimina_triloba,#p (fruit with yellow flesh; related to custard apples) }
{ papaya, edible_fruit,@ noun.plant:Carica_papaya,#p (large oval melon-like tropical fruit with yellowish flesh) }
{ kai_apple, edible_fruit,@ noun.plant:Dovyalis_caffra,#p (South African fruit smelling and tasting like apricots; used for pickles and preserves) }
{ ketembilla, kitembilla, kitambilla, edible_fruit,@ noun.plant:ketembilla_tree,#p (maroon-purple gooseberry-like fruit of India having tart-sweet purple pulp used especially for preserves) }
{ ackee, akee, edible_fruit,@ noun.plant:Blighia_sapida,#p (red pear-shaped tropical fruit with poisonous seeds; flesh is poisonous when unripe or overripe) }
{ durian, edible_fruit,@ noun.plant:Durio_zibethinus,#p (huge fruit native to southeastern Asia `smelling like Hell and tasting like Heaven'; seeds are roasted and eaten like nuts) }
{ feijoa, pineapple_guava, edible_fruit,@ noun.plant:feijoa_bush,#p (dark-green kiwi-sized tropical fruit with white flesh; used chiefly for jellies and preserves) }
{ genip, Spanish_lime, edible_fruit,@ noun.plant:Melicocca_bijuga,#p (round one-inch Caribbean fruit with green leathery skin and sweet juicy translucent pulp; eaten like grapes) }
{ genipap, genipap_fruit, edible_fruit,@ noun.plant:Genipa_Americana,#p (a succulent orange-sized tropical fruit with a thick rind) }
{ kiwi, kiwi_fruit, Chinese_gooseberry, edible_fruit,@ noun.plant:Actinidia_chinensis,#p (fuzzy brown egg-shaped fruit with slightly tart green flesh) }
{ loquat, Japanese_plum, edible_fruit,@ noun.plant:Eriobotrya_japonica,#p (yellow olive-sized semitropical fruit with a large free stone and relatively little flesh; used for jellies) }
{ mangosteen, edible_fruit,@ noun.plant:Garcinia_mangostana,#p (two- to three-inch tropical fruit with juicy flesh suggestive of both peaches and pineapples) }
{ mango, edible_fruit,@ noun.plant:Mangifera_indica,#p (large oval tropical fruit having smooth skin, juicy aromatic pulp, and a large hairy seed) }
{ sapodilla, sapodilla_plum, sapota, edible_fruit,@ noun.plant:Manilkara_zapota,#p (tropical fruit with a rough brownish skin and very sweet brownish pulp) }
{ sapote, mammee2, marmalade_plum, edible_fruit,@ noun.plant:Calocarpum_zapota,#p (brown oval fruit flesh makes excellent sherbet) }
{ tamarind, tamarindo, edible_fruit,@ noun.plant:Tamarindus_indica,#p (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, alligator_pear, avocado_pear, aguacate, edible_fruit,@ noun.plant:Persea_Americana,#p (a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed) }
{ date, edible_fruit,@ noun.plant:Phoenix_dactylifera,#p (sweet edible fruit of the date palm with a single long woody seed) }
{ elderberry, edible_fruit,@ noun.plant:drupe,@ noun.plant:Sambucus_canadensis,#p (berrylike fruit of an elder used for e.g. wines and jellies) }
{ guava, edible_fruit,@ noun.plant:guava_bush,#p (tropical fruit having yellow skin and pink pulp; eaten fresh or used for e.g. jellies) }
{ mombin, edible_fruit,@ noun.plant:Spondias_purpurea,#p (purplish tropical fruit) }
{ hog_plum2, yellow_mombin, edible_fruit,@ noun.plant:Spondias_mombin,#p (yellow oval tropical fruit) }
{ hog_plum1, wild_plum, edible_fruit,@ noun.plant:Prunus_angustifolia,#p (fruit of the wild plum of southern United States) }
{ jaboticaba, edible_fruit,@ noun.plant:Myrciaria_cauliflora,#p (tough-skinned purple grapelike tropical fruit grown in Brazil) }
{ jujube2, Chinese_date, Chinese_jujube, edible_fruit,@ noun.plant:drupe,@ noun.plant:Ziziphus_jujuba,#p (dark red plumlike fruit of Old World buckthorn trees) }
{ litchi, litchi_nut, litchee, lichi, leechee, lichee, lychee, edible_fruit,@ noun.plant:Litchi_chinensis,#p (Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried) }
{ longanberry, dragon's_eye, edible_fruit,@ noun.plant:Dimocarpus_longan,#p (Asian fruit similar to litchi) }
{ mamey, mammee1, mammee_apple, edible_fruit,@ noun.plant:Mammea_americana,#p (globular or ovoid tropical fruit with thick russet leathery rind and juicy yellow or reddish flesh) }
{ marang, edible_fruit,@ noun.plant:Artocarpus_odoratissima,#p (tropical fruit from the Philippines having a mass of small seeds embedded in sweetish white pulp) }
{ medlar1, edible_fruit,@ noun.plant:Mespilus_germanica,#p (crabapple-like fruit used for preserves) }
{ medlar2, edible_fruit,@ noun.plant:Vangueria_infausta,#p (a South African globular fruit with brown leathery skin and pithy flesh having a sweet-acid taste) }
{ mulberry, berry,@ noun.plant:mulberry_tree,#p (sweet usually dark purple blackberry-like fruit of any of several mulberry trees of the genus Morus) }
{ olive, relish,@ noun.plant:drupe,@ noun.plant:Olea_europaea,#p (one-seeded fruit of the European olive tree usually pickled and used as a relish) }
{ black_olive, ripe_olive, olive,@ (olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil)}
{ green_olive, olive,@ (olives picked green and pickled in brine; infrequently stuffed with e.g. pimento) }
{ pear, edible_fruit,@ noun.plant:pome,@ noun.plant:Pyrus_communis,#p (sweet juicy gritty-textured fruit available in many varieties) }
{ bosc, pear,@ (greenish-yellow pear) }
{ anjou, pear,@ (a pear with firm flesh and a green skin) }
{ bartlett, bartlett_pear, pear,@ (juicy yellow pear) }
{ seckel, seckel_pear, pear,@ (small yellowish- to reddish-brown pear) }
{ plantain, vegetable,@ noun.plant:Musa_paradisiaca,#p (starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics) }
{ plumcot, edible_fruit,@ noun.plant:plumcot_tree,#p (hybrid between plum and apricot) }
{ pomegranate, edible_fruit,@ noun.plant:Punica_granatum,#p (large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind) }
{ prickly_pear, edible_fruit,@ noun.plant:prickly_pear_cactus,#p (round or pear-shaped spiny fruit of any of various prickly pear cacti) }
{ garambulla, edible_fruit,@ noun.plant:Myrtillocactus_geometrizans,#p (small berrylike fruit) }
{ Barbados_gooseberry, blade_apple, edible_fruit,@ noun.plant:Pereskia_aculeata,#p (small yellow to orange fruit of the Barbados gooseberry cactus used in desserts and preserves and jellies) }
{ quandong, quandang, quantong, native_peach, edible_fruit,@ noun.plant:Eucarya_acuminata,#p (red Australian fruit; used for dessert or in jam) }
{ quandong_nut, edible_nut,@ noun.plant:Eucarya_acuminata,#p (edible nutlike seed of the quandong fruit) }
{ quince, edible_fruit,@ noun.plant:pome,@ noun.plant:Cydonia_oblonga,#p (aromatic acid-tasting pear-shaped fruit used in preserves) }
{ rambutan, rambotan, edible_fruit,@ noun.plant:Nephelium_lappaceum,#p (pleasantly acid bright red oval Malayan fruit covered with soft spines) }
{ pulasan, pulassan, edible_fruit,@ noun.plant:Nephelium_mutabile,#p (fruit of an East Indian tree similar to the rambutan but sweeter) }
{ rose_apple, edible_fruit,@ noun.plant:Eugenia_jambos,#p (fragrant oval yellowish tropical fruit used in jellies and confections) }
{ sorb, sorb_apple, edible_fruit,@ noun.plant:Sorbus_domestica,#p (acid gritty-textured fruit) }
{ sour_gourd1, edible_fruit,@ noun.plant:cream-of-tartar_tree,#p (acid-tasting Australian gourd-like fruit with a woody rind and large seeds) }
{ sour_gourd2, monkey_bread, edible_fruit,@ noun.plant:Adansonia_digitata,#p (African gourd-like fruit with edible pulp) }
{ edible_seed, noun.plant:seed,@ (many are used as seasoning) }
{ pumpkin_seed, edible_seed,@ noun.plant:pumpkin,#p (the edible seed of a pumpkin) }
{ betel_nut, areca_nut, edible_seed,@ noun.plant:Areca_catechu,#p (seed of betel palm; chewed with leaves of the betel pepper and lime as a digestive stimulant and narcotic in southeastern Asia) }
{ beechnut, edible_nut,@ noun.plant:beech_tree,#p (small sweet triangular nut of any of various beech trees) }
{ walnut, edible_nut,@ noun.plant:walnut_tree,#p (nut of any of various walnut trees having a wrinkled two-lobed seed with a hard shell) }
{ black_walnut, walnut,@ noun.plant:Juglans_nigra,#p (American walnut having a very hard and thick woody shell) }
{ English_walnut, walnut,@ noun.plant:Juglans_regia,#m (nut with a wrinkled two-lobed seed and hard but relatively thin shell; widely used in cooking) }
{ brazil_nut, brazil, edible_nut,@ noun.plant:Bertholletia_excelsa,#p (three-sided tropical American nut with white oily meat and hard brown shell) }
{ butternut1, edible_nut,@ noun.plant:Juglans_cinerea,#p (oily egg-shaped nut of an American tree of the walnut family) }
{ souari_nut, edible_nut,@ noun.plant:Caryocar_nuciferum,#p (a large nutlike seed of a South American tree) }
{ cashew, cashew_nut, edible_nut,@ noun.plant:Anacardium_occidentale,#p (kidney-shaped nut edible only when roasted) }
{ chestnut, edible_nut,@ noun.plant:chestnut_tree,#p (edible nut of any of various chestnut trees of the genus Castanea) }
{ chincapin, chinkapin, chinquapin, edible_nut,@ noun.plant:Castanea_pumila,#p noun.plant:Castanea_ozarkensis,#p (small nut of either of two small chestnut trees of the southern United States; resembles a hazelnut) }
{ water_chinquapin, edible_seed,@ noun.plant:Nelumbo_lutea,#p (edible nutlike seeds of an American lotus having the flavor of a chinquapin) }
{ hazelnut, filbert, cobnut, cob, edible_nut,@ noun.plant:hazelnut_tree,#p (nut of any of several trees of the genus Corylus) }
{ coconut, cocoanut, edible_nut,@ noun.plant:Cocos_nucifera,#p (large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk) }
{ coconut2, coconut_meat, food,@ coconut,#s (the edible white meat of a coconut; often shredded for use in e.g. cakes and curries) }
{ coconut_milk, coconut_water, milk2,@ coconut,#s (clear to whitish fluid from within a fresh coconut) }
{ copra, coconut_meat,@ coconut,#s (the dried meat of the coconut from which oil is extracted) }
{ dika_nut, edible_seed,@ dika_bread,#s noun.plant:Irvingia_gabonensis,#p (edible oil-rich seed of wild mango) }
{ dika_bread, food,@ (somewhat astringent paste prepared by grinding and heating seeds of the African wild mango; a staple food of some African peoples) }
{ groundnut, potato_bean, wild_bean, noun.plant:tuber,@ noun.plant:Apios_Americana,#p (nutlike tuber; important food of Native Americans) }
{ grugru_nut, edible_nut,@ noun.plant:Acrocomia_aculeata,#p (nut of Brazilian or West Indian palms) }
{ hickory_nut, edible_nut,@ noun.plant:Carya_ovata,#p noun.plant:Carya_laciniosa,#p (small hard-shelled nut of North American hickory trees especially the shagbark hickories) }
{ cola_extract, flavoring,@ noun.plant:kola_nut,#s (a flavoring extracted from the kola nut) }
{ macadamia_nut, edible_nut,@ noun.plant:Macadamia_ternifolia,#p (nutlike seed with sweet and crisp white meat) }
{ pecan, edible_nut,@ noun.plant:pecan_tree,#p (smooth brown oval nut of south central United States) }
{ pine_nut, pignolia, pinon_nut, edible_nut,@ noun.plant:nut_pine,#p noun.plant:European_nut_pine,#p (edible seed of any of several nut pines especially some pinons of southwestern North America) }
{ pistachio, pistachio_nut, edible_nut,@ noun.plant:Pistacia_vera,#p (nut of Mediterranean trees having an edible green kernel) }
{ sunflower_seed, edible_seed,@ noun.plant:Helianthus_annuus,#p (edible seed of sunflowers; used as food and poultry feed and as a source of oil) }
{ [ fish, verb.competition:fish,+ ] food,@ (the flesh of fish used as food; "in Japan most fish is eaten raw"; "after the scare about foot-and-mouth disease a lot of people started eating fish instead of meat"; "they have a chef who specializes in fish") }
{ saltwater_fish, seafood,@ (flesh of fish from the sea used as food) }
{ freshwater_fish, seafood,@ (flesh of fish from fresh water used as food) }
{ seafood, food,@ (edible fish (broadly including freshwater fish) or shellfish or roe etc) }
{ bream1, sea_bream, saltwater_fish,@ noun.animal:sea_bream,#p (flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae) }
{ bream2, freshwater_bream, freshwater_fish,@ noun.animal:freshwater_bream,#p (flesh of various freshwater fishes of North America or of Europe) }
{ freshwater_bass, bass1, freshwater_fish,@ noun.animal:freshwater_bass,#p (any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)) }
{ largemouth_bass, freshwater_bass,@ noun.animal:Micropterus_salmoides,#p (flesh of largemouth bass) }
{ smallmouth_bass, freshwater_bass,@ noun.animal:Micropterus_dolomieu,#p (flesh of smallmouth bass) }
{ sea_bass, bass2, saltwater_fish,@ noun.animal:sea_bass,#p (the lean flesh of a saltwater fish of the family Serranidae) }
{ striped_bass, striper, sea_bass,@ (caught along the Atlantic coast of the United States) }
{ grouper, saltwater_fish,@ noun.animal:grouper,#p (flesh of a saltwater fish similar to sea bass) }
{ croaker, saltwater_fish,@ noun.animal:croaker,#p (the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.) }
{ whiting, saltwater_fish,@ noun.animal:whiting1,#p noun.animal:whiting2,#p (flesh of any of a number of slender food fishes especially of Atlantic coasts of North America) }
{ whiting2, saltwater_fish,@ noun.animal:whiting,#p (flesh of a cod-like fish of the Atlantic waters of Europe) }
{ cusk, saltwater_fish,@ noun.animal:cusk1,#p (the lean flesh of a cod-like fish of North Atlantic waters) }
{ dolphinfish, mahimahi, saltwater_fish,@ noun.animal:dolphinfish,#p noun.location:Hawaii,;r (the lean flesh of a saltwater fish found in warm waters (especially in Hawaii)) }
{ carp, freshwater_fish,@ noun.animal:Cyprinus_carpio,#p (the lean flesh of a fish that is often farmed; can be baked or braised) }
{ buffalofish, freshwater_fish,@ noun.animal:buffalofish,#p (large carp-like North American fish) }
{ pike, freshwater_fish,@ noun.animal:pike,#p (highly valued northern freshwater fish with lean flesh) }
{ muskellunge, pike,@ noun.animal:Esox_masquinongy,#p (flesh of very large North American pike; a game fish) }
{ pickerel, pike,@ (flesh of young or small pike) }
{ monkfish, saltwater_fish,@ noun.animal:Lophius_Americanus,#p (flesh of a large-headed anglerfish of the Atlantic waters of North America) }
{ sucker2, freshwater_fish,@ noun.animal:sucker1,#p (flesh of any of numerous North American food fishes with toothless jaws) }
{ catfish, mudcat, freshwater_fish,@ (flesh of scaleless food fish of the southern United States; often farmed) }
{ perch, freshwater_fish,@ noun.animal:Perca_flavescens,#p noun.animal:perca_fluviatilis,#p (any of numerous fishes of America and Europe) }
{ sunfish, freshwater_fish,@ noun.animal:sunfish1,#p (the lean flesh of any of numerous American perch-like fishes of the family Centrarchidae) }
{ crappie, sunfish,@ noun.animal:crappie,#p (small sunfishes of the genus Pomoxis of central United States rivers) }
{ tuna, tuna_fish, tunny, saltwater_fish,@ noun.animal:tuna1,#p (important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks) }
{ albacore, tuna,@ noun.animal:Thunnus_alalunga,#p (relatively small tuna with choice white flesh; major source of canned tuna) }
{ bonito, tuna,@ noun.animal:bonito1,#p (flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna) }
{ bluefin, bluefin_tuna, tuna,@ noun.animal:bluefin_tuna,#p (flesh of very large tuna) }
{ mackerel, saltwater_fish,@ noun.animal:common_mackerel,#p (flesh of very important usually small (to 18 in) fatty Atlantic fish) }
{ Spanish_mackerel, mackerel,@ noun.animal:Spanish_mackerel,#p noun.animal:Spanish_mackerel2,#p (flesh of commercially important fishes especially of the Atlantic coastal waters of America) }
{ pompano, saltwater_fish,@ noun.animal:pompano,#p (flesh of pompano; warm-water fatty fish) }
{ squid, calamari, calamary, seafood,@ noun.animal:squid,#p noun.act:cookery,;c noun.location:Italy,;r ((Italian cuisine) squid prepared as food) }
{ blowfish, sea_squab, puffer, pufferfish, saltwater_fish,@ noun.animal:blowfish,#p (delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver) }
{ fugu, blowfish,@ (a blowfish highly prized as a delicacy in Japan but highly dangerous because the skin and organs are poisonous) }
{ octopus, seafood,@ noun.animal:octopus,#p (tentacles of octopus prepared as food) }
{ escargot, [ snail, verb.contact:snail,+ ] meat1,@ noun.animal:Helix_pomatia,#s (edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic) }
{ periwinkle, winkle, seafood,@ noun.animal:periwinkle,#s (small edible marine snail; steamed in wine or baked) }
{ [ whelk, verb.competition:whelk,+ ] seafood,@ noun.animal:whelk,#s (large marine snail much used as food in Europe) }
{ panfish, fish,@ (any of numerous small food fishes; especially those caught with hook and line and not available on the market) }
{ stockfish, fish,@ (fish cured by being split and air-dried without salt) }
{ shellfish, seafood,@ noun.animal:shellfish1,#p (meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)) }
{ mussel, shellfish,@ noun.animal:Mytilus_edulis,#p (black marine bivalves usually steamed in wine) }
{ anchovy, fish,@ anchovy_paste,#s (tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces) }
{ anchovy_paste, seasoning,@ (paste made primarily of anchovies; used in sauces and spreads) }
{ eel, fish,@ noun.animal:common_eel,#p (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,@ (eel cured by smoking) }
{ elver, eel,@ (young eel; may be sauteed or batter-fried) }
{ mullet, grey_mullet, gray_mullet, fish,@ noun.animal:mullet2,#p (highly valued lean flesh of marine or freshwater mullet) }
{ herring, saltwater_fish,@ noun.animal:Clupea_harangus,#p (valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled) }
{ kingfish, saltwater_fish,@ noun.animal:kingfish1,#p noun.animal:kingfish2,#p (the lean flesh of any of several fish caught off the Atlantic coast of the United States) }
{ lingcod, saltwater_fish,@ noun.animal:Ophiodon_elongatus,#p (the lean flesh of a fish caught off the Pacific coast of the United States) }
{ kipper, kippered_herring, herring,@ (salted and smoked herring) }
{ bloater, herring,@ (large fatty herring lightly salted and briefly smoked) }
{ pickled_herring, herring,@ (herring preserved in a pickling liquid (usually brine or vinegar)) }
{ rollmops, pickled_herring,@ hors_d'oeuvre,@ (a pickled herring filet that has been rolled or wrapped around a pickle) }
{ alewife, fish,@ noun.animal:Alosa_pseudoharengus,#p (flesh of shad-like fish abundant along the Atlantic coast or in coastal streams) }
{ bluefish, saltwater_fish,@ noun.animal:Pomatomus_saltatrix,#p (fatty bluish flesh of bluefish) }
{ swordfish, saltwater_fish,@ noun.animal:Xiphias_gladius,#p (flesh of swordfish usually served as steaks) }
{ butterfish, saltwater_fish,@ noun.animal:butterfish1,#p noun.animal:butterfish2,#p (any of numerous small flat Atlantic food fish having smooth skin) }
{ huitre, [ oyster, verb.contact:oyster,+ ] shellfish,@ noun.animal:oyster,#p (edible body of any of numerous oysters) }
{ oysters_Rockefeller, oyster,@ (oysters spread with butter and spinach and seasonings and baked on the half shell) }
{ bluepoint, blue_point, oyster,@ noun.animal:bluepoint,#p (oysters originally from Long Island Sound but now from anywhere along the northeastern seacoast; usually eaten raw) }
{ [ clam, verb.contact:clam,+ ] shellfish,@ noun.animal:clam,#p (flesh of either hard-shell or soft-shell clams) }
{ quahaug, quahog, hard-shell_clam, round_clam, clam,@ noun.animal:Venus_mercenaria,#p (Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes) }
{ littleneck, littleneck_clam, quahog,@ (a quahog when young and small; usually eaten raw; an important food popular in New York) }
{ cherrystone, cherrystone_clam, quahog,@ (small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino) }
{ soft-shell_clam, [ steamer, verb.change:steam,+ ] steamer_clam, long-neck_clam, clam,@ noun.animal:Mya_arenaria,#p (a clam that is usually steamed in the shell) }
{ cockle, shellfish,@ noun.animal:Cardium_edule,#p (common edible European bivalve) }
{ [ crab, verb.competition:crab,+ ] crabmeat, shellfish,@ crab_cocktail,#p (the edible flesh of any of various crabs) }
{ blue_crab, crab,@ noun.animal:Callinectes_sapidus,#p (Atlantic crab; most common source of fresh crabmeat) }
{ crab_legs, crab,@ (legs of especially Alaska king crabs) }
{ soft-shell_crab, soft-shelled_crab, crab,@ (freshly molted crab with new shell still tender and flexible) }
{ Japanese_crab, crab,@ (crabmeat usually canned; from Japan) }
{ Alaska_king_crab, Alaskan_king_crab, king_crab, Alaska_crab, crab,@ noun.animal: Paralithodes_camtschatica,#p (meat of large cold-water crab; mainly leg meat) }
{ Dungeness_crab, crab,@ noun.animal:Cancer_magister,#p (flesh of Cancer magister (Dungeness crab)) }
{ stone_crab, crab,@ noun.animal:Menippe_mercenaria,#p (pale flesh with delicate texture and flavor; found in Florida but now very rare) }
{ crayfish1, crawfish, crawdad, ecrevisse, shellfish,@ noun.animal:American_crayfish,#p noun.animal:Old_World_crayfish,#p (tiny lobster-like crustaceans usually boiled briefly) }
{ cod, codfish, saltwater_fish,@ noun.animal:Gadus_morhua,#p (lean white flesh of important North Atlantic food fish; usually baked or poached) }
{ pollack, pollock, saltwater_fish,@ noun.animal:Pollachius_pollachius,#p (lean white flesh of North Atlantic fish; similar to codfish) }
{ schrod, scrod, fish,@ (flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled) }
{ haddock, fish,@ noun.animal:Melanogrammus_aeglefinus,#p (lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried) }
{ finnan_haddie, finnan_haddock, finnan, smoked_haddock, haddock,@ (haddock usually baked but sometimes broiled with lots of butter) }
{ salt_cod, cod,@ (codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes) }
{ porgy, scup1, saltwater_fish,@ noun.animal:Stenotomus_aculeatus,#p (lean flesh of fish found in warm waters of southern Atlantic coast of the United States) }
{ scup2, saltwater_fish,@ noun.animal:Stenotomus_chrysops,#p (flesh of fish found in colder waters of northern Atlantic coast of the United States) }
{ flatfish, saltwater_fish,@ (sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets) }
{ flounder, flatfish,@ (flesh of any of various American and European flatfish) }
{ yellowtail_flounder, flounder,@ noun.animal:Limanda_ferruginea,#p (flesh of American flounder having a yellowish tail) }
{ plaice, flounder,@ noun.animal:Pleuronectes_platessa,#p (flesh of large European flatfish) }
{ turbot, flounder,@ noun.animal:Psetta_maxima,#p (flesh of a large European flatfish) }
{ sand_dab, flounder,@ (the lean flesh of a small flounder from the Pacific coast of North America) }
{ sole, fillet_of_sole, flatfish,@ noun.animal:sole,#p (lean flesh of any of several flatfish) }
{ grey_sole, gray_sole, sole,@ (greyish-white flesh of a flatfish) }
{ lemon_sole1, English_sole, sole,@ noun.animal:Microstomus_kitt,#p (highly valued almost pure white flesh) }
{ lemon_sole2, winter_flounder, flounder,@ noun.animal:Pseudopleuronectes_americanus,#p (flesh of American flounder; important in the winter) }
{ halibut, flatfish,@ noun.animal:halibut,#p (lean flesh of very large flatfish of Atlantic or Pacific) }
{ flitch2, fish_steak,@ (fish steak usually cut from a halibut) }
{ hake, fish,@ (the lean flesh of a fish similar to cod) }
{ redfish, rosefish, ocean_perch, rockfish,@ (North Atlantic rockfish) }
{ rockfish, saltwater_fish,@ noun.animal:rockfish1,#p (the lean flesh of any of various valuable market fish caught among rocks) }
{ sailfish, saltwater_fish,@ (a saltwater fish with lean flesh) }
{ weakfish, saltwater_fish,@ noun.animal:Cynoscion_regalis,#p noun.animal:Cynoscion_nebulosus,#p (lean flesh of food and game fishes of the Atlantic coast of the United States) }
{ limpet, shellfish,@ (mollusk with a low conical shell) }
{ lobster, shellfish,@ noun.animal:true_lobster,#p (flesh of a lobster) }
{ American_lobster, Northern_lobster, Maine_lobster, lobster,@ noun.animal:Homarus_americanus,#p (flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas) }
{ European_lobster, lobster,@ noun.animal:Homarus_vulgaris,#m (similar to but smaller than American lobsters) }
{ spiny_lobster, langouste, rock_lobster, crayfish2, shellfish,@ noun.animal:spiny_lobster,#p (warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California) }
{ Norwegian_lobster, langoustine, scampo, lobster,@ noun.animal:Nephrops_norvegicus,#p (caught in European waters; slenderer than American lobster) }
{ lobster_tail, lobster,@ (lobster tail meat; usually from spiny rock lobsters) }
{ coral, roe,@ lobster,#p (unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces) }
{ tomalley, liver,@ lobster,#p (edible greenish substance in boiled lobster) }
{ sardine, pilchard, saltwater_fish,@ (small fatty fish usually canned) }
{ [ prawn, verb.contact:prawn,+ ] [ shrimp, verb.competition:shrimp,+ ] seafood,@ noun.animal:shrimp,#p shrimp_cocktail,#s (any of various edible decapod crustaceans) }
{ river_prawn, prawn,@ noun.animal:Palaemon_australis,#p (large Australian prawn) }
{ trout, fish,@ (flesh of any of several primarily freshwater game and food fishes) }
{ rainbow_trout, trout,@ noun.animal:Salmo_gairdneri,#p (flesh of Pacific trout that migrate from salt to fresh water) }
{ sea_trout, salmon_trout, trout,@ noun.animal:Salmo_trutta,#p (flesh of marine trout that migrate from salt to fresh water) }
{ brook_trout, speckled_trout, freshwater_fish,@ noun.animal:Salvelinus_fontinalis,#p (a delicious freshwater food fish) }
{ lake_trout, freshwater_fish,@ noun.animal:Salvelinus_namaycush,#p (flesh of large trout of northern lakes) }
{ whitefish1, freshwater_fish,@ noun.animal:whitefish1,#p (flesh of salmon-like or trout-like cold-water fish of cold lakes of the northern hemisphere) }
{ whitefish2, seafood,@ noun.location:Britain,;r (any market fish--edible saltwater fish or shellfish--except herring) }
{ lake_herring, cisco, whitefish1,@ noun.animal:Coregonus_artedi,#p (cold-water fish caught in Lake Superior and northward) }
{ rock_salmon, fish,@ noun.location:Britain,;r (any of several coarse fishes (such as dogfish or wolffish) when used as food) }
{ salmon, fish,@ noun.animal:salmon,#p (flesh of any of various marine or freshwater fish of the family Salmonidae) }
{ Atlantic_salmon, salmon,@ noun.animal:Salmo_salar,#p (fatty pink flesh of fish from northern coastal Atlantic; usually marketed fresh) }
{ red_salmon, sockeye, sockeye_salmon, salmon,@ noun.animal:Oncorhynchus_nerka,#p (fatty red flesh of salmon of Pacific coast and rivers) }
{ chinook_salmon, chinook, king_salmon, salmon,@ noun.animal:Oncorhynchus_tshawytscha,#p (pink or white flesh of large Pacific salmon) }
{ silver_salmon, coho_salmon, coho, cohoe, salmon,@ noun.animal:Oncorhynchus_kisutch,#p (fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes) }
{ smoked_salmon, salmon,@ (salmon cured by smoking) }
{ lox, smoked_salmon,@ (brine-cured salmon that is lightly smoked) }
{ Scandinavian_lox, lox,@ (salt-cured Scandinavian salmon) }
{ Nova_Scotia_lox, Nova_lox, Nova_Scotia_salmon, Nova_salmon, Nova_style_salmon, lox,@ (brine-cured salmon that is less salty than most; sometimes sugar is also used in the curing) }
{ snapper, saltwater_fish,@ noun.animal:snapper1,#p noun.animal:snapper2,#p (flesh of any of various important food fishes of warm seas) }
{ red_snapper, snapper,@ noun.animal:Lutjanus_blackfordi,#p (highly esteemed reddish lean flesh of snapper from Atlantic coast and Gulf of Mexico) }
{ red_rockfish, saltwater_fish,@ noun.animal:Sebastodes_ruberrimus,#p (red flesh of large food fish of Pacific coast) }
{ [ scallop, verb.competition:scallop,+ ] [ scollop, verb.competition:scollop,+ ] escallop, shellfish,@ noun.animal:scallop,#p (edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces) }
{ sea_scallop, scallop,@ noun.animal:Pecten_magellanicus,#p (muscle of large deep-water scallops) }
{ bay_scallop, scallop,@ noun.animal:Pecten_irradians,#p (muscle of small choice shallow-water scallops) }
{ kippered_salmon, salmon,@ (salted and smoked salmon) }
{ red_herring, smoked_herring, herring,@ (a dried and smoked herring having a reddish color) }
{ shad, fish,@ noun.animal:Alosa_sapidissima,#p (bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast) }
{ smelt, fish,@ noun.animal:smelt,#p (small cold-water silvery fish; migrate between salt and fresh water) }
{ American_smelt, rainbow_smelt, smelt,@ noun.animal:Osmerus_mordax,#p (common smelt of eastern North America and Alaska) }
{ European_smelt, sparling, smelt,@ noun.animal:Osmerus_eperlanus,#p (common smelt of Europe) }
{ sprat, brisling, herring,@ noun.animal:Clupea_sprattus,#p (small fatty European fish; usually smoked or canned like sardines) }
{ whitebait, herring,@ (minnows or other small fresh- or saltwater fish (especially herring); usually cooked whole) }
{ roe, hard_roe, seafood,@ (fish eggs or egg-filled ovary; having a grainy texture) }
{ milt, soft_roe, seafood,@ (fish sperm or sperm-filled reproductive gland; having a creamy texture) }
{ caviar, caviare, roe,@ (salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre) }
{ beluga_caviar, caviar,@ noun.animal:Acipenser_huso,#p (roe of beluga sturgeon usually from Russia; highly valued) }
{ shad_roe, roe,@ noun.animal:Alosa_sapidissima,#p (roe of shad; may be parboiled or baked or sauteed gently) }
{ smoked_mackerel, mackerel,@ (mackerel cured by smoking) }
{ [ feed, verb.consumption:feed2,+ verb.consumption:feed,+ ] provender2, noun.Tops:food,@ (food for domestic livestock) }
{ cattle_cake, feed,@ noun.location:Britain,;r (a concentrated feed for cattle; processed in the form of blocks or cakes) }
{ creep_feed, feed,@ (feed given to young animals isolated in a creep) }
{ [ fodder, verb.consumption:fodder,+ ] feed,@ (coarse food (especially for livestock) composed of entire plants or the leaves and stalks of a cereal crop) }
{ feed_grain, feed,@ (grain grown for cattle feed) }
{ eatage, [ forage, verb.consumption:forage,+ ] [ pasture, verb.contact:pasture10,+ verb.contact:pasture,+ ] [ pasturage, verb.contact:pasture10,+ verb.contact:pasture,+ ] grass, fodder,@ (bulky food like grass or hay for browsing or grazing horses or cattle) }
{ silage, [ ensilage, verb.possession:ensile,+ ] feed,@ (fodder harvested while green and kept succulent by partial fermentation as in a silo) }
{ oil_cake, feed,@ (mass of e.g. linseed or cottonseed or soybean from which the oil has been pressed; used as food for livestock) }
{ oil_meal, oil_cake,@ (ground oil cake) }
{ alfalfa, fodder,@ noun.plant:Medicago_sativa,#p (leguminous plant grown for hay or forage) }
{ broad_bean2, horse_bean, fodder,@ noun.plant:Vicia_faba,#p (a bean plant cultivated for use animal fodder) }
{ hay, fodder,@ noun.quantity:haymow,#s (grass mowed and cured for use as fodder) }
{ timothy, hay,@ noun.plant:Phleum_pratense,#p (a grass grown for hay) }
{ stover, fodder,@ (the dried stalks and leaves of a field crop (especially corn) used as animal fodder after the grain has been harvested) }
{ grain, food_grain, [ cereal1, adj.pert:cereal,+ ] foodstuff,@ (foodstuff prepared from the starchy grains of cereal grasses) }
{ grist, grain,@ (grain intended to be or that has been ground) }
{ groats, grain,@ (the hulled and crushed grain of various cereals) }
{ millet, grain,@ (small seed of any of various annual cereal grasses especially Setaria italica) }
{ barley, barleycorn, grain,@ noun.plant:Hordeum_vulgare,#p (a grain of barley) }
{ pearl_barley, barley,@ (barley ground into small round pellets) }
{ buckwheat, grain,@ noun.plant:Polygonum_fagopyrum,#p (grain ground into flour) }
{ bulgur, bulghur, bulgur_wheat, wheat,@ tabbouleh,#p noun.location:Turkey,;r (parched crushed wheat) }
{ wheat, wheat_berry, grain,@ noun.plant:Triticum_aestivum,#p (grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour) }
{ cracked_wheat, wheat,@ (grains of wheat that have been crushed into small pieces) }
{ stodge, nutriment,@ (heavy and filling (and usually starchy) food) }
{ wheat_germ, nutriment,@ wheat,#p (embryo of the wheat kernel; removed before milling and eaten as a source of vitamins) }
{ oat, grain,@ noun.plant:Avena_sativa,#p noun.communication:plural,;u (seed of the annual grass Avena sativa (spoken of primarily in the plural as `oats')) }
{ [ rice, verb.contact:rice,+ ] grain,@ starches,@ noun.plant:Oryza_sativa,#p (grains used as food either unpolished or more often polished) }
{ brown_rice, rice,@ (unpolished rice retaining the yellowish-brown outer layer) }
{ white_rice, polished_rice, rice,@ (having husk or outer brown layers removed) }
{ wild_rice, Indian_rice, grain,@ noun.plant:Zizania_aquatica,#p (grains of aquatic grass of North America) }
{ paddy, rice,@ (rice in the husk either gathered or still in the field) }
{ [ slop, verb.contact:slop1,+ verb.consumption:slop,+ ] slops, [ swill, verb.consumption:swill1,+ ] pigswill, pigwash, feed,@ (wet feed (especially for pigs) consisting of mostly kitchen waste mixed with water or skimmed or sour milk) }
{ [ mash, verb.change:mash,+ verb.contact:mash,+ ] feed,@ (mixture of ground animal feeds) }
{ chicken_feed, scratch, mash,@ (dry mash for poultry) }
{ cud1, rechewed_food, feed,@ (food of a ruminant regurgitated to be chewed again) }
{ bird_feed, bird_food, birdseed, feed,@ (food given to birds; usually mixed seeds) }
{ petfood, pet-food, pet_food, feed,@ (food prepared for animal pets) }
{ mast, feed,@ (nuts of forest trees used as feed for swine) }
{ dog_food, petfood,@ (food prepared for dogs) }
{ cat_food, petfood,@ (food prepared for cats) }
{ canary_seed, birdseed,@ (a mixture of seeds used to feed caged birds) }
{ salad, dish,@ (food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens) }
{ tossed_salad, salad,@ (salad tossed with a dressing) }
{ green_salad, tossed_salad,@ (tossed salad composed primarily of salad greens) }
{ Caesar_salad, tossed_salad,@ (typically having fried croutons and dressing made with a raw egg) }
{ salmagundi, salad,@ (cooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing) }
{ salad_nicoise, salad,@ (typically containing tomatoes and anchovies and garnished with black olives and capers) }
{ combination_salad, tossed_salad,@ (containing meat or chicken or cheese in addition to greens and vegetables) }
{ chef's_salad, combination_salad,@ (the combination salad prepared as a particular chef's specialty) }
{ potato_salad, salad,@ (any of various salads having chopped potatoes as the base) }
{ pasta_salad, salad,@ (a salad having any of various pastas as the base) }
{ macaroni_salad, pasta_salad,@ (having macaroni as the base) }
{ fruit_salad, salad,@ (salad composed of fruits) }
{ Waldorf_salad, fruit_salad,@ (typically made of apples and celery with nuts or raisins and dressed with mayonnaise) }
{ crab_Louis, salad,@ (lettuce and crabmeat dressed with sauce Louis) }
{ herring_salad, salad,@ (based on pickled herring) }
{ tuna_fish_salad, tuna_salad, salad,@ (salad composed primarily of chopped canned tuna fish) }
{ chicken_salad, salad,@ (salad composed primarily of chopped chicken meat) }
{ coleslaw, slaw, salad,@ (basically shredded cabbage) }
{ aspic, jelly1,@ (savory jelly based on fish or meat stock used as a mold for meats or vegetables) }
{ molded_salad, salad,@ (salad of meats or vegetables in gelatin) }
{ tabbouleh, tabooli, salad,@ noun.location:Lebanon,;r (a finely chopped salad with tomatoes and parsley and mint and scallions and bulgur wheat) }
{ ingredient, fixings, foodstuff,@ dish,#p (food that is a component of a mixture in cooking; "the recipe lists all the fixings for a salad") }
{ [ flavorer, verb.perception:flavor,+ ] [ flavourer, verb.perception:flavour,+ ] [ flavoring, verb.perception:flavor,+ ] [ flavouring, verb.perception:flavour,+ ] [ seasoner, verb.perception:season,+ ] [ seasoning, verb.perception:season,+ ] ingredient,@ (something added to food primarily for the savor it imparts) }
{ bouillon_cube, seasoning,@ (a cube of evaporated seasoned meat extract) }
{ beef_tea, Bovril, noun.substance:extract,@ (an extract of beef (given to people who are ill)) }
{ lemon_zest, lemon_peel,@ (tiny bits of lemon peel) }
{ orange_zest, orange_peel,@ (tiny bits of orange peel) }
{ condiment, seasoning,@ (a preparation (a sauce or relish or spice) to enhance flavor or enjoyment; "mustard and ketchup are condiments") }
{ [ herb, adj.pert:herbal,+ ] seasoning,@ (aromatic potherb used in cookery for its savory qualities) }
{ fines_herbes, herb,@ (a mixture of finely chopped fresh herbs; "an omelet flavored with fines herbes") }
{ [ spice, verb.perception:spice,+ ] flavoring,@ (any of a variety of pungent aromatic vegetable substances used for flavoring food) }
{ peppermint_oil, flavoring,@ noun.plant:Mentha_piperita,#s peppermint_candy,#s (oil from the peppermint plant used as flavoring) }
{ spearmint_oil, flavoring,@ noun.plant:Mentha_spicata,#s (an aromatic oil obtained from the spearmint plant) }
{ lemon_oil, flavoring,@ lemon_peel,#s (fragrant yellow oil obtained from the lemon peel) }
{ wintergreen_oil, oil_of_wintergreen, flavoring,@ noun.plant:Gaultheria_procumbens,#s (oil or flavoring obtained from the creeping wintergreen or teaberry plant) }
{ [ salt, adj.all:salty,+ verb.change:salt,+ verb.perception:salt,+ ] table_salt, common_salt, seasoning,@ (white crystalline form of especially sodium chloride used to season and preserve food) }
{ celery_salt, seasoning,@ (ground celery seed and salt) }
{ garlic_salt, seasoning,@ (ground dried garlic and salt) }
{ onion_salt, seasoning,@ (ground dried onion and salt) }
{ seasoned_salt, seasoning,@ (combination of salt and vegetable extracts and spices and monosodium glutamate) }
{ sour_salt, seasoning,@ (crystals of citric acid used as seasoning) }
{ five_spice_powder, spice,@ (Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon) }
{ allspice, spice,@ noun.plant:Pimenta_dioica,#p (ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves) }
{ cinnamon, spice,@ noun.plant:Cinnamomum_zeylanicum,#p (spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground) }
{ stick_cinnamon, cinnamon,@ (dried rolled strips of cinnamon bark) }
{ clove, spice,@ noun.plant:clove2,#s (spice from dried unopened flower bud of the clove tree; used whole or ground) }
{ cumin, cumin_seed, edible_seed,@ noun.plant:Cuminum_cyminum,#p kummel,#s (aromatic seeds of the cumin herb of the carrot family) }
{ fennel, spice,@ (fennel seeds are ground and used as a spice or as an ingredient of a spice mixture) }
{ [ ginger2, verb.perception:ginger,+ ] gingerroot, flavoring,@ noun.plant:Zingiber_officinale,#p powdered_ginger,#s ginger_ale,#s (pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery) }
{ [ ginger, verb.perception:ginger,+ ] powdered_ginger, spice,@ (dried ground gingerroot) }
{ mace, spice,@ (spice made from the dried fleshy covering of the nutmeg seed) }
{ nutmeg, spice,@ noun.plant:Myristica_fragrans,#p mace,#s (hard aromatic seed of the nutmeg tree used as spice when grated or ground) }
{ [ pepper1, adj.all:tasty^peppery,+ verb.perception:pepper,+ ] peppercorn, seasoning,@ noun.plant:Madagascar_pepper,#p (pungent seasoning from the berry of the common pepper plant of East India; use whole or ground) }
{ black_pepper, pepper1,@ (pepper that is ground from whole peppercorns with husks on) }
{ white_pepper, pepper1,@ (pepper ground from husked peppercorns) }
{ sassafras, flavoring,@ noun.plant:Sassafras_albidum,#p (dried root bark of the sassafras tree) }
{ basil, sweet_basil, herb,@ noun.plant:Ocimum_basilicum,#p (leaves of the common basil; used fresh or dried) }
{ bay_leaf, herb,@ noun.plant:Laurus_nobilis,#p (dried leaf of the bay laurel) }
{ borage, herb,@ noun.plant:Borago_officinalis,#p (an herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked) }
{ hyssop, herb,@ noun.plant:Hyssopus_officinalis,#p (bitter leaves used sparingly in salads; dried flowers used in soups and tisanes) }
{ caraway, herb,@ noun.plant:Carum_carvi,#p (leaves used sparingly in soups and stews) }
{ chervil, herb,@ noun.plant:Anthriscus_cereifolium,#p (fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach) }
{ chives, herb,@ noun.plant:Allium_schoenoprasum,#p (cylindrical leaves used fresh as a mild onion-flavored seasoning) }
{ comfrey, healing_herb, herb,@ noun.plant:Symphytum_officinale,#p (leaves make a popular tisane; young leaves used in salads or cooked) }
{ coriander, Chinese_parsley, cilantro, herb,@ noun.plant:Coriandrum_sativum,#p (parsley-like herb used as seasoning or garnish) }
{ coriander2, coriander_seed, seasoning,@ noun.plant:Coriandrum_sativum,#p (dried coriander seeds used whole or ground) }
{ costmary, herb,@ noun.plant:Chrysanthemum_balsamita,#p (leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings) }
{ fennel1, common_fennel, herb,@ noun.plant:Foeniculum_vulgare,#p (leaves used for seasoning) }
{ fennel2, Florence_fennel, finocchio, vegetable,@ noun.plant:Foeniculum_dulce,#p (aromatic bulbous stem base eaten cooked or raw in salads) }
{ fennel_seed, seasoning,@ noun.plant:Foeniculum_vulgare,#p (aromatic anis-scented seeds) }
{ fenugreek, fenugreek_seed, seasoning,@ noun.plant:Trigonella_foenumgraecum,#p (aromatic seeds used as seasoning especially in curry) }
{ [ garlic, adj.pert:garlicky,+ ] ail, seasoning,@ noun.plant:Allium_sativum,#p (aromatic bulb used as seasoning) }
{ clove1, garlic_clove, garlic,@ (one of the small bulblets that can be split off of the axis of a larger garlic bulb) }
{ garlic_chive, seasoning,@ noun.plant:Allium_tuberosum,#p (large flat leaves used as chive is used) }
{ lemon_balm, herb,@ noun.plant:Melissa_officinalis,#p (lemony leaves used for a tisane or in soups or fruit punches) }
{ lovage, herb,@ noun.plant:Levisticum_officinale,#p (stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers) }
{ marjoram, oregano, herb,@ noun.plant:Origanum_vulgare,#p (pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets) }
{ mint1, herb,@ mint_candy,#s noun.plant:mint,#p (the leaves of a mint plant used fresh or candied) }
{ mustard_seed, seasoning,@ noun.plant:Brassica_nigra,#p noun.plant:Brassica_hirta,#p table_mustard,#s (black or white seeds ground to make mustard pastes or powders) }
{ mustard, table_mustard, condiment,@ (pungent powder or paste prepared from ground mustard seeds) }
{ Chinese_mustard, mustard,@ (very hot prepared mustard) }
{ nasturtium, flavoring,@ noun.plant:nasturtium1,#p (flowers and seeds and leaves all used as flavorings) }
{ parsley, herb,@ (aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food) }
{ salad_burnet, salad_green,@ noun.plant:Poterium_sanguisorba,#p (leaves sometimes used for salad) }
{ rosemary, herb,@ noun.plant:Rosmarinus_officinalis,#p (extremely pungent leaves used fresh or dried as seasoning for especially meats) }
{ rue, herb,@ noun.plant:Ruta_graveolens,#p (leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy) }
{ sage, herb,@ noun.plant:Salvia_officinalis,#p (aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc) }
{ clary_sage, sage,@ noun.plant:Salvia_clarea,#p (fresh leaves used in omelets and fritters and with lamb) }
{ savory, savoury, herb,@ (either of two aromatic herbs of the mint family) }
{ summer_savory, summer_savoury, savoury,@ noun.plant:Satureja_hortensis,#p (herb with delicately flavored leaves with many uses) }
{ winter_savory, winter_savoury, savoury,@ noun.plant:Satureja_montana,#p (resinous leaves used in stews and stuffings and meat loaf) }
{ sweet_woodruff, waldmeister, herb,@ noun.plant:Galium_odoratum,#p (fragrant dark green leaves used to flavor May wine) }
{ sweet_cicely, herb,@ noun.plant:Myrrhis_odorata,#p (fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs) }
{ tarragon, estragon, herb,@ noun.plant:Artemisia_dracunculus,#p (fresh leaves (or leaves preserved in vinegar) used as seasoning) }
{ thyme, herb,@ noun.plant:Thymus_vulgaris,#p (leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables) }
{ turmeric, seasoning,@ noun.plant:Curcuma_domestica,#p (ground dried rhizome of the turmeric plant used as seasoning) }
{ caper, pickle,@ noun.plant:Capparis_spinosa,#p (pickled flower buds used as a pungent relish in various dishes and sauces) }
{ catsup, ketchup, cetchup, tomato_ketchup, condiment,@ (thick spicy sauce made from tomatoes) }
{ cardamom, cardamon, cardamum, seasoning,@ noun.plant:Elettaria_cardamomum,#p (aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces) }
{ cayenne, cayenne_pepper, red_pepper, seasoning,@ noun.plant:Capsicum_annuum_longum,#s (ground pods and seeds of pungent red peppers of the genus Capsicum) }
{ chili_powder, seasoning,@ (powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano) }
{ chili_sauce, condiment,@ (tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings) }
{ chili_vinegar, vinegar,@ (fiery vinegar flavored with chili peppers) }
{ chutney, Indian_relish, condiment,@ (a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices) }
{ steak_sauce, condiment,@ (pungent bottled sauce for steak) }
{ taco_sauce, condiment,@ (spicy tomato-based sauce for tacos) }
{ salsa, condiment,@ (spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods) }
{ mint_sauce, condiment,@ (sweetened diluted vinegar with chopped mint leaves) }
{ cranberry_sauce, condiment,@ (sauce made of cranberries and sugar) }
{ curry_powder, seasoning,@ (pungent blend of cumin and ground coriander seed and turmeric and other spices) }
{ [ curry, verb.perception:curry,+ ] dish,@ noun.act:cookery,;c noun.location:East_Indies,;r ((East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice) }
{ lamb_curry, curry,@ (curry made with lamb) }
{ duck_sauce, hoisin_sauce, condiment,@ (a thick sweet and pungent Chinese condiment) }
{ horseradish, condiment,@ noun.plant:horseradish_root,#s horseradish_sauce,#s (grated horseradish root) }
{ [ marinade, verb.change:marinate,+ verb.change:marinade,+ ] condiment,@ (mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking) }
{ paprika, seasoning,@ noun.plant:Capsicum_annuum_grossum,#s (a mild powdered seasoning made from dried pimientos) }
{ Spanish_paprika, paprika,@ (a mild seasoning made from a variety of pimiento grown in Spain) }
{ [ pickle, verb.change:pickle,+ ] relish,@ (vegetables (especially cucumbers) preserved in brine or vinegar) }
{ dill_pickle, pickle,@ (pickle preserved in brine or vinegar flavored with dill seed) }
{ chowchow2, relish,@ (chopped pickles in mustard sauce) }
{ bread_and_butter_pickle, sweet_pickle,@ (thinly sliced sweet pickles) }
{ pickle_relish, relish,@ (relish of chopped (usually sweet) pickles) }
{ piccalilli, relish,@ (relish of chopped pickled cucumbers and green peppers and onion) }
{ sweet_pickle, pickle,@ (pickle cured in brine and preserved in sugar and vinegar) }
{ applesauce, apple_sauce, dish,@ (puree of stewed apples usually sweetened and spiced) }
{ soy_sauce, soy1, condiment,@ (thin sauce made of fermented soy beans) }
{ Tabasco1, Tabasco_sauce, hot_sauce,@ (very spicy sauce (trade name Tabasco) made from fully-aged red peppers) }
{ tomato_paste, ingredient,@ (thick concentrated tomato puree) }
{ angelica1, herb,@ (aromatic stems or leaves or roots of Angelica Archangelica) }
{ angelica2, flavoring,@ (candied stalks of the angelica plant) }
{ almond_extract, flavoring,@ (flavoring made from almonds macerated in alcohol) }
{ anise, aniseed, anise_seed, flavoring,@ noun.plant:Pimpinella_anisum,#p anise_cookie,#s absinthe,#s anisette,#s ouzo,#s pastis,#s Pernod,#s (liquorice-flavored seeds, used medicinally and in cooking and liquors) }
{ Chinese_anise, star_anise, star_aniseed, spice,@ noun.plant:Illicium_verum,#p five_spice_powder,#s (anise-scented star-shaped fruit or seed used in Asian cooking and medicine) }
{ juniper_berries, flavoring,@ noun.plant:Juniperus_communis,#p gin,#s (berrylike cone of a common juniper; used in making gin) }
{ saffron, seasoning,@ noun.plant:Crocus_sativus,#p (dried pungent stigmas of the Old World saffron crocus) }
{ sesame_seed, benniseed, seasoning,@ noun.plant:Sesamum_indicum,#p (small oval seeds of the sesame plant) }
{ caraway_seed, seasoning,@ noun.plant:Carum_carvi,#p seedcake,#s aquavit,#s kummel,#s (aromatic seeds of the caraway plant; used widely as seasoning) }
{ poppy_seed, seasoning,@ noun.plant:Papaver_somniferum,#p (small grey seed of a poppy flower; used whole or ground in baked items) }
{ dill, dill_weed, herb,@ noun.plant:Anethum_graveolens,#p (aromatic threadlike foliage of the dill plant used as seasoning) }
{ dill_seed, seasoning,@ noun.plant:Anethum_graveolens,#p (seed of the dill plant used as seasoning) }
{ celery_seed, seasoning,@ noun.plant:Apium_graveolens_dulce,#p (seed of the celery plant used as seasoning) }
{ lemon_extract, flavoring,@ (a flavoring made from (or imitating) lemons) }
{ monosodium_glutamate, MSG, flavoring,@ (white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking; "food manufacturers sometimes list MSG simply as `artificial flavors' in ingredient lists") }
{ vanilla_bean, flavoring,@ noun.plant:vanilla_orchid,#p vanilla_extract,#s (long bean-like fruit; seeds are used as flavoring) }
{ vanilla, vanilla_extract, flavoring,@ (a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)) }
{ vinegar, [ acetum, verb.perception:acetify,+ ] condiment,@ (sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative) }
{ cider_vinegar, vinegar,@ (vinegar made from cider) }
{ wine_vinegar, vinegar,@ (vinegar made from wine) }
{ [ sauce, verb.change:sauce,+ verb.contact:sauce,+ ] condiment,@ dish,#p (flavorful relish or dressing or topping served as an accompaniment to food) }
{ anchovy_sauce, sauce,@ (made of white sauce and mashed anchovies) }
{ hot_sauce, sauce,@ (a pungent peppery sauce) }
{ hard_sauce, sauce,@ (butter and sugar creamed together with brandy or other flavoring and served with rich puddings) }
{ horseradish_sauce, sauce_Albert, sauce,@ (creamy white sauce with horseradish and mustard) }
{ bolognese_pasta_sauce, spaghetti_sauce,@ (sauce for pasta; contains mushrooms and ham and chopped vegetables and beef and tomato paste) }
{ carbonara, spaghetti_sauce,@ (sauce for pasta; contains eggs and bacon or ham and grated cheese) }
{ tomato_sauce, spaghetti_sauce,@ (sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta) }
{ tartare_sauce, tartar_sauce, sauce,@ (mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish) }
{ wine_sauce, sauce,@ (white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat) }
{ marchand_de_vin, mushroom_wine_sauce, sauce,@ (brown sauce with mushrooms and red wine or Madeira) }
{ bread_sauce, sauce,@ (creamy white sauce made with bread instead of flour and seasoned with cloves and onion) }
{ plum_sauce, sauce,@ (for Chinese dishes: plum preserves and chutney) }
{ peach_sauce, sauce,@ (for Chinese dishes: peach preserves and chutney) }
{ apricot_sauce, sauce,@ (for Chinese dishes: apricot preserves and chutney) }
{ pesto, sauce,@ (a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil) }
{ ravigote, ravigotte, sauce,@ (veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers) }
{ remoulade_sauce, sauce,@ (a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat) }
{ [ dressing1, verb.contact:dress,+ ] salad_dressing, sauce,@ (savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type) }
{ sauce_Louis, salad_dressing,@ (mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and Worcestershire sauce and lemon juice) }
{ bleu_cheese_dressing, blue_cheese_dressing, salad_dressing,@ (creamy dressing containing crumbled blue cheese) }
{ blue_cheese_dressing2, Roquefort_dressing, salad_dressing,@ (vinaigrette containing crumbled Roquefort or blue cheese) }
{ French_dressing, vinaigrette, sauce_vinaigrette, salad_dressing,@ (oil and vinegar with mustard and garlic) }
{ Lorenzo_dressing, salad_dressing,@ (vinaigrette with chili sauce and chopped watercress) }
{ anchovy_dressing, salad_dressing,@ (vinaigrette and mashed anchovies) }
{ Italian_dressing, salad_dressing,@ (a vinaigrette with garlic and herbs: oregano and basil and dill) }
{ half-and-half_dressing, salad_dressing,@ (half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese; especially good for combination salads) }
{ mayonnaise, mayo, salad_dressing,@ (egg yolks and oil and vinegar) }
{ green_mayonnaise, sauce_verte, mayonnaise,@ (mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber) }
{ aioli, aioli_sauce, garlic_sauce, sauce,@ (garlic mayonnaise) }
{ Russian_dressing, Russian_mayonnaise, salad_dressing,@ (mayonnaise with horseradish grated onion and chili sauce or catsup; sometimes with caviar added) }
{ salad_cream, salad_dressing,@ noun.location:Britain,;r (a creamy salad dressing resembling mayonnaise) }
{ Thousand_Island_dressing, salad_dressing,@ (mayonnaise with chili sauce or catsup and minced olives and peppers and hard-cooked egg) }
{ barbecue_sauce, sauce,@ (spicy sweet and sour sauce usually based on catsup or chili sauce) }
{ hollandaise, sauce,@ (eggs and butter with lemon juice) }
{ bearnaise, sauce,@ (a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice) }
{ Bercy, Bercy_butter, sauce,@ (butter creamed with white wine and shallots and parsley) }
{ bordelaise, sauce,@ (brown sauce with beef marrow and red wine) }
{ bourguignon, bourguignon_sauce, Burgundy_sauce, sauce,@ (reduced red wine with onions and parsley and thyme and butter) }
{ brown_sauce1, sauce_Espagnole, sauce,@ (bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.) }
{ Espagnole, sauce_Espagnole1, sauce,@ (brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira) }
{ Chinese_brown_sauce, brown_sauce2, sauce,@ noun.act:cookery,;c noun.location:China,;r (a sauce based on soy sauce) }
{ blanc, white_sauce,@ (a white sauce of fat, broth, and vegetables (used especially with braised meat)) }
{ cheese_sauce, white_sauce,@ (white sauce with grated cheese) }
{ chocolate_sauce, chocolate_syrup, sauce,@ (sauce made with unsweetened chocolate or cocoa and sugar and water) }
{ hot-fudge_sauce, fudge_sauce, chocolate_sauce,@ (thick chocolate sauce served hot) }
{ cocktail_sauce, seafood_sauce, sauce,@ (usually catsup with horseradish and lemon juice) }
{ Colbert, Colbert_butter, sauce,@ (butter creamed with parsley and tarragon and beef extract) }
{ white_sauce, bechamel_sauce, bechamel, sauce,@ (milk thickened with a butter and flour roux) }
{ cream_sauce, white_sauce,@ (white sauce made with cream) }
{ Mornay_sauce, cheese_sauce,@ (onion-flavored creamy cheese sauce with egg yolk and grated cheese) }
{ demiglace, demi-glaze, sauce,@ (sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry) }
{ gravy, pan_gravy, juice,@ (the seasoned but not thickened juices that drip from cooking meats; often a little water is added) }
{ gravy1, sauce,@ (a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats) }
{ spaghetti_sauce, pasta_sauce, sauce,@ (any of numerous sauces for spaghetti or other kinds of pasta) }
{ marinara, spaghetti_sauce,@ (sauce for pasta; contains tomatoes and garlic and herbs) }
{ mole, sauce,@ noun.location:Mexico,;r (spicy sauce often containing chocolate) }
{ hunter's_sauce, sauce_chausseur, sauce,@ (brown sauce and tomato puree with onions and mushrooms and dry white wine) }
{ mushroom_sauce, sauce,@ (brown sauce and sauteed mushrooms) }
{ mustard_sauce, sauce,@ (sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings) }
{ Nantua, shrimp_sauce, sauce,@ (white sauce with whipping cream and shrimp butter) }
{ Hungarian_sauce, paprika_sauce, sauce,@ (veloute sauce with sauteed chopped onion and paprika and cream) }
{ pepper_sauce, Poivrade, sauce,@ (for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper) }
{ roux, concoction,@ (a mixture of fat and flour heated and used as a basis for sauces) }
{ Smitane, sauce,@ (veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream) }
{ Soubise, white_onion_sauce, sauce,@ (veloute sauce with sauteed chopped onions and whipping cream) }
{ Lyonnaise_sauce, brown_onion_sauce, sauce,@ (brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar) }
{ veloute, sauce,@ (white sauce made with stock instead of milk) }
{ allemande, allemande_sauce, sauce,@ (egg-thickened veloute) }
{ caper_sauce, sauce,@ (allemande sauce with capers) }
{ poulette, sauce,@ (allemande sauce with chopped parsley) }
{ curry_sauce, sauce,@ (allemande sauce with curry powder and coconut milk instead of stock) }
{ Worcester_sauce, Worcestershire, Worcestershire_sauce, sauce,@ (a savory sauce of vinegar and soy sauce and spices) }
{ coconut_milk2, coconut_cream, milk2,@ (white liquid obtained from compressing fresh coconut meat) }
{ [ egg, verb.contact:egg,+ verb.contact:egg1,+ ] eggs, foodstuff,@ (oval reproductive body of a fowl (especially a hen) used as food)}
{ egg_white, white, albumen, ovalbumin, ingredient,@ egg,#p (the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water; "she separated the whites from the yolks of several eggs") }
{ egg_yolk, yolk, ingredient,@ egg,#p (the yellow spherical part of an egg that is surrounded by the albumen) }
{ boiled_egg, coddled_egg, dish,@ (egg cooked briefly in the shell in gently boiling water) }
{ hard-boiled_egg, hard-cooked_egg, boiled_egg,@ (an egg boiled gently until both the white and the yolk solidify) }
{ Easter_egg, hard-boiled_egg,@ (a colored hard-boiled egg used to celebrate Easter) }
{ Easter_egg1, candy,@ (an egg-shaped candy used to celebrate Easter) }
{ chocolate_egg, Easter_egg1,@ (egg-shaped chocolate candy) }
{ candy_egg, Easter_egg1,@ (egg-shaped candy) }
{ poached_egg, dropped_egg, dish,@ (egg cooked in gently boiling water) }
{ scrambled_eggs, dish,@ (eggs beaten and cooked to a soft firm consistency while stirring) }
{ deviled_egg, stuffed_egg, dish,@ (halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white) }
{ shirred_egg, baked_egg, egg_en_cocotte, dish,@ (egg cooked individually in cream or butter in a small ramekin) }
{ omelet, omelette, dish,@ (beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly) }
{ firm_omelet, omelet,@ (eggs beaten with milk or cream and cooked until set) }
{ French_omelet, firm_omelet,@ (omelet cooked quickly and slid onto a plate) }
{ fluffy_omelet, omelet,@ (souffle-like omelet made by beating and adding the whites separately) }
{ western_omelet, firm_omelet,@ (a firm omelet that has diced ham and peppers and onions) }
{ souffle, dish,@ (light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit) }
{ fried_egg, dish,@ (eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides) }
{ dairy_product, foodstuff,@ (milk and butter and cheese) }
{ [ milk1, adj.all:opaque^milky,+ verb.change:milk1,+ verb.change:milk,+ ] dairy_product,@ beverage,@ (a white nutritious liquid secreted by mammals and used as food by human beings) }
{ [ milk2, verb.change:milk1,+ ] foodstuff,@ (any of several nutritive milklike liquids) }
{ sour_milk, milk1,@ (milk that has turned sour) }
{ soya_milk, soybean_milk, soymilk, milk2,@ tofu,#s (a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu) }
{ formula, milk2,@ (a liquid food for infants) }
{ pasteurized_milk, milk1,@ (milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation) }
{ cows'_milk, milk1,@ (milk obtained from dairy cows) }
{ yak's_milk, milk1,@ (the milk of a yak) }
{ goats'_milk, milk1,@ (the milk of a goat) }
{ acidophilus_milk, milk1,@ (milk fermented by bacteria; used to treat gastrointestinal disorders) }
{ raw_milk, milk1,@ (unpasteurized milk) }
{ scalded_milk, milk1,@ (milk heated almost to boiling) }
{ homogenized_milk, milk1,@ (milk with the fat particles broken up and dispersed uniformly so the cream will not rise) }
{ certified_milk, milk1,@ (milk from dairies regulated by an authorized medical milk commission) }
{ powdered_milk, dry_milk, dried_milk, milk_powder, milk1,@ (dehydrated milk) }
{ nonfat_dry_milk, dry_milk,@ (dehydrated skimmed milk) }
{ evaporated_milk, milk1,@ concentrate,@ (milk concentrated by evaporation) }
{ condensed_milk, milk1,@ (sweetened evaporated milk) }
{ [ skim_milk, whole_milk,! ] skimmed_milk, milk1,@ (milk from which the cream has been skimmed) }
{ semi-skimmed_milk, milk1,@ (milk from which some of the cream has been removed) }
{ [ whole_milk, skim_milk,! ] milk1,@ (milk from which no constituent (such as fat) has been removed) }
{ low-fat_milk, milk1,@ (milk from which some of the cream has been removed) }
{ buttermilk, milk1,@ (residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture) }
{ [ cream, adj.all:thick2^creamy,+ verb.change:cream,+ verb.contact:cream,+ ] dairy_product,@ (the part of milk containing the butterfat) }
{ clotted_cream, Devonshire_cream, cream,@ noun.location:Britain,;r (thick cream made from scalded milk) }
{ double_creme, heavy_whipping_cream, cream,@ (cream with a fat content of 48% or more) }
{ half-and-half, dairy_product,@ (half milk and half light cream; contains 10% to 18% butterfat) }
{ heavy_cream, cream,@ (contains more than 36% butterfat) }
{ light_cream, coffee_cream, single_cream, cream,@ (cream that has at least 18% butterfat; "in England they call light cream `single cream'") }
{ sour_cream, soured_cream, cream,@ (artificially soured light cream) }
{ whipping_cream, light_whipping_cream, cream,@ (cream that has enough butterfat (30% to 36%) to be whipped) }
{ [ butter, adj.all:fatty^buttery,+ adj.pert:butyraceous,+ verb.contact:butter,+ ] dairy_product,@ food,@ (an edible emulsion of fat globules made by churning milk or cream; for cooking and table use) }
{ stick, butter,@ margarine,@ (a rectangular quarter pound block of butter or margarine) }
{ clarified_butter, drawn_butter, butter,@ (butter made clear by heating and removing the sediment of milk solids) }
{ ghee, clarified_butter,@ (clarified butter used in Indian cookery) }
{ brown_butter, beurre_noisette, butter,@ (clarified butter browned slowly and seasoned with vinegar or lemon juice and capers) }
{ Meuniere_butter, lemon_butter, butter,@ (clarified butter browned slowly and seasoned with lemon juice and parsley) }
{ yogurt, yoghurt, yoghourt, dairy_product,@ food,@ (a custard-like food made from curdled milk) }
{ blueberry_yogurt, yoghurt,@ (yogurt with sweetened blueberries or blueberry jam) }
{ raita, side_dish,@ (an Indian side dish of yogurt and chopped cucumbers and spices) }
{ whey, dairy_product,@ (watery part of milk produced when raw milk sours and coagulates; "Little Miss Muffet sat on a tuffet eating some curds and whey") }
{ curd, dairy_product,@ cheese,#s (coagulated milk; used to make cheese; "Little Miss Muffet sat on a tuffet eating some curds and whey") }
{ curd2, foodstuff,@ (a coagulated liquid resembling milk curd; "bean curd"; "lemon curd") }
{ [ clabber, verb.change:clabber,+ ] dairy_product,@ (raw milk that has soured and thickened) }
{ cheese, dairy_product,@ food,@ (a solid food prepared from the pressed curd of milk) }
{ cheese_rind, rind,@ cheese,#p (the rind of a cheese) }
{ [ paring, verb.contact:pare2,+ ] noun.Tops:object,@ noun.communication:plural,;u ((usually plural) a part of a fruit or vegetable that is pared or cut off; especially the skin or peel; "she could peel an apple with a single long paring") }
{ cream_cheese, cheese,@ (soft unripened cheese made of sweet milk and cream) }
{ double_cream, cream_cheese,@ (fresh soft French cheese containing at least 60% fat) }
{ mascarpone, cream_cheese,@ (soft mild Italian cream cheese) }
{ triple_cream, triple_creme, cheese,@ (fresh soft French cheese containing at least 72% fat) }
{ cottage_cheese, pot_cheese, farm_cheese, farmer's_cheese, cheese,@ (mild white cheese made from curds of soured skim milk) }
{ process_cheese, processed_cheese, cheese,@ (made by blending several lots of cheese) }
{ bleu, blue_cheese, cheese,@ (cheese containing a blue mold) }
{ Stilton, blue_cheese,@ (English blue cheese) }
{ Roquefort, blue_cheese,@ (French blue cheese) }
{ gorgonzola, blue_cheese,@ (Italian blue cheese) }
{ Danish_blue, blue_cheese,@ (blue cheese of Denmark)}
{ Bavarian_blue, blue_cheese,@ (blue cheese of Bavaria) }
{ Brie, cheese,@ (soft creamy white cheese; milder than Camembert) }
{ brick_cheese, cheese,@ (semisoft sweet American cheese from whole milk in a brick form) }
{ Camembert, cheese,@ (rich soft creamy French cheese) }
{ cheddar, cheddar_cheese, Armerican_cheddar, American_cheese, cheese,@ (hard smooth-textured cheese; originally made in Cheddar in southwestern England) }
{ rat_cheese, store_cheese, cheddar,@ (informal names for American cheddar) }
{ Cheshire_cheese, cheese,@ (a mild yellow English cheese with a crumbly texture) }
{ double_Gloucester, cheese,@ (a smooth firm mild orange-red cheese) }
{ Edam, cheese,@ (mild yellow Dutch cheese made in balls encased in a red covering) }
{ goat_cheese, chevre, cheese,@ (made from goats' milk) }
{ Gouda, Gouda_cheese, cheese,@ (mild cream-colored Dutch cheese shaped in balls) }
{ grated_cheese, cheese,@ (hard or semihard cheese grated) }
{ hand_cheese, cheese,@ (any cheese originally molded by hand) }
{ Liederkranz, cheese,@ noun.communication:trademark,;u (a soft cheese with a strong odor and flavor) }
{ Limburger, cheese,@ (a soft white cheese with a very strong pungent odor and flavor) }
{ mozzarella, cheese,@ (mild white Italian cheese) }
{ Muenster, cheese,@ (semisoft pale-yellow cheese) }
{ Parmesan, cheese,@ (hard dry sharp-flavored Italian cheese; often grated) }
{ quark_cheese, quark, cheese,@ (fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet) }
{ ricotta, cheese,@ (soft Italian cheese like cottage cheese) }
{ string_cheese, cheese,@ (cheese formed in long strings twisted together) }
{ Swiss_cheese, cheese,@ (hard pale yellow cheese with many holes from Switzerland) }
{ Emmenthal, Emmental, Emmenthaler, Emmentaler, Swiss_cheese,@ (Swiss cheese with large holes) }
{ Gruyere, Swiss_cheese,@ (Swiss cheese with small holes) }
{ sapsago, Swiss_cheese,@ (a hard green Swiss cheese made with skim-milk curd and flavored with clover) }
{ Velveeta, cheese,@ (trademark: soft processed American cheese) }
{ nut_butter, spread,@ (ground nuts blended with a little butter) }
{ peanut_butter, spread,@ (a spread made from ground peanuts) }
{ marshmallow_fluff, spread,@ (a very sweet white spread resembling marshmallow candy) }
{ onion_butter, spread,@ (butter blended with minced onion) }
{ pimento_butter, spread,@ (butter blended with mashed pimento) }
{ shrimp_butter, spread,@ (butter blended with chopped shrimp or seasoned with essence from shrimp shells) }
{ lobster_butter, spread,@ (butter blended with chopped lobster or seasoned with essence from lobster shells) }
{ yak_butter, butter,@ (butter made from yaks' milk) }
{ [ spread, verb.contact:spread13,+ verb.contact:spread12,+ ] paste1, condiment,@ (a tasty mixture to be spread on bread or crackers or used in preparing other dishes) }
{ cheese_spread, spread,@ (spread made of cheese mixed with butter or cream or cream cheese and seasonings) }
{ anchovy_butter, spread,@ (butter blended with mashed anchovies) }
{ fishpaste, spread,@ (a paste of fish or shellfish) }
{ garlic_butter, spread,@ (butter seasoned with mashed garlic) }
{ miso, spread,@ noun.location:Japan,;r (a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces) }
{ wasabi, condiment,@ noun.location:Japan,;r (the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish) }
{ snail_butter, sauce,@ (for preparing snails: butter seasoned with shallots and garlic and parsley) }
{ hummus, humus, hommos, hoummos, humous, spread,@ (a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East) }
{ pate, spread,@ (liver or meat or fowl finely minced or ground and variously seasoned) }
{ duck_pate, pate,@ (a pate made from duck liver) }
{ foie_gras, pate_de_foie_gras, pate,@ (a pate made from goose liver (marinated in Cognac) and truffles) }
{ tapenade, spread,@ (a spread consisting of capers and black olives and anchovies made into a puree with olive oil) }
{ tahini, spread,@ (a thick Middle Eastern paste made from ground sesame seeds) }
{ [ sweetening, verb.perception:sweeten,+ ] [ sweetener, verb.perception:sweeten,+ ] flavoring,@ (something added to foods to make them taste sweeter) }
{ aspartame, sweetening,@ (an artificial sweetener made from aspartic acid; used as a calorie-free sweetener) }
{ [ honey, adj.all:chromatic^honey,+ verb.perception:honey,+ ] sweetening,@ mead,#s oenomel,#s (a sweet yellow liquid produced by bees) }
{ saccharin, sweetening,@ (a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener) }
{ [ sugar, verb.perception:sugar,+ ] refined_sugar, sweetening,@ (a white crystalline carbohydrate used as a sweetener and preservative) }
{ syrup, sirup, sweetening,@ (a thick sweet sticky liquid) }
{ sugar_syrup, syrup,@ (sugar and water and sometimes corn syrup boiled together; used as sweetening especially in drinks) }
{ molasses, syrup,@ (thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining) }
{ sorghum, sorghum_molasses, syrup,@ (made from juice of sweet sorghum) }
{ [ treacle, adj.all:sweet2^treacly,+ ] golden_syrup, syrup,@ noun.location:Britain,;r (a pale cane syrup) }
{ grenadine, syrup,@ (thin syrup made from pomegranate juice; used in mixed drinks) }
{ maple_syrup, syrup,@ (made by concentrating sap from sugar maples) }
{ corn_syrup, syrup,@ (syrup prepared from corn) }
{ miraculous_food, manna, manna_from_heaven, noun.Tops:food,@ noun.communication:Old_Testament,;c ((Old Testament) food that God gave the Israelites during the Exodus) }
{ batter, concoction,@ (a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking) }
{ [ dough, adj.all:heavy1^doughy,+ ] concoction,@ (a flour mixture stiff enough to knead or roll) }
{ bread_dough, dough,@ (any of various doughs for bread) }
{ pancake_batter, batter,@ (batter for making pancakes) }
{ fritter_batter, batter,@ (batter for making fritters) }
{ [ sop, verb.contact:sop,+ verb.contact:sop2,+ ] sops, morsel,@ (piece of solid food for dipping in a liquid) }
{ coq_au_vin, dish,@ (chicken and onions and mushrooms braised in red wine and seasonings) }
{ chicken_provencale, dish,@ (chicken cooked in a sauce made with tomatoes, garlic, and olive oil) }
{ chicken_and_rice, dish,@ (rice and chicken cooked together with or without other ingredients and variously seasoned) }
{ moo_goo_gai_pan, dish,@ (a Cantonese dish of chicken and sauteed vegetables) }
{ arroz_con_pollo, chicken_and_rice,@ (rice and chicken cooked together Spanish style; highly seasoned especially with saffron) }
{ bacon_and_eggs, dish,@ (eggs (fried or scrambled) served with bacon) }
{ barbecued_spareribs, spareribs2, dish,@ (baked or roasted with a spicy sauce) }
{ beef_Bourguignonne, boeuf_Bourguignonne, dish,@ (beef and mushrooms and onions stewed in red wine and seasonings) }
{ beef_Wellington, filet_de_boeuf_en_croute, dish,@ (rare-roasted beef tenderloin coated with mushroom paste in puff pastry) }
{ bitok, dish,@ (a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream) }
{ boiled_dinner, New_England_boiled_dinner, dish,@ (corned beef simmered with onions and cabbage and usually other vegetables) }
{ Boston_baked_beans, dish,@ (dried navy beans baked slowly with molasses and salt pork) }
{ bubble_and_squeak, dish,@ noun.location:Britain,;r (leftover cabbage fried with cooked potatoes and sometimes meat) }
{ pasta1, dish,@ (a dish that contains pasta as its main ingredient) }
{ cannelloni, pasta1,@ (tubular pasta filled with meat or cheese) }
{ carbonnade_flamande, Belgian_beef_stew, dish,@ (beef stewed in beer seasoned with garlic and served with boiled potatoes) }
{ cheese_souffle, souffle,@ (puffy dish of cheese and eggs (whites beaten separately) and white sauce) }
{ chicken_Marengo, dish,@ (braised chicken with onions and mushrooms in a wine and tomato sauce) }
{ chicken_cordon_bleu, dish,@ (thin slices of chicken stuffed with cheese and ham and then sauteed) }
{ Maryland_chicken, dish,@ (chicken fried than oven-baked and served with milk gravy) }
{ chicken_paprika, chicken_paprikash, dish,@ (chicken simmered in broth with onions and paprika then mixed with sour cream) }
{ chicken_Tetrazzini, Tetrazzini,@ (chicken prepared in a cream sauce with mushrooms and served over pasta; usually topped with cheese) }
{ Tetrazzini, dish,@ (a pasta dish with cream sauce and mushrooms) }
{ chicken_Kiev, dish,@ (pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried) }
{ chili1, chili_con_carne, dish,@ noun.location:Mexico,;r (ground beef and chili peppers or chili powder often with tomatoes and kidney beans) }
{ chili_dog, hotdog2,@ (a hotdog with chili con carne on it) }
{ chop_suey, dish,@ (meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there) }
{ chow_mein, dish,@ (chop suey served with fried noodles) }
{ codfish_ball, codfish_cake, fish_cake,@ (usually made of flaked salt cod and mashed potatoes) }
{ coquille, dish,@ (seafood served in a scallop shell) }
{ coquilles_Saint-Jacques, dish,@ (scallops in white wine sauce served in scallop shells) }
{ Cornish_pasty, pasty,@ (meat pie with filling of meat and vegetables) }
{ croquette, dish,@ (minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried) }
{ cottage_pie, dish,@ noun.location:Britain,;r (a dish of minced meat topped with mashed potatoes) }
{ rissole, dish,@ (minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat) }
{ dolmas, stuffed_grape_leaves, dish,@ (well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock) }
{ egg_foo_yong, egg_fu_yung, omelet,@ noun.location:China,;r (omelet containing onions and celery and chopped meat or fish) }
{ egg_roll, spring_roll, dish,@ noun.location:China,;r (minced vegetables and meat wrapped in a pancake and fried) }
{ eggs_Benedict, dish,@ (toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce) }
{ enchilada, dish,@ noun.location:Mexico,;r (tortilla with meat filling baked in tomato sauce seasoned with chili) }
{ falafel, felafel, dish,@ noun.location:Middle_East,;r (small croquette of mashed chick peas or fava beans seasoned with sesame seeds) }
{ fish_and_chips, dish,@ (fried fish and french-fried potatoes) }
{ fondue, fondu, dish,@ (hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped) }
{ cheese_fondue, fondue,@ (fondue made of cheese melted in wine for dipping bread and sometimes fruits) }
{ chocolate_fondue, fondue,@ (fondue made of chocolate melted with milk or cream for dipping fruits) }
{ fondue2, fondu2, dish,@ (cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces) }
{ beef_fondue, boeuf_fondu_bourguignon, fondue2,@ (cubes of beef cooked in hot oil and then dipped in various tasty sauces) }
{ French_toast, dish,@ (bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup) }
{ fried_rice, Chinese_fried_rice, dish,@ (boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs) }
{ frittata, dish,@ (Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top) }
{ frog_legs, dish,@ noun.animal:true_frog,#p (hind legs of frogs used as food; resemble chicken and cooked as chicken) }
{ galantine, dish,@ (boned poultry stuffed then cooked and covered with aspic; served cold) }
{ gefilte_fish, fish_ball, dish,@ (well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock) }
{ haggis, dish,@ noun.location:Scotland,;r (made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach) }
{ ham_and_eggs, dish,@ (eggs (scrambled or fried) served with ham) }
{ [ hash, verb.contact:hash,+ ] dish,@ (chopped meat mixed with potatoes and browned) }
{ corned_beef_hash, hash,@ (hash made with corned beef) }
{ jambalaya, dish,@ (spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery) }
{ kabob, kebab, shish_kebab, dish,@ (cubes of meat marinated and cooked on a skewer usually with vegetables) }
{ kedgeree, dish,@ noun.location:Britain,;r (a dish of rice and hard-boiled eggs and cooked flaked fish) }
{ souvlaki, souvlakia, kabob,@ noun.location:Greece,;r (made of lamb) }
{ lasagna2, lasagne2, pasta1,@ (baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables) }
{ seafood_Newburg, dish,@ (seafood in Newburg sauce served on toast or rice) }
{ lobster_Newburg, lobster_a_la_Newburg, seafood_Newburg,@ (lobster in Newburg sauce served on buttered toast or rice) }
{ shrimp_Newburg, seafood_Newburg,@ (shrimp in Newburg sauce usually served in a rice ring) }
{ Newburg_sauce, sauce,@ seafood_Newburg,#s (lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira) }
{ lobster_thermidor, dish,@ (diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned) }
{ lutefisk, lutfisk, dish,@ noun.location:Scandinavia,;r (dried cod soaked in a lye solution before boiling to give it a gelatinous consistency) }
{ macaroni_and_cheese, pasta1,@ (macaroni prepared in a cheese sauce) }
{ macedoine, dish,@ (mixed diced fruits or vegetables; hot or cold) }
{ meatball, dish,@ (ground meat formed into a ball and fried or simmered in broth) }
{ porcupine_ball, porcupines, meatball,@ (meat patties rolled in rice and simmered in a tomato sauce) }
{ Swedish_meatball, meatball,@ (meatballs simmered in stock) }
{ meat_loaf, meatloaf, dish,@ loaf,@ (a baked loaf of ground meat) }
{ meat_pie, pie,@ (pie made with meat or fowl enclosed in pastry or covered with pastry or biscuit dough) }
{ pasty, meat_pie,@ (small meat pie or turnover) }
{ pork_pie, pasty,@ (small pie filled with minced seasoned pork) }
{ tourtiere, meat_pie,@ (a meat pie that is usually eaten at Christmas in Quebec) }
{ mostaccioli, pasta,@ (pasta somewhat resembling little moustaches) }
{ moussaka, dish,@ (casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs) }
{ osso_buco, dish,@ (sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables) }
{ marrowbone, noun.body:bone,@ (a bone containing edible marrow; used especially in flavoring soup) }
{ marrow2, bone_marrow, delicacy,@ marrowbone,#p (very tender and very nutritious tissue from marrowbones) }
{ pheasant_under_glass, dish,@ (a dish of roast pheasant served in a manner characteristic of expensive restaurants) }
{ pigs_in_blankets, hors_d'oeuvre,@ (small frankfurters wrapped in biscuit dough and baked) }
{ pilaf, pilaff, pilau, pilaw, dish,@ (rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes) }
{ bulgur_pilaf, pilaf,@ (pilaf made with bulgur wheat instead of rice and usually without meat) }
{ pizza, pizza_pie, dish,@ (Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese) }
{ sausage_pizza, pizza,@ (tomato and cheese pizza with sausage) }
{ pepperoni_pizza, pizza,@ (tomato and cheese pizza with pepperoni) }
{ cheese_pizza, pizza,@ (pizza with lots of cheese) }
{ anchovy_pizza, pizza,@ (tomato and cheese pizza with anchovies) }
{ Sicilian_pizza, pizza,@ (pizza made with a thick crust) }
{ poi, dish,@ (Hawaiian dish of taro root pounded to a paste and often allowed to ferment) }
{ pork_and_beans, dish,@ (dried beans cooked with pork and tomato sauce) }
{ porridge, dish,@ (soft food made by boiling oatmeal or other meal or legumes in water or milk until thick) }
{ oatmeal, burgoo1, porridge,@ (porridge made of rolled oats) }
{ loblolly, gruel,@ (thick gruel) }
{ potpie, dish,@ (deep-dish meat and vegetable pie or a meat stew with dumplings) }
{ rijsttaffel, rijstaffel, rijstafel, dish,@ (dish originating in Indonesia; a wide variety of foods and sauces are served with rice) }
{ risotto, Italian_rice, dish,@ (rice cooked with broth and sprinkled with grated cheese) }
{ roulade, dish,@ (a dish consisting of a slice of meat that is rolled around a filling and cooked) }
{ fish_loaf, meat_loaf,@ (flaked fish baked in a loaf with bread crumbs and various seasonings) }
{ salmon_loaf, fish_loaf,@ (fish loaf made with flaked salmon) }
{ Salisbury_steak, dish,@ (ground beef patty usually with a sauce) }
{ sauerbraten, dish,@ (pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings) }
{ sauerkraut, dish,@ (shredded cabbage fermented in brine) }
{ scallopine, scallopini, dish,@ (sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour) }
{ veal_scallopini, scallopini,@ (thin sauteed cutlets of veal) }
{ scampi, dish,@ (large shrimp sauteed in oil or butter and garlic) }
{ Scotch_egg, dish,@ (hard-cooked egg encased in sausage meat then breaded and deep-fried) }
{ Scotch_woodcock, dish,@ (creamy scrambled eggs on toast spread with anchovy paste) }
{ scrapple, dish,@ loaf1,@ (scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying) }
{ shepherd's_pie, meat_pie,@ (pie of hash covered with mashed potatoes and browned in the oven) }
{ spaghetti_and_meatballs, dish,@ (spaghetti with meatballs in a tomato sauce) }
{ Spanish_rice, dish,@ (spicy rice with tomatoes and onions and green peppers) }
{ steak_and_kidney_pie, meat_pie,@ (steak with sauteed kidneys and onions cooked in wine and stock then covered with pastry and baked) }
{ kidney_pie, meat_pie,@ (like steak and kidney pie but without steak) }
{ steak_tartare, tartar_steak, cannibal_mound, dish,@ (ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw) }
{ pepper_steak1, dish,@ (strips of steak sauteed with green peppers and onions) }
{ steak_au_poivre, peppered_steak, pepper_steak2, dish,@ (steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce) }
{ beef_Stroganoff, dish,@ (sauteed strips of beef and mushrooms in sour cream sauce served with noodles) }
{ stuffed_cabbage, dish,@ (parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce) }
{ kishke, stuffed_derma, dish,@ noun.cognition:Judaism,;c ((Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet) }
{ stuffed_peppers, dish,@ (parboiled green peppers stuffed usually with rice and meat and baked briefly) }
{ stuffed_tomato1, hot_stuffed_tomato, dish,@ (tomato cases filled with various mixtures and baked briefly) }
{ stuffed_tomato2, cold_stuffed_tomato, dish,@ (tomato cases filled with various salad mixtures and served cold) }
{ succotash, dish,@ (fresh corn and lima beans with butter or cream) }
{ sukiyaki, dish,@ noun.location:Japan,;r (thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce) }
{ sashimi, dish,@ noun.location:Japan,;r (very thinly sliced raw fish) }
{ sushi, dish,@ noun.location:Japan,;r (rice (with raw fish) wrapped in seaweed) }
{ Swiss_steak, dish,@ (steak braised in tomato and onion mixture) }
{ tamal, tamale, dish,@ noun.location:Mexico,;r (dough stuffed with a meat mixture and sometimes wrapped in corn husks and steamed) }
{ tamale_pie, dish,@ (a meat mixture covered with cornbread topping that resembles a Mexican dish) }
{ tempura, dish,@ noun.location:Japan,;r (vegetables and seafood dipped in batter and deep-fried) }
{ teriyaki, dish,@ (beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled) }
{ terrine, dish,@ (a pate or fancy meatloaf baked in an earthenware casserole) }
{ Welsh_rarebit, Welsh_rabbit, rarebit, dish,@ (cheese melted with ale or beer served over toast) }
{ schnitzel, Wiener_schnitzel, dish,@ noun.location:Vienna,;r (deep-fried breaded veal cutlets) }
{ tortilla, pancake,@ wrap,#p noun.location:Mexico,;r (thin unleavened pancake made from cornmeal or wheat flour) }
{ taco, dish,@ noun.location:Mexico,;r (a tortilla rolled cupped around a filling) }
{ chicken_taco, taco,@ (a taco with a chicken filling) }
{ burrito, dish,@ noun.location:Mexico,;r (a flour tortilla folded around a filling) }
{ beef_burrito, burrito,@ (a burrito with a beef filling) }
{ quesadilla, burrito,@ (a tortilla that is filled with cheese and heated) }
{ tostada1, tortilla,@ noun.location:Mexico,;r (a crisp flat tortilla) }
{ tostada, dish,@ (a flat tortilla with various fillings piled on it) }
{ bean_tostada, tostada,@ (a flat tortilla topped with refried beans) }
{ refried_beans, frijoles_refritos, dish,@ noun.location:Mexico,;r (dried beans cooked and mashed and then fried in lard with various seasonings) }
{ beverage, [ drink, verb.consumption:drink,+ ] drinkable, [ potable, adj.all:potable,+ ] noun.Tops:food,@ noun.substance:liquid4,@ (any liquid suitable for drinking; "may I take your beverage order?") }
{ wish-wash, beverage,@ (any thin watery drink) }
{ [ concoction, verb.creation:concoct1,+ ] [ mixture, verb.change:mix,+ ] intermixture, foodstuff,@ (any foodstuff made by combining different ingredients; "he volunteered to taste her latest concoction"; "he drank a mixture of beer and lemonade") }
{ mix, premix, concoction,@ (a commercially prepared mixture of dry ingredients) }
{ filling, concoction,@ (a food mixture used to fill pastry or sandwiches etc.) }
{ lekvar, filling,@ (a sweet filling made of prunes or apricots) }
{ potion, beverage,@ (a medicinal or magical or poisonous beverage) }
{ elixir, potion,@ noun.artifact:panacea,@ (a substance believed to cure all ills) }
{ elixir_of_life, elixir,@ (a hypothetical substance believed to maintain life indefinitely; once sought by alchemists) }
{ philter, philtre, love-potion, love-philter, love-philtre, potion,@ (a drink credited with magical power; can make the one who takes it love the one who gave it) }
{ [ chaser, verb.motion:chase,+ ] drink4,@ (a drink to follow immediately after another drink) }
{ draft, draught, potation, [ tipple, verb.consumption:tipple,+ ] drink4,@ (a serving of drink (usually alcoholic) drawn from a keg; "they served beer on draft") }
{ [ quaff, verb.consumption:quaff,+ ] draft,@ (a hearty draft) }
{ round1, round_of_drinks, serving,@ (a serving to each of a group (usually alcoholic); "he ordered a second round") }
{ [ pledge, verb.consumption:pledge,+ ] [ toast1, verb.consumption:toast,+ ] drink4,@ (a drink in honor of or to the health of a person or event) }
{ [ alcohol, adj.all:alcoholic,+ verb.change:alcoholize1,+ verb.change:alcoholize,+ ] alcoholic_drink, alcoholic_beverage, [ intoxicant, verb.consumption:intoxicate,+ ] [ inebriant, verb.consumption:inebriate1,+ ] beverage,@ noun.artifact:drug_of_abuse,@ (a liquor or brew containing alcohol as the active agent; "alcohol (or drink) ruined him") }
{ [ drink4, verb.consumption:drink,+ ] serving,@ (a single serving of a beverage; "I asked for a hot drink"; "likes a drink before dinner") }
{ proof_spirit, alcohol,@ (a mixture containing half alcohol by volume at 60 degrees Fahrenheit) }
{ libation, serving,@ (a serving (of wine) poured out in honor of a deity) }
{ libation2, drink4,@ noun.communication:witticism,;u ((facetious) a serving of an alcoholic beverage) }
{ home_brew, homebrew, alcoholic_beverage,@ (an alcoholic beverage (especially beer) made at home) }
{ hooch, hootch, alcoholic_beverage,@ (an illicitly distilled (and usually inferior) alcoholic liquor) }
{ kava, kavakava, alcoholic_beverage,@ noun.location:Polynesia,;r (an alcoholic drink made from the aromatic roots of the kava shrub) }
{ aperitif, alcoholic_beverage,@ (alcoholic beverage taken before a meal as an appetizer) }
{ [ brew, verb.creation:brew,+ verb.change:brew,+ ] [ brewage, verb.creation:brew,+ ] alcoholic_beverage,@ (drink made by steeping and boiling and fermenting rather than distilling) }
{ [ beer, adj.all:intoxicated^beery,+ ] brew,@ (a general name for alcoholic beverages made by fermenting a cereal (or mixture of cereals) flavored with hops) }
{ draft_beer, draught_beer, beer,@ (beer drawn from a keg) }
{ suds, beer,@ (a dysphemism for beer (especially for lager that effervesces)) }
{ Munich_beer, Munchener, lager,@ (a dark lager produced in Munich since the 10th century; has a distinctive taste of malt) }
{ bock, bock_beer, lager,@ (a very strong lager traditionally brewed in the fall and aged through the winter for consumption in the spring) }
{ lager, lager_beer, beer,@ (a general term for beer made with bottom fermenting yeast (usually by decoction mashing); originally it was brewed in March or April and matured until September) }
{ light_beer, lager,@ (lager with reduced alcohol content) }
{ Oktoberfest, Octoberfest, lager,@ (a strong lager made originally in Germany for the Oktoberfest celebration; sweet and copper-colored) } 
{ Pilsner, Pilsener, lager,@ (a pale lager with strong flavor of hops; first brewed in the Bohemian town of Pilsen) }
{ shebeen2, noun.artifact:tavern,@ (unlicensed drinking establishment) }
{ Weissbier, white_beer, wheat_beer, ale,@ noun.location:Germany,;r (a general name for beers made from wheat by top fermentation; usually very pale and cloudy and effervescent) }
{ Weizenbier, Weissbier,@ (a general name in southern Germany for wheat beers) }
{ Weizenbock, Weissbier,@ (a German wheat beer of bock strength) }
{ [ malt1, noun.person:maltster,+ verb.change:malt2,+ verb.change:malt3,+ ] grain,@ malt_liquor,#s (a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling) }
{ wort, malt1,@ (unfermented or fermenting malt) }
{ [ malt2, noun.person:maltster,+ verb.change:malt,+ verb.change:malt1,+ ] malt_liquor, lager,@ (a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer) }
{ ale, beer,@ (a general name for beer made with a top fermenting yeast; in some of the United States an ale is (by law) a brew of more than 4% alcohol by volume) }
{ [ bitter, adj.all:tasty^bitter,+ ] ale,@ noun.location:Britain,;r (English term for a dry sharp-tasting ale with strong flavor of hops (usually on draft)) }
{ Burton, ale,@ (a strong dark English ale) }
{ pale_ale, ale,@ noun.location:Britain,;r (an amber colored ale brewed with pale malts; similar to bitter but drier and lighter) }
{ porter, porter's_beer, ale,@ (a very dark sweet ale brewed from roasted unmalted barley) }
{ stout, ale,@ (a strong very dark heavy-bodied ale made from pale malt and roasted unmalted barley and (often) caramel malt with hops) }
{ Guinness, stout,@ (a kind of bitter stout) }
{ kvass, brew,@ noun.location:Russia,;r (fermented beverage resembling beer but made from rye or barley) }
{ mead, brew,@ (made of fermented honey and water) }
{ metheglin, mead,@ (spiced or medicated mead) }
{ hydromel, beverage,@ mead,#s (honey diluted in water; becomes mead when fermented) }
{ oenomel, beverage,@ (wine mixed with honey) }
{ near_beer, beverage,@ (drink that resembles beer but with less than 1/2 percent alcohol) }
{ ginger_beer, beverage,@ (carbonated slightly alcoholic drink flavored with fermented ginger) }
{ sake, saki, rice_beer, alcoholic_beverage,@ noun.plant:rice,#s noun.location:Japan,;r (Japanese alcoholic beverage made from fermented rice; usually served hot) }
{ nipa, alcoholic_beverage,@ noun.plant:Nipa_fruticans,#s (made from sap of the Australasian nipa palm) }
{ [ wine, adj.all:tasty^winy,+ adj.all:tasty^winey,+ adj.pert:vinous,+ adj.pert:vinaceous,+ verb.consumption:wine1,+ verb.consumption:wine,+ verb.change:vinify,+ ] vino, alcoholic_beverage,@ grape,#s negus,#s (fermented juice (of grapes especially)) }
{ vintage, wine,@ (a season's yield of wine from a vineyard) }
{ red_wine, wine,@ sangria,#s (wine having a red color derived from skins of dark-colored grapes) }
{ white_wine, wine,@ (pale yellowish wine made from white grapes or red grapes with skins removed before fermentation) }
{ blush_wine, pink_wine, rose, rose_wine, wine,@ (pinkish table wine from red grapes whose skins were removed after fermentation began) }
{ altar_wine, sacramental_wine, wine,@ (used in a communion service) }
{ sparkling_wine, wine,@ (effervescent wine) }
{ champagne, bubbly, sparkling_wine,@ (a white sparkling wine either produced in Champagne or resembling that produced there) }
{ cold_duck, sparkling_wine,@ (pink sparkling wine originally from Germany) }
{ Burgundy, Burgundy_wine, wine,@ (red table wine from the Burgundy region of France (or any similar wine made elsewhere)) }
{ Beaujolais, Burgundy_wine,@ red_wine,@ (dry fruity light red wine drunk within a few months after it is made; from the Beaujolais district in southeastern France) }
{ Medoc, Bordeaux_wine,@ red_wine,@ noun.plant:Sauvignon_grape,#s (red Bordeaux wine from the Medoc district of southwestern France) }
{ Canary_wine, white_wine,@ (a sweet white wine from the Canary Islands) }
{ Chablis, white_Burgundy, Burgundy,@ white_wine,@ (dry white table wine of Chablis, France or a wine resembling it) }
{ Montrachet, Burgundy,@ white_wine,@ (a white Burgundy wine) }
{ Chardonnay, Pinot_Chardonnay, white_wine,@ noun.plant:chardonnay_grape,#s (dry white table wine resembling Chablis but made from Chardonnay grapes) }
{ Pinot_noir, red_wine,@ noun.plant:Pinot_noir,#s (dry red California table wine made from purple Pinot grapes) }
{ Pinot_blanc, white_wine,@ noun.plant:Pinot_blanc,#s (dry white California table wine made from white Pinot grapes) }
{ Bordeaux, Bordeaux_wine, wine,@ (any of several red or white wines produced around Bordeaux, France or wines resembling them) }
{ [ claret, verb.consumption:claret,+ ] red_Bordeaux, Bordeaux,@ red_wine,@ (dry red Bordeaux or Bordeaux-like wine) }
{ Chianti, red_wine,@ (dry red Italian table wine from the Chianti region of Tuscany) }
{ Cabernet, Cabernet_Sauvignon, red_wine,@ noun.plant:Cabernet_Sauvignon_grape,#s (superior Bordeaux type of red wine) }
{ Merlot, red_wine,@ (dry red wine made from a grape grown widely in Bordeaux and California) }
{ Sauvignon_blanc, white_wine,@ noun.plant:sauvignon_blanc,#s (a California wine) }
{ California_wine, wine,@ (any of various wines produced in California) }
{ Cotes_de_Provence, wine,@ (a wine from southeastern France on the Mediterranean coast) }
{ dessert_wine, wine,@ (still sweet wine often served with dessert or after a meal) }
{ Dubonnet, wine,@ ((trademark) a sweet aromatic French wine (red or white) used chiefly as an aperitif) }
{ jug_wine, wine,@ (inexpensive wine sold in large bottles or jugs) }
{ macon, maconnais, wine,@ (fine Burgundy wine usually white and dry) }
{ Moselle, white_wine,@ (German white wine from the Moselle valley or a similar wine made elsewhere) }
{ Muscadet, white_wine,@ (dry white wine from the Loire valley in France) }
{ plonk, wine,@ noun.location:Britain,;r noun.location:Australia,;r (a cheap wine of inferior quality) }
{ retsina, wine,@ (Greek wine flavored with resin) }
{ Rhine_wine, [ Rhenish, adj.pert:rhenish,+ ] hock, white_wine,@ noun.location:Britain,;r (any of several white wines from the Rhine River valley in Germany (`hock' is British usage)) }
{ Riesling, Rhine_wine,@ noun.plant:Riesling,#s (fragrant dry or sweet white wine from the Rhine valley or a similar wine from California) }
{ liebfraumilch, Rhine_wine,@ noun.location:Germany,;r (a sweetened Rhenish wine (especially one from Hesse in western Germany)) }
{ Rhone_wine, wine,@ (any of various wines from the Rhone River valley in France) }
{ Rioja, red_wine,@ (dry red table wine from the Rioja region of northern Spain) }
{ sack, white_wine,@ (any of various light dry strong white wine from Spain and Canary Islands (including sherry)) }
{ Saint_Emilion, red_Bordeaux,@ (full-bodied red wine from around the town of Saint Emilion in Bordeaux) }
{ Soave, white_wine,@ (dry white Italian wine from Verona) }
{ zinfandel, red_wine,@ noun.plant:Zinfandel,#s (dry fruity red wine from California) }
{ Sauterne, Sauternes, white_wine,@ (semisweet golden-colored table or dessert wine from around Bordeaux in France; similar wine from California) }
{ straw_wine, dessert_wine,@ (sweet wine from grapes partially sun-dried on the vine or on straw mats) }
{ table_wine, wine,@ (wine containing not more than 14 percent alcohol usually served with a meal) }
{ Tokay2, wine,@ Tokay1,#s (Hungarian wine made from Tokay grapes) }
{ vin_ordinaire, table_wine,@ (cheap French table wine of unspecified origin) }
{ vermouth, wine,@ (any of several white wines flavored with aromatic herbs; used as aperitifs or in mixed drinks) }
{ sweet_vermouth, Italian_vermouth, vermouth,@ manhattan,#s gin_and_it,#s (sweet dark amber variety) }
{ dry_vermouth, French_vermouth, vermouth,@ (dry pale amber variety) }
{ Chenin_blanc, white_wine,@ noun.plant:Chenin_blanc,#s (made in California and the Loire valley in France) }
{ Verdicchio, white_wine,@ (a dry white Italian wine made from Verdicchio grapes) }
{ Vouvray, white_wine,@ (a dry white French wine (either still or sparkling) made in the Loire valley) }
{ Yquem, white_wine,@ (a sweet white French wine) }
{ [ generic, varietal,! ] [ generic_wine, varietal_wine,! ] wine,@ (wine that does not meet the minimum qualifications and standards for use of a designation by appellation of origin (where the grapes are grown) or by varietal content; may only be labeled by proprietary (made-up) name, by general color (such as `vin rouge', `vino rosso', `rotwein', `red wine', etc.), or by general class (as `vin ordinaire', `vin de table', `vino da tavola', `tafelwein', `table wine', etc.)) }
{ [ varietal, generic,! ] [ varietal_wine, generic_wine,! ] wine,@ (a wine made principally from one grape and carrying the name of that grape) }
{ fortified_wine, wine,@ (wine to which alcohol (usually grape brandy) has been added) }
{ Madeira, fortified_wine,@ (an amber dessert wine from the Madeira Islands) }
{ malmsey, Madeira,@ noun.plant:malvasia,#s (sweet Madeira wine) }
{ [ port, verb.consumption:port,+ ] port_wine, fortified_wine,@ (sweet dark-red dessert wine originally from Portugal) }
{ sherry, fortified_wine,@ (dry to sweet amber wine from the Jerez region of southern Spain or similar wines produced elsewhere; usually drunk as an aperitif) }
{ Manzanilla, sherry,@ (very dry pale sherry from Spain) }
{ Amontillado, sherry,@ (pale medium-dry sherry from Spain) }
{ Marsala, fortified_wine,@ (dark sweet or semisweet dessert wine from Sicily) }
{ muscat2, muscatel2, muscadel2, muscadelle2, fortified_wine,@ muscat_grape,#s (wine from muscat grapes) }
{ liquor, [ spirits, adj.all:alcoholic^spirituous,+ adj.all:alcoholic^spiritous,+ ] [ booze, adj.all:intoxicated^boozy,+ verb.consumption:booze,+ ] hard_drink, hard_liquor, John_Barleycorn, strong_drink, alcoholic_beverage,@ (an alcoholic beverage that is distilled rather than fermented) }
{ neutral_spirits, ethyl_alcohol, alcohol,@ (nonflavored alcohol of 95 percent or 190 proof used for blending with straight whiskies and in making gin and liqueurs) }
{ aqua_vitae, ardent_spirits, liquor,@ (strong distilled liquor or brandy) }
{ eau_de_vie, brandy,@ (strong coarse brandy) }
{ [ moonshine, verb.change:moonshine,+ ] [ bootleg, verb.possession:bootleg,+ verb.creation:bootleg,+ ] corn_liquor, corn_whiskey,@ (whiskey illegally distilled from a corn mash) }
{ bathtub_gin, gin,@ (homemade gin especially that made illegally) }
{ aquavit, akvavit, liquor,@ (Scandinavian liquor usually flavored with caraway seeds) }
{ arrack, arak, liquor,@ (any of various strong liquors distilled from the fermented sap of toddy palms or from fermented molasses) }
{ bitters, liquor,@ (alcoholic liquor flavored with bitter herbs and roots) }
{ brandy, liquor,@ stinger,#s pink_lady,#s claret_cup,#s ratafia1,#s (distilled from wine or fermented fruit juice) }
{ applejack, brandy,@ hard_cider,#s (distilled from hard cider) }
{ Calvados, brandy,@ (dry apple brandy made in Normandy) }
{ Armagnac, brandy,@ (dry brandy distilled in the Armagnac district of France) }
{ Cognac, brandy,@ (high quality grape brandy distilled in the Cognac district of France) }
{ grappa, brandy,@ (Italian brandy made from residue of grapes after pressing) }
{ kirsch, brandy,@ morello,#s (from fermented juice of black morello cherries) }
{ marc, brandy,@ (made from residue of grapes or apples after pressing) }
{ slivovitz, brandy,@ (a colorless plum brandy popular in the Balkans) }
{ gin, liquor,@ gin_and_tonic,#s martini,#s gin_and_it,#s pink_lady,#s (strong liquor flavored with juniper berries) }
{ sloe_gin, gin,@ (gin flavored with sloes (fruit of the blackthorn)) }
{ geneva, Holland_gin, Hollands, gin,@ (gin made in the Netherlands) }
{ grog, rum,@ (rum cut with water) }
{ ouzo, liquor,@ (a Greek liquor flavored with anise) }
{ rum, liquor,@ daiquiri,#s swizzle,#s hot_toddy,#s Tom_and_Jerry,#s zombie,#s planter's_punch,#s (liquor distilled from fermented molasses) }
{ demerara1, demerara_rum, rum,@ (dark rum from Guyana) }
{ Jamaica_rum, rum,@ (heavy pungent rum from Jamaica) }
{ schnapps, schnaps, liquor,@ (any of various strong liquors especially a Dutch spirit distilled from potatoes) }
{ pulque, alcoholic_beverage,@ noun.plant:maguey2,#s (fermented Mexican drink from juice of various agave plants especially the maguey) }
{ mescal, liquor,@ noun.plant:maguey2,#s (a colorless Mexican liquor distilled from fermented juices of certain desert plants of the genus Agavaceae (especially the century plant)) }
{ tequila, liquor,@ noun.plant:Agave_tequilana,#s (Mexican liquor made from fermented juices of an agave plant) }
{ vodka, liquor,@ vodka_martini,#s Bloody_Mary,#s screwdriver,#s bullshot,#s (unaged colorless liquor originating in Russia) }
{ whiskey, whisky, liquor,@ Manhattan,#s old_fashioned,#s whiskey_sour,#s (a liquor made from fermented mash of grain) }
{ blended_whiskey, blended_whisky, whiskey,@ (mixture of two or more whiskeys or of a whiskey and neutral spirits) }
{ bourbon, whiskey,@ mint_julep,#s (whiskey distilled from a mash of corn and malt and rye and aged in charred oak barrels) }
{ corn_whiskey, corn_whisky, corn3, whiskey,@ (whiskey distilled from a mash of not less than 80 percent corn) }
{ firewater, liquor,@ noun.communication:colloquialism,;u (any strong spirits (such as strong whisky or rum)) }
{ [ Irish, adj.pert:irish,+ ] Irish_whiskey, Irish_whisky, whiskey,@ Irish_coffee,#s (whiskey made in Ireland chiefly from barley) }
{ poteen, Irish,@ (unlawfully distilled Irish whiskey) }
{ rye, rye_whiskey, rye_whisky, whiskey,@ (whiskey distilled from rye or rye and malt) }
{ Scotch, Scotch_whiskey, Scotch_whisky, malt_whiskey, malt_whisky, Scotch_malt_whiskey, Scotch_malt_whisky, whiskey,@ Rob_Roy,#s (whiskey distilled in Scotland; especially whiskey made from malted barley in a pot still) }
{ sour_mash, sour_mash_whiskey, whiskey,@ (any whiskey distilled from sour mash) }
{ liqueur, cordial, alcoholic_beverage,@ (strong highly flavored sweet liquor usually drunk after a meal) }
{ absinth, absinthe, liqueur,@ (strong green liqueur flavored with wormwood and anise) }
{ amaretto, liqueur,@ (an Italian almond liqueur) }
{ anisette, anisette_de_Bordeaux, liqueur,@ (liquorice-flavored usually colorless sweet liqueur made from aniseed) }
{ benedictine, liqueur,@ (a French liqueur originally made by Benedictine monks) }
{ Chartreuse, liqueur,@ (aromatic green or yellow liqueur flavored with orange peel and hyssop and peppermint oils; made at monastery near Grenoble, France) }
{ coffee_liqueur, liqueur,@ (coffee-flavored liqueur) }
{ creme_de_cacao, liqueur,@ (sweet liqueur flavored with vanilla and cacao beans) }
{ creme_de_menthe, liqueur,@ grasshopper,#s stinger,#s (sweet green or white mint-flavored liqueur) }
{ creme_de_fraise, liqueur,@ (strawberry-flavored liqueur) }
{ Drambuie, Scotch,@ liqueur,@ noun.communication:trademark,;u (a sweet Scotch whisky liqueur) }
{ Galliano, liqueur,@ (golden Italian liqueur flavored with herbs) }
{ orange_liqueur, liqueur,@ (liqueur flavored with orange) }
{ curacao, curacoa, orange_liqueur,@ (flavored with sour orange peel) }
{ triple_sec, orange_liqueur,@ (type of curacao having higher alcoholic content) }
{ Grand_Marnier, orange_liqueur,@ (an orange-flavored French liqueur) }
{ kummel, liqueur,@ (liqueur flavored with caraway seed or cumin) }
{ maraschino2, maraschino_liqueur, liqueur,@ (distilled from fermented juice of bitter wild marasca cherries) }
{ pastis, liqueur,@ (similar to absinthe but containing no wormwood) }
{ [ Pernod, noun.communication:trademark,;u ] liqueur,@ ((registered trademark) a liqueur flavored with anise) }
{ pousse-cafe, liqueur,@ (small drink served after dinner (especially several liqueurs poured carefully so as to remain in separate layers)) }
{ Kahlua, coffee_liqueur,@ (coffee-flavored liqueur made in Mexico) }
{ ratafia1, ratafee1, liqueur,@ (sweet liqueur made from wine and brandy flavored with plum or peach or apricot kernels and bitter almonds) }
{ sambuca, liqueur,@ (an Italian liqueur made with elderberries and flavored with licorice) }
{ mixed_drink, alcoholic_beverage,@ (made of two or more ingredients) }
{ cocktail, mixed_drink,@ (a short mixed drink) }
{ Dom_Pedro, mixed_drink,@ (South African mixed drink made by mixing ice cream with whisky) }
{ highball, mixed_drink,@ (a mixed drink made of alcoholic liquor mixed with water or a carbonated beverage and served in a tall glass) }
{ eye_opener, drink4,@ (an alcoholic drink intended to wake one up early in the morning) }
{ nightcap, drink4,@ (an alcoholic drink taken at bedtime; often alcoholic) }
{ hair_of_the_dog, drink4,@ (an alcoholic drink supposed to cure a hangover) }
{ shandygaff, shandy, drink4,@ (a drink made of beer and lemonade) }
{ stirrup_cup, drink4,@ (a farewell drink (especially one offered to a horseman ready to depart); usually alcoholic) }
{ sundowner, drink4,@ noun.location:Britain,;r (a drink taken at sundown) }
{ mixer, drink,@ mixed_drink,#p (club soda or fruit juice used to mix with alcohol) }
{ bishop, mulled_wine,@ (port wine mulled with oranges and cloves) }
{ Bloody_Mary, cocktail,@ (a cocktail made with vodka and spicy tomato juice) }
{ Virgin_Mary, bloody_shame, Bloody_Mary,@ (a Bloody Mary made without alcohol) }
{ bullshot, cocktail,@ (a cocktail made with vodka and beef bouillon or consomme) }
{ cobbler2, highball,@ (tall sweetened iced drink of wine or liquor with fruit) }
{ collins, Tom_Collins, highball,@ (tall iced drink of liquor (usually gin) with fruit juice) }
{ [ cooler, verb.change:cool1,+ ] drink,@ (an iced drink especially white wine and fruit juice) }
{ [ refresher, verb.change:refresh,+ ] drink,@ (a drink that refreshes; "he stopped at the bar for a quick refresher") }
{ smoothie, drink,@ (a thick smooth drink consisting of fresh fruit pureed with ice cream or yoghurt or milk) }
{ daiquiri, rum_cocktail, cocktail,@ (a cocktail made with rum and lime or lemon juice) }
{ strawberry_daiquiri, daiquiri,@ (daiquiri with crushed strawberries) }
{ NADA_daiquiri, daiquiri,@ (a daiquiri made without alcohol) }
{ spritzer, mixed_drink,@ (a mixed drink made of wine mixed with a sparkling water) }
{ flip, mixed_drink,@ (hot or cold alcoholic mixed drink containing a beaten egg) }
{ gimlet, cocktail,@ (a cocktail made of gin or vodka and lime juice) }
{ gin_and_tonic, highball,@ (gin and quinine water) }
{ grasshopper, cocktail,@ (a cocktail made of creme de menthe and cream (sometimes with creme de cacao)) }
{ Harvey_Wallbanger, cocktail,@ (a cocktail made of vodka or gin and orange juice and Galliano) }
{ julep, mint_julep, highball,@ (bourbon and sugar and mint over crushed ice) }
{ manhattan, cocktail,@ (a cocktail made with whiskey and sweet vermouth with a dash of bitters) }
{ Rob_Roy, manhattan,@ (a manhattan cocktail made with Scotch whiskey) }
{ margarita, cocktail,@ (a cocktail made of tequila and triple sec with lime and lemon juice) }
{ martini, cocktail,@ (a cocktail made of gin (or vodka) with dry vermouth) }
{ gin_and_it, cocktail,@ (a cocktail made of gin and sweet vermouth) }
{ vodka_martini, martini,@ (martini made with vodka rather than gin) }
{ old_fashioned, cocktail,@ (a cocktail made of whiskey and bitters and sugar with fruit slices) }
{ pink_lady, cocktail,@ (a cocktail made of gin and brandy with lemon juice and grenadine shaken with an egg white and ice) }
{ posset, drink4,@ (sweet spiced hot milk curdled with ale or beer) }
{ syllabub2, sillabub2, drink4,@ (spiced hot milk with rum or wine) }
{ sangaree, sangria, drink4,@ noun.location:Spain,;r (sweetened red wine and orange or lemon juice with soda water) }
{ Sazerac, cocktail,@ (a cocktail made with bourbon with bitters and Pernod and sugar served with lemon peel) }
{ screwdriver, cocktail,@ (a cocktail made with vodka and orange juice) }
{ sidecar, cocktail,@ (a cocktail made of orange liqueur with lemon juice and brandy) }
{ Scotch_and_soda, highball,@ (a highball with Scotch malt whiskey and club soda) }
{ sling, highball,@ (a highball with liquor and water with sugar and lemon or lime juice) }
{ brandy_sling, sling,@ (a sling made with brandy) }
{ gin_sling, sling,@ (a sling made with gin) }
{ rum_sling, sling,@ (a sling made with rum) }
{ sour, cocktail,@ (a cocktail made of a liquor (especially whiskey or gin) mixed with lemon or lime juice and sugar) }
{ whiskey_sour, whisky_sour, sour,@ (a sour made with whiskey) }
{ stinger, cocktail,@ (a cocktail made of made of creme de menthe and brandy) }
{ whiskey_neat, whisky_neat, drink4,@ (a drink consisting of whiskey without a mixer; "he ordered a whiskey neat") }
{ whiskey_on_the_rocks, whisky_on_the_rocks, drink4,@ (whiskey with ice) }
{ swizzle, mixed_drink,@ (any of various tall frothy mixed drinks made usually of rum and lime juice and sugar shaken with ice) }
{ hot_toddy, toddy, mixed_drink,@ (a mixed drink made of liquor and water with sugar and spices and served hot) }
{ Tom_and_Jerry, hot_toddy,@ (hot rum toddy with a beaten egg) }
{ zombie, zombi, highball,@ (several kinds of rum with fruit juice and usually apricot liqueur) }
{ [ fizz, adj.all:effervescent^fizzy,+ verb.change:fizz,+ ] beverage,@ (an effervescent beverage (usually alcoholic)) }
{ Irish_coffee, coffee,@ (sweetened coffee with Irish whiskey and whipped cream) }
{ cafe_au_lait, coffee,@ (equal parts of coffee and hot milk) }
{ cafe_noir, demitasse, coffee,@ (small cup of strong black coffee without milk or cream) }
{ decaffeinated_coffee, decaf, coffee,@ (coffee with the caffeine removed) }
{ drip_coffee, coffee,@ (coffee made by passing boiling water through a perforated container packed with finely ground coffee) }
{ espresso, coffee,@ (strong black coffee brewed by forcing hot water under pressure through finely ground coffee beans) }
{ caffe_latte, latte, espresso,@ (strong espresso coffee with a topping of frothed steamed milk) }
{ cappuccino, cappuccino_coffee, coffee_cappuccino, coffee,@ (equal parts of espresso and hot milk topped with cinnamon and nutmeg and usually whipped cream) }
{ iced_coffee, ice_coffee, coffee,@ (a strong sweetened coffee served over ice with cream) }
{ instant_coffee, coffee,@ (dehydrated coffee that can be made into a drink by adding hot water; "the advantages of instant coffee are speed of preparation and long shelf life") }
{ mocha1, mocha_coffee, coffee,@ (a superior dark coffee made from beans from Arabia) }
{ mocha2, flavoring,@ (a flavoring made from coffee mixed with chocolate) }
{ cassareep, flavoring,@ (a flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking) }
{ Turkish_coffee, coffee,@ (a drink made from pulverized coffee beans; usually sweetened) }
{ chocolate_milk, milk1,@ (milk flavored with chocolate syrup) }
{ cider, cyder, beverage,@ (a beverage made from juice pressed from apples) }
{ hard_cider, cider,@ alcoholic_beverage,@ (alcoholic drink from fermented cider; `cider' and `cyder' are European (especially British) usages for the fermented beverage) }
{ scrumpy, cider,@ noun.location:Britain,;r (strong cider (as made in western England)) }
{ sweet_cider, cider,@ (unfermented cider) }
{ mulled_cider, sweet_cider,@ (sweet cider heated with spices and citrus fruit) }
{ perry, alcoholic_beverage,@ (a fermented and often effervescent beverage made from juice of pears; similar in taste to hard cider) }
{ pruno, hooch,@ (a liquor concocted from a mixture of ingredients (such as prunes and raisins and milk and sugar) that can be fermented to produce alcohol; made by prison inmates) }
{ rotgut, alcoholic_beverage,@ (any alcoholic beverage of inferior quality) }
{ slug, alcoholic_beverage,@ (an amount of an alcoholic drink (usually liquor) that is poured or gulped; "he took a slug of hard liquor") }
{ cocoa2, chocolate2, hot_chocolate, drinking_chocolate, beverage,@ (a beverage made from cocoa powder and milk and sugar; usually drunk hot) }
{ criollo, cocoa1,@ (cocoa of superior quality) }
{ ice-cream_soda, ice-cream_float, float, drink4,@ (a drink with ice cream floating in it) }
{ root_beer_float, ice-cream_soda,@ (an ice-cream soda made with ice cream floating in root beer) }
{ milkshake, milk_shake, shake, drink4,@ (frothy drink of milk and flavoring and sometimes fruit or ice cream) }
{ eggshake, milkshake,@ (a milkshake with egg in it) }
{ frappe2, milkshake,@ (thick milkshake containing ice cream) }
{ frappe3, drink4,@ (liqueur poured over shaved ice) }
{ [ juice, adj.all:juicy,+ ] foodstuff,@ (the liquid part that can be extracted from plant or animal tissue by squeezing or cooking) }
{ fruit_juice, fruit_crush, beverage,@ (drink produced by squeezing or crushing fruit) }
{ nectar2, fruit_juice,@ (fruit juice especially when undiluted) }
{ apple_juice, fruit_juice,@ (the juice of apples) }
{ cranberry_juice, fruit_juice,@ (the juice of cranberries (always diluted and sweetened)) }
{ grape_juice, fruit_juice,@ (the juice of grapes) }
{ must, grape_juice,@ (grape juice before or during fermentation) }
{ grapefruit_juice, fruit_juice,@ (the juice of grapefruits) }
{ orange_juice, fruit_juice,@ (bottled or freshly squeezed juice of oranges) }
{ frozen_orange_juice, orange-juice_concentrate, orange_juice,@ concentrate,@ (orange juice that has been concentrated and frozen) }
{ pineapple_juice, fruit_juice,@ (the juice of pineapples (usually bottled or canned)) }
{ lemon_juice, juice,@ (usually freshly squeezed juice of lemons) }
{ lime_juice, juice,@ (usually freshly squeezed juice of limes) }
{ papaya_juice, juice,@ (juice from papayas) }
{ tomato_juice, juice,@ (the juice of tomatoes (usually bottled or canned)) }
{ carrot_juice, juice,@ (usually freshly squeezed juice of carrots) }
{ V-8_juice, juice,@ (brand name for canned mixed vegetable juices) }
{ koumiss, kumis, alcoholic_beverage,@ (an alcoholic beverage made from fermented mare's milk; made originally by nomads of central Asia) }
{ fruit_drink, ade, beverage,@ (a sweetened beverage of diluted fruit juice) }
{ [ lacing, verb.change:lace,+ ] liquor,@ (a small amount of liquor added to a food or beverage) }
{ lemonade, fruit_drink,@ (sweetened beverage of diluted lemon juice) }
{ limeade, fruit_drink,@ (sweetened beverage of lime juice and water) }
{ orangeade, fruit_drink,@ (sweetened beverage of diluted orange juice) }
{ malted_milk1, ingredient,@ (powder made of dried milk and malted cereals) }
{ malted, [ malt3, noun.person:maltster,+ verb.change:malt3,+ ] malted_milk2, milkshake,@ (a milkshake made with malt powder) }
{ mate, beverage,@ (South American tea-like drink made from leaves of a South American holly called mate) }
{ mulled_wine, wine,@ (wine heated with sugar and spices and often citrus fruit) }
{ negus, mulled_wine,@ (wine and hot water with sugar and lemon juice and nutmeg) }
{ soft_drink, beverage,@ (nonalcoholic beverage (usually carbonated)) }
{ pop, soda, soda_pop, soda_water2, tonic1, soft_drink,@ (a sweet drink containing carbonated water and flavoring; "in New England they call sodas tonics") }
{ birch_beer, soft_drink,@ (carbonated drink containing an extract from bark of birch trees) }
{ bitter_lemon, soft_drink,@ (tart lemon-flavored carbonated drink) }
{ cola, dope, soft_drink,@ noun.location:US,;r (carbonated drink flavored with extract from kola nuts (`dope' is a southernism in the United States)) }
{ cream_soda, soft_drink,@ (sweet carbonated drink flavored with vanilla) }
{ egg_cream, soft_drink,@ (made of milk and flavored syrup with soda water) }
{ ginger_ale, ginger_pop, soft_drink,@ (ginger-flavored carbonated drink) }
{ orange_soda, soft_drink,@ (orange-flavored carbonated drink) }
{ phosphate, soft_drink,@ (carbonated drink with fruit syrup and a little phosphoric acid) }
{ Coca_Cola, Coke, cola,@ (Coca Cola is a trademarked cola) }
{ Pepsi, Pepsi_Cola, cola,@ (Pepsi Cola is a trademarked cola) }
{ root_beer, soft_drink,@ (carbonated drink containing extracts of roots and herbs) }
{ sarsaparilla, soft_drink,@ (carbonated drink flavored with an extract from sarsaparilla root or with birch oil and sassafras) }
{ tonic2, tonic_water, quinine_water, soft_drink,@ gin_and_tonic,#s (lime- or lemon-flavored carbonated water containing quinine) }
{ coffee_bean, coffee_berry, coffee1, noun.plant:seed,@ noun.plant:coffee_tree,#p coffee,#s (a seed of the coffee tree; ground to make coffee) }
{ coffee, java, beverage,@ (a beverage consisting of an infusion of ground coffee beans; "he ordered a cup of coffee") }
{ cafe_royale, coffee_royal, coffee,@ (black coffee with Cognac and lemon peel and sugar) }
{ fruit_punch, punch,@ (a punch made of fruit juices mixed with water or soda water (with or without alcohol)) }
{ milk_punch, punch,@ (a punch made of spirits and milk and sugar and spices) }
{ mimosa, buck's_fizz, mixed_drink,@ (a mixed drink containing champagne and orange juice) }
{ pina_colada, mixed_drink,@ (a mixed drink made of pineapple juice and coconut cream and rum) }
{ punch, mixed_drink,@ (an iced mixed drink usually containing alcohol and prepared for multiple servings; normally served in a punch bowl) }
{ cup, punch,@ (a punch served in a pitcher instead of a punch bowl) }
{ champagne_cup, cup,@ (a punch containing a sparkling wine) }
{ claret_cup, cup,@ (a punch made of claret and brandy with lemon juice and sugar and sometimes sherry or curacao and fresh fruit) }
{ [ wassail, verb.consumption:wassail,+ ] punch,@ (a punch made of sweetened ale or wine heated with spices and roasted apples; especially at Christmas) }
{ planter's_punch, cocktail,@ (a cocktail made of rum and lime or lemon juice with sugar and sometimes bitters) }
{ White_Russian, cocktail,@ (a cocktail made with vodka, coffee liqueur, and milk or cream) }
{ fish_house_punch, punch,@ (a punch made of rum and brandy and water or tea sweetened with sugar syrup) }
{ May_wine, punch,@ (a punch made of Moselle and sugar and sparkling water or champagne flavored with sweet woodruff) }
{ eggnog, punch,@ (a punch made of sweetened milk or cream mixed with eggs and usually alcoholic liquor) }
{ glogg, punch,@ (Scandinavian punch made of claret and aquavit with spices and raisins and orange peel and sugar) }
{ cassiri, brew,@ noun.plant:Manihot_esculenta,#s (a drink resembling beer; made from fermented cassava juice) }
{ spruce_beer, brew,@ (a brew made by fermenting molasses and other sugars with the sap of spruce trees (sometimes with malt)) }
{ rickey, mixed_drink,@ (a mixed drink made of sweetened lime juice and soda water usually with liquor) }
{ gin_rickey, rickey,@ (a rickey made with gin) }
{ tea2, tea_leaf, herb,@ tea,#s noun.plant:tea,#p (dried leaves of the tea shrub; used to make tea; "the store shelves held many different kinds of tea"; "they threw the tea into Boston harbor") }
{ tea_bag, tea2,@ (a measured amount of tea in a bag for an individual serving of tea) }
{ tea, beverage,@ (a beverage made by steeping tea leaves in water; "iced tea is a cooling drink") }
{ tea-like_drink, beverage,@ (a beverage that resembles tea but is not made from tea leaves) }
{ cambric_tea, tea,@ (a beverage for children containing hot water and milk and sugar and a small amount of tea) }
{ cuppa, cupper, tea,@ noun.location:Britain,;r (a cup of tea) }
{ herb_tea, herbal_tea, herbal, tea,@ (tea-like drink made of leaves of various herbs) }
{ tisane, herb_tea,@ (infusion of e.g. dried or fresh flowers or leaves) }
{ camomile_tea, tisane,@ (tea-like drink made from camomile leaves and flowers) }
{ ice_tea, iced_tea, tea,@ (strong tea served over ice) }
{ sun_tea, tea,@ (tea made by exposing tea leaves steeped in water to the direct rays of the sun; usually served with ice) }
{ black_tea, tea2,@ (fermented tea leaves) }
{ congou, congo, congou_tea, English_breakfast_tea, black_tea,@ (black tea grown in China) }
{ Darjeeling, black_tea,@ (a fine variety of black tea grown in northern India) }
{ orange_pekoe, pekoe, black_tea,@ (a superior grade of black tea; grown in India and Sri Lanka and Java) }
{ souchong, soochong, black_tea,@ (a fine quality of black tea native to China) }
{ green_tea, tea2,@ (tea leaves that have been steamed and dried without fermenting) }
{ hyson, green_tea,@ (a Chinese green tea with twisted leaves) }
{ oolong, tea2,@ (Chinese tea leaves that have been partially fermented before being dried) }
{ water, noun.substance:liquid4,@ noun.Tops:food,@ noun.Tops:nutrient1,@ (a liquid necessary for the life of most animals and plants; "he asked for a drink of water") }
{ bottled_water, drinking_water,@ (drinking water (often spring water) that is put into bottles and offered for sale) }
{ branch_water, water,@ (pure natural water from a stream or brook; often distinguished from soda water) }
{ spring_water, water,@ (water from a spring) }
{ sugar_water, drinking_water,@ (water sweetened with sugar) }
{ tap_water, noun.substance:water,@ (water directly from the spigot) }
{ drinking_water, beverage,@ water,@ (water suitable for drinking) }
{ ice_water, drinking_water,@ (water served ice-cold or with ice) }
{ soda_water, carbonated_water, club_soda, seltzer2, sparkling_water, drinking_water,@ pop,#s (effervescent beverage artificially charged with carbon dioxide) }
{ mineral_water1, drinking_water,@ (water naturally or artificially impregnated with mineral salts or gasses; often effervescent; often used therapeutically) }
{ seltzer1, mineral_water1,@ (naturally effervescent mineral water) }
{ Vichy_water1, mineral_water1,@ (sparkling mineral water from springs at Vichy, France or water similar to it) }
{ [ brine, adj.all:salty^briny,+ verb.change:brine,+ ] noun.substance:solution,@ (a strong solution of salt and water used for pickling) }
{ perishable, spoilable, foodstuff,@ (food that will decay rapidly if not refrigerated) }
{ couscous1, dish,@ (a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew) }
{ ramekin, ramequin, dish,@ (a cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes) }
{ rugulah, rugelach, ruggelach, pastry,@ (pastry made with a cream cheese dough and different fillings (as raisins and walnuts and cinnamon or chocolate and walnut and apricot preserves)) }
{ multivitamin, multivitamin_pill, vitamin_pill,@ (a pill or tablet containing several vitamins) }
{ vitamin_pill, dietary_supplement,@ noun.artifact:pill1,@ (a pill containing one or more vitamins; taken as a dietary supplement) }
{ soul_food, noun.Tops:food,@ (food traditionally eaten by African-Americans in the South) }
{ slop1, food,@ ((usually plural) weak or watery unappetizing food or drink; "he lived on the thin slops that food kitchens provided") }
{ mold, mould, dish,@ dessert,@ (a dish or dessert that is formed in or on a mold; "a lobster mold"; "a gelatin dessert made in a mold") }